Food additive Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling), salt ( salting), smoke ( smoking) and sugar ( crystallization), have been used f ...

s are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.

Purposes

Additives are used for many purposes but the main uses are: ;Acids : Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar,

citric acid Citric acid is an organic compound with the formula . It is a Transparency and translucency, colorless Weak acid, weak organic acid. It occurs naturally in Citrus, citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, ...

, tartaric acid,

malic acid Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms ( ...

folic acid Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...

, fumaric acid, and

lactic acid Lactic acid is an organic acid. It has the molecular formula C3H6O3. It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as wel ...

. ;Acidity regulators :

Acidity regulator Acidity regulators, or pH control agents, are food additives used to change or maintain pH ( acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following ac ...

s are used to change or otherwise control the acidity and

alkalinity Alkalinity (from ) is the capacity of water to resist Freshwater acidification, acidification. It should not be confused with base (chemistry), basicity, which is an absolute measurement on the pH scale. Alkalinity is the strength of a buffer s ...

of foods. ;Anticaking agents : Anticaking agents keep powders such as milk powder from caking or sticking. ;Antifoaming agents :

Antifoaming agent A defoamer or an anti-foaming agent is a chemical additive that reduces and hinders the formation of foam in industrial process liquids. The terms anti-foam agent and defoamer are often used interchangeably. Strictly speaking, defoamers eliminat ...

s reduce or prevent foaming in foods. ;Antioxidants :

Antioxidant Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants ...

s such as

vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription di ...

act as preservatives by inhibiting the effects of

oxygen Oxygen is a chemical element; it has chemical symbol, symbol O and atomic number 8. It is a member of the chalcogen group (periodic table), group in the periodic table, a highly reactivity (chemistry), reactive nonmetal (chemistry), non ...

on food, and can be beneficial to health. ;Bulking agents : Bulking agents such as

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...

are additives that increase the bulk of a food without affecting its nutritional value. ;Food coloring : Colorings are added to food to replace colors lost during preparation, or to make food look more attractive. ;Color retention agents : In contrast to colorings, color retention agents are used to preserve a food's existing color. ;Emulsifiers :

Emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althou ...

s allow water and oils to remain mixed together in an

emulsion An emulsion is a mixture of two or more liquids that are normally Miscibility, immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloi ...

, as in

mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...

ice cream Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food ...

, and homogenized

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

. ;Flavors : Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. ;Flavor enhancers : Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially. ;Flour treatment agents : Flour treatment agents are added to

flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...

to improve its color or its use in baking. ;Glazing agents: Glazing agents provide a shiny appearance or protective coating to foods. ;Humectants : Humectants prevent foods from drying out. ;Tracer gas: Tracer gas allow for package integrity testing to prevent foods from being exposed to atmosphere, thus guaranteeing shelf life. ;Preservatives :

Preservative A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or ...

s prevent or inhibit spoilage of food due to

fungi A fungus (: fungi , , , or ; or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and mold (fungus), molds, as well as the more familiar mushrooms. These organisms are classified as one ...

bacteria Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...

and other

microorganism A microorganism, or microbe, is an organism of microscopic scale, microscopic size, which may exist in its unicellular organism, single-celled form or as a Colony (biology)#Microbial colonies, colony of cells. The possible existence of unseen ...

s. ;Stabilizers : Stabilizers, thickeners and gelling agents, like

agar Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from " ogonori" and " tengusa". As found in nature, agar is a mixture of two components, t ...

or pectin (used in jam for example) give foods a firmer texture. While they are not true

emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althou ...

s, they help to stabilize

s. ;Sweeteners : Sweeteners are added to foods for flavoring. Sweeteners other than

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

are added to keep the

food energy Food energy is chemical energy that animals and humans derive from food to sustain their metabolism and muscular activity. Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and protein ...

(

calorie The calorie is a unit of energy that originated from the caloric theory of heat. The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter o ...

s) low, or because they have beneficial effects for

diabetes mellitus Diabetes mellitus, commonly known as diabetes, is a group of common endocrine diseases characterized by sustained hyperglycemia, high blood sugar levels. Diabetes is due to either the pancreas not producing enough of the hormone insulin, or th ...

and tooth decay. ;Thickeners : Thickeners are substances which, when added to the mixture, increase its

viscosity Viscosity is a measure of a fluid's rate-dependent drag (physics), resistance to a change in shape or to movement of its neighboring portions relative to one another. For liquids, it corresponds to the informal concept of ''thickness''; for e ...

without substantially modifying its other properties.

Caffeine Caffeine is a central nervous system (CNS) stimulant of the methylxanthine chemical classification, class and is the most commonly consumed Psychoactive drug, psychoactive substance globally. It is mainly used for its eugeroic (wakefulness pr ...

and other GRAS (generally recognized as safe) additives such as

and

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

are not required to go through the regulation process.

Alphabetical index of food additives

__NOTOC__

0–9

* 1,4-heptonolactone – food acid * * 2-hydroxybiphenyl – preservative

A

* Abietic acid – * Acacia vera – *

Acacia ''Acacia'', commonly known as wattles or acacias, is a genus of about of shrubs and trees in the subfamily Mimosoideae of the pea family Fabaceae. Initially, it comprised a group of plant species native to Africa, South America, and Austral ...

– thickener, emulsifier, and stabilizer * Acesulfame potassium – artificial sweetener * Acesulfame – *

Acetic acid Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main compone ...

– acidity regulator * Acetic acid esters of mono- and diglycerides of fatty acids – emulsifier *

Acetone Acetone (2-propanone or dimethyl ketone) is an organic compound with the chemical formula, formula . It is the simplest and smallest ketone (). It is a colorless, highly Volatile organic compound, volatile, and flammable liquid with a charact ...

– * Acetylated distarch adipate – thickener, vegetable gum * Acetylated distarch phosphate – thickener, vegetable gum * Acetylated oxidised starch – thickener, vegetable gum * Acetylated starch – thickener, vegetable gum * Acid treated starch – thickener, vegetable gum * Adipic acid – food acid *

Agar Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from " ogonori" and " tengusa". As found in nature, agar is a mixture of two components, t ...

– thickener, vegetable gum, stabilizer, gelling agent *

Alcohol Alcohol may refer to: Common uses * Alcohol (chemistry), a class of compounds * Ethanol, one of several alcohols, commonly known as alcohol in everyday life ** Alcohol (drug), intoxicant found in alcoholic beverages ** Alcoholic beverage, an alco ...

– *

Alfalfa Alfalfa () (''Medicago sativa''), also called lucerne, is a perennial plant, perennial flowering plant in the legume family Fabaceae. It is cultivated as an important forage crop in many countries around the world. It is used for grazing, hay, ...

– * Alginic acid – thickener, vegetable gum, stabilizer, gelling agent, emulsifier * Alitame – artificial sweetener * Alkaline treated starch – thickener, vegetable gum * Alkanet – color (red) * Allspice – *

Allura red AC Allura Red AC, also known as FD&C Red 40 or E129, is a red azo dye commonly used in food. It was developed in 1971 by the Allied Chemical Corporation, who gave the substance its name. It is usually supplied as its red sodium salt but can al ...

– color (FDA: FD&C Red #40) * Almond oil – used as a substitute for

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

. Also used as an emollient. *

Aluminium Aluminium (or aluminum in North American English) is a chemical element; it has chemical symbol, symbol Al and atomic number 13. It has a density lower than that of other common metals, about one-third that of steel. Aluminium has ...

– color (silver) * Aluminium ammonium sulfate – mineral salt * Aluminium potassium sulfate – mineral salt * Aluminium silicate – anti-caking agent * Aluminium sodium sulfate – mineral salt *

Aluminium sulfate Aluminium sulfate is a salt with the chemical formula, formula . It is soluble in water and is mainly used as a Coagulation (water treatment), coagulating agent (promoting particle collision by neutralizing charge) in the purification of drinking ...

– mineral salt *

Amaranth ''Amaranthus'' is a cosmopolitan distribution, cosmopolitan group of more than 50 species which make up the genus of annual plant, annual or short-lived perennial plants collectively known as amaranths. Some names include "prostrate pigweed" an ...

– color (red) (FDA: ELISTEDRed #2) Note that amaranth dye is unrelated to the amaranth plant * Amaranth oil – high in

squalene Squalene is an organic compound. It is a triterpene with the formula C30H50. It is a colourless oil, although impure samples appear yellow. It was originally obtained from shark liver oil (hence its name, as '' Squalus'' is a genus of sharks). ...

and unsaturated

fatty acids In chemistry, in particular in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, ...

– used in food and cosmetic industries. * Amchur (mango powder) – * Ammonium acetate – preservative, acidity regulator * Ammonium adipates – acidity regulator * Ammonium alginate – thickener, vegetable gum, stabilizer, gelling agent, emulsifier * Ammonium bicarbonate – mineral salt * Ammonium carbonate – mineral salt *

Ammonium chloride Ammonium chloride is an inorganic chemical compound with the chemical formula , also written as . It is an ammonium salt of hydrogen chloride. It consists of ammonium cations and chloride anions . It is a white crystalline salt (chemistry), sal ...

– mineral salt * Ammonium ferric citrate – food acid * Ammonium fumarate – food acid *

Ammonium hydroxide Ammonia solution, also known as ammonia water, ammonium hydroxide, ammoniacal liquor, ammonia liquor, aqua ammonia, aqueous ammonia, or (inaccurately) ammonia, is a solution of ammonia in water. It can be denoted by the symbols NH3(aq). Although ...

– mineral salt * Ammonium lactate – food acid * Ammonium malate – food acid * Ammonium phosphates – mineral salt * Ammonium phosphatides – emulsifier * Ammonium polyphosphates – anti-caking agent * Ammonium sulfate – mineral salt, improving agent *

Amylase An amylase () is an enzyme that catalysis, catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large ...

s – flour treatment agent *

Angelica ''Angelica'' is a genus of about 90 species of tall Biennial plant, biennial and Perennial plant, perennial herbaceous, herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as ...

(''Angelica archangelica'') – * Anise – * Annatto – color * Anthocyanins – color * Apricot oil – a cooking oil from certain cultivars. * Arabinogalactan – thickener, vegetable gum * Argan oil – a food oil from

Morocco Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa. It has coastlines on the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to Algeria–Morocc ...

that has also attracted recent attention in

Europe Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere. It is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, the Mediterranean Sea to the south, and Asia to the east ...

. *

Argon Argon is a chemical element; it has symbol Ar and atomic number 18. It is in group 18 of the periodic table and is a noble gas. Argon is the third most abundant gas in Earth's atmosphere, at 0.934% (9340 ppmv). It is more than twice as abu ...

– propellant * Rocket (Arugula) – *

Asafoetida Asafoetida (; also spelled asafetida) is the dried latex (Natural gum, gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs of the carrot family. It is produced in Iran, Afghanistan, Central As ...

– * Ascorbic acid (Vitamin C) – antioxidant (water-soluble) * Ascorbyl palmitate – antioxidant (fat soluble) * Ascorbyl stearate – antioxidant (fat soluble) *

Aspartame Aspartame is an artificial non-saccharide sweetener commonly used as a sugar substitute in foods and beverages. 200 times sweeter than sucrose, it is a methyl ester of the aspartic acid/phenylalanine dipeptide with brand names NutraSwe ...

– artificial sweetener * Aspartame-acesulfame salt – artificial sweetener * Astaxanthin – color * Avocado oil – used a substitute for

. Also used in

cosmetics Cosmetics are substances that are intended for application to the body for cleansing, beautifying, promoting attractiveness, or altering appearance. They are mixtures of chemical compounds derived from either Natural product, natural source ...

and skin care products. * Azodicarbonamide – flour bleaching agent. Also used in the production of foamed plastics and the manufacture of gaskets. Banned as a food additive in Australia and Europe. * Azorubine – color (red) (FDA: Ext D&C Red #10)

B

* Babassu oil – similar to, and used as a substitute for coconut oil. * Baking powder – leavening agent; includes acid and base *

Baking soda Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda (or simply “bicarb” especially in the UK) is a chemical compound with the formula NaHCO3. It is a salt (chemistry), salt compose ...

– food base * Balm, lemon – * Balm oil – *

Balsam of Peru Balsam is the resinous exudate (or sap) which forms on certain kinds of trees and shrubs. Balsam (from Latin ''balsamum'' "gum of the balsam tree," ultimately from a Semitic source such as ) owes its name to the biblical Balm of Gilead. Chem ...

– used in food and drink for flavoring * Barberry – *

Barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...

flour – * Basil (''Ocimum basilicum'') – * Basil extract – *

Bay leaves The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf ...

– *

Beeswax Bee hive wax complex Beeswax (also known as cera alba) is a natural wax produced by honey bees of the genus ''Apis''. The wax is formed into scales by eight wax-producing glands in the abdominal segments of worker bees, which discard it in o ...

– glazing agent * Beet red – color (red) * Beetroot red – color (red) * Ben oil – extracted from the seeds of the moringa oleifera. High in behenic acid. Extremely stable edible oil. Also suitable for

biofuel Biofuel is a fuel that is produced over a short time span from Biomass (energy), biomass, rather than by the very slow natural processes involved in the formation of fossil fuels such as oil. Biofuel can be produced from plants or from agricu ...

. *

Bentonite Bentonite ( ) is an Absorption (chemistry), absorbent swelling clay consisting mostly of montmorillonite (a type of smectite) which can either be Na-montmorillonite or Ca-montmorillonite. Na-montmorillonite has a considerably greater swelli ...

– anti-caking agent *

Benzoic acid Benzoic acid () is a white (or colorless) solid organic compound with the formula , whose structure consists of a benzene ring () with a carboxyl () substituent. The benzoyl group is often abbreviated "Bz" (not to be confused with "Bn," which ...

– preservative * Benzoyl peroxide – flour treatment agent * Berebere – * Bergamot – in Earl Grey tea * Beta-apo-8'-carotenal (C 30) – color * Beta-apo-8'-carotenic acid ethyl ester – color * Betanin – color (red) * Biphenyl – preservative * Bison grass (''Hierochloe odorata'') – * Bixin – color * Black 7984 – color (brown and black) * Black cardamom – * Black cumin – * Blackcurrant seed oil – used as a food supplement, because of high content of omega-3 and omega-6

. Also used in cosmetics. * Black limes – * Pepper (black, white, and green) – * Black PN – color (brown and black) * Bleached starch – thickener, vegetable gum * Bolivian Coriander (''Porophyllum ruderale'') – * Bone phosphate – anti-caking agent * Borage (''Borago officinalis'') – * Borage seed oil – similar to blackcurrant seed oil – used primarily medicinally. * Borax – *

Boric acid Boric acid, more specifically orthoboric acid, is a compound of boron, oxygen, and hydrogen with formula . It may also be called hydrogen orthoborate, trihydroxidoboron or boracic acid. It is usually encountered as colorless crystals or a white ...

– preservative * Brilliant Black BN- color (brown and black) * Brilliant blue FCF – color (FDA: FD&C Blue #1) * Brilliant Scarlet 4R – color (FDA: Ext D&C Red #8) * Brominated vegetable oil – emulsifier, stabiliser * Brown FK – color (brown and black) * Bush tomato – *

Butane Butane () is an alkane with the formula C4H10. Butane exists as two isomers, ''n''-butane with connectivity and iso-butane with the formula . Both isomers are highly flammable, colorless, easily liquefied gases that quickly vaporize at ro ...

– propellant * Butylated hydroxyanisole (BHA) – antioxidant (fat soluble) * Butylated hydroxytoluene (BHT) – antioxidant (fat soluble)

C

* Cacao shell – * Cachou extract – * Cactus root extract – * Cadinene – *

– stimulant * Cajeput oil – * Calamus – * Calcium 5'-ribonucleotides – flavor enhancer * Calcium acetate – preservative, acidity regulator * Calcium alginate – thickener, vegetable gum, stabilizer, gelling agent, emulsifier * Calcium ascorbate – antioxidant (water-soluble) * Calcium aluminosilicate (calcium aluminium silicate) – anti-caking agent * Calcium ascorbate (Vitamin C) – * Calcium benzoate – preservative * Calcium bisulfite – preservative, antioxidant *

Calcium carbonate Calcium carbonate is a chemical compound with the chemical formula . It is a common substance found in Rock (geology), rocks as the minerals calcite and aragonite, most notably in chalk and limestone, eggshells, gastropod shells, shellfish skel ...

s – color (white), anticaking agent, stabiliser *

Calcium chloride Calcium chloride is an inorganic compound, a Salt (chemistry), salt with the chemical formula . It is a white crystalline solid at room temperature, and it is highly soluble in water. It can be created by neutralising hydrochloric acid with cal ...

– mineral salt * Calcium citrates – food acid, firming agent * Calcium diglutamate – flavor enhancer * Calcium disodium EDTA – preservative * Calcium ferrocyanide – anti-caking agent * Calcium formate – preservative * Calcium fumarate – food acid * Calcium gluconate – acidity regulator *

Calcium guanylate Calcium guanylate is a compound with formula Ca(C10H12O4N5PO4). It is the calcium salt of guanylic acid. It is present in all living cells as part of RNA, and is commercially prepared from yeast extract or fish. As a food additive, it is used ...

– flavor enhancer * Calcium hydrogen sulfite – preservative, antioxidant *

Calcium hydroxide Calcium hydroxide (traditionally called slaked lime) is an inorganic compound with the chemical formula Ca( OH)2. It is a colorless crystal or white powder and is produced when quicklime ( calcium oxide) is mixed with water. Annually, approxim ...

– mineral salt * Calcium inosinate – flavor enhancer * Calcium lactate – food acid * Calcium lactobionate – stabilizer * Calcium malates – food acid * Calcium oxide – mineral salt * Calcium pantothenate (Vitamin B₅) – * Calcium peroxide – * Calcium phosphates – mineral salt, anti-caking agent, firming agent * Calcium polyphosphates – anti-caking agent * Calcium propionate – preservative * Calcium salts of fatty acids – emulsifier, stabiliser, anti-caking agent *

Calcium silicate Calcium silicate can refer to several silicates of calcium including: *CaO·SiO2, wollastonite (CaSiO3) *2CaO·SiO2, larnite (Ca2SiO4) *3CaO·SiO2, alite or (Ca3SiO5) *3CaO·2SiO2, (Ca3Si2O7). This article focuses on Ca2SiO4, also known as calci ...

– anti-caking agent * Calcium sorbate – preservative * Calcium stearoyl lactylate – emulsifier * Calcium sulfate – flour treatment agent, mineral salt, sequestrant, improving agent, firming agent * Calcium sulfite – preservative, antioxidant * Calcium tartrate – food acid, emulsifier * Camomile – * Candelilla wax – glazing agent * Candle nut – * Canola oil/Rapeseed oil – one of the most widely used cooking oils, from a (trademarked)

cultivar A cultivar is a kind of Horticulture, cultivated plant that people have selected for desired phenotypic trait, traits and which retains those traits when Plant propagation, propagated. Methods used to propagate cultivars include division, root a ...

of rapeseed * Canthaxanthin – color * Caper (''Capparis spinosa'') – * Caprylic acid - preservative * Capsanthin – color * Capsorubin – color *

Carrageenan Carrageenans or carrageenins ( ; ) are a family of natural linear sulfation, sulfated polysaccharides. They are extracted from red algae, red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, an ...

– A family of linear sulphated polysaccharides extracted from red seaweeds. * Caramel I (plain) – color (brown and black) * Caramel II ( Caustic Sulfite process) – color (brown and black) * Caramel III (

Ammonia Ammonia is an inorganic chemical compound of nitrogen and hydrogen with the chemical formula, formula . A Binary compounds of hydrogen, stable binary hydride and the simplest pnictogen hydride, ammonia is a colourless gas with a distinctive pu ...

process) – color (brown and black) * Caramel IV ( Ammonia sulfite process) – color (brown and black) * Caraway – * Carbamide – flour treatment agent * Carbon black – color (brown and black) *

Carbon dioxide Carbon dioxide is a chemical compound with the chemical formula . It is made up of molecules that each have one carbon atom covalent bond, covalently double bonded to two oxygen atoms. It is found in a gas state at room temperature and at norma ...

– acidity regulator, propellant *

Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genus (biology), genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indon ...

– * carmines – color (red) * Carmoisine – color (red) (FDA: Ext D&C Red #10) * Carnauba wax – glazing agent * Carob pod – * Carob pod oil/Algaroba oil – used medicinally *

Carotene The term carotene (also carotin, from the Latin ''carota'', "carrot") is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals (with the ex ...

s – color ** Alpha-carotene – color ** Beta-carotene – color ** Gamma-carotene – color *

– thickener, vegetable gum, stabilizer, gelling agent, emulsifier * Carrot oil – * Cashew oil – somewhat comparable to

. May have value for fighting

dental cavities Tooth decay, also known as caries,The word 'caries' is a mass noun, and is not a plural of 'carie'.'' is the breakdown of teeth due to acids produced by bacteria. The resulting cavities may be a number of different colors, from yellow to black ...

. * Cassia – * Catechu extract – * Celery salt – * Celery seed – * Wheat germ oil – used as a food supplement, and for its "grainy" flavor. Also used medicinally. Highly unstable. *

Chalk Chalk is a soft, white, porous, sedimentary carbonate rock. It is a form of limestone composed of the mineral calcite and originally formed deep under the sea by the compression of microscopic plankton that had settled to the sea floor. Ch ...

– color (white), anticaking agent, stabiliser * Chervil (''Anthriscus cerefolium'') – * Chicory – * Chicory Root Extract – High in

Inulin Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a ...

* Chile pepper – * Chili powder – *

Chives Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae. A perennial plant, ''A. schoenoprasum'' is widespread in nature across much of Eurasia and North America. It is the only spe ...

(''Allium schoenoprasum'') – *

Chlorine dioxide Chlorine dioxide is a chemical compound with the formula ClO2 that exists as yellowish-green gas above 11 °C, a reddish-brown liquid between 11 °C and −59 °C, and as bright orange crystals below −59 °C. It is usually ...

– flour treatment agent *

Chlorine Chlorine is a chemical element; it has Symbol (chemistry), symbol Cl and atomic number 17. The second-lightest of the halogens, it appears between fluorine and bromine in the periodic table and its properties are mostly intermediate between ...

– flour treatment agent *

Chlorophyll Chlorophyll is any of several related green pigments found in cyanobacteria and in the chloroplasts of algae and plants. Its name is derived from the Greek words (, "pale green") and (, "leaf"). Chlorophyll allows plants to absorb energy ...

s and Chlorophyllins – color (green) * Chocolate Brown HT – color * Choline salts and esters – emulsifier * Chrysoine resorcinol – color (red) * Cicely (''Myrrhis odorata'') – * Sweet cicely (''Myrrhis odorata'') – * ''Cilantro'' (see

Coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

) (''Coriandrum sativum'') – *

Cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...

– *

oil – used for flavoring. * Citranaxanthin – color *

Citric acid Citric acid is an organic compound with the formula . It is a Transparency and translucency, colorless Weak acid, weak organic acid. It occurs naturally in Citrus, citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, ...

– food acid * Citric acid esters of mono- and diglycerides of fatty acids – emulsifier * Citrus red 2 – color (red) * Cloves – *

Cochineal The cochineal ( , ; ''Dactylopius coccus'') is a scale insect in the suborder Sternorrhyncha, from which the natural dye carmine is derived. A primarily sessility (motility), sessile parasitism, parasite native to tropical and subtropical Sout ...

– color (red) * Coconut oil – a cooking oil, high in saturated fat – particularly used in baking and

. * Sage (''Salvia officinalis'') – *

Copper Copper is a chemical element; it has symbol Cu (from Latin ) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkish-orang ...

complexes of chlorophylls – color (green) *

– *

seed oil – used medicinally. Also used as a flavoring agent in pharmaceutical and food industries. * Corn oil – one of the most common, and inexpensive cooking oils. *

Corn syrup Corn syrup is a food syrup that is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften Mouthfeel, texture, add vol ...

– * Cottonseed oil – a major food oil, often used in industrial food processing. * Cress – * Crocetin – color * Crocin – color * Crosslinked Sodium carboxymethylcellulose – emulsifier * Cryptoxanthin – color * Cumin – * Cumin oil/Black seed oil – used as a flavor, particularly in meat products. Also used in veterinary medicine. * Cupric sulfate – mineral salt * Curcumin – color (yellow and orange) * Curry powder – * Curry leaf (''Murraya koenigii'') – * Cyanocobalamin (Vitamin B12) – *

Cyclamate Cyclamate is an artificial sweetener. It is 30–50 times sweeter than sucrose (table sugar), making it the least potent of the commercially used artificial sweeteners. It is often used with other artificial sweeteners, especially saccharin; the ...

s – artificial sweetener * Cyclamic acid – artificial sweetener * beta-cyclodextrin – emulsifier * Lemongrass (''Cymbopogon citratus, C. flexuosus'', and other species) –

D

* Damiana (''Turnera aphrodisiaca'', ''T. diffusa'') – * Dandelion leaf – * Dandelion Root – * Dandelion (''Taraxacum officinale'') –
Decanal dimethyl acetal
– *

Decanal Decanal is an organic compound with the chemical formula . A colorless oil, it is classified as an aldehyde. Occurrence Decanal occurs naturally in citrus, along with octanal, citral, and sinensal, in buckwheat, and in coriander essential oil ...

– * Decanoic acid – * Dehydroacetic acid – preservative * Delta-tocopherol(synthetic) – antioxidant * Devil's claw ('' Harpagophytum procumbens'')– medicinal * Dextrin roasted starch – thickener, vegetable gum * Diacetyltartaric acid esters of mono- and diglycerides of fatty acids – emulsifier * Dicalcium diphosphate – anti-caking agent
Dilauryl thiodipropionate
– antioxidant * Dill seed – * Dill (''Anethum graveolens'') – * Dimethyl dicarbonate – preservative * Dimethylpolysiloxane – emulsifier, anti-caking agent * Dioctyl sodium sulfosuccinate – emulsifier * Diphenyl – preservative *

Diphosphate In chemistry, pyrophosphates are phosphorus oxyanions that contain two phosphorus atoms in a linkage. A number of pyrophosphate salts exist, such as disodium pyrophosphate () and tetrasodium pyrophosphate (), among others. Often pyrophosphate ...

s – mineral salt, emulsifier *

Dipotassium guanylate Dipotassium guanylate is a compound with formula K2(C10H12O4N5PO4). It is a potassium salt of guanylic acid. As a food additive, it is used as a flavor enhancer and has the E number E numbers, short for Europe numbers, are codes for sub ...

– flavor enhancer
Dipotassium inosinate
– flavor enhancer * Disodium 5'-ribonucleotides – flavor enhancer * Disodium ethylenediaminetetraacetate – antioxidant, preservative *

Disodium guanylate Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627. It is com ...

– flavor enhancer * Disodium inosinate – flavor enhancer * Distarch phosphate – thickener, vegetable gum
Distearyl thiodipropionate
– antioxidant * Dl-alpha-tocopherol (synthetic) – antioxidant * Dodecyl gallate – antioxidant

E

* Echinacea – *

EDTA Ethylenediaminetetraacetic acid (EDTA), also called EDTA acid, is an aminopolycarboxylic acid with the formula . This white, slightly water-soluble solid is widely used to bind to iron (Fe2+/Fe3+) and calcium ions (Ca2+), forming water-solubl ...

– Antioxidant, Chelating Agent * Egg – *

Egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example bec ...

– *

Egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms a ...

– * Elderberry – * Eleutherococcus senticosus – * Enzymatically hydrolyzed Carboxymethyl cellulose – emulsifier * Enzyme treated starch – thickener, vegetable gum * Epazote (''Chenopodium ambrosioides'') – * Epsom salts – mineral salt, acidity regulator, firming agent * Erythorbic acid – antioxidant * Erythrosine – color (red) (FDA: FD&C Red #3) *

Erythritol Erythritol (, ) is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol (or polyol). It is the reduced form of either D- or L- erythrose and one of the two reduced forms of erythrulose. It is used as a food ad ...

– sweetener *

Ethanol Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula . It is an Alcohol (chemistry), alcohol, with its formula also written as , or EtOH, where Et is the ps ...

(alcohol) – * Ethoxyquin - antioxidant, preservative * Ethyl maltol – flavor enhancer * Ethyl methyl cellulose – thickener, vegetable gum, emulsifier * Ethylparaben (ethyl para-hydroxybenzoate) – preservative * Ethylenediamine tetraacetic acid – * Evening primrose oil – used as a food supplement for its purported medicinal properties.

F

* False flax oil – made of the seeds of Camelina sativa. Can be considered as a food or fuel oil. * Fantesk – * Farnesol – * Fast green FCF – color (FDA: FD&C Green #3) *

Fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...

– * Flavoxanthin – color *

Fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

(''Foeniculum vulgare'') – * Fenugreek – * Ferric ammonium citrate – food acid * Ferrous gluconate – color retention agent * Ferrous lactate – *

Filé powder Filé powder, also called gumbo filé, is a spicy herb seasoning made from the dried and ground leaves of the North American sassafras tree ''( Sassafras albidum)''.FoodPrint. �Sassafras and Filé” Accessed 2023-10-25 Culinary use Filé ...

– * Five-spice powder (Chinese) – * Fo-ti-tieng – * Formaldehyde – preservative *

Formic acid Formic acid (), systematically named methanoic acid, is the simplest carboxylic acid. It has the chemical formula HCOOH and structure . This acid is an important intermediate in chemical synthesis and occurs naturally, most notably in some an ...

– preservative *

Fructose Fructose (), or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and gal ...

– * Fumaric acid – acidity regulator *

Folic acid Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...

– fortyfying agent

G

Galangal Galangal () is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. It is one of four species in the genus ''Alpinia'', and is known for its pungent, aromatic flavor. Greater gal ...

– * Galangal root – * Galbanum oil – * Gallic acid – * Gamma-tocopherol(synthetic) – antioxidant * Garam masala – * Garlic extract – * Garlic – * Garlic oil – *

Gelatin Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, coll ...

/gelatine – Gelling agent, emulsifier * Gellan gum – thickener, vegetable gum, stabilizer, emulsifier *

Ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

– * Ginger oil – * Ginger root – *

Ginseng Ginseng () is the root of plants in the genus ''Panax'', such as South China ginseng (''Panax notoginseng, P. notoginseng''), Korean ginseng (''Panax ginseng, P. ginseng''), and American ginseng (''American ginseng, P. quinquefol ...

– * Glacial Acetic acid – preservative, acidity regulator * Glucitol – * Gluconate – * Glucono delta-lactone – acidity regulator * Glucose oxidase – antioxidant * Glucose syrup – sweetener *

Glutamate Glutamic acid (symbol Glu or E; known as glutamate in its anionic form) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a Essential amino acid, non-essential nutrient for humans, meaning that ...

– *

Glutamic acid Glutamic acid (symbol Glu or E; known as glutamate in its anionic form) is an α- amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a non-essential nutrient for humans, meaning that the human body can ...

– flavor enhancer *

Gluten Gluten is a structural protein naturally found in certain Cereal, cereal grains. The term ''gluten'' usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water ...

– * Glycerin – humectant, sweetener *

Glycerol Glycerol () is a simple triol compound. It is a colorless, odorless, sweet-tasting, viscous liquid. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pha ...

– * Glycerol ester of wood rosin – emulsifier * Glyceryl distearate – emulsifier * Glyceryl monostearate – emulsifier *

Glycine Glycine (symbol Gly or G; ) is an amino acid that has a single hydrogen atom as its side chain. It is the simplest stable amino acid. Glycine is one of the proteinogenic amino acids. It is encoded by all the codons starting with GG (G ...

– flavor enhancer *

Glyoxylic acid Glyoxylic acid or oxoacetic acid is an organic compound. Together with acetic acid, glycolic acid, and oxalic acid, glyoxylic acid is one of the C2 carboxylic acids. It is a colourless solid that occurs naturally and is useful industrially. Str ...

– *

Gold Gold is a chemical element; it has chemical symbol Au (from Latin ) and atomic number 79. In its pure form, it is a brightness, bright, slightly orange-yellow, dense, soft, malleable, and ductile metal. Chemically, gold is a transition metal ...

– color (gold) * Grains of paradise – * Grape color extract – * Grape seed oil – suitable for cooking at high temperatures. Also used as a

salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...

oil, and in

. * Green S – color (green) *

Green tea Green tea is a type of tea made from the leaves and buds of the '' Camellia sinensis'' that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millenn ...

– *

Guanylic acid Guanosine monophosphate (GMP), also known as 5′-guanidylic acid or guanylic acid (conjugate acid, conjugate base guanylate), is a nucleotide that is used as a monomer in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP c ...

– flavor enhancer *

Guar gum Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, mi ...

– thickener, vegetable gum, stabilizer * Guaranine – * Gum arabic / Gum acacia / E414 – thickener, vegetable gum, stabilizer, emulsifier * Gum guaicum – preservative

H

* Haw bark – * Hazelnut oil – used for its flavor. Also used in skin care, because of its slight astringent nature. * Heliotropin – *

Helium Helium (from ) is a chemical element; it has chemical symbol, symbol He and atomic number 2. It is a colorless, odorless, non-toxic, inert gas, inert, monatomic gas and the first in the noble gas group in the periodic table. Its boiling point is ...

– propellant * Hemlock oil – * Hemp oil – a high quality food oil. * Heptyl p-hydroxybenzoate – preservative * Hesperidin – * Hexamine (hexamethylene tetramine) – preservative * Hexyl acetate – * High fructose corn syrup – *

Horseradish Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes Mustard plant, mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and us ...

– *

Hydrochloric acid Hydrochloric acid, also known as muriatic acid or spirits of salt, is an aqueous solution of hydrogen chloride (HCl). It is a colorless solution with a distinctive pungency, pungent smell. It is classified as a acid strength, strong acid. It is ...

– acidity regulator * Hydroxypropyl cellulose – thickener, vegetable gum, emulsifier * Hydroxypropyl distarch phosphate – thickener, vegetable gum * Hydroxypropyl methylcellulose – thickener, vegetable gum, emulsifier * Hydroxypropyl starch – thickener, vegetable gum * Hyssop (''Hyssopus officinalis'') –

I

* Indanthrene blue RS – color (blue) * Indigo carmine – color (blue) (FDA: FD&C Blue #2) * Indigotine – color (blue) (FDA: FD&C Blue #2) * Indole – * Inosinate – * Inosinic acid – flavor enhancer * Inositol – * Insoluble fiber – * Intense sweeteners – *

– * Invert sugar – *

Invertase β-Fructofuranosidase is an enzyme that catalyzes the hydrolysis (breakdown) of the table sugar sucrose into fructose and glucose. Sucrose is a fructoside. Alternative names for β-fructofuranosidase include invertase, saccharase, glucosucrase ...

– * Iron ammonium citrate – *

Iron Iron is a chemical element; it has symbol Fe () and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, forming much of Earth's o ...

– *

Iron oxide An iron oxide is a chemical compound composed of iron and oxygen. Several iron oxides are recognized. Often they are non-stoichiometric. Ferric oxyhydroxides are a related class of compounds, perhaps the best known of which is rust. Iron ...

s and hydroxides – color * Isobutane – propellant * Isomalt – humectant * Isopropyl citrates – antioxidant, preservative

J

Jasmine Jasmine (botanical name: ''Jasminum'', pronounced ) is a genus of shrubs and vines in the olive family of Oleaceae. It contains around 200 species native to tropical and warm temperate regions of Eurasia, Africa, and Oceania. Jasmines are wid ...

– * Jamaican jerk spice – * Jasmine absolute – * Jiaogulan (''Gynostemma pentaphyllum'') – * Juniper – *

Juniper berry A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales called a galbulus, which gives it a berry-like appearance. The cones from a handful of ...

– * Juniper berry oil – used as a flavor. Also used medicinally, including traditional medicine. * Juniper extract –

K

* Kaffir Lime Leaves (''Citrus hystrix, C. papedia'') – * Kaolin – anti-caking agent * Kapok seed oil, obtained from any of several related tree species, all referred to as "Kapok trees", for example: ''

Ceiba pentandra ''Ceiba pentandra'' is a tropical tree of the order (biology), order Malvales and the family (biology), family Malvaceae (previously emplaced in the family Bombacaceae), native to Mexico, Central America and the Caribbean, northern South America, ...

'', ''

Bombax ceiba ''Bombax ceiba'', like other trees of the genus ''Bombax'', is commonly known as cotton tree. More specifically, it is sometimes known as Malabar silk-cotton tree; red silk-cotton; red cotton tree; or ambiguously as silk-cotton or kapok, both of ...

'' and '' Bombax costatum'' – used as an edible oil, and in soap production. * Karaya gum – thickener, vegetable gum, stabilizer, emulsifier *

Kelp Kelps are large brown algae or seaweeds that make up the order (biology), order Laminariales. There are about 30 different genus, genera. Despite its appearance and use of photosynthesis in chloroplasts, kelp is technically not a plant but a str ...

– * Kokam – * Kola nut extract – * Konjac – thickener, vegetable gum * Konjac glucomannate – thickener, vegetable gum * Konjac gum – thickener, vegetable gum

L

* L-cysteine – flour treatment agent *

Lactic acid Lactic acid is an organic acid. It has the molecular formula C3H6O3. It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as wel ...

– acidity regulator, preservative, antioxidant * Lactic acid esters of mono- and diglycerides of fatty acids – emulsifier *

Lactitol Lactitol is a disaccharide sugar alcohol produced from lactose. It is used as a replacement bulk sweetener for low calorie foods with 30–40% of the sweetness of sucrose. It is also used medically as a laxative. Production Lactitol is p ...

– humectant *

Lactose Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-o ...

– * Lactylated fatty acid esters of glycerol and propylene glycol – emulsifier * Larch gum – * Lard – * Latolrubine – color * Laurel berry – * Laurel leaf oil – *

Lavender ''Lavandula'' (common name lavender) is a genus of 47 known species of perennial flowering plants in the sage family, Lamiaceae. It is native plant, native to the Old World, primarily found across the drier, warmer regions of the Mediterranean ...

(''Lavandula spp.'') – * Lavender oil – * Lecithins – antioxidant,

* Lecithin citrate – preservative *

Lemon The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...

– * Lemon balm (''Melissa officinalis'') – * Lemon extract – * Lemon juice – * Lemon Myrtle (''Backhousia citriodora'') – * Lemon oil – * Lemon verbena (''Lippia citriodora'') – * Lemongrass Oil – *

Leucine Leucine (symbol Leu or L) is an essential amino acid that is used in the biosynthesis of proteins. Leucine is an α-amino acid, meaning it contains an α-amino group (which is in the protonated −NH3+ form under biological conditions), an α-Car ...

– flavor enhancer * Licorice – *

Lipase In biochemistry, lipase ( ) refers to a class of enzymes that catalyzes the hydrolysis of fats. Some lipases display broad substrate scope including esters of cholesterol, phospholipids, and of lipid-soluble vitamins and sphingomyelinases; howe ...

s – flavor enhancer * Lithol Rubine BK – color * Litholrubine – color * Locust bean gum – thickener, vegetable gum, stabilizer, gelling agent, emulsifier * Long pepper – * Lovage (''Levisticum officinale'') – * L(+)- Tartaric acid – food acid * Lutein – color *

Lycopene Lycopene is an organic compound classified as a tetraterpene and a carotene. Lycopene (from the Neo-Latin '' Lycopersicon'', the name of a former tomato genus) is a bright red carotenoid hydrocarbon found in tomatoes and other red fruits and ve ...

– color *

Lysine Lysine (symbol Lys or K) is an α-amino acid that is a precursor to many proteins. Lysine contains an α-amino group (which is in the protonated form when the lysine is dissolved in water at physiological pH), an α-carboxylic acid group ( ...

– *

Lysozyme Lysozyme (, muramidase, ''N''-acetylmuramide glycanhydrolase; systematic name peptidoglycan ''N''-acetylmuramoylhydrolase) is an antimicrobial enzyme produced by animals that forms part of the innate immune system. It is a glycoside hydrolase ...

– preservative

M

* Macadamia oil – used as an edible oil. Also used as a massage oil. * Mace – *

Magnesium Magnesium is a chemical element; it has Symbol (chemistry), symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 ...

– * Magnesium carbonate – anti-caking agent, mineral salt * Magnesium chloride – mineral salt * Magnesium citrate – acidity regulator * Magnesium diglutamate – flavor enhancer *

Magnesium hydroxide Magnesium hydroxide is an inorganic compound with the chemical formula Mg(OH)2. It occurs in nature as the mineral brucite. It is a white solid with low solubility in water (). Magnesium hydroxide is a common component of antacids, such as milk o ...

– mineral salt * Magnesium lactate – food acid *

Magnesium oxide Magnesium oxide (MgO), or magnesia, is a white hygroscopic solid mineral that occurs naturally as periclase and is a source of magnesium (see also oxide). It has an empirical formula of MgO and consists of a lattice of Mg2+ ions and O2− ions ...

– anti-caking agent * Magnesium phosphates – mineral salt, anti-caking agent * Magnesium salts of fatty acids – emulsifier, stabiliser, anti-caking agent * Magnesium silicate – anti-caking agent * Magnesium stearate – emulsifier, stabiliser *

Magnesium sulfate Magnesium sulfate or magnesium sulphate is a chemical compound, a salt with the formula , consisting of magnesium cations (20.19% by mass) and sulfate anions . It is a white crystalline solid, soluble in water but not in ethanol. Magnesi ...

– mineral salt, acidity regulator, firming agent * Mahleb – * Malabathrum – *

Malic acid Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms ( ...

– acidity regulator *

Malt extract Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as " malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar ...

– flavor enhancer * Maltitol – humectant, stabiliser *

Maltodextrin Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called ''dextrose polymers'' or ''Dextrin, dextrins''), but have little chemical or nutritional similarity. The digestible maltodextr ...

– carbohydrate sweetener *

Maltol Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in nature in the bark of larch trees and in the needles of pine trees, and is produced during the roasting of malt (from which it gets its n ...

– flavor enhancer *

Maltose } Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the tw ...

– * Mandarin oil – leavening agent *

Manganese Manganese is a chemical element; it has Symbol (chemistry), symbol Mn and atomic number 25. It is a hard, brittle, silvery metal, often found in minerals in combination with iron. Manganese was first isolated in the 1770s. It is a transition m ...

– * Mannitol – humectant, anti-caking agent, sweetener * Margarine – * Marjoram (''Origanum majorana'') – * Mastic – * Meadowfoam seed oil – highly stable oil, with over 98% long-chain

. Competes with

rapeseed oil Close-up of canola blooms Canola flower Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae. Historica ...

for industrial applications. * Mega-purple – a Kosher food additive made from grapes * Mentha arvensis oil/Mint oil, used in flavoring toothpastes, mouthwashes and pharmaceuticals, as well as in aromatherapy and other medicinal applications. * Metatartaric acid – food acid, emulsifier *

Methionine Methionine (symbol Met or M) () is an essential amino acid in humans. As the precursor of other non-essential amino acids such as cysteine and taurine, versatile compounds such as SAM-e, and the important antioxidant glutathione, methionine play ...

– * Methyl butyrate – * Methyl disulfide – * Methyl ethyl cellulose – thickener, vegetable gum, emulsifier * Methyl hexenoate – *

Methyl isobutyrate Methyl isobutyrate is an organic compound with the formula CH3O2CCH(CH3)2. This colorless liquid, the methyl ester of isobutyric acid, is used as a solvent. References {{Esters Methyl esters Isobutyrate esters Perfume ingredients ...

– * Methylcellulose – thickener, emulsifier, vegetable gum * Methylparaben (methyl para-hydroxybenzoate) – preservative * Methyltheobromine – * Microcrystalline cellulose – anti-caking agent * Milk thistle (''Silybum'') – *

Milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

– * Mint (''Mentha spp.'') – * Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids – emulsifier * Modified starch – * Molasses extract – *

Molybdenum Molybdenum is a chemical element; it has Symbol (chemistry), symbol Mo (from Neo-Latin ''molybdaenum'') and atomic number 42. The name derived from Ancient Greek ', meaning lead, since its ores were confused with lead ores. Molybdenum minerals hav ...

– * Bergamot (''Monarda didyma'') – * Mono- and diglycerides of

Fatty acid In chemistry, in particular in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated and unsaturated compounds#Organic chemistry, saturated or unsaturated. Most naturally occurring fatty acids have an ...

s – emulsifier * Monoammonium glutamate – flavor enhancer * Monopotassium glutamate – flavor enhancer * Monosodium glutamate (MSG) – flavor enhancer * Monostarch phosphate – thickener, vegetable gum * Montanic acid esters – humectant * Mullein ('' Verbascum thapsus'') – * Mustard – *

Mustard oil Mustard oil can mean either the pressed oil used for cooking or a pungent essential oil, also known as volatile oil, of the mustard plant. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resu ...

– (essential oil), containing a high percentage of allyl isothiocyanate or other

isothiocyanate In organic chemistry, isothiocyanate is a functional group as found in compounds with the formula . Isothiocyanates are the more common isomers of thiocyanates, which have the formula . Occurrence Many isothiocyanates from plants are produce ...

s, depending on the species of mustard *

(pressed) – used in India as a cooking oil. Also used as a

massage Massage is the rubbing or kneading of the body's soft tissues. Massage techniques are commonly applied with hands, fingers, elbows, knees, forearms, feet, or a device. The purpose of massage is generally for the treatment of body stress or pa ...

oil. * Mustard plant – * Mustard seed –

N

* Natamycin – preservative * Neohesperidin dihydrochalcone – artificial sweetener * Niacin ( vitamin B₃) – color retention agent ** nicotinic acid ( vitamin B₃) – color retention agent **

Nicotinamide Nicotinamide (International nonproprietary name, INN, British Approved Name, BAN ) or niacinamide (United States Adopted Name, USAN ) is a form of vitamin B3, vitamin B3 found in food and used as a dietary supplement and medication. As a suppl ...

( vitamin B₃) – color retention agent * Nigella (Kolanji, Black caraway) – *

Nisin Nisin is a polycyclic antibacterial peptide produced by the bacterium ''Lactococcus lactis'' that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), dideh ...

– preservative *

Nitrogen Nitrogen is a chemical element; it has Symbol (chemistry), symbol N and atomic number 7. Nitrogen is a Nonmetal (chemistry), nonmetal and the lightest member of pnictogen, group 15 of the periodic table, often called the Pnictogen, pnictogens. ...

– propellant *

Nitrous oxide Nitrous oxide (dinitrogen oxide or dinitrogen monoxide), commonly known as laughing gas, nitrous, or factitious air, among others, is a chemical compound, an Nitrogen oxide, oxide of nitrogen with the Chemical formula, formula . At room te ...

– propellant * Norbixin – color * Nordihydroguaiaretic acid - antioxidant. Banned as a food additive since the early 1960s. * Nutmeg –

O

* Octyl gallate – antioxidant, preservative * Evening primrose (''Oenothera biennis'' et al.) – *

Okra Okra (, ), ''Abelmoschus esculentus'', known in some English-speaking countries as lady's fingers, is a flowering plant in the Malvaceae, mallow family native to East Africa. Cultivated in tropical, subtropical, and warm temperate regions aro ...

oil (

Hibiscus ''Hibiscus'' is a genus of flowering plants in the Malva, mallow family, Malvaceae. The genus is quite large, comprising List of Hibiscus species, several hundred species that are Native plant, native to warm temperate, Subtropics, subtropical ...

seed oil) – from the seed of the '' Hibiscus esculentus''. Composed predominantly of oleic and lanoleic acids. * Oleomargarine – *

Olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

– used in

cooking Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...

–

soap Soap is a salt (chemistry), salt of a fatty acid (sometimes other carboxylic acids) used for cleaning and lubricating products as well as other applications. In a domestic setting, soaps, specifically "toilet soaps", are surfactants usually u ...

s and as a

fuel A fuel is any material that can be made to react with other substances so that it releases energy as thermal energy or to be used for work (physics), work. The concept was originally applied solely to those materials capable of releasing chem ...

for traditional oil lamps * Orange GGN – color (orange) * Orange oil – like lemon oil – cold pressed rather than distilled. Consists of 90% d-

Limonene Limonene () is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the essential oil of citrus fruit peels. The (+)-isomer, occurring more commonly in nature as the fragrance of oranges, ...

. Used as a fragrance, in cleaning products and in flavoring foods. * Orcein – color (red) * Orchil – color (red) *

Oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family, Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate climate, temperate Northern Hemisphere. Oregano is a ...

(''Origanum vulgare, O. heracleoticum'', and other species) – *

oil – contains thymol and

carvacrol Carvacrol, or cymophenol, C6H3(CH3)(OH)C3H7, is a monoterpene, monoterpenoid phenol. It has a characteristic pungent, warm odor of oregano. Natural occurrence Carvacrol is present in the essential oil of ''Origanum vulgare'' (oregano), oil of t ...

* Orris root – * Orthophenyl phenol – preservative * Oxidised polyethylene wax – humectant * Oxidised starch – thickener, vegetable gum * Oxystearin – antioxidant, sequestrant

P

* Palm oil – the most widely produced

tropical The tropics are the regions of Earth surrounding the equator, where the sun may shine directly overhead. This contrasts with the temperate or polar regions of Earth, where the Sun can never be directly overhead. This is because of Earth's ax ...

oil. Also used to make

. * Panax ginseng – * Panax quinquefolius – * Ponch phoran – * Pandan leaf – * Pantothenic acid (Vitamin B₅) – * Papain – A cysteine protease hydrolase enzyme present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis). * Paprika red – *

Paprika Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...

– *

extract – * Paraffins – glazing agent * Parsley (''Petroselinum crispum'') – * Patent blue V – color (blue) * Peanut oil/Ground nut oil – mild-flavored cooking oil. * Pecan oil – valued as a food oil, but requiring fresh pecans for good quality oil. * Pectin – vegetable gum, emulsifier * Perilla seed oil – high in omega-3

. Used as an edible oil, for medicinal purposes, in skin care products and as a drying oil. * Phosphated distarch phosphate – thickener, vegetable gum *

Phosphoric acid Phosphoric acid (orthophosphoric acid, monophosphoric acid or phosphoric(V) acid) is a colorless, odorless phosphorus-containing solid, and inorganic compound with the chemical formula . It is commonly encountered as an 85% aqueous solution, ...

– food acid * Phytic acid – preservative * Pigment Rubine – color * Pimaricin – preservative * Pine needle oil * Pine seed oil – an expensive food oil, used in salads and as a condiment. *

Pistachio The pistachio (, ; ''Pistacia vera'') is a small to medium-sized tree of the Anacardiaceae, cashew family, originating in Iran. The tree produces nut (fruit)#Culinary definition and uses, seeds that are widely consumed as food. In 2022, world ...

oil – strongly flavored oil, particularly for use in salads. * Prune kernel oil – marketed as a gourmet cooking oil * Poly vinyl pyrrolidone – * Polydextrose – humectant * Polyethylene glycol 8000 – antifoaming agent * Polyglycerol esters of fatty acids – emulsifier * Polyglycerol polyricinoleate – emulsifier * Polymethylsiloxane – antifoaming agent * Polyoxyethylene (40) stearate – emulsifier * Polyoxyethylene (8) stearate – emulsifier, stabilizer *

Polyphosphate A polyphosphate is a Salt (chemistry), salt or ester of polymeric oxyanions formed from tetrahedral PO4 (phosphate) structural units linked together by sharing oxygen atoms. Polyphosphates can adopt linear or a cyclic (also called, ring) structure ...

s – mineral salt, emulsifier * Polysorbate 20 – emulsifier * Polysorbate 40 – emulsifier * Polysorbate 60 – emulsifier * Polysorbate 65 – emulsifier *

Polysorbate 80 Polysorbate 80 is a nonionic surfactant and emulsifier often used in pharmaceuticals, foods, and cosmetics. This synthetic compound is a viscous, water-soluble yellow liquid. Chemistry Polysorbate 80 is derived from polyethoxylated sorbitan ...

– emulsifier * Polyvinylpolypyrrolidone – color stabiliser *

Pomegranate The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punica, Punicoideae, that grows between tall. Rich in symbolic and mythological associations in many cultures, it is thought to have o ...

seeds (though some consider these a fruit, not a spice) – * Ponceau 4R – color (FDA: Ext D&C Red #8) * Ponceau 6R – color * Ponceau SX – color *

Poppy seed Poppy seed is an oilseed obtained from the poppy plant (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, ...

– * Poppyseed oil – used for cooking, moisturizing skin, and in paints, varnishes and soaps. * Potassium acetates – preservative, acidity regulator * Potassium adipate – food acid * Potassium alginate – thickener, vegetable gum, stabilizer, gelling agent, emulsifier * Potassium aluminium silicate – anti-caking agent * Potassium ascorbate – antioxidant (water-soluble) * Potassium benzoate – preservative * Potassium bicarbonate – mineral salt * Potassium bisulfite – preservative, antioxidant * Potassium bromate – flour treatment agent * Potassium carbonate – mineral salt * Potassium chloride – mineral salt * Potassium citrates – food acid *

Potassium ferrocyanide Potassium hexacyanidoferrate(II) is the inorganic compound with formula K4 e(CN)6�3H2O. It is the potassium salt of the coordination complex e(CN)6sup>4−. This salt forms lemon-yellow monoclinic crystals. Synthesis In 1752, the French chemi ...

– anti-caking agent * Potassium fumarate – food acid * Potassium gluconate – stabiliser * Potassium hydrogen sulfite – preservative, antioxidant *

Potassium hydroxide Potassium hydroxide is an inorganic compound with the formula K OH, and is commonly called caustic potash. Along with sodium hydroxide (NaOH), KOH is a prototypical strong base. It has many industrial and niche applications, most of which utili ...

– mineral salt * Potassium lactate – food acid * Potassium malate – food acid * Potassium metabisulfite – preservative, antioxidant *

Potassium nitrate Potassium nitrate is a chemical compound with a sharp, salty, bitter taste and the chemical formula . It is a potassium salt of nitric acid. This salt consists of potassium cations and nitrate anions , and is therefore an alkali metal nit ...

– preservative, color fixative * Potassium nitrite – preservative, color fixative * Potassium phosphates – mineral salt * Potassium propionate – preservative * Potassium salts of fatty acids – emulsifier, stabiliser, anti-caking agent * Potassium sodium tartrate – food acid * Potassium sorbate – preservative * Potassium sulfate – mineral salt, seasoning * Potassium sulfite – preservative, antioxidant * Potassium tartrates – food acid * Powdered

Cellulose Cellulose is an organic compound with the chemical formula, formula , a polysaccharide consisting of a linear chain of several hundred to many thousands of glycosidic bond, β(1→4) linked glucose, D-glucose units. Cellulose is an important s ...

– anti-caking agent * Primrose (''Primula'') – candied flowers, tea * Processed Eucheuma seaweed – thickener, vegetable gum, stabilizer, gelling agent, emulsifier * Propane-1,2-diol alginate – thickener, vegetable gum, stabilizer, emulsifier *

Propionic acid Propionic acid (, from the Greek language, Greek words πρῶτος : ''prōtos'', meaning "first", and πίων : ''píōn'', meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula . It is a ...

– preservative * Propyl gallate – antioxidant *

Propylene glycol Propylene glycol ( IUPAC name: propane-1,2-diol) is a viscous, colorless liquid. It is almost odorless and has a faintly sweet taste. Its chemical formula is CH3CH(OH)CH2OH. As it contains two alcohol groups, it is classified as a diol. An al ...

– humectant * Propylene glycol alginate – thickener, vegetable gum, stabilizer, emulsifier * Propylene glycol esters of fatty acids – emulsifier * Propylparaben (propyl para-hydroxybenzoate) – preservative * Pumpkin seed oil – a specialty cooking oil, produced in

Austria Austria, formally the Republic of Austria, is a landlocked country in Central Europe, lying in the Eastern Alps. It is a federation of nine Federal states of Austria, states, of which the capital Vienna is the List of largest cities in Aust ...

and

Slovenia Slovenia, officially the Republic of Slovenia, is a country in Central Europe. It borders Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the south and southeast, and a short (46.6 km) coastline within the Adriati ...

. Doesn't tolerate high temperatures. * Pulegone – flavoring present in mint * Purslane – * Pyridoxine hydrochloride (Vitamin B₆) –

Q

* Quatre épices – *

Quillaia Quillaia is the milled inner Bark (botany), bark or small stems and branches of the soapbark (''Quillaja saponaria''). Other names include ''Murillo bark extract'', ''Panama bark extract'', ''Quillaia extract'', ''Quillay bark extract'', ''Soapba ...

extract – humectant *

Quinoa Quinoa (''Chenopodium quinoa''; , from Quechuan languages, Quechua ' or ') is a flowering plant in the Amaranthaceae, amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are high in prote ...

oil – similar in composition and use to corn oil * Quinoline Yellow WS – color (yellow and orange) (FDA: D&C Yellow #10)

R

* Ramtil oil – pressed from the seeds of the one of several species of genus Guizotia abyssinica (Niger pea) in

India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...

and

Ethiopia Ethiopia, officially the Federal Democratic Republic of Ethiopia, is a landlocked country located in the Horn of Africa region of East Africa. It shares borders with Eritrea to the north, Djibouti to the northeast, Somalia to the east, Ken ...

. Used for both cooking and lighting. * Ras-el hanout – *

Raspberry The raspberry is the edible fruit of several plant species in the genus ''Rubus'' of the Rosaceae, rose family, most of which are in the subgenus ''Rubus#Modern classification, Idaeobatus''. The name also applies to these plants themselves. Ras ...

(leaves) – * Red 2G – color * Refined microcrystalline wax – glazing agent * Rhodoxanthin – color *

Riboflavin Riboflavin, also known as vitamin B2, is a vitamin found in food and sold as a dietary supplement. It is essential to the formation of two major coenzymes, flavin mononucleotide and flavin adenine dinucleotide. These coenzymes are involved in ...

(vitamin B₂) – color (yellow and orange) * Rice bran oil – suitable for high temperature cooking. Widely used in Asia. * Rosemary (''Rosmarinus officinalis'') – * Rubixanthin – color

S

* Saccharin – artificial sweetener * Safflower oil – a flavorless and colorless cooking oil. * Safflower – * Saffron – color * Saigon Cinnamon – * Salad Burnet (''Sanguisorba minor'' or ''Poterium sanguisorba'') – * Salt – * Sandalwood – color * Savory (herb), Savory (''Satureja hortensis, S. montana'') – * Scarlet GN – color * Sesame oil – used as a cooking oil, and as a massage oil, particularly in

. * Sesame seed – * Shellac – glazing agent * Sichuan pepper (''Xanthoxylum piperitum'') – * Silicon dioxide – anti-caking agent * Silver – color (silver) * Siraitia grosvenorii, Luohanguo – * Sodium acetate – preservative, acidity regulator * Sodium adipate – food acid * Sodium alginate – thickener, vegetable gum, stabilizer, gelling agent, emulsifier * Sodium aluminium phosphate – acidity regulator, emulsifier * Sodium aluminosilicate (sodium aluminium silicate) – anti-caking agent * Ascorbic acid, Sodium ascorbate – antioxidant (water-soluble) * Sodium benzoate – preservative * Sodium bicarbonate – mineral salt * Sodium bisulfite (sodium hydrogen sulfite) – preservative, antioxidant * Sodium carbonate – mineral salt * Sodium carboxymethylcellulose – emulsifier * Sodium citrates – food acid * Sodium dehydroacetate – preservative * Sodium erythorbate – antioxidant * Sodium erythorbin – antioxidant * Sodium ethyl para-hydroxybenzoate – preservative * Sodium ferrocyanide – anti-caking agent * Sodium formate – preservative * Sodium fumarate – food acid * Sodium gluconate – stabiliser * Sodium hydrogen acetate – preservative, acidity regulator * Sodium hydroxide – mineral salt * Sodium lactate – food acid * Sodium malates – food acid * Sodium metabisulfite – preservative, antioxidant, bleaching agent * Sodium methyl para-hydroxybenzoate – preservative * Sodium nitrate – preservative, color fixative * Sodium nitrite – preservative, color fixative * Sodium orthophenyl phenol – preservative * Sodium propionate – preservative * Sodium propyl para-hydroxybenzoate – preservative * Sodium sorbate – preservative * Sodium stearoyl lactylate – emulsifier * Sodium succinates – acidity regulator, flavor enhancer * Sodium salts of fatty acids – emulsifier, stabiliser, anti-caking agent * Sodium sulfite – mineral salt, preservative, antioxidant * Sodium sulfite – preservative, antioxidant * Sodium tartrates – food acid * Sodium tetraborate – preservative * Sorbic acid – preservative * Sorbitan monolaurate – emulsifier * Sorbitan monooleate – emulsifier * Sorbitan monopalmitate – emulsifier * Sorbitan monostearate – emulsifier * Sorbitan tristearate – emulsifier * Sorbitol – humectant, emulsifier, sweetener * Sorbol – * Sorrel (''Rumex spp.'') – * Soybean#Oil, Soybean oil – accounts for about half of worldwide edible oil production. * Spearmint Spearmint Oil, oil – often used in flavoring mouthwash and chewing gum, among other applications. * Star anise – * Star anise Star anise oil, oil – highly fragrant oil using in cooking. Also used in perfumery and soaps, has been used in toothpastes, mouthwashes, and skin creams. 90% of the world's star anise crop is used in the manufacture of Tamiflu, a drug used to treat H5N1, avian flu. * Starch sodium octenylsuccinate – thickener, vegetable gum * Stearic acid – anti-caking agent * Stearyl tartarate – emulsifier * Succinic acid – food acid * Sucralose – artificial sweetener * Sucroglycerides – emulsifier * Sucrose acetate isobutyrate – emulsifier, stabiliser * Sucrose esters of fatty acids – emulsifier * Sugar – * Sulfur dioxide – preservative, antioxidant * Sulfuric acid – acidity regulator * Sumac – * Sunflower oil – a common cooking oil, also used to make biodiesel. * Sunset Yellow FCF – color (yellow and orange) (FDA: FD&C Yellow #6) * Sweet basil – * Sweet woodruff –

T

* Talc – anti-caking agent * Tamarind – flavoring * Tanacetum balsamita / Costmary – * Tandoori masala – * Tannins – color, emulsifier, stabiliser, thickener * Tansy – * Tara gum – thickener, vegetable gum, stabilizer * Tarragon (''Artemisia dracunculus'') – * Tartaric acid esters of mono- and diglycerides of fatty acids – emulsifier * Tartrazine – color (yellow and orange) (Food and Drug Administration, FDA: FD&C Yellow #5) * Tea oil/Camellia oil – widely used in southern China as a cooking oil. Also used in making soaps, hair oils and a variety of other products. * Tert-butylhydroquinone – antioxidant * Tetrahydrocannabinol- flavor enhancer, potent anti-carcinogen – * Thaumatin – flavor enhancer, artificial sweetener * Theine – * Thermally oxidised soya bean oil – emulsifier * Thiabendazole – preservative * Thiamine, Thiamine (Vitamin B1) – * Thiodipropionic acid – antioxidant * Thujaplicins – preservatives registered in Japan * Thyme – used as a flavor, particularly as seasoning for meat products. * Tin(II) chloride, stannous chloride – color retention agent, antioxidant * Titanium dioxide – color (white) * Tocopherol, Tocopherol (Vitamin E) – * Tocopherol concentrate (natural) – antioxidant * Tragacanth – thickener, vegetable gum, stabilizer, emulsifier * Triacetin – humectant * Triammonium citrate – food acid * Triethyl citrate – thickener, vegetable gum * Trimethylxanthine – * Triphosphates – mineral salt, emulsifier * Trisodium phosphate – mineral salt, antioxidant * Turmeric – color (yellow and orange)

V

* Vanilla (''Vanilla planifolia'') – flavoring * Carbon black, Vegetable carbon – color (brown and black) * Vinegar – * Violaxanthin – color * Vitamin – ** Retinol, Vitamin A (Retinol) – ** Thiamine, Vitamin B₁ (Thiamine) – ** Riboflavin, Vitamin B₂ (Riboflavin) – ** Pantothenic acid, Vitamin B₅ (Pantothenic acid) – ** Pyridoxine, Vitamin B₆ (Pyrodoxine) – ** Cyanocobalamin, Vitamin B₁₂ (Cyanocobalamin) – ** Ascorbic acid, Vitamin C (Ascorbic acid) – ** Vitamin D, Vitamin D (Calciferol) – ** Tocopherol, Vitamin E (Tocopherol) – ** Vitamin K, Vitamin K (Potassium) –

W

* Walnut oil – used for its flavor, also used by Renaissance painters in oil paints * Wasabi – * Water – * Wattleseed – thickener

X

* Xanthan gum – thickener, vegetable gum, stabilizer * Xylitol – humectant, stabiliser

Y

* Yellow 2G – color (yellow and orange) * Yucca extract – foaming agent, stabilizer

Z

* Zeaxanthin – color * Zinc acetate – flavor enhancer

References

External links

Food Additive Status List , FDA

{{portal bar, Food Food additives, * European Union food law Lists of foods, Additives Chemistry-related lists, Food additives Lists of ingredients, Food additives

Purposes

Alphabetical index of food additives

0–9

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

V

W

X

Y

Z

See also

References

External links