68-77 F
68-77 F appears in 2 indexed US food products. No FDA SAFFA status or CSPI rating is attached in this snapshot, so this page reports prevalence rather than a safety verdict.
What the data can answer
68-77 F appears in 2 catalogued products, but this snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to it. This page therefore cannot answer whether the ingredient is safe from those sources. It can show how often it occurs, where it tends to sit on labels, and which kinds of products contain it.
- 2
- catalogued products
- #46,185
- usage rank of 247,206
- 1
- named brands represented
- 54%
- average depth down ingredient lists
Catalog prevalence comes from Open Food Facts ingredient lists. FDA SAFFA and CSPI Chemical Cuisine labels are shown only when the source record contains them.
How to use this page
Audit the co-occurring flags first
100% of the linked products contain at least one separately flagged ingredient, making co-occurrence the dominant follow-up question. That figure does not identify 68-77 F as the trigger. Open records such as allergy medications; Chap Stick cotton candy and inspect which ingredient row carries the caution marker. The 65.0/100 product average is therefore a triage signal for this surrounding formulation set, not an ingredient verdict. Its 54% average label depth helps locate the term when checking the package.
100% of linked products contain a separately flagged ingredient
Processing is unusually concentrated here: Group 4 accounts for 2 of 2 NOVA-tagged records. That describes the surrounding products, not the substance. For a useful comparison, hold category and processing level constant, then inspect which named component changes alongside the caution flag; otherwise the product mix will confound the ingredient question.
Next check: open the lowest-scoring linked formulation and locate the exact caution-marked component.
68-77 F ranks above 81.3% of catalogued ingredients
- Usage rank
- #46,185
- of 247,206 ingredients that appear in at least one catalogued product, tied with 25,114 others that also appear in exactly 2 products.
- Typical depth in an ingredient list
- 54%
- Of the way down the captured list, averaged across the 2 products listing it (mean slot 12.5). 68-77 F usually falls in the lower half of the list; this position does not measure its amount because source formatting, compound ingredients and labeling exceptions vary.
Ranks use Open Food Facts ingredient rows on this site’s refresh cycle. 247,206 ingredients with ≥1 product appearance enter the ranking. Prevalence and list depth are catalog facts, not toxicology.
Products Containing 68-77 F
Every indexed product currently listing 68-77 F (2 total):
Count and score peers around flagged 68-77 F
Flag-heavy neighborhood — keep count peers and score peers on separate axes for 68-77 F (2 products).
Similar mean product score
Score-axis peers only, mean screening score among ingredients with ≥50 scored products, not a second count list.
Next steps from the 68-77 F page
2 product rows plus any FDA/CSPI fields on 68-77 F are the evidence base — drill into the listings that matter for your decision.
- Open the product sample for 68-77 F and read how the term sits on real packages. Browse linked labels
- Browse another ingredient record and keep the same FDA/CSPI and prevalence fields in view. Open a peer record
- See the join rules behind screening scores before reading them as dietary advice. See source joins
This page describes published source classifications and product-label coverage. It is not dietary, allergy, or medical advice.
Questions readers ask about 68-77 F
How should I read safety signals when 68-77 F sits in heavily flagged products? ▼
100% of linked products contain at least one separately flagged ingredient, so the first task is locating which row carries the caution marker — not assuming 68-77 F is the trigger. None of that replaces a product-, dose-, allergy-, or person-specific determination.
Where does 68-77 F show up across the catalog? ▼
68-77 F sits above the median for catalog prevalence (2 products, #46,185 of 247,206) across 1 named brands. Category mix varies — use the linked records rather than treating any single shelf as representative.
Why is 68-77 F so common on ingredient lists? ▼
The current source record does not specify a technical effect for 68-77 F. Its in the lower half of the list and product examples are shown without guessing why manufacturers include it.
Regulatory status: FDA SAFFA (68-77 F). Safety ratings: CSPI Chemical Cuisine; product presence: Open Food Facts via PlainFoodSafe (September 2026). Figures are computed from those sources, no editor-typed counts. Methodology · State regulations.