Preservatives: carbonated drinks, fruit purees, jams, candied fruits, preserves, pickles, soy sauce, vinegar, fruit juice drinks, meat, fish, eggs, poultry, etc. Commonly used are: benzoic acid, sodium benzoate, sorbic acid, Potassium sorbate and so on.

Coloring agent: Mainly used in carbonated beverages, fruit juice drinks, mixed wines, colored packaging on pastries, candies, hawthorn products, pickled side dishes, ice cream, jelly, chocolate, cream, instant coffee and other foods. Commonly used are: amaranth, carmine, lemon yellow, sunset yellow, caramel pigment and other synthetic pigments. Some natural food pigments such as sodium copper chlorophyll are mainly extracted from plant tissues, but their pigment content and stability are generally not as good as synthetic pigments, and there are natural equivalent pigments.

Sweetener: It is an additive that imparts sweetness to food. Commonly used are: sodium saccharin (also known as saccharin), sodium cyclamate (sodium cyclamate), maltitol, sorbitol, xylitol, etc. There are many foods that use sweeteners. Like: beverages, pickles, cakes, biscuits, bread, ice cream, preserves, candies, seasonings, canned meat and other foods that are common in daily life, different types of sweeteners are added.

Spices: There are generally several types of essential oils, essences, and powdered spice extracts in candies and chocolates. There are countless varieties of each type. For example, in candy and chocolate, according to the flavor, it can be divided into fruit flavor, nut flavor, frankincense, floral, wine flavor and other different varieties.

Leavening agent: some candies and chocolate products, as well as some fried products, puffed foods, fermented noodle products, etc. Commonly used leavening agents are: sodium bicarbonate, ammonium bicarbonate, compound leavening agents and so on.

Acidity regulator: It has the function of improving food quality and is more commonly used in various foods.

Quite a few candies and chocolate products use sour agents to adjust and improve the fragrance effect, especially fruit-based products. Commonly used are: citric acid, tartaric acid, lactic acid, malic acid.

Antioxidant: It is a kind of preventing and delaying the oxidation and deterioration of the food surface by adding hydrogen atoms to the deoxygenation groups in the molecules of the easily oxidized components in the food, preventing the oxidation chain reaction, or forming complexes with them, and inhibiting the activity of oxidases. A class of food additives.

Thickener: It is a kind of hydrophilic polymer compound, which has the function of stabilizing, emulsifying or suspending state, and can form gel or increase food viscosity, so it is also called gelling agent, gelling agent or emulsion stabilizer.

Emulsifier: It is a kind of surfactant, its molecule usually has hydrophilic group (hydroxyl group) and lipophilic group (alkyl group), it is easy to form an adsorption layer at the water and oil interface, thereby changing the surface between the phases in the emulsified body Active, make it form a uniform emulsified body or dispersion, so it can improve the organization, taste, appearance, etc. of the food.

Leavening agent: It is a kind of food additive that produces a uniform and dense porous structure due to the production of gas during processing (during heating) of food with grain powder as the main raw material, which makes the food loose and crisp.

Tissue modifier: A food additive that improves the appearance or touch of food through the effects of water retention, adhesion, plasticization, thickening and improvement of rheological properties.

Flour improver: a type of additive to improve the quality of flour, which can increase the yield, improve the whiteness and gluten strength of flour.

Defoamer: In the process of food processing, it has the ability to eliminate and suppress bubbles on the liquid surface, so that the operation can be carried out smoothly.

Anti-caking agent: prevent powdered or crystal-like food from gathering and agglomerating.