Fact-checked by Grok 2 weeks ago

Ingredient

An ingredient is a constituent element or component that enters into a compound, mixture, or combination, serving as a fundamental part of the whole.^[1] In everyday and scientific contexts, ingredients are essential building blocks used across various fields, including food preparation, where they form the basis of recipes and products; cosmetics, where they provide functional and aesthetic properties; and pharmaceuticals, where they deliver therapeutic effects or support drug formulation.^[2]^[3]^[4] In the food industry, ingredients encompass both primary components, such as grains, meats, and vegetables that provide nutrition and structure, and secondary additives like preservatives, colorants, and flavor enhancers that improve shelf life, appearance, or taste.^[2] These must be listed on product labels in descending order of predominance by weight, as regulated by authorities to ensure consumer safety and transparency.^[5] Food additives, a key subset, are substances added intentionally to foods and can be derived from natural sources like plants or synthesized chemically, with thousands in use worldwide to maintain quality and prevent spoilage.^[6] Beyond food, ingredients play critical roles in personal care and health products. In cosmetics, they include water as a base, emulsifiers for stability, preservatives to inhibit microbial growth, and active agents like moisturizers or UV filters for skin benefits, all subject to safety evaluations but not pre-market approval in many jurisdictions.^[7]^[3] In pharmaceuticals, active pharmaceutical ingredients (APIs) are the core substances responsible for a drug's pharmacological activity, such as treating or preventing disease, while inactive ingredients or excipients facilitate delivery, stability, or absorption without therapeutic effect.^[4]^[8] Regulatory frameworks, including good manufacturing practices, ensure the purity, quality, and safety of these ingredients across applications to protect public health.^[9]

Etymology and Definition

Etymology

The term "ingredient" entered the English language in the mid-15th century, derived from the Latin ingrediens, the present participle of ingredior ("to enter into" or "to go into"), which itself combines the prefix in- ("into") with gradior ("to step" or "to go"). It entered English via Middle French ingrédient (15th century), meaning "something that enters into any mixture."^[10]^[1] This etymological root emphasizes the concept of something entering or contributing to a larger whole, such as a mixture or composition. The earliest recorded use in English appears around 1460 in The Boke of Nurture, a manual of household management and etiquette compiled by John Russell, where it denotes a constituent element in practical preparations, such as spices for making hippocras.^[11] In its initial usage during the late medieval and early modern periods (15th–16th centuries), "ingredient" referred to components in medicinal and practical concoctions, reflecting the era's focus on blending substances for therapeutic or household purposes.^[10] This application aligned with the word's Latin origins, portraying ingredients as active participants "entering" into complex formulations to achieve desired effects, like healing or preservation. By the 17th century, the term's application broadened to culinary contexts, appearing in English recipe collections to identify elements in dishes and preserves, marking its transition from specialized preparations to everyday domestic arts.^[10] This evolution underscores the shared linguistic framework across disciplines for describing composite creations. In contemporary usage, "ingredient" continues to signify a component in mixtures, whether chemical, medicinal, or gastronomic.^[1]

Definition

An ingredient is a constituent element or component that enters into the formation of a mixture, compound, or whole, serving as an essential part of its composition. This core concept applies broadly, denoting any substance or material integrated into a larger entity to contribute to its structure or function.^[1]^[12] In everyday language, the term typically refers to the discrete parts combined to create something practical, such as the elements listed in a recipe that form a dish. In scientific contexts, particularly chemistry and materials science, ingredients are the basic substances or elements that combine to produce compounds or mixtures, emphasizing their role in chemical reactions or formulations. Legally, especially in regulated industries like food and pharmaceuticals, an ingredient is defined as any substance deliberately incorporated into a product that remains present in the finished good, even if altered, and must often be disclosed for safety and compliance purposes.^[13]^[14]^[5] The distinction between an ingredient and related terms is important for precision. Unlike an "additive," which is a specific type of ingredient intentionally included for functional purposes like preservation, coloration, or stabilization, the broader category of ingredient encompasses all components without implying a particular enhancement role. In contrast to a "raw material," which refers to unprocessed or semi-processed inputs used in manufacturing processes, an ingredient specifically denotes elements that become integrated into the final product's composition, often after further processing.^[15]^[16] While ingredients primarily cover tangible physical substances, such as chemicals, nutrients, or compounds, the term can extend metaphorically to intangible components in non-physical contexts, like abstract elements contributing to a narrative or strategy; however, its primary application remains to material entities across disciplines.^[1]

Culinary Ingredients

Types of Culinary Ingredients

Culinary ingredients are broadly classified into primary categories based on their nutritional contributions and functional roles in food preparation. Macronutrients include proteins derived from sources such as meats, fish, and legumes; carbohydrates from grains like wheat and rice; and fats from oils, butter, and nuts, forming the foundational energy-providing components of meals.^[17] Micronutrients encompass vitamins and minerals, primarily sourced from fruits and vegetables, which support essential bodily functions despite being required in smaller quantities.^[17] Flavorings, such as spices (e.g., cumin, paprika) and herbs (e.g., basil, oregano), enhance taste and aroma, while preservatives like natural salt or synthetic compounds (e.g., sodium benzoate) extend shelf life by inhibiting microbial growth.^[2]^[6] Subtypes of culinary ingredients further refine these categories by purpose and handling needs. Staples serve as base components, including flour from grains for baking and rice as a versatile grain in various dishes.^[18] Functional ingredients, such as leavening agents like yeast, facilitate processes like dough rising through fermentation.^[19] Allergens, including tree nuts (e.g., almonds, walnuts) and dairy (e.g., milk proteins), require special handling due to their potential to trigger immune responses in sensitive individuals, with nine major allergens recognized: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.^[20] Sourcing distinctions influence ingredient quality and availability. Fresh ingredients, such as unprocessed vegetables and meats, retain higher natural nutrient levels and flavors compared to processed ones, which often include added preservatives, sugars, and sodium that can diminish nutritional value.^[21] Organic ingredients are produced without synthetic pesticides, fertilizers, or genetic engineering, potentially reducing pesticide residues, whereas conventional sourcing may involve these to boost yield, though both meet safety standards.^[22] Cultural variations shape staple preferences; for instance, rice dominates Asian cuisines as a primary carbohydrate source, while Western traditions emphasize wheat-based breads and potatoes.^[18]^[23] In the United States, more than 10,000 food additives have entered the food supply, reflecting diverse applications in culinary practices.^[24] In the United States, the FDA's Generally Recognized as Safe (GRAS) list includes substances like spices and enzymes deemed safe based on expert consensus, with inventories tracking hundreds to thousands of such entries.^[25]^[26]

Role in Cooking and Recipes

Ingredients serve multiple functional roles in cooking, contributing to the structure, sensory appeal, nutritional value, and preservation of dishes. Structurally, ingredients like flour act as binders in baking by forming gluten networks that provide elasticity and hold components together, enabling the rise and texture of breads and cakes. Sensory roles are fulfilled by elements such as sugar, which not only imparts sweetness but also enhances browning and tenderness through its interaction with moisture and heat. Nutritionally, vegetables supply essential vitamins and minerals, such as vitamin C from citrus fruits, supporting health benefits while adding color and freshness to meals. For preservation, acids like vinegar lower pH levels to inhibit bacterial growth, as seen in pickling processes that extend the shelf life of vegetables.^[27] In recipes, ingredients interact through chemical reactions and flavor dynamics to create balanced and appealing outcomes. The Maillard reaction, a key chemical process, occurs when amino acids from proteins react with reducing sugars under heat, producing flavorful compounds and the characteristic browning in seared meats and baked goods. Flavor balancing relies on the interplay of acid, sweet, bitter, salt, and umami; for instance, salt enhances sweetness while suppressing bitterness, as in salted caramel, and umami from ingredients like mushrooms deepens overall savoriness. These interactions require careful adjustment during cooking to achieve harmony, with acid brightening dishes and countering richness.^[28]^[29] Recipe formulation emphasizes precise proportions, substitutions, and measurement standards to ensure consistent yields and adaptability. Proportions are often based on ratios, such as equal parts fat and flour in a roux for thickening sauces, allowing scaling for different batch sizes by multiplying ingredient amounts uniformly. Substitutions maintain functionality, like using applesauce for eggs in baking to provide moisture and binding without altering the final texture significantly. Measurement standards distinguish between volume (e.g., cups for liquids) and weight (e.g., grams for flour), with weight preferred for accuracy in baking to avoid variations from packing density.^[30]^[31]^[32] The roles of ingredients in cooking have evolved historically, influenced by trade and scientific innovation. The medieval spice trade introduced exotic flavors like pepper and cinnamon to European cuisine, shifting ingredients from mere preservatives to status symbols that masked flavors and enhanced preservation in long voyages. In modern times, molecular gastronomy has expanded roles through techniques like emulsification, where ingredients such as lecithin create stable foams and gels, transforming traditional textures in dishes like olive oil caviar spheres.^[33]^[34]

Non-Culinary Ingredients

Ingredients in Chemistry and Materials Science

In chemistry, ingredients serve as the fundamental components in reactions and formulations, including reactants, reagents, solvents, and catalysts. Reactants are the primary substances that undergo transformation to form products, while reagents encompass auxiliary molecules such as acids, bases, or redox agents that facilitate the synthesis process.^[35] For instance, in organic synthesis, hydrochloric acid acts as a reagent to protonate substrates, enabling nucleophilic additions. Solvents dissolve reactants and provide a medium for interactions, with choices like water or dichloromethane influencing reaction rates and selectivity, as emphasized in green chemistry principles where safer solvents reduce environmental impact.^[36] Catalysts, often transition metal complexes, accelerate reactions without being consumed, such as palladium in cross-coupling reactions, optimizing efficiency in industrial processes.^[37] In materials science, ingredients form the building blocks of advanced materials like polymers, composites, and alloys, where precise combinations yield desired properties. Polymers rely on resins, such as epoxy or polyethylene, as the matrix material, reinforced by fillers like glass fibers or silica to enhance mechanical strength and thermal stability in plastics.^[38] For example, adding carbon black fillers to rubber composites improves abrasion resistance, a key factor in tire production. Alloys, particularly steels, incorporate elements like carbon as an essential ingredient to modify microstructure and performance; carbon contents between 0.05% and 2% increase hardness and tensile strength by forming iron carbide phases during heat treatment.^[39] Other alloying elements, such as chromium or manganese, further refine these properties, enabling applications in construction and automotive industries.^[40] Key concepts in utilizing these ingredients include stoichiometry, which governs the quantitative relationships among reactants to ensure complete conversion and minimal waste. Stoichiometric coefficients in balanced equations dictate mole ratios, as in the reaction of hydrogen and oxygen to form water (2H₂ + O₂ → 2H₂O), where a 2:1 ratio prevents excess reagents.^[41] Purity levels are equally critical, with analytical-grade chemicals achieving over 99% purity for precise laboratory syntheses, contrasting technical-grade variants at 80-95% purity suited for bulk industrial applications where minor impurities do not compromise outcomes.^[42] This distinction ensures reproducibility in research versus cost-effectiveness in manufacturing. Illustrative examples highlight ingredient roles in specialized formulations. In dye production, pigments—insoluble colored compounds like titanium dioxide—provide opacity and hue, bound by polymers or resins that adhere them to substrates without altering solubility.^[43] Binders, often acrylic emulsions, encapsulate pigments to form stable dispersions for paints and textiles. In explosives, oxidizers like potassium nitrate supply oxygen, while fuels such as carbon or sulfur enable rapid combustion; black powder's 75:15:10 ratio of oxidizer:fuel:sulfur exemplifies this balance. A pivotal 19th-century advancement was Alfred Nobel's 1867 invention of dynamite, stabilizing nitroglycerin—a molecule embodying both oxidizer and fuel functionalities—absorbed into diatomaceous earth for safer handling in mining and construction.^[44]

Ingredients in Pharmaceuticals and Cosmetics

In pharmaceuticals, active pharmaceutical ingredients (APIs) are the biologically active components that produce the intended therapeutic effects in a drug formulation.^[45] For instance, aspirin, known chemically as acetylsalicylic acid, serves as an API for analgesic and anti-inflammatory purposes.^[46] APIs must adhere to rigorous quality standards outlined by pharmacopeias, such as the United States Pharmacopeia (USP), which includes auditing manufacturing sites for current good manufacturing practices (cGMP) compliance and verifying purity through testing.^[47] Alongside APIs, excipients are inactive substances that facilitate drug delivery, stability, and bioavailability without contributing directly to therapeutic action.^[48] Common examples include binders like starch, which help hold tablet ingredients together during compression, and fillers like lactose, which add bulk to formulations for accurate dosing.^[49]^[50] Cosmetic formulations rely on a range of ingredients to enhance aesthetic appeal, skin feel, and product stability, distinct from the therapeutic focus of pharmaceuticals. Emollients, such as vegetable oils or mineral oils, soften and moisturize the skin by forming a protective barrier that reduces water loss.^[51] Surfactants, key to cleansing products like shampoos, lower surface tension to enable dirt and oil removal while foaming, with examples including sodium lauryl sulfate for effective lathering.^[52] Preservatives like parabens inhibit microbial growth to extend shelf life and prevent contamination, though their use is limited to safe concentrations under regulatory oversight.^[53] Regulatory frameworks for these ingredients differ markedly between pharmaceuticals and cosmetics. In the United States, APIs and excipients in pharmaceuticals are subject to pre-market approval by the Food and Drug Administration (FDA), ensuring both safety and efficacy through clinical trials and compliance with USP standards.^[54] In contrast, cosmetic ingredients require no FDA pre-approval, with regulation emphasizing safety via post-market surveillance rather than efficacy claims, as cosmetics are not classified as drugs.^[3]^[55] Recent developments have expanded ingredient options in both fields. In pharmaceuticals, biologics—such as proteins and monoclonal antibodies used in vaccines and therapies—have surged since the early 2000s, driven by advances in biotechnology and representing more than 25% of all new drug approvals in 2015–2019 due to their targeted efficacy in treating complex diseases like cancer and autoimmune disorders.^[56] This trend has continued, with biologics comprising around 30-40% of approvals in recent years as of 2023.^[57] In cosmetics, the clean beauty movement has promoted natural alternatives, including plant-derived emollients like shea butter and botanical preservatives, reflecting consumer demand for sustainable, synthetic-free options that align with environmental and health priorities.^[58]

Artificial and Synthetic Ingredients

Development and Production

The development of artificial and synthetic ingredients traces its roots to the late 19th century, when chemical synthesis enabled the creation of flavor compounds from industrial byproducts. In 1874, German chemists Ferdinand Tiemann and Wilhelm Haarmann achieved the first synthesis of vanillin—the key component of vanilla flavor—by oxidizing guaiacol derived from coal tar, revolutionizing flavor production by decoupling it from scarce natural sources like vanilla orchids.^[59] This breakthrough laid the foundation for the synthetic flavor industry. By the early 20th century, biotechnological innovations complemented chemical methods; citric acid production shifted to microbial fermentation in the 1920s, with Pfizer establishing the first pilot plant in 1919 using Aspergillus niger to convert sugars like molasses into citric acid under aerobic conditions, surpassing traditional citrus extraction by the mid-decade due to higher yields and scalability.^[60] Production techniques for synthetic ingredients encompass chemical synthesis, modification of natural extracts, and genetic engineering. Chemical synthesis often involves multi-step organic reactions to assemble molecules from basic precursors; for aspartame, the process begins with protecting the amino group of L-aspartic acid to form a mixed anhydride, which is then coupled with L-phenylalanine methyl ester in a reactor at controlled temperatures (room temperature for 24 hours, then 65°C for another 24 hours), followed by deprotection via hydrogenation with a palladium catalyst to yield the dipeptide sweetener.^[61] Extraction and modification techniques, such as hydrogenation, alter natural materials for enhanced functionality; in this process, unsaturated vegetable oils are treated with hydrogen gas and a nickel catalyst at elevated temperatures and pressures, saturating double bonds to produce stable, semi-solid fats like margarine bases, thereby improving shelf life and texture in food applications.^[62] Recombinant DNA technology represents a biotech frontier, where genes encoding desired proteins are inserted into host organisms like bacteria or fungi for expression; recombinant chymosin, for instance, is produced by engineering Aspergillus niger to secrete the enzyme previously sourced from calf stomachs, enabling consistent, animal-free production for cheese coagulation.^[63] The journey from innovation to market involves structured stages: initial research focuses on lab-scale experimentation, including stability testing to evaluate degradation under heat, light, pH, and humidity, ensuring the ingredient retains functionality without forming harmful byproducts.^[64] Scaling transitions the process to industrial production using large reactors—such as stainless-steel batch or continuous-flow systems—to handle volumes from kilograms to tons while optimizing reaction kinetics and heat transfer for efficiency.^[65] Quality control employs analytical methods like high-performance liquid chromatography (HPLC) to verify purity levels, often exceeding 99%, by separating and quantifying components against standards, thereby confirming compliance with regulatory thresholds for contaminants.^[66] Economic factors significantly influence synthetic ingredient production, with raw material sourcing—such as petrochemical feedstocks for chemical synthesis or sugar substrates for fermentation—constituting up to 50% of costs, alongside energy for reactions and downstream purification.^[67] Process optimizations, like strain engineering in biotech methods, can reduce costs by 40% through higher yields, but initial R&D investments remain high. Global hubs like China are major producers of synthetic flavorings, particularly in regions such as Guangdong Province, driven by low-cost labor, robust chemical infrastructure, and proximity to raw materials.^[68]

Examples and Applications

Artificial and synthetic ingredients find widespread application across industries, providing functional benefits that natural alternatives often cannot match in scale or consistency. In the food sector, high-fructose corn syrup (HFCS) serves as a key sweetener in beverages, where HFCS-55, containing 55% fructose, is predominantly used in soft drinks to enhance sweetness and texture while reducing production costs compared to sucrose.^[69] Similarly, synthetic colorants like FD&C Red No. 40 impart vibrant hues to candies and confections, enabling consistent visual appeal in products such as raspberry-flavored creams and other dyed treats.^[70] These examples illustrate how artificial additives improve sensory qualities and manufacturing efficiency in consumer goods. Beyond food, synthetic ingredients play critical roles in non-culinary fields. Polyethylene terephthalate (PET), a versatile synthetic polymer, is extensively used in plastics for packaging, including beverage bottles and food containers, due to its durability, transparency, and barrier properties against gases and moisture.^[71] In pharmaceuticals, recombinant human insulin represents a landmark synthetic analog, produced via recombinant DNA technology in bacteria to treat diabetes, offering a bioidentical alternative to animal-derived insulin with higher purity and scalability.^[72] Practical applications of these ingredients often focus on performance enhancement and mimicry of natural properties. Butylated hydroxytoluene (BHT), a synthetic antioxidant, extends the shelf life of fats and oils in processed foods by inhibiting oxidation and rancidity, thereby maintaining product quality over longer periods. Monosodium glutamate (MSG), a synthetic flavor enhancer, mimics the umami taste found in foods like meats and cheeses, amplifying savory profiles in soups, snacks, and seasonings without altering core recipes.^[73] However, synthetic polymers like PET contribute to environmental challenges, as their degradation releases microplastics into ecosystems, persisting in soils and waterways and potentially disrupting aquatic life through ingestion and bioaccumulation.^[74] Recent trends in the 2020s reflect evolving consumer preferences and technological advances. The "clean label" movement has driven food manufacturers to reduce reliance on synthetic additives, favoring recognizable ingredients to meet demands for transparency and perceived health benefits, with global clean label product sales surpassing $180 billion by 2020, the market reaching approximately USD 120 billion by 2022, and projected to exceed USD 168 billion by 2030.^[75] Concurrently, innovations in plant-based lab-grown ingredients, such as sustainable single-cell proteins produced via fermentation using atmospheric CO2 and electrolytic hydrogen, offer scalable, eco-friendly alternatives to traditional synthetics, potentially revolutionizing protein sources in foods and feeds.^[76]

Regulations and Safety

Food Safety and Health Standards

Food safety and health standards for ingredients are established by international and national regulatory bodies to protect consumers from potential hazards in food products. In the United States, the Food and Drug Administration (FDA) oversees the safety of food ingredients, including additives, through a rigorous evaluation process that ensures a reasonable certainty of no harm when used as intended.^[15] Similarly, the European Food Safety Authority (EFSA) conducts comprehensive risk assessments for food additives, involving hazard identification, characterization, exposure assessment, and risk characterization to determine safe use levels.^[77] The World Health Organization (WHO), in collaboration with the Food and Agriculture Organization (FAO), provides global guidelines via the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which evaluates additives and establishes the Acceptable Daily Intake (ADI)—an estimate of the amount of a substance that can be ingested daily over a lifetime without appreciable health risk.^[6] Safety evaluations of ingredients emphasize toxicology testing and allergen identification to mitigate acute and chronic risks. Acute toxicity is often assessed using the median lethal dose (LD50), which measures the dose required to kill 50% of a test population, helping classify substances by their short-term poisoning potential in food safety contexts.^[78] For allergens, regulatory focus targets the top nine major food allergens—milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame—which account for approximately 90% of allergic reactions and must undergo identification and control in ingredient sourcing and processing.^[79] These evaluations ensure that ingredients, whether natural or synthetic, meet uniform safety thresholds regardless of origin.^[2] Health standards incorporate nutrient profiling to guide fortification practices, where vitamins and minerals are added to ingredients to address deficiencies without exceeding safe limits. For instance, fortification policies recommend stable, bioavailable nutrients at levels that enhance nutritional quality, such as adding vitamin D to milk or iron to flour, while avoiding overconsumption.^[80] Emerging concerns include potential endocrine disruptors in synthetic ingredients, such as certain food dyes like Red 3 (erythrosine) and Yellow 5 (tartrazine), which have shown hormone-disrupting effects in animal studies and prompt ongoing toxicological scrutiny.^[81] Historical events have profoundly shaped these standards. The 1950s-1960s thalidomide crisis, where the drug caused severe birth defects in thousands of infants due to inadequate testing, led to landmark reforms like the 1962 Kefauver-Harris Amendments in the U.S., mandating rigorous safety and efficacy testing for pharmaceuticals. In food safety, the 2008 melamine scandal in China—where melamine was adulterated into milk products to inflate protein readings, sickening over 300,000 infants and causing at least six deaths—exposed vulnerabilities in supply chains and prompted global enhancements in contaminant testing and international cooperation on additive regulations.^[82]^[83]

Labeling and Consumer Information

In the United States, the Federal Food, Drug, and Cosmetic Act (FD&C Act) mandates that food product labels include a complete list of ingredients in descending order of predominance by weight, excluding incidental additives under certain conditions.^[84] This requirement ensures transparency, with sub-ingredients in compound ingredients also declared if they exceed specific thresholds. In the European Union, Regulation (EU) No 1169/2011 on the provision of food information to consumers similarly requires ingredient lists in descending order of weight, with specific emphasis on the 14 major allergens, which must be highlighted through distinct formatting such as bold text or color. Ingredient formats vary by region, balancing accessibility and precision. In the US, ingredients are typically listed using common or chemical names to aid consumer recognition, while the EU permits additives to be identified by either their common name or an E-number code assigned by the European Food Safety Authority (EFSA) for approved substances.^[77] Nutrition facts panels, required under the US FD&C Act and updated in 2020 to reflect current dietary guidelines, integrate ingredient-derived data such as serving sizes and nutrient content but remain separate from the ingredient list to provide complementary information.^[85] Consumer-focused elements prioritize safety and clarity, particularly for allergens. US labels under the Food Allergen Labeling and Consumer Protection Act (FALCPA) require the nine major food allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame) to be clearly declared in the ingredient list or via a "Contains" statement.^[86] In the EU, allergens must be emphasized in the ingredient list, with voluntary "may contain" warnings for potential cross-contamination to alert sensitive individuals.^[87] Clean labeling trends, driven by consumer demand for simplicity, encourage manufacturers to use recognizable, natural-sounding names over chemical jargon, with surveys indicating nearly half of global consumers prefer such transparent formulations as of 2025.^[88] Global variations highlight differing priorities in disclosure. Genetically modified organism (GMO) labeling is mandatory in the EU for products containing more than 0.9% GMO ingredients, while the US National Bioengineered Food Disclosure Standard, implemented in 2022, requires disclosure for foods with detectable modified genetic material, though exemptions apply to highly refined products. Post-2020 developments include the US FDA's 2025 initiatives to research ultra-processed foods, including partnerships with the NIH for nutrition regulatory science and requests for information on definitions, to address health concerns, contrasting with the EU's 2024 European Court of Auditors report urging but not yet mandating processing-level disclosures.^[89]^[90]

References

[1]
https://www.merriam-webster.com/dictionary/ingredient
[2]
Types of Food Ingredients | FDA
Jul 6, 2023 · Types of Ingredients, What They Do, Examples of Uses, Ingredient Names That May Be Found on Product Labels. Preservatives, Prevent food spoilage ...Missing: authoritative sources
[3]
Cosmetic Ingredients - FDA
May 19, 2022 · The Federal Food, Drug, and Cosmetic Act does not require cosmetic products and ingredients to be approved by FDA before they go on the market.
[4]
Q7A Good Manufacturing Practice Guidance for Active ... - FDA
Active Pharmaceutical Ingredient (API) (or Drug Substance): Any substance or mixture of substances intended to be used in the manufacture of a drug ...
[5]
21 CFR 101.4 -- Food; designation of ingredients. - eCFR
Ingredients required to be declared on the label or labeling of a food, including foods that comply with standards of identity, except those ingredients ...
[6]
Food additives - World Health Organization (WHO)
Nov 16, 2023 · Food additives can be derived from plants, animals or minerals, or they can be chemically synthesized. There are several thousand food additives used.
[7]
The chemistry of cosmetics - Curious - Australian Academy of Science
Sep 19, 2019 · The key ingredients present in most cosmetics include water, emulsifiers, preservatives, thickeners, moisturisers, colours and fragrances.
[8]
Drugs@FDA Glossary of Terms
Nov 14, 2017 · An active ingredient is any component that provides pharmacological activity or other direct effect in the diagnosis, cure, mitigation, treatment, or ...
[9]
[PDF] Q7 Good Manufacturing Practice Guidance for Active ... - FDA
This guidance represents the current thinking of the Food and Drug Administration (FDA or Agency) on this topic. It does not establish any rights for any ...
[10]
Ingredient - Etymology, Origin & Meaning
Ingredient originates from early 15th-century Latin ingrediens, meaning "that which enters into," referring to a part of a mixture or recipe.
[11]
ingredient, adj. & n. meanings, etymology and more | Oxford English ...
The earliest known use of the word ingredient is in the Middle English period (1150—1500). OED's earliest evidence for ingredient is from around 1460, ...
[12]
The Secrets of Alchemy | Science History Institute
Jan 30, 2013 · The book surveys the history of alchemy from its origins in late antiquity to the present day. It focuses on a few representative characters and ideas.<|separator|>
[13]
Data Mining a Medieval Medical Text Reveals Patterns in Ingredient ...
Feb 11, 2020 · We used established methodologies from network science to reveal patterns in ingredient selection and usage in a key text, the 15th-century Lylye of Medicynes.
[14]
INGREDIENT Definition & Meaning - Dictionary.com
noun · something that enters as an element into a mixture. Flour, eggs, and sugar are the main ingredients in the cake. · a constituent element of anything; ...
[15]
INGREDIENT | definition in the Cambridge English Dictionary
a food that is used with other foods in the preparation of a particular dish: dry ingredients Mix all the dry ingredients together before you add the milk.
[16]
Food ingredients | EFSA - European Union
A food ingredient Any substance deliberately added to a foodstuff which will remain in the finished product, even in an altered form is any substance that ...<|control11|><|separator|>
[17]
Understanding How the FDA Regulates Food Additives and GRAS ...
Jun 6, 2024 · Ingredients are added to foods to maintain or improve safety and freshness, improve nutritional value, and improve taste and texture.
[18]
21 CFR 117.3 -- Definitions. - eCFR
Written procedures for receiving raw materials and other ingredients means written procedures to ensure that raw materials and other ingredients are received ...
[19]
What's In Food - Nutrition.gov
Food contains carbohydrates, proteins, fats, vitamins, minerals, fiber, food additives, phytonutrients, and salt/sodium.Vitamins and Minerals · Carbohydrates · Proteins · Fiber
[20]
Asian Cuisine & Foods : Asian-Nation
In addition to rice, chapati made from wheat or barley are also a staple part of the diet, and beans also play an important role in meals. The second major ...
[21]
[PDF] Fact Sheet - Functions of Ingredients in Banking, Cooking and Grilling
Milk/Buttermilk Adds moisture, activates leavening agents, and tenderizes. Salt Enhances flavor and strengthens gluten. Yeast Biological leavening; ferments ...
[22]
Food Allergies: What You Need to Know - FDA
Aug 16, 2024 · Eight foods as major food allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.
[23]
Processed vs. Fresh Food: What is the difference - Unidine
Oct 22, 2014 · Fresh food is not frozen or preserved, retaining nutrients and flavor. Processing deteriorates nutrients, fiber, and flavor, and may reduce ...
[24]
Organic foods: Are they safer? More nutritious? - Mayo Clinic
Feb 28, 2025 · Understand the differences between organic foods and traditionally grown foods when it comes to nutrition, safety and price.
[25]
How Does Asian Cuisine Differ from Western Food Culture?
Rating 4.3 (436) Sep 26, 2023 · Western cuisine tends to emphasize a more straightforward approach to ingredients. Staples like meat, potatoes, and seasonal vegetables form the ...
[26]
More Than 10000 Chemical Food Additives Ended Up in the U.S. ...
Dec 18, 2024 · It reported that more than 10,000 chemical additives have found their way into the U.S. food supply, including both direct additives (aka those ...
[27]
Generally Recognized as Safe (GRAS) - FDA
Oct 17, 2023 · Information about how FDA regulates food additives that are generally recognized as safe or "GRAS."GRAS Substances (SCOGS... · GRAS Notification Program · GRAS Notice Inventory
[28]
GRAS Substances (SCOGS) Database - FDA
Mar 3, 2022 · This database allows access to opinions and conclusions from 115 SCOGS reports published between 1972-1980 on the safety of over 370 Generally Recognized As ...
[29]
Ingredient Functionalities: Understanding the different roles ...
It serves as the bedrock for recipe formulation, allowing chefs and food scientists to achieve the desired taste, texture, and appearance of their products.
[30]
An Introduction to the Maillard Reaction: The Science of Browning ...
The Maillard reaction is what can happen to those proteins and sugars when heat and time are added to the equation. Long story short: With the right amount of ...
[31]
How to balance the five flavour elements - Le Cordon Bleu
The five flavors are sweet, salty, sour, bitter, and umami. Balancing them is both a science and an art, and involves tasting and adjusting flavors.
[32]
Culinary Ratios
Examples of ratios by weight include a roux (equal parts fat and flour) or a bread dough (flour and water); by volume, they include a simple syrup (equal parts ...
[33]
Ingredient Substitution Guide | Food Network
For tips on making substitutions relating to baking, dairy and eggs and herbs and spices see the end of this guide.
[34]
Ingredient Weight Chart | King Arthur Baking
A cup of all-purpose flour weighs 120 grams or 4 1/4 ounces. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.
[35]
History of Spices - McCormick Science Institute
Spices were used by early humans for health, flavor, and to keep food fresh. Biblical times saw spices used for religious purposes. Ancient Egyptians used them ...Missing: emulsions | Show results with:emulsions
[36]
Emulsifying Technique - Amazing Food Made Easy
However, in the world of molecular gastronomy and modernist cooking, it is possible to turn heterogeneous substances to a homogenous compound through emulsion.<|control11|><|separator|>
[37]
Reagent prediction with a molecular transformer improves reaction ...
Mar 1, 2023 · Reagents are molecules like catalysts, redox agents, acids, and solvents. Reactants and reagents together are precursors.
[38]
12 Principles of Green Chemistry - American Chemical Society
Solvents and separation agents provide for mass and energy transfer and without this, many reactions will not proceed. It has also been shown that solvents ...
[39]
Recent Developments in the Synthesis of Supported Catalysts
Heterogeneous catalysis, whereby a gas- or liquid-phase reaction is performed over a solid catalyst, is at the heart of the modern energy and chemical ...
[40]
Fabrication, properties and applications of polymer composites ...
May 1, 2023 · To improve the modulus of polymers, reinforcement fillers such as glass fibers [3], clay particles [4], tungsten [5], graphene [6] or diamond [7] ...
[41]
Exploring the Impact of Carbon Content on Steel Strength and Ductility
Dec 26, 2023 · Carbon steel is an iron-carbon alloy. Although pure iron is not intrinsically strong, adding carbon imparts great strength to this material.
[42]
Effects of Common Alloying Elements in Steel
Used as stabilizing elements in stainless steels. Each has a high affinity for carbon and forms carbides, which are uniformly dispersed throughout the steel.
[43]
[PDF] Stoichiometry of Chemical Reactions
The balanced equation shows the hydrogen and chlorine react in a 1:1 stoichiometric ratio. If these reactants are provided in any other amounts, one of the ...
[44]
https://www.history.com/articles/dynamite-invention-nobel
[45]
Pigments, Dyes, Inks and Glazes - The Chemistry of Art
Additionally, many organic pigments and dyes contain acidic functional groups such as a carboxylic acid (-CO2H) or sulfonic acid (-SO3H) unit.
[46]
How Alfred Nobel's Invention of Dynamite Reshaped the World
Apr 17, 2025 · Dynamite lit the fuse of the Second Industrial Revolution and transformed civil engineering, mining, warfare and revolutionary movements.
[47]
What are Active Pharmaceutical Ingredients (APIs)?
Mar 21, 2024 · Definition of Active Pharmaceutical Ingredients. APIs can be defined as the biologically active components within pharmaceutical formulations.Missing: USP | Show results with:USP
[48]
What are APIs in Pharma? | API Manufacturing Experts
Sep 3, 2024 · In other words, an API is the therapeutically active component of a drug product that treats or prevents a specific disease or symptom. Examples ...
[49]
Active Pharmaceutical Ingredient Verification Program | USP
USP's Ingredient Verification Program for APIs helps ensure the quality of APIs by: Auditing manufacturing sites for conformance with cGMPs; Reviewing quality ...
[50]
Pharmaceutical excipients – where do we begin?
Aug 1, 2011 · Pharmaceutical excipients are substances that are included in a pharmaceutical dosage form not for their direct therapeutic action, but to aid the ...
[51]
[PDF] Starch based excipients for pharmaceutical tablets
Excipients are now essential parts of the drug delivery system in pharmaceutical tablets. They are generally used as diluent, binder, disintegrant, gliding.
[52]
Pharmaceutical lactose, in what form and for what use?
Apr 17, 2024 · Pharmaceutical grade lactose is produced from cheese whey or milk permeate streams by crystallisation and purification before being milled or sieved.<|control11|><|separator|>
[53]
What to Know About Shampoo Ingredients - WebMD
Sep 27, 2024 · Some parabens you might find listed on shampoo products are: ... Emollients include aloe vera, vegetable oils, and mineral oils. Silicone ...
[54]
Cleansing Products in Cosmetic Science
Sep 9, 2024 · Surfactants, or surface-active agents, are key cleansing ingredients in cosmetic products like cleansers, shampoos, and soaps.
[55]
Parabens in Cosmetics - FDA
Feb 25, 2022 · Parabens are commonly used as preservatives in cosmetics. Here are answers to questions that consumers often ask about the safety and use of these ingredients.Missing: emollients oils surfactants efficacy
[56]
FDA to Compounders: Know Your Bulks and Excipients Suppliers
Mar 20, 2025 · FDA continues to identify several issues related to repackagers of bulk drug substances, also called active pharmaceutical ingredients (APIs), ...
[57]
Cosmetics & U.S. Law - FDA
May 2, 2024 · Assuring Ingredient and Product Safety. FDA does not pre-approve cosmetic products or ingredients, with the important exception of some color ...
[58]
Biologics and biosimilars: what, why and how? - PMC - NIH
With increasing number of biologics coming off patents, more patients are expected to benefit from these therapies even in low-income to middle-income countries ...
[59]
Evolving beauty: The rise of sustainable cosmetics - CAS.org
May 24, 2024 · Embracing natural ingredients for emollients and preservatives represents a significant step forward in sustainable cosmetics. However, the ...
[60]
How Is Artificial Vanilla Made? - Business Insider
May 8, 2016 · German chemists Ferdinand Tiemann and Wilhelm Haarmann later found they could replicate vanilla by using chemical compounds from coal in 1874.
[61]
How a fungus shapes biotechnology: 100 years of Aspergillus niger ...
May 24, 2018 · Two years later, the American company Pfizer made a pilot plant for biochemical production of citric acid, and by the mid 1920s, production ...
[62]
How aspartame is made - material, manufacture, making, history ...
In general, phenylalanine is modified by a reaction with methanol and then combined with a slightly modified aspartic acid which eventually forms aspartame.History · The Manufacturing · Fermentation<|separator|>
[63]
12.4: Application- Hydrogenation of Oils - Chemistry LibreTexts
Jun 5, 2019 · Hydrogenation converts unsaturated oils to saturated fats by adding hydrogen, changing their liquid to solid state, and can create trans fats.
[64]
4.3: Applications of Recombinant DNA Technology
Jul 9, 2025 · A well-known example is recombinant chymosin, an enzyme used in cheese-making. Traditionally obtained from calf stomachs, chymosin is now ...Biotech Focus · Introduction · Applications for Recombinant... · rDNA and Medicine
[65]
Stability Studies – Pharmaceutical - Nelson Labs
Nelson Labs offers comprehensive stability services to support active pharmaceutical ingredients/drug substance (API/DS) and drug product (DP), ...
[66]
Chemical Synthesis Reactor Systems - Mettler Toledo
OptiMax lab reactor systems are designed to ensure safe, robust, and scalable processes. Researchers can characterize and optimize chemical reactions on the ...
[67]
[PDF] HPLC for Food Analysis
Sep 1, 2001 · High-performance liquid chromatography (HPLC) is used increasingly in the analysis of food samples to separate and detect additives and ...
[68]
Techno-economic insights on fermentation ingredients
This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.
[69]
China Synthetic Food Flavor Market Dynamics - LinkedIn
Aug 4, 2025 · The synthetic food flavor market is experiencing remarkable growth globally, with China at the forefront of this trend. As one of the largest ...
[70]
High Fructose Corn Syrup Questions and Answers - FDA
Jan 4, 2018 · HFCS 42 is mainly used in processed foods, cereals, baked goods, and some beverages. HFCS 55 is used primarily in soft drinks. Sucrose ...
[71]
The Ben Heggy Candy Company - 633394 - 09/23/2022 - FDA
Nov 22, 2022 · FD&C Red No. 40 is an ingredient in the raspberry puree used in the Milk Chocolate Raspberry Creams product but is not declared by its listed ...
[72]
Occurrence, toxicity and remediation of polyethylene terephthalate ...
PET can be used as a plasticizer for the production of other products. The polymeric plasticizer is synthesized from the PET plastic waste to further produce ...
[73]
100 Years of Insulin | FDA
Jun 8, 2022 · In 1978 scientists at City of Hope and Genentech developed a method for producing biosynthetic human insulin (BHI) using recombinant DNA ...
[74]
Umami: Is it the Same as Monosodium Glutamate? - WebMD
Feb 21, 2024 · MSG is a food additive that gives umami flavor, but it has a bad reputation for causing negative reactions. But there's no evidence to support ...
[75]
Microplastics Research | US EPA
Jul 2, 2025 · Microplastics are likely to degrade into smaller nanoplastics through chemical weathering processes, mechanical breakdown, and even through the ...
[76]
The health trend: Functionality and clean label in 2025
Sep 26, 2025 · 2025 has been the year of the health trend, with consumers vying for clean label products and functional ingredients.
[77]
Global potential of sustainable single-cell protein based on variable ...
Feb 10, 2025 · We evaluate the global potential for SCP production utilising electrolytic hydrogen and oxygen, atmospheric carbon dioxide and nitrogen.
[78]
Food additives - EFSA - European Union
It involves four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation of food additive A substance deliberately ...EFSA's role · New food additives or new uses · Re-evaluation of authorised...
[79]
What is a LD₅₀ and LC₅₀? - CCOHS
The LD50 is one way to measure the short-term poisoning potential (acute toxicity) of a material. Toxicologists can use many kinds of animals but most often ...
[80]
The FASTER Act: Sesame Is the Ninth Major Food Allergen - FDA
Apr 12, 2024 · Milk · Eggs · Fish, like bass, flounder, and cod · Crustacean shellfish, like crab, lobster, and shrimp · Tree nuts, like almonds, walnuts, and ...
[81]
[PDF] Questions and Answers Regarding Fortification Policy; Final Guidance
FDA's fortification policy aims to add nutrients to foods to improve nutritional quality, discouraging random additions, and establishing principles for ...
[82]
Additives in Processed Foods as a Potential Source of Endocrine ...
Nov 4, 2024 · Food dyes, such as Red 3 (erythrosine) and Yellow 5 (tartrazine), have been associated with endocrine-disrupting effects in animal studies.
[83]
US Regulatory Response to Thalidomide (1950-2000)
Apr 1, 2014 · Thalidomide motivated the laws on regulating and monitoring drugs developed in the US and by the FDA in the twentieth and twenty-first centuries ...
[84]
The Melamine Incident: Implications for International Food and Feed ...
A major food safety incident in China was made public in September 2008. Kidney and urinary tract effects, including kidney stones, affected about 300,000 ...
[85]
Guidance for Industry: Food Labeling Guide - FDA
Jan 15, 2025 · This guidance is a summary of the required statements for food labels under the Federal Food, Drug, and Cosmetic Act and the Fair Packaging ...
[86]
Changes to the Nutrition Facts Label - FDA
Mar 28, 2024 · FDA finalized the new Nutrition Facts label for packaged foods to reflect new scientific information. It will make it easier for consumers ...Missing: integration | Show results with:integration
[87]
Food Allergies | FDA
Sep 22, 2025 · The major food allergens are milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Food allergies and other ...Food Allergen Labeling and... · Guidance for Industry · Frequently Asked Questions
[88]
Food allergen labelling and information requirements technical ...
These guidance notes cover the interpretation and application of allergen provisions for prepacked, non-prepacked and prepacked for direct sale ( PPDS ) foods.Missing: INCO | Show results with:INCO
[89]
Global clean label trends. Nearly 1 in 2 consumers globally
Mar 21, 2025 · Top global clean label demands range from no artificial ingredients and no additives to only using natural ingredients and organic sourcing.Missing: 2020s | Show results with:2020s
[90]
Ultra-Processed Foods - FDA
Sep 18, 2025 · The FDA is committed to taking action on foods that may be considered ultra-processed to help consumers improve their dietary patterns and ...
[91]
Special report 23/2024: Food labelling in the EU
Nov 25, 2024 · There are currently no labels that indicate the processing level of foods, although scientific evidence suggests that consuming high quantities ...