Additive type
170 ingredients in this category
Look up additive ADI references →CAS: 977088-75-7
STARCH, FOOD, MODIFIED: DISTARCH PHOSPHATE (FROM PHOSPHORUS OXYCHLORIDE) is a chemically modified starch used as a stabilizer and thickener in food formulations. It is listed...
View additive details →CAS: 59419-60-2
STARCH, FOOD, MODIFIED: HYDROXYPROPYL DISTARCH GLYCEROL is a chemically modified starch used primarily for its stabilizing and thickening properties in food and related...
View additive details →CAS: 53124-00-8
Hydroxypropyl distarch phosphate is a chemically modified starch used in food formulations for stabilizing, thickening, and emulsifying to improve texture, stability under...
View additive details →CAS: 9049-76-7
Hydroxypropyl starch (INS 1440) is a chemically modified food starch used as a technical stabilizer and thickener under specified regulatory conditions.
View additive details →CAS: 68412-86-2
STARCH, FOOD, MODIFIED: OXIDIZED HYDROXYPROPYL STARCH is a chemically modified starch used as a stabilizer or thickener in food formulations. It is listed in the FDA additive...
View additive details →CAS: 977043-58-5
Phosphated distarch phosphate is a chemically modified starch used in food as a stabilizer or thickener under regulated conditions.
View additive details →CAS: 9045-28-7
STARCH, FOOD, MODIFIED: STARCH ACETATE is a chemically modified form of starch where acetyl groups have been introduced to native starch to function as a stabilizer or...
View additive details →CAS: 9087-61-0
Starch aluminum octenyl succinate is a chemically modified starch used in food as a stabilizer and thickener. It is permitted under US food additive regulation as a modified...
View additive details →CAS: 11120-02-8
STARCH, FOOD, MODIFIED: STARCH PHOSPHATE is a chemically modified starch used primarily as a stabilizer or thickener in food processing, permitted under specific regulatory...
View additive details →CAS: 66829-29-6
STARCH, FOOD, MODIFIED: STARCH SODIUM OCTENYL SUCCINATE, also known as a modified starch emulsifier and stabilizer (INS 1450), is used as a food ingredient to thicken and...
View additive details →CAS: 37231-92-8
STARCH, FOOD, MODIFIED: STARCH SODIUM SUCCINATE (CAS 37231-92-8) is a chemically modified food starch used as a stabilizer or thickener in food products, permitted under...
View additive details →CAS: 977043-59-6
STARCH, FOOD, MODIFIED: SUCCINYL DISTARCH GLYCEROL is a chemically modified form of food starch used primarily for its thickening and stabilizing properties in food processing....
View additive details →CAS: 977050-93-3
Pregelatinized starch is a physically modified form of native starch used as a stabilizer or thickener; it appears in FDA regulatory listings under specific indirect food...
View additive details →CAS: 9005-25-8
Unmodified starch is a naturally derived carbohydrate polymer used in food processing for multiple textural and functional roles including thickening, anti caking, and...
View additive details →CAS: 977186-60-9
Sucrose oligoesters are synthetically derived emulsifier/stabilizer compounds used under FDA regulation 21 CFR 172.869 for functional roles in certain food products.
View additive details →CAS: 8030-12-4
TALLOW, HYDROGENATED is a processed animal fat ingredient used in the food industry for flavor enhancement and texture stabilization; it is recognized in the U.S. food additive...
View additive details →CAS: 977002-81-5
Tapioca starch is a refined carbohydrate derived from the root of the cassava plant, used widely for its thickening, stabilizing, and texture-enhancing functions in food products.
View additive details →CAS: 9000-65-1
Tragacanth gum is a natural plant-derived gum from Astragalus species used as an emulsifier, stabilizer, thickener, and processing aid in foods. It has regulatory listings in...
View additive details →CAS: 68-04-2
Trisodium citrate is the trisodium salt of citric acid used in a wide range of food products for pH control, emulsification, sequestration and flavor modulation with broad...
View additive details →CAS: 977187-39-5
Vegetable gum, other than those CFR listed, is a general category of plant-derived hydrocolloid used technically in foods for emulsification, stabilization, thickening, and...
View additive details →CAS: 8002-80-0
Wheat gluten (CAS 8002-80-0) is the chief protein component of wheat flour, comprised mainly of gliadin and glutenin, and functions in foods to modify texture, strengthen...
View additive details →CAS: 977052-26-8
Wheat starch is a plant-derived carbohydrate additive used in foods for texture and processing purposes; it is broadly permitted under food additive provisions in the U.S. and...
View additive details →CAS: 92129-90-3
Whey is the liquid substance that remains after coagulation of milk in cheesemaking and is used as a versatile food ingredient with functional and nutritional roles in many...
View additive details →CAS: 977102-05-8
Whey Protein Concentrate (WPC) is a dairy-derived protein ingredient with a minimum of 25 percent protein content by dry weight, produced by the removal of nonprotein...
View additive details →CAS: 92129-93-6
Whey, delactosed is a dairy-derived ingredient produced by removing a portion of lactose from whey by physical separation methods; it is used in food systems for nutritional...
View additive details →CAS: 11138-66-2
Xanthan gum is a high molecular weight microbial polysaccharide produced by fermentation and widely used as a multifunctional food additive to modify texture and stability in...
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