DIOCTYL SODIUM SULFOSUCCINATE
CAS: 577-11-7
Dioctyl sodium sulfosuccinate is an anionic surfactant and emulsifier used in certain food products under regulated conditions as a surface active agent and processing aid. It...
View additive details →Additive type
STABILIZER OR THICKENER
170 ingredients in this category
Look up additive ADI references →DIPOTASSIUM PHOSPHATE
CAS: 7758-11-4
Dipotassium phosphate (CAS 7758-11-4) is a water-soluble inorganic phosphate salt used in foods as an emulsifier or emulsifier salt, nutrient supplement, pH control agent,...
View additive details →DISODIUM CITRATE
CAS: 144-33-2
Disodium citrate (CAS 144-33-2) is a sodium salt derivative of citric acid used industrially and in food processing for stabilizing, buffering, and texturizing roles.
View additive details →DISODIUM INOSINATE
CAS: 4691-65-0
Disodium inosinate is a food additive used primarily as a flavor enhancer to boost savory and umami taste in processed foods. It is the disodium salt of inosinic acid, often...
View additive details →EDTA, DISODIUM IRON
CAS: 14729-89-6
EDTA, DISODIUM IRON (CAS 14729-89-6) is a metal chelate used for its sequestrant, stabilizer, or thickener functions in food-related applications. It appears in regulatory...
View additive details →ETHYL CELLULOSE
CAS: 9004-57-3
Ethyl cellulose (CAS 9004-57-3) is a modified cellulose derivative used in food and pharmaceutical formulations as a binder, stabilizer, and film former. In the United States...
View additive details →ETHYLENE OXIDE POLYMER
CAS: 9002-90-8
ETHYLENE OXIDE POLYMER is a high molecular weight polymer used as a foam stabilizer in fermented malt beverages under specified regulatory conditions in the United States.
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER
CAS: 9003-11-6
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER is a block copolymer of ethylene oxide and propylene oxide used in foods primarily for its surface-active properties and functional...
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 14,000)
CAS: 977057-87-6
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 14,000) is a synthetic nonionic block copolymer of ethylene oxide and propylene oxide. It functions as a dough strengthener,...
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 3,500-4,125)
CAS: 977057-83-2
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 3,500-4,125) is a food additive used primarily for its surfactant and processing properties in food applications.
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 9,760 - 13,200)
CAS: 977057-91-2
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (AVG M W 9,760 - 13,200) is a high molecular weight nonionic block copolymer surfactant used in food as a processing aid and dough...
View additive details →ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (MIN AVG M W 1,900)
CAS: 977057-63-8
ETHYLENE OXIDE/PROPYLENE OXIDE COPOLYMER (MIN AVG M W 1,900) is a synthetic nonionic block copolymer used in food and industrial contexts as a processing aid, surface-active...
View additive details →FURCELLERAN AND SALTS OF FURCELLERAN
CAS: 977043-65-4
Furcelleran and its salts are hydrocolloid food additives used as emulsifiers, stabilizers, thickeners, and texturizers in food products. They are permitted in foods under...
View additive details →FURCELLERAN, AMMONIUM SALT OF
CAS: 977089-77-2
Furcelleran, ammonium salt of is a modified furcelleran food additive permitted in U.S. foods under the food additive regulation 21 CFR 172.660 as a functional emulsifier,...
View additive details →FURCELLERAN, CALCIUM SALT OF
CAS: 88845-49-2
Furcelleran, calcium salt of is a calcium‑dominant modified salt form of furcelleran used as an emulsifier, stabilizer, thickener and texturizer in foods permitted in regulated use.
View additive details →FURCELLERAN, POTASSIUM SALT OF
CAS: 92880-86-9
Furcelleran, potassium salt of, is a potassium-dominant salt of furcelleran, a high-molecular-weight sulfated polysaccharide extracted from red seaweed, used in foods for its...
View additive details →FURCELLERAN, SODIUM SALT OF
CAS: 92880-87-0
Furcelleran, sodium salt of is a modified seaweed‑derived polysaccharide used in foods primarily as an emulsifier, stabilizer, thickener, or texturizer under specific...
View additive details →GELATIN
CAS: 9000-70-8
Gelatin is a protein derived from the partial hydrolysis of collagen derived from animal connective tissues, commonly used in food for its unique gel forming and texturizing properties.
View additive details →GELLAN GUM
CAS: 71010-52-1
Gellan gum is a microbial polysaccharide used as a food stabilizer or thickener produced by bacterial fermentation. It forms gels at low concentrations and is widely used in...
View additive details →GLYCERIN
CAS: 56-81-5
Glycerin, also known as glycerol, is a versatile polyol compound used in foods for moisture retention, texture, solvent, and emulsification functions.
View additive details →GLYCERIN, SYNTHETIC
CAS: 977091-53-4
GLYCERIN, SYNTHETIC is a manufactured polyol used in foods for moisture retention, texture modification, emulsification, and as a solvent-like ingredient.
View additive details →GUAR, GUM (CYAMOPSIS TETRAGONOLOBUS (L.))
CAS: 9000-30-0
Guar gum, derived from the seeds of the leguminous plant Cyamopsis tetragonolobus, is a polysaccharide used as a stabilizer and thickener in foods.
View additive details →GUM ARABIC, HYDROGEN OCTENYLBUTANE DIOATE
CAS: 455885-22-0
GUM ARABIC, HYDROGEN OCTENYLBUTANE DIOATE is a chemically modified form of gum arabic used for its emulsifying and stabilizing properties in food and flavor applications.
View additive details →HYDROXYPROPYL CELLULOSE
CAS: 9004-64-2
Hydroxypropyl cellulose is a semi-synthetic cellulose ether used primarily as a food additive providing emulsification, thickening, stabilization, and texturization functions.
View additive details →HYDROXYPROPYL METHYLCELLULOSE
CAS: 9004-65-3
Hydroxypropyl methylcellulose is a semi-synthetic cellulose ether used in foods as a multifunctional additive with thickening, emulsifying, and stabilizing roles.
View additive details →INVERTASE FROM SACCHAROMYCES CEREVISIAE
CAS: 977122-97-6
Invertase from Saccharomyces cerevisiae is a microbial enzyme preparation used in food processing to hydrolyze sucrose into glucose and fructose.
View additive details →KARAYA, GUM (STERCULIA URENS ROXB.)
CAS: 9000-36-6
Karaya gum is a natural plant‑derived gum obtained as an exudate from the Sterculia urens tree and related species. It functions as a polysaccharide thickener, stabilizer,...
View additive details →LACTOSE
CAS: 63-42-3
Lactose is a naturally occurring disaccharide sugar widely used in food formulation for diverse technological purposes, from sweetness contribution to functional roles in...
View additive details →LEVULOSE
CAS: 57-48-7
Levulose, also known as fructose, is a naturally occurring simple sugar (monosaccharide) identified by CAS Number 57-48-7 and often used as a nutritive sweetener and functional...
View additive details →LOCUST (CAROB) BEAN GUM
CAS: 9000-40-2
Locust (carob) bean gum is a high-molecular-weight polysaccharide derived from the endosperm of Ceratonia siliqua seeds and is widely used in foods as a stabilizer, thickener,...
View additive details →MAGNESIUM PHOSPHATE, DIBASIC
CAS: 7782-75-4
Magnesium phosphate, dibasic is an inorganic phosphate salt used in food formulations as a nutrient supplement and pH control agent. It is recognized in FDA food additive...
View additive details →MAGNESIUM PHOSPHATE, TRIBASIC
CAS: 7757-87-1
Magnesium phosphate, tribasic is an inorganic food additive used primarily as a nutrient supplement, pH control agent, and stabilizer or thickener in food products. It is...
View additive details →MAGNESIUM SULFATE
CAS: 10034-99-8
Magnesium sulfate is a crystalline mineral salt used in food processing as a multifunctional additive. It is affirmed as safe for uses consistent with good manufacturing practice.
View additive details →MALTODEXTRIN
CAS: 9050-36-6
Maltodextrin is a polysaccharide food additive prepared by partial hydrolysis of starch sources such as corn, potato, or rice, and is used in a wide range of food formulations...
View additive details →MILK POWDER, WHOLE, ENZYME-MODIFIED
CAS: 977053-44-3
Milk powder, whole, enzyme-modified is a dairy‑derived ingredient produced by enzymatic treatment of whole milk powder to alter flavor and functional properties in food...
View additive details →MINERAL OIL, WHITE
CAS: 8012-95-1
MINERAL OIL, WHITE is a highly refined petroleum-based mixture of paraffinic and naphthenic liquid hydrocarbons used in diverse food technology roles such as release agents,...
View additive details →MONO- AND DIGLYCERIDES
CAS: 67254-73-3
Mono- and diglycerides are food additives composed of mixtures of glycerol mono- and diesters of fatty acids widely used for their emulsifying, stabilizing, texturizing, and...
View additive details →MONOAMMONIUM GLUTAMATE
CAS: 7558-63-6
Monoammonium glutamate is an ammonium salt of glutamic acid used in foods primarily as a flavor enhancer, often imparting umami taste, and can also function as a stabilizer or...
View additive details →MONOSODIUM GLUTAMATE
CAS: 142-47-2
Monosodium glutamate (MSG) is the sodium salt of the amino acid L-glutamic acid used primarily as a flavor enhancer in food products and permitted for use under various food...
View additive details →MUSTARD FLOUR
CAS: 977071-79-6
Mustard flour is a finely ground powder derived from mustard seeds commonly used for flavoring and functional purposes in food formulations, recognized in the U.S. ingredients...
View additive details →MUSTARD, YELLOW (BRASSICA SPP.)
CAS: 977051-39-0
MUSTARD, YELLOW (BRASSICA SPP.) is a plant based seasoning ingredient derived from mustard seeds recognized for flavoring and texture functions in foods.
View additive details →PAPRIKA (CAPSICUM ANNUUM L.)
CAS: 977006-45-3
Paprika (Capsicum annuum L.) is a natural plant-derived food additive used primarily for coloring and as a flavoring component in food products. In regulatory contexts such as...
View additive details →PECTIN
CAS: 9000-69-5
Pectin is a naturally derived carbohydrate polymer used in foods primarily for its gelling, thickening, stabilizing, and emulsifying properties, and is listed in US FDA...
View additive details →PECTIN, AMIDATED
CAS: 56645-02-4
Amidated pectin (CAS 56645-02-4) is a modified form of pectin used in foods to provide emulsification, stabilization, and thickening functions. It is chemically derived from...
View additive details →PECTIN, MODIFIED
CAS: 977091-87-4
Pectin, modified is a food ingredient used for emulsifying, stabilizing, thickening, and texturizing in various processed foods. It is listed in the U.S. FDA Substances Added...
View additive details →PECTINASE FROM ASPERGILLUS NIGER
CAS: 977031-85-8
Pectinase from Aspergillus niger is an enzyme preparation used in food processing to break down pectic substances, improve texture, clarify juices and assist in flavor release.
View additive details →POLYDEXTROSE
CAS: 68424-04-4
Polydextrose is a multifunctional food additive permitted under 21 CFR 172.841 in the United States for use as a bulking agent, formulation aid, humectant, stabilizer, and...
View additive details →POLYGLYCEROL ESTERS OF FATTY ACIDS
CAS: 977050-69-3
Polyglycerol esters of fatty acids are a class of food additive made by esterification of polyglycerols with fatty acids to act primarily as emulsifiers and stabilizers in food...
View additive details →