Table 3C of Potential Hazards
Process-related biological, chemical, and physical hazards
Food Additives
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Emulsifiers | 1 | Emulsifiers | Shelf-Stable | Soy Lecithin, Egg Lecithin, Mono- and Diglycerides, Polysorbates, Sorbitan Monostearate | |
| Stabilizers and Thickeners | 2 | Firming Agents | Shelf-Stable | Calcium Chloride, Calcium Lactate | |
| Stabilizers and Thickeners | 3 | Humectants | Shelf-Stable | Glycerin, Sorbitol | |
| Stabilizers and Thickeners | 4 | Leavening Agents | Shelf-Stable | Baking Soda, Monocalcium Phosphate, Calcium Carbonate | |
| Stabilizers and Thickeners | 5 | Stabilizers, Thickeners, Binders, Texturizers | Shelf-Stable | Gelatin, Pectin, Carrageenan, Modified Starches, Acacia Gum, Guar Gum, Xanthan Gum, Whey Protein, Soy Protein, High Activity Dried Yeast | |
| Stabilizers and Thickeners | 6 | Dough Strengtheners and Conditioner | Shelf-Stable | Ammonium sulfate, Azodicarbonamide, and L- cysteine | |
| Stabilizers and Thickeners | 7 | Anti-caking Agents | Shelf-Stable | Calcium Silicate, Iron Ammonium Citrate, Silicon Dioxide | |
| Enzymes | 8 | Enzymes | Shelf-Stable | Lactase, Papain, Chymosin | |
| Enzymes | 9 | Starch/Sugar Liquefaction | Shelf-Stable | Amylases | |
| Enzymes | 10 | Bakery | Shelf-Stable | Xylanase, Lipases, Amylases, Proteases | |
| Enzymes | 11 | Dairy | Shelf-Stable | Rennet | |
| Colors | 12 | Certified Colors | Shelf-Stable | FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow No. 5 (tartrazine), No. 6, Orange B, Citrus Red No. 2 | |
| Colors | 13 | Natural Colors | Shelf-Stable | Annatto Extract, Caramel, Beta-Carotene, Grape Skin Extract, Cochineal Extract, Chlorophyllin, Betanin, Carmine, Paprika Oleoresin, Caramel color, Saffron | |
| Flavors | 14 | Liquid: Oil-Based | Shelf-Stable | Sesame oil, Fruit oils, Almond oil, Cinnamon oil, Anise oil, Spearmint oil, Peppermint oil, Ginger oil | |
| Flavors | 15 | Liquid: Water-Based | Shelf-Stable | Various | |
| Flavors | 16 | Liquid: Alcohol-Based | Shelf-Stable | Various | |
| Flavors | 17 | Liquid: Glycol-Based | Shelf-Stable | Various | |
| Flavors | 18 | Powdered: Natural Flavor | Shelf-Stable | Undeclared allergens - Incorrect label | Vanilla Powder, Butter powder, Jasmine, Cinnamon, Orange blossom, Key Lime |
| Flavors | 19 | Artificial: Synthetic | Shelf-Stable | Cinnamon Raisin Flavor, Marshmallow Flavor, Watermelon Flavor, Strawberry Flavor, Grape Flavor, Cherry Flavor, Imitation Almond Extract, Imitation Coconut Extract | |
| Flavors | 20 | Other: Flavor Enhancer | Shelf-Stable | Undeclared allergens - Incorrect label | Monosodium Glutamate, Autolyzed Yeast Extract, Hydrolyzed Vegetable Proteins, Disodium Guanylate, Inosinate |
| Flavors | 21 | Flavor Pother: Paste | Shelf-Stable | Undeclared allergens - cross- contact | Vanilla Bean Paste |
| Other Chemical Ingredients | 22 | Processing Chemicals | Shelf-Stable | Potassium Hydroxide, Potassium Bicarbonate, Potassium Chloride, Hydrochloric Acid, Sodium Hydroxide, Ferrous Sulfate, Magnesium Sulfate, Mineral Oil | |
| Other Chemical Ingredients | 23 | Organic Acids | Shelf-Stable | Acetic Acid, Citric Acid, Lactic Acid, Fumaric Acid | |
| Other Chemical Ingredients | 24 | Additives | Shelf-Stable | Antioxidants, Vitamin Blends, Butylated Hydroxy Toluene (BHT), d-alpha- tocopherol acetate (TOCO) | |
| Other Chemical Ingredients | 25 | Antimicrobials and Preservatives | Shelf-Stable | Nisiplin, Lauric Arginate, Potassium Sorbate | |
| Other Chemical Ingredients | 26 | Processing Aid Gases | Shelf-Stable | Nitrogen, Carbon Dioxide |
Source
U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes