Additives and oils we track so you don't have to.

A high-intensity sweetener (about 200x sweeter than sucrose) used to sweeten foods and beverages; commonly listed on labels as acesulfame K / acesulfame potassium / Ace-K.

Concern

Low / Limited Concern

Function

Artificial sweetener

Updated

2026-03-18

U.S. regulatory/labeling category for flavor-imparting substances not derived from specified food/fermentation sources; may include many different synthetic flavoring substances and proprietary mixtures.

Concern

Low / Limited Concern

Function

Flavor

Updated

2026-03-18

Umbrella category for multiple synthetic color additives used to impart color to foods; in the US, many are FDA-certified colors (batch-certified) and commonly include Blue 1, Blue 2, Green 3, Red 40, Yellow 5, Yellow 6, and historically Red 3.

Concern

Moderate Concern

Function

Coloring agent

Updated

2026-03-18

State actions

2

Aspartame is a high-intensity (non-sugar) sweetener used in “diet” and “sugar-free” foods and beverages. In the U.S., it is an authorized food additive with specific labeling requirements for phenylketonurics (PKU).

Concern

Low / Limited Concern

Function

Artificial sweetener

Updated

2026-03-18

Azodicarbonamide (ADA) is a flour treatment agent permitted in the U.S. at low ppm levels to age/bleach certain cereal flours and improve dough handling. It is most relevant to bread-based items (buns/rolls) in packaged foods and some restaurant supply chains; it decomposes during baking and is also known for occupational inhalation sensitization risk.

Concern

Low / Limited Concern

Function

Dough conditioner

Updated

2026-03-18

State actions

1

Rendered fat from cattle used as a cooking fat (e.g., frying medium) and as an ingredient in some prepared foods. Not a color additive; not assigned a Codex INS/E-number as a food additive commodity.

Concern

Low / Limited Concern

Function

Oil

Updated

2026-03-18

Brominated vegetable oil (BVO) is a food additive made by bonding bromine to vegetable oil. It was used in some fruit-flavored sodas and sports drinks to keep citrus flavor oils evenly mixed, preventing them from separating. Health concerns have long been associated with BVO. Because it contains bromine, it can accumulate in the body’s fat and may cause issues over time. High intake of BVO has been linked to problems like neurological symptoms (headaches, memory loss) and potential interference with thyroid hormones. Many countries banned BVO years ago, and as of 2024 the U.S. FDA has also banned its use in foods due to these safety concerns.

Concern

High Concern

Function

Oil

Synthetic antioxidant used to slow oxidation (rancidity) in fats/oils and fat-containing foods; also used in some food-contact applications.

Concern

Moderate Concern

Function

Antioxidant / Preservative

Updated

2026-03-18

State actions

2

Butylated hydroxytoluene (BHT; INS 321 / EU E 321) is a synthetic phenolic antioxidant used to slow oxidation (rancidity) in fat-containing foods and certain food-contact materials, under specified regulatory conditions of use.

Concern

Moderate Concern

Function

Antioxidant

Updated

2026-03-18

State actions

1

Calcium propionate (E/INS 282) is a preservative used to inhibit mould growth and extend shelf life, especially in commercial bakery products and some cheese/dairy applications. In the U.S. it is affirmed as GRAS (21 CFR 184.1221) for specified food categories under GMP.

Concern

Low / Limited Concern

Function

Preservative

Updated

2026-03-18

A conventional edible oil (low-erucic acid rapeseed oil) used as a cooking oil and food ingredient, commonly used for frying and in packaged foods; often used alone or in blended 'vegetable oil' formulations.

Concern

Low / Limited Concern

Function

Oil

Updated

2026-03-18

Caramel color is a family of brown food color additives produced by controlled heating of food-grade carbohydrates. Manufacturing variations (Classes I–IV; INS 150a–150d) may involve ammonium and/or sulfite compounds and can affect levels of certain process byproducts such as 4-methylimidazole (4-MEI) and THI.

Concern

Low / Limited Concern

Function

Coloring agent

Updated

2026-03-18

State actions

1

Sodium carboxymethylcellulose (often listed on labels as cellulose gum or CMC) is a modified cellulose used to thicken, stabilize, and improve texture in processed foods (e.g., dairy desserts, sauces, bakery fillings) and some restaurant/fast-food items. In the U.S., it is listed as a GRAS substance under GMP.

Concern

Low / Limited Concern

Function

Emulsifier / Thickener

Updated

2026-03-18

Carrageenan is a red seaweed–derived hydrocolloid used primarily as a thickener, stabilizer, and gelling agent in processed foods and foodservice ingredients. Regulatory and scientific debate focuses on GI effects in susceptible groups and on controlling low–molecular weight fractions distinct from degraded carrageenan (poligeenan).

Concern

Low / Limited Concern

Function

Thickener / Stabilizer

Updated

2026-03-18

Edible vegetable oil obtained from the germ of maize (corn) grain. Typically refined (degummed/neutralized/bleached/deodorized) for a neutral flavor and higher heat stability; sometimes used as a component of blended 'vegetable oil' in fried restaurant foods and snack foods.

Concern

Low / Limited Concern

Function

Oil

Updated

2026-03-18

Edible vegetable oil derived from the seeds of cotton plants (Gossypium spp.), used for frying/cooking and as an ingredient in processed foods (e.g., shortening, mayonnaise, tortillas). Primary safety discussion concerns removal of natural cotton toxicants (gossypol; cyclopropenoid fatty acids) during refining and the distinct regulatory status of partially hydrogenated oils (trans fat risk).

Concern

Low / Limited Concern

Function

Oil

Updated

2026-03-18

Cyclamate is a non-nutritive artificial sweetener (~30× sweeter than sugar) used to replace sugar in “diet” or sugar-free foods. In the 1960s it was a common sweetener for low-calorie soft drinks, but it was banned in the United States in 1969 after high-dose rodent studies suggested a link to bladder cancer. Today, cyclamate is still approved in over 100 countries (as additive E952) including Canada and the European Union, with acceptable daily intake limits to ensure safety. Typical human consumption stays well below these limits, and scientific reviews have found no clear cancer risk in people. However, because a small fraction of ingested cyclamate is converted into cyclohexylamine – a metabolite that caused reproductive organ harm in animal tests at high doses – health authorities treat cyclamate with caution.

Concern

High Concern

Function

Artificial sweetener

DATEM is a class of mixed glycerol esters produced by esterifying mono- and diglycerides with diacetyl tartaric acid (and fatty acids). It is used primarily as an emulsifier and dough conditioner in bakery and related foods to improve texture and handling.

Concern

Low / Limited Concern

Function

Dough conditioner

Updated

2026-03-18

Dextrose is D-glucose, a monosaccharide (simple sugar). In U.S. regulation, "corn sugar" (dextrose) is purified, crystallized D-glucose produced by hydrolysis of starch followed by refinement and crystallization, and is affirmed as GRAS when used under GMP.

Concern

Low / Limited Concern

Function

Sweetener

Updated

2026-03-18

EDTA is a metal-chelating agent used in foods mainly as its calcium disodium salt (INS/E-number 385) and sometimes as disodium EDTA (INS 386) to bind trace metals that catalyze oxidation, helping protect flavor, color and texture in certain processed foods and restaurant sauces.

Concern

Low / Limited Concern

Function

Chelating agent

Updated

2026-03-18

Erythritol is a polyol bulk sweetener used to provide sweetness, bulking, and texture with 0 kcal/g for U.S. nutrition labeling. In public U.S. GRAS notices its intended uses include reduced-calorie beverages, fruit slushies, smoothies, dairy drinks, frozen desserts, sauces, baked goods, confectionery, gum, and tabletop sweeteners.

Concern

Low / Limited Concern

Function

Artificial sweetener

High fructose corn syrup (HFCS) is a liquid nutritive saccharide mixture, commonly containing approximately 42% or 55% fructose, produced from corn starch hydrolysate via enzymatic isomerization of glucose. In the U.S., it is affirmed as GRAS and used under current good manufacturing practice.

Concern

Moderate Concern

Function

Sweetener

Updated

2026-03-18

Maltodextrin is a nonsweet nutritive saccharide polymer (dextrose equivalent < 20) produced by partial hydrolysis of starch (commonly corn, potato, or rice) and used in foods primarily as a bulking agent, carrier/vehicle for flavors and additives, texturizer, and process aid under current good manufacturing practice (cGMP).

Concern

Low / Limited Concern

Function

Bulking agent / Carrier

Updated

2026-03-18

Mono- and diglycerides are emulsifiers made from partial glycerides of fatty acids and used to improve texture, stability, and shelf life in breads, desserts, sauces, and similar foods.

Concern

Low / Limited Concern

Function

Emulsifier

Updated

2026-03-18

Monosodium glutamate (MSG) is a glutamate salt used primarily as an umami/flavor enhancer in savory foods. It is present in some packaged foods and may be used in restaurant/fast-food seasonings, sauces, soups/broths, and similar items.

Concern

Low / Limited Concern

Function

Flavor enhancer

Updated

2026-02-18

Palm oil is an edible vegetable oil (primarily glycerides of fatty acids) derived from the oil palm and used as a cooking oil and food ingredient. It may be used directly as palm oil or as fractions (e.g., palm olein for frying; palm stearin for solid fat applications). Key consumer health topics are saturated fat content (cardiovascular risk depends on dietary substitution) and refining-related process contaminants (3-MCPD esters and glycidyl esters) that can occur at higher levels in refined palm oil/palm olein.

Concern

Moderate Concern

Function

Oil

Updated

2026-02-26

Partially hydrogenated oils (PHOs) are vegetable oils chemically processed to be more solid, creating artificial trans fats. For decades, PHOs were widely used in fast-food fry oils, shortenings, and baked goods to extend shelf life and improve texture – but these trans fats also raise “bad” LDL and lower “good” HDL cholesterol, a combination that increases the risk of heart disease. Due to these health risks, the U.S. FDA determined in 2015 that PHOs were not safe for use in food and mandated their removal from the food supply (with a final phase-out by 2018).

Concern

High Concern

Function

Oil

Peanut oil is an edible vegetable oil derived from peanut seeds (Arachis hypogaea L.). In food service it is commonly used as a frying medium; in packaged foods it should generally be identified as peanut/groundnut oil or within an oil blend declaration. Allergy risk depends strongly on refining grade (highly refined vs unrefined/cold-pressed).

Concern

Moderate Concern

Function

Oil

Updated

2026-03-03

Polysorbate 80 (polyoxyethylene (20) sorbitan monooleate; INS 433/E433) is a nonionic surfactant used in specific foods as an emulsifier/solubilizer to help stabilize mixtures of fats/oils and water.

Concern

Low / Limited Concern

Function

Emulsifier

Updated

2026-02-25

Potassium bromate is an oxidizing additive sometimes used to “condition” flour for commercial bread products, including some buns and rolls used in fast food. It can improve dough strength and oven rise. Baking is intended to convert bromate to bromide, but small residual amounts can remain if baking conditions aren’t well controlled. Because it caused tumors in animals and is classified as a possible human carcinogen, some places prohibit it, and California will ban it in foods starting in 2027. In the U.S., it can still be used within specified limits, so ingredient labels are the best way to spot it.

Concern

High Concern

Function

Dough improver

Potassium sorbate is a preservative (antimicrobial/antimycotic) used to inhibit yeasts and molds and extend shelf life in certain foods.

Concern

Low / Limited Concern

Function

Preservative

Updated

2026-02-18

Synthetic antioxidant used to slow oxidation (rancidity) in fats/oils and fat-containing foods; also used in some non-food applications.

Concern

Low / Limited Concern

Function

Preservative

Updated

2026-03-02

Propyl paraben (propyl p-hydroxybenzoate) is a synthetic preservative used to inhibit microbial growth and extend shelf life. In the U.S. it is affirmed as GRAS for food use under GMP, with a noted maximum current use level of 0.1% in food.

Concern

High Concern

Function

Preservative

Updated

2026-02-25

State actions

2

Propylene glycol alginate (PGA) is a chemically modified alginate (a seaweed-derived polysaccharide) used as a stabilizer, thickener, and emulsifier in certain foods, especially acidic systems and some sauces/dressings.

Concern

Low / Limited Concern

Function

Thickener

Updated

2026-02-26

Synthetic red color additive (Erythrosine; INS 127 / E127) used to impart a bright cherry-red color in certain foods. In the U.S., FDA issued a final order (2025) revoking authorization for use in foods and ingested drugs with compliance dates in 2027 (foods) and 2028 (ingested drugs).

Concern

High Concern

Function

Coloring agent

Updated

2026-02-18

State actions

1

Saccharin is a high-intensity, non-nutritive sweetener used to provide sweetness with little to no energy contribution. In foods it is used as saccharin itself and as water-soluble salts (e.g., sodium saccharin).

Concern

Low / Limited Concern

Function

Artificial sweetener

Updated

2026-03-02

Silicon dioxide (food-grade typically as synthetic amorphous silica) is used primarily as an anti-caking/free-flow agent in powdered foods; it is also permitted for specific technical roles (e.g., beer processing aid removed by filtration; adsorbent in some tableted foods).

Concern

Low / Limited Concern

Function

Anticaking agent

Updated

2026-02-25

Sodium aluminum phosphate is an additive used in baking powders and related mixes. It functions as a leavening acid and can appear as SALP, E541, or INS 541 labels depending on market.

Concern

Moderate Concern

Function

Emulsifier

Updated

2026-02-16

Sodium benzoate is a preservative (benzoate salt) used to inhibit microbial growth, especially in acidic foods and beverages. In U.S. foods it is affirmed as GRAS when used in accordance with good manufacturing practice (GMP).

Concern

Low / Limited Concern

Function

Preservative

Updated

2026-02-17

Sodium nitrite (NaNO2) is a color-fixing preservative used in curing meats. It inhibits *Clostridium botulinum* and gives cured meats their pink color. It can form carcinogenic nitrosamines and cause methemoglobinemia at high doses.

Concern

Moderate Concern

Function

Preservative

Updated

2025-01-15

Sodium phosphate on food labels typically refers to sodium salts of phosphoric acid used for technological functions such as buffering/acidity control, sequestration, and emulsifying-salt behavior (e.g., in processed cheese), and for certain moisture/quality purposes in meat and poultry products.

Concern

Moderate Concern

Function

Acidity regulator, Leavening agent

Updated

2026-02-25

Edible vegetable oil derived from soybean seeds (Glycine max). Commonly used as a frying medium and ingredient fat in sauces, baked goods, and processed foods.

Concern

Low / Limited Concern

Function

Oil

Updated

2026-02-18

Sucralose is a high-intensity non-nutritive sweetener authorized as a direct food additive in the U.S. and widely permitted internationally (e.g., INS 955; EU E 955).

Concern

Low / Limited Concern

Function

Artificial sweetener

Updated

2026-03-02

Sulfites are a group of sulfiting agents (e.g., sulfur dioxide; sulfite/bisulfite/metabisulfite salts) used mainly as preservatives/antioxidants and anti-browning agents. Regulatory limits and health-based guidance are commonly expressed as sulfur dioxide (SO2) equivalents.

Concern

Moderate Concern

Function

Preservative (antioxidant)

Updated

2026-02-26

Sunflower oil is an edible vegetable oil derived from sunflower seeds (Helianthus annuus L.). It is used as a frying/cooking oil and as an ingredient in packaged foods, sometimes as part of labeled 'vegetable oil' blends.

Concern

Low / Limited Concern

Function

Oil

Updated

2026-02-18

TBHQ is a synthetic antioxidant used to protect fats and oils from rancidity in fried foods, snacks, instant noodles, and other shelf-stable products.

Concern

Moderate Concern

Function

Antioxidant

Updated

2026-03-18

Titanium dioxide is an inorganic white pigment used to whiten or brighten foods such as bakery icings, candies, fillings, and sauces.

Concern

Moderate Concern

Function

Coloring agent

Updated

2026-03-18

Xanthan gum is a high–molecular weight polysaccharide produced via fermentation (Xanthomonas campestris) and used in foods primarily as a thickener, stabilizer, and emulsifier. It is widely permitted internationally, often under GMP/quantum satis conditions.

Concern

Low / Limited Concern

Function

Thickener / Stabilizer

Updated

2026-02-25