Food additives commonly used in catering industry include preservatives, colorants, sweeteners, spices and leavening agents.

1. Preservatives

Carbonated drinks, purees, jams, candied fruits, pickles, soy sauce, vinegar, fruit juice drinks, meat, fish, eggs, poultry foods, etc. Commonly used are benzoic acid, sodium benzoate, sorbic acid and potassium sorbate.

2. Colorants

are mainly used in carbonated drinks, fruit juice drinks, mixed wine, colored clothes on cakes, candy, 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.

3. Sweetener

is an additive that gives sweetness to food. Commonly used are: saccharin sodium, sodium cyclamate, maltitol, sorbitol, xylitol and so on. There are many foods that use sweeteners. Different kinds of sweeteners are added to almost common foods in daily life, such as drinks, pickles, cakes, biscuits, bread, ice cream, candied fruit, candy, seasonings, canned meat and so on.

4. Spices

There are several types of sweets and chocolates, such as essential oil, essence and powder spice extract. There are countless varieties of each type, such as candy and chocolate, which can be divided into different varieties such as fruit flavor, nut flavor, frankincense, flower flavor and wine flavor according to the flavor type.

5. leavening agent

some candy and chocolate products, as well as some fried products, puffed food and fermented flour products. Commonly used leavening agents are: sodium bicarbonate, ammonium bicarbonate, compound leavening agent, etc.