2-ACETYLTHIAZOLE
CAS: 24295-03-2
2-Acetylthiazole is a chemically defined flavoring substance characterized by a nutty, popcorn-like aroma that is used to enhance flavor in food systems primarily through its...
View additive details →Additive type
PROCESSING AID
145 ingredients in this category
Look up additive ADI references →ACACIA, GUM (ACACIA SENEGAL (L.) WILLD.)
CAS: 9000-01-5
Acacia gum, also known as gum arabic, is a natural polysaccharide exudate from Acacia senegal used in foods primarily as an emulsifier, stabilizer, thickener, and texturizer...
View additive details →ACTIVATED CARBON
CAS: 64365-11-3
Activated Carbon is a highly porous, odorless black carbonaceous material identified by CAS 64365-11-3 and used primarily as a processing aid to adsorb impurities during food...
View additive details →AGAR (GELIDIUM SPP.)
CAS: 9002-18-0
Agar (Gelidium spp.) is a dried, hydrophilic, colloidal polysaccharide extracted from certain red algae used in foods for thickening, stabilizing, gel formation, and emulsification.
View additive details →ALBUMIN
CAS: 977005-72-3
Albumin is a class of proteinaceous food ingredient used for a variety of technical purposes in food processing and formulation. It appears in official inventories of...
View additive details →ALCOHOL SDA-3A
CAS: 977021-59-2
ALCOHOL SDA-3A is a specially denatured form of ethyl alcohol used as a processing aid in industrial and food-related manufacturing contexts. It is listed in the FDA Substances...
View additive details →ALCOHOL, DENATURED FORMULA 23A
CAS: 977021-64-9
ALCOHOL, DENATURED FORMULA 23A is a form of specially denatured ethanol used as a solvent and processing aid in food and other manufacturing contexts. It is listed as a...
View additive details →ALGINATE, AMMONIUM
CAS: 9005-34-9
ALGINATE, AMMONIUM (CAS 9005-34-9) is the ammonium salt of alginic acid used in food and industrial applications as a stabilizer, thickener, and emulsifier derived from brown...
View additive details →ALGINATE, CALCIUM
CAS: 9005-35-0
ALGINATE, CALCIUM, also known as calcium alginate, is the calcium salt of alginic acid and functions as an emulsifier, stabilizer, thickener, texturizer, processing aid, and...
View additive details →ALGINATE, POTASSIUM
CAS: 9005-36-1
Potassium alginate is the potassium salt of alginic acid used in food as a multifunctional additive for texture and stability.
View additive details →ALGINATE, SODIUM
CAS: 9005-38-3
Sodium alginate is the sodium salt of alginic acid, approved for use in food as a multi functional additive that can act as a stabilizer, thickener, emulsifier, gelling agent...
View additive details →ALGINATE, SODIUM CALCIUM
CAS: 12698-40-7
ALGINATE, SODIUM CALCIUM (CAS 12698-40-7) is a mixed salt of alginic acid used in foods primarily for its ability to thicken, stabilize, emulsify, and texturize products. It is...
View additive details →ALKANOLAMIDE OF COCONUT OIL FATTY ACIDS AND DIETHANOLAMINE
CAS: 68603-42-9
Alkanolamide of coconut oil fatty acids and diethanolamine (often known in industrial contexts as a mixture of fatty acid diethanolamides derived from coconut oil and...
View additive details →ALPHA-ALKYL-OMEGA-HYDROXY-POLY(OXYETHYLENE)
CAS: 977044-31-7
ALPHA-ALKYL-OMEGA-HYDROXY-POLY(OXYETHYLENE) (CAS 977044-31-7) is a nonionic ethoxylated alkyl ether used as a processing aid in food applications, specifically permitted under...
View additive details →ALUMINUM AMMONIUM SULFATE
CAS: 7784-26-1
Aluminum ammonium sulfate is an inorganic salt used in select food processing roles such as pH control, leavening, and processing aid, recognized in some regulatory contexts...
View additive details →ALUMINUM SULFATE
CAS: 10043-01-3
Aluminum sulfate is an inorganic salt used in food processing primarily for its technical functions such as firming, pH control, emulsification, and sequestration in certain...
View additive details →AMMONIUM CHLORIDE
CAS: 12125-02-9
Ammonium chloride is a simple inorganic salt used in food processing principally to strengthen dough, enhance flavor, assist leavening, and act as a processing aid under good...
View additive details →AMMONIUM SULFATE
CAS: 7783-20-2
Ammonium sulfate is an inorganic salt used in food processing, particularly in baking as a dough conditioner and yeast nutrient, and is recognized as an additive by regulatory...
View additive details →AMYLASE FROM ASPERGILLUS FLAVUS
CAS: 977032-05-5
Amylase from Aspergillus flavus is a microbial starch-hydrolyzing enzyme used in food processing for breaking down starch into simpler sugars and providing technological...
View additive details →AMYLASE FROM ASPERGILLUS NIGER
CAS: 977031-46-1
Amylase from Aspergillus niger is a microbial enzyme used in food processing to hydrolyze starches into simpler sugars and facilitate food transformations.
View additive details →AMYLASE FROM ASPERGILLUS ORYZAE
CAS: 977082-95-3
Amylase from Aspergillus oryzae is a microbial enzyme preparation used in food processing to hydrolyze starch and enhance food texture and flavor.
View additive details →AMYLASE FROM BACILLUS SUBTILIS
CAS: 977028-31-1
Amylase from Bacillus subtilis is a microbial enzyme preparation used to catalyze the hydrolysis of starch in food processing under conditions of good manufacturing practice.
View additive details →AMYLOGLUCOSIDASE FROM RHIZOPUS NIVEUS
CAS: 977080-40-2
Amyloglucosidase from Rhizopus niveus is a food enzyme preparation used to break down gelatinized starch into sugars during food processing.
View additive details →ANNATTO, EXTRACT (BIXA ORELLANA L.)
CAS: 1393-63-1
Annatto extract (CAS 1393-63-1) is a natural color additive derived from the seeds of Bixa orellana L., used in food to provide yellow-orange hues and serve additional...
View additive details →ARABINOGALACTAN
CAS: 9036-66-2
Arabinogalactan is a naturally derived polysaccharide used in food formulation as a multifunctional additive with emulsifying, stabilizing, and texturizing properties.
View additive details →BENTONITE
CAS: 1302-78-9
Bentonite (CAS 1302-78-9) is a naturally occurring clay mineral used in food processing for its adsorptive and thickening properties. It is recognized in US regulations under...
View additive details →BETA-CAROTENE
CAS: 7235-40-7
BETA-CAROTENE is a naturally occurring carotenoid used in foods primarily as a colorant and nutrient supplement and serves multiple technological functions in formulation and...
View additive details →BROMELAIN
CAS: 9001-00-7
Bromelain is an enzyme preparation derived from pineapple (Ananas comosus) that functions in food processing as a proteolytic enzyme recognized for its protein hydrolyzing capability.
View additive details →CALCIUM ACETATE
CAS: 62-54-4
Calcium acetate (CAS 62-54-4) is a calcium salt of acetic acid evaluated for food additive use with multiple functional roles in formulations.
View additive details →CALCIUM CARBONATE
CAS: 471-34-1
Calcium carbonate is a widely used food additive serving multiple technological functions including anticaking, pH regulation, and nutrient supplementation.
View additive details →CALCIUM HYDROXIDE
CAS: 1305-62-0
Calcium hydroxide (CAS 1305-62-0) is a food-grade firming agent and pH control additive permitted by regulators under certain conditions of good manufacturing practice.
View additive details →CALCIUM IODATE
CAS: 7789-80-2
Calcium iodate is a food additive used primarily as a dough strengthener and flour treatment agent in breadmaking. It is listed in the US Code of Federal Regulations under 21...
View additive details →CALCIUM OXIDE
CAS: 1305-78-8
Calcium Oxide (CAS 1305-78-8) is an inorganic compound used in food processing for multiple technological roles, including anticaking, pH control, and firming, recognized by...
View additive details →CALCIUM SULFATE
CAS: 7778-18-9
Calcium sulfate (CAS 7778-18-9) is a mineral salt used in food processing for texture and functional technologies under good manufacturing practice.
View additive details →CANDELILLA WAX (WAX FROM STEMS AND BRANCHES OF EUPHORBIA CERIFERA)
CAS: 8006-44-8
Candelilla wax is a plant-derived natural wax used in foods for its functional properties such as glazing, binding, lubrication, and surface finishing. It is listed in U.S. CFR...
View additive details →CANDIDA GUILLIERMONDII
CAS: 977075-47-0
Candida guilliermondii is a yeast organism permitted as a processing aid under US federal regulation for use as the pure culture in the fermentation production of citric acid;...
View additive details →CARBOHYDRASE AND CELLULASE FROM ASPERGILLUS NIGER
CAS: 977050-27-3
Carbohydrase and cellulase from Aspergillus niger is a microbial enzyme preparation that serves as a processing aid in specific food manufacturing applications, including...
View additive details →CARBOHYDRASE FROM RHIZOPUS ORYZAE
CAS: 977050-28-4
Carbohydrase from Rhizopus oryzae is a microbial enzyme preparation used as a processing aid, primarily in starch conversion processes. It is derived from the controlled...
View additive details →CARBON DIOXIDE
CAS: 124-38-9
Carbon dioxide is a colorless, odorless gas used in food processing and packaging for its antimicrobial, preservative, propellant, and leavening functions, affirmed GRAS in the...
View additive details →CARNAUBA WAX (COPERNICIA CERIFERA (ARRUDA) MART.)
CAS: 8015-86-9
Carnauba wax is a plant-derived natural wax obtained from the leaves of the Copernicia cerifera palm and used in food mainly as a glazing and surface-finishing agent.
View additive details →CARRAGEENAN
CAS: 9000-07-1
Carrageenan is a food additive derived from red seaweed that functions as a hydrocolloid, providing thickening, stabilizing, and emulsifying properties in a wide variety of...
View additive details →CASEIN
CAS: 9000-71-9
Casein is a class of milk proteins widely used in food manufacturing for its functional properties, including emulsification, stabilization, thickening, and nutrient supplementation.
View additive details →CATALASE FROM ASPERGILLUS NIGER
CAS: 977031-84-7
Catalase from Aspergillus niger is a food enzyme preparation produced by controlled fermentation that catalyzes the breakdown of hydrogen peroxide into water and oxygen and is...
View additive details →CATALASE FROM BOVINE LIVER
CAS: 81457-95-6
Catalase from bovine liver is an enzyme preparation derived from bovine liver that catalyzes the decomposition of hydrogen peroxide into water and oxygen. It is affirmed as...
View additive details →CATALASE FROM PENICILLIUM NOTATUM
CAS: 977090-05-3
Catalase from Penicillium notatum is a microbial enzyme preparation used as an antimicrobial agent and processing aid in food contexts, typically listed in the FDA Substances...
View additive details →CHLOROFORM
CAS: 67-66-3
Chloroform (CAS 67-66-3) is a volatile organic compound, historically used as a solvent and extraction agent, and appears in some indirect food contact regulations but is...
View additive details →CHLOROMETHYL METHYL ETHER
CAS: 107-30-2
CHLOROMETHYL METHYL ETHER (CAS 107-30-2) is a halogenated ether historically used to modify polymers and ion-exchange membranes, listed in 21 CFR 173.20 as part of polymer...
View additive details →CHYMOSIN PREPARATION, ASPERGILLUS NIGER VAR. AWAMORI
CAS: 977165-51-7
CHYMOSIN PREPARATION, ASPERGILLUS NIGER VAR. AWAMORI is a fermentation derived enzyme used to clot milk proteins in cheese and other dairy products.
View additive details →