MALT SYRUP (MALT EXTRACT)
CAS: 8002-48-0
Malt syrup (also called malt extract) is a concentrated water extract of germinated barley grain used in foods for sweetness, flavor, color, fermentation support, and nutrition.
View additive details →Additive type
TEXTURIZER
94 ingredients in this category
Look up additive ADI references →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 →MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS
CAS: 977093-27-8
MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS is a complex food emulsifier and stabilizer used to improve blend stability and texture in...
View additive details →MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS
CAS: 977051-29-8
MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS (DATEM) are emulsifier additives used in food preparation, particularly bakery products, and are affirmed as generally...
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 →ORANGE PEEL
CAS: 977070-86-2
Orange peel, identified by CAS number 977070-86-2, refers to the outer rind of citrus fruits used in food applications primarily for color, flavoring, and texture enhancement.
View additive details →PAPAIN (CARICA PAPAYA L.)
CAS: 9001-73-4
Papain is a plant‑derived proteolytic enzyme from Carica papaya L. latex used in food processing to modify proteins and assist in diverse technological functions.
View additive details →PARAFFIN WAX
CAS: 8002-74-2
Paraffin wax is a petroleum‑derived hydrocarbon wax that is used in food contact and processing applications under specific regulatory conditions in the United States and...
View additive details →PEANUT OIL
CAS: 8002-03-7
Peanut oil is an edible vegetable oil derived from peanuts. It is used as a cooking medium and a food ingredient for its mild flavor, heat stability and functional properties.
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, 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 →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 →POTASSIUM ACID PYROPHOSPHATE
CAS: 14691-84-0
Potassium Acid Pyrophosphate is an inorganic salt used in food formulation primarily for its emulsifying and texturizing functions. It is a pyrophosphate compound widely...
View additive details →POTASSIUM PYROPHOSPHATE
CAS: 7320-34-5
Potassium pyrophosphate is an inorganic food additive used primarily as an emulsifier, emulsifier salt, and texturizer in processed foods.
View additive details →POTASSIUM TRIPOLYPHOSPHATE
CAS: 13845-36-8
POTASSIUM TRIPOLYPHOSPHATE is an inorganic polyphosphate salt used in food processing for texture modification, chelation, and as a nutrient supplement in certain formulations.
View additive details →POTATO STARCH
CAS: 977000-07-9
Potato starch is a refined carbohydrate polymer extracted from the tubers of the potato plant and is used in foods for its bulking, thickening, texturizing, and stabilizing properties.
View additive details →PROTEIN HYDROLYSATE, UNSPECIFIED
CAS: 9015-54-7
Protein hydrolysate unspecified (CAS 9015-54-7) is a mixture of amino acids and short peptides derived from the hydrolysis of proteins, used in food as a flavor enhancer and...
View additive details →PROTEIN, VEGETABLE, HYDROLYZED
CAS: 100209-45-8
PROTEIN, VEGETABLE, HYDROLYZED, CAS 100209-45-8, is a plant protein hydrolysate used in food formulations for technological functions including flavor enhancement and moisture control.
View additive details →RAPESEED OIL, HYDROGENATED
CAS: 84681-71-0
RAPESEED OIL, HYDROGENATED is the fully hydrogenated form of rapeseed oil used in food processing to provide texturizing, stabilizing, thickening and emulsifying functionality...
View additive details →RAPESEED OIL, LOW ERUCIC ACID
CAS: 120962-03-0
Low erucic acid rapeseed oil, commonly called canola oil, is a refined edible vegetable oil derived from certain Brassica species with low levels of the fatty acid erucic acid....
View additive details →RENNET
CAS: 9042-08-4
Rennet is a complex enzyme preparation used in food processing to coagulate milk and perform various technical functions in food production, most prominently cheese-making.
View additive details →RICE, MILLED
CAS: 977083-18-3
RICE, MILLED refers to rice grains from which hulls and bran layers have been removed through milling, used for human consumption and, in technical contexts, as a...
View additive details →SAUSAGE CASING (HCL AND CELLULOSE FIBERS)
CAS: 977187-34-0
SAUSAGE CASING (HCL AND CELLULOSE FIBERS) refers to a processing component used in sausage manufacture composed of cellulose-based fibrous casing material often prepared with...
View additive details →SODIUM ALUMINUM PHOSPHATE, ACIDIC OR BASIC
CAS: 7785-88-8
Sodium aluminum phosphate, in its acidic and basic forms, is an inorganic multi-functional food additive used primarily in baking and processed foods as a leavening acid and...
View additive details →SODIUM BISULFITE
CAS: 7631-90-5
Sodium bisulfite is a chemical compound used in food processing as an antimicrobial and antioxidant agent.
View additive details →SODIUM CASEINATE
CAS: 9005-46-3
Sodium caseinate is a multi-functional food additive derived from the milk protein casein and is used in a wide array of processed foods for its emulsifying, stabilizing,...
View additive details →SODIUM METAPHOSPHATE
CAS: 50813-16-6
Sodium metaphosphate is a phosphate-based food additive with multifunctional uses as an emulsifier, sequestrant, texturizer, and stabilizer. It is authorized in the United...
View additive details →SODIUM PHOSPHATE, DIBASIC
CAS: 7558-79-4
Sodium phosphate, dibasic (CAS 7558-79-4) is a water-soluble inorganic phosphate salt used in foods for pH control, buffering, emulsification, and other technical functions.
View additive details →SODIUM TRIPOLYPHOSPHATE
CAS: 7758-29-4
Sodium tripolyphosphate is an inorganic polyphosphate used in food processing for texture and moisture control.
View additive details →SOY PROTEIN CONCENTRATE, ENZYME ACTIVATED
CAS: 977187-36-2
Soy Protein Concentrate, Enzyme Activated is a specialized form of soy protein concentrate processed with food-grade enzymes to alter its functional properties for use in food...
View additive details →SOY PROTEIN, ISOLATE
CAS: 977076-84-8
Soy Protein, Isolate is a highly refined plant protein ingredient derived from soybean meal with multiple functional uses in foods. It functions as an emulsifier, stabilizer,...
View additive details →SOYA BEAN OIL FATTY ACIDS, HYDROXYLATED
CAS: 977038-88-2
SOYA BEAN OIL FATTY ACIDS, HYDROXYLATED (CAS 977038-88-2) is listed by the FDA as a food substance used for technical effects including emulsification, solvent or vehicle...
View additive details →SOYBEAN OIL, HYDROGENATED
CAS: 8016-70-4
SOYBEAN OIL, HYDROGENATED is a hydrogenated form of soybean oil used in food and industrial contexts; it is included in US FDA GRAS lists for certain indirect food contact uses.
View additive details →STARCH, UNMODIFIED
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 →STEARYL ALCOHOL
CAS: 112-92-5
Stearyl Alcohol (CAS 112-92-5) is a long-chain fatty alcohol used as a surface-finishing agent and texturizer in foods, cosmetics and industrial applications. It serves...
View additive details →SUCROSE FATTY ACID ESTERS
CAS: 977019-37-6
Sucrose fatty acid esters is a food additive with emulsifying and texturizing functions used in diverse foods. It is permitted under specific regulatory frameworks including...
View additive details →WHEAT GLUTEN
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 →WHEAT STARCH
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 →WHEY
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 →WHEY PROTEIN CONCENTRATE
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 →WHEY, DELACTOSED
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 →XANTHAN GUM
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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