An additive used to increase acidity, confer a sour flavor, or act as a preservative in food and beverage formulations.
An additive added to powdered or granulated food products to prevent lump formation and maintain free-flowing properties.
A compound used to prevent food oxidation, extending shelf life by inhibiting lipid rancidity and enzymatic discoloration
A functional ingredient that holds food ingredients together, improving texture, structural integrity, and water retention.
A substance used to dissolve, dilute, or disperse a food additive or nutrient without altering its primary function.
Any dye, pigment, or substance that imparts or restores color when added to food or beverage products.
A surface-active agent that promotes and stabilizes the dispersion of immiscible liquids, such as oil and water.
A biological catalyst used to speed up specific chemical reactions during food processing, such as starch conversion or protein breakdown.
An additive that makes or keeps fruits or vegetables crisp and firm, or interacts with gelling agents to strengthen food structures.
A substance added to food to supplement, enhance, or intensify its existing flavor profile without imparting a separate flavor of its own.
A substance that gives food structure and texture through the formation of a colloidal gel network.
A hygroscopic substance used to retain moisture in food products, preventing them from drying out and extending freshness.
A natural or synthetic substance added to food products to prevent decomposition caused by microbial growth or chemical changes.
A substance that maintains the uniform dispersion of two or more immiscible substances in a food product over time.
A substance that increases the viscosity of a liquid solution without substantially modifying its other properties.
