Additive type
94 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: 1066-33-7
Ammonium bicarbonate is a salt used as a leavening agent and dough strengthener in foods that decomposes to carbon dioxide and ammonia when heated, and is affirmed as safe by...
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: 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: 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 →CAS: 977093-25-6
BUTTER FAT, ENZYME-MODIFIED, WITH ADDED BUTYRIC ACID is an enzymatically modified dairy fat ingredient used primarily to enhance and modify flavor profiles in foods. It...
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: 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 →CAS: 7758-87-4
Calcium phosphate, tribasic (also known as tricalcium phosphate) is an inorganic salt used in foods primarily as an anticaking agent, buffering agent, and nutrient supplement....
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: 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: 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: 2190-27-4
COCOA BUTTER SUBSTITUTE FROM PALM OIL (CAS 2190-27-4) is a food ingredient listed in the US FDA’s 21 CFR 184.1259 as a triglyceride derived from palm oil used for functional...
View additive details →CAS: 977004-12-8
Corn syrup is a viscous sweetening syrup derived from the partial hydrolysis of corn starch, used in food manufacturing for texture, moisture retention, sweetness, and other...
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: 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 →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 →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 →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 →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 →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 →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 →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 →CAS: 31566-31-1
Glyceryl monostearate is a monoacylglycerol food additive used primarily for its emulsifying and texturizing functions.
View additive details →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 →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 →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 →CAS: 8001-39-6
Japan wax is a pale yellow vegetable tallow derived from the fruit of sumac trees and is used in certain indirect food-contact applications under regulatory conditions.
View additive details →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 →CAS: 61789-99-9
LARD is a food ingredient derived from rendered pork fat used technically as an emulsifier, formulation aid, and texturizer in food processing. It is tracked by US regulatory...
View additive details →CAS: 8002-43-5
Lecithin is a group of naturally occurring phospholipid substances used as an emulsifier and surface-active agent in food and industrial applications.
View additive details →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 →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 →CAS: 977051-14-1
Mace (Myristica fragrans Houtt.) is the red/aril spice derived from the nutmeg tree often used as a natural flavoring and seasoning agent in foods. It is listed under FDA...
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