Additive type
170 ingredients in this category
Look up additive ADI references →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 →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 →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 →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 →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 →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 →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 →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 →CAS: 9005-32-7
Alginic acid is a naturally occurring polysaccharide derived from brown seaweed widely used as a food additive for its thickening, stabilizing, emulsifying, and gelling...
View additive details →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 →CAS: 50-81-7
Ascorbic acid (CAS 50-81-7) is a widely used food additive also known as Vitamin C with antioxidant and multifunctional properties.
View additive details →CAS: 977014-12-2
BAKER'S YEAST GLYCAN is a food additive derived from the processed cell walls of baker's yeast, used technically to help stabilize, texturize, thicken, and emulsify food...
View additive details →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 →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 →CAS: 9005-43-0
CALCIUM CASEINATE is a milk‑derived protein additive used in foods for texture, nutrition, and stability. It is listed in FDA inventories but specific regulatory limits are not...
View additive details →CAS: 299-28-5
Calcium gluconate is a food additive used for firming, texture, sequestration, nutrient supplementation, and formulation support in processed foods.
View additive details →CAS: 27214-00-2
Calcium glycerophosphate is a food additive used as a nutrient supplement and texturizer in food processing, recognized in US FDA food substance listings for specific uses.
View additive details →CAS: 814-80-2
Calcium lactate is the calcium salt of lactic acid with CAS 814-80-2, used in food as a multifunctional additive for texture, pH control, and nutrient supplementation under...
View additive details →CAS: 142-17-6
Calcium oleate is a calcium salt of oleic acid recognized in U.S. FDA food contact substance inventories and permitted under specified CFR sections as a fatty acid salt used...
View additive details →CAS: 7757-93-9
Calcium phosphate, dibasic (CAS 7757-93-9) is a white, odorless, tasteless inorganic powder used as a multifunctional food additive that includes roles such as anticaking,...
View additive details →CAS: 7758-23-8
Calcium phosphate, monobasic is a food additive salt of calcium and phosphate used for multiple technological functions in food processing, particularly in baking and flour treatment.
View additive details →CAS: 1592-23-0
Calcium stearate is a food additive used primarily as an anti-caking agent, emulsifier, lubricant and stabilizer in various food products. It is the calcium salt of stearic...
View additive details →CAS: 5793-94-2
Calcium stearoyl-2-lactylate (INS 482) is a permitted food additive used as a dough strengthener, emulsifier/stabilizer and texture-improving agent, especially in baked goods...
View additive details →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 →CAS: 9000-11-7
Carboxymethyl cellulose (CMC) is a cellulose derivative widely used as a multifunctional food additive with thickening, stabilizing, emulsifying, and moisture-control...
View additive details →CAS: 9004-32-4
Carboxymethyl cellulose, sodium salt is a water-soluble cellulose derivative used in food to modify texture and stability.
View additive details →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 →CAS: 977043-69-8
CARRAGEENAN AND SALTS OF CARRAGEENAN are derived from carrageenan, a family of sulfated polysaccharides extracted from red seaweeds, used in the food industry principally as an...
View additive details →CAS: 977043-68-7
Carrageenan with Polysorbate 80 is a food additive formulation permitted under US regulatory standards for use as an emulsifier, stabilizer, or thickener in specific food applications.
View additive details →CAS: 60063-90-3
CARRAGEENAN, AMMONIUM SALT OF is a modified salt form of carrageenan used for its thickening, stabilizing, and emulsifying functions in food products under defined regulatory...
View additive details →CAS: 977089-28-3
CARRAGEENAN, AMMONIUM SALT OF, WITH POLYSORBATE 80 is a processed carrageenan salt formulation used in foods to stabilize emulsions or thicken textures under conditions where...
View additive details →CAS: 9049-05-2
Calcium salt of carrageenan is a food additive used for emulsification, stabilization and thickening in food systems and is regulated under US food additive provisions.
View additive details →CAS: 977089-29-4
CARRAGEENAN, CALCIUM SALT OF, WITH POLYSORBATE 80 is a food additive used primarily as an emulsifier, stabilizer, and thickener in certain food applications.
View additive details →CAS: 64366-24-1
Potassium carrageenan, or the potassium salt of carrageenan, is a carrageenan derivative used in foods for emulsification, stabilizing, and thickening. It is permitted as a...
View additive details →CAS: 977089-30-7
CARRAGEENAN, POTASSIUM SALT OF, WITH POLYSORBATE 80 is a food additive used as an emulsifier, stabilizer, and thickener. It is listed in the FDA Substances Added to Food...
View additive details →CAS: 9061-82-9
CARRAGEENAN, SODIUM SALT OF is the sodium salt form of carrageenan, a polysaccharide derived from red seaweed used in food formulation for texture modification, thickening,...
View additive details →CAS: 977089-31-8
CARRAGEENAN, SODIUM SALT OF, WITH POLYSORBATE 80 is a formulation of a carrageenan salt combined with polysorbate 80 used in food processing to aid in emulsification,...
View additive details →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 →CAS: 977005-28-9
Microcrystalline cellulose is a refined cellulose‑derived powdered additive used for anti‑caking, stabilizing, thickening, and formulation support in foods under good...
View additive details →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 →CAS: 977165-50-6
Chymosin preparation derived from a nonpathogenic strain of Escherichia coli K-12 containing the prochymosin gene is an enzyme used primarily in dairy processing for milk...
View additive details →CAS: 977050-51-3
Cornstarch is a powdered carbohydrate derived from the endosperm of corn and used in food formulation for texture and processing functionality. It is recognized in U.S....
View additive details →CAS: 977050-52-4
CORNSTARCH, WAXY is a form of corn-derived starch predominantly composed of high-amylopectin polysaccharides, used in food formulations primarily for texture modification and...
View additive details →CAS: 54724-00-4
Curdlan is a high molecular weight linear polysaccharide (beta-1,3-glucan) used in food processing primarily for gelling, stabilizing, thickening and texture modification.
View additive details →CAS: 50-70-4
D-Sorbitol (CAS 50-70-4) is a sugar alcohol used in foods primarily as a nutritive sweetener and humectant with multiple technical functionalities.
View additive details →CAS: 9004-54-0
Dextrans (average molecular weight less than 100,000) are polysaccharide carbohydrates produced by bacterial fermentation used technically to modify texture and stability in...
View additive details →CAS: 9004-53-9
Dextrin is a group of carbohydrate polymers derived from the partial hydrolysis of starch and is affirmed as generally recognized as safe (GRAS) for food use in the United...
View additive details →CAS: 50-99-7
DEXTROSE is a monosaccharide sugar used in foods for its sweetening, humectant, stabilizing, and functional properties across diverse product types.
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