1, acidity regulator

Mainly used to adjust the acidity of food. Commonly used acidity regulators include sodium carbonate (commonly known as "soda" and "alkaline noodles"), carbonic acid (also known as "baking soda"), potassium citrate and lactic acid.

2. Anti-caking agent

It is mainly used to prevent caking of easy-caking particles or powdered foods and keep them loose or free flowing. Commonly used anti-caking agents include propylene glycol used in cakes and magnesium carbonate used in wheat flour.

3. Defoamer

Mainly used to eliminate food foam in the production process. Commonly used defoamers include polyoxyethylene sorbitan monolaurate used in thin cream, propylene glycol used in wet noodle products (such as dumpling skin, noodles, etc.), etc.

4. Antioxidants

It is mainly used for edible oils and foods with high oil content to prevent or delay the oxidative decomposition and deterioration of their components and improve food stability. Commonly used antioxidants include di * * * toluene, tea polyphenols, ascorbic acid (vitamin C) and so on.

5. Bleach

Mainly used for bleaching food. Commonly used bleaches include sulfur dioxide and sulfur.

6, leavening agent

Mainly used for bread, cakes and other foods that need to be puffed. Commonly used leavening agents include aluminum potassium (also known as potassium alum), calcium carbonate and carbonic acid.

7. Basic substance in gum-based candy

Mainly used for gum-based candy, which can make it foam, plasticize and resist chewing. Commonly used natural rubber (such as sugar gum), synthetic rubber (such as polybutene), resin (such as rosin glyceride) and so on.

8. Colorants

Mainly used for food that needs coloring. Commonly used colorants are carmine, erythrosine, sunset yellow, indigo and so on.

9. Color fixative

Mainly used for cooked meat products, which can make them look good during processing and preservation. Commonly used color fixatives are sodium citrate, sodium sulfite, potassium sulfite, etc.

10, emulsifier

Can make the emulsified food form uniform dispersion or be emulsified. Commonly used emulsifiers are pectin, carrageenan, phospholipid, lactitol, etc.

1 1, enzyme preparation

Directly extracted from animals or plants, or fermented by microorganisms, used in the processing of corn syrup, bread and other foods. Commonly used enzyme preparations include trypsin, phospholipase and protease.

12, odorant

It can supplement or enhance the original flavor of food, such as aminocaproic acid (also known as glycine) and L- alanine used in seasonings such as soy sauce.

13, flour treatment agent

It can promote the ripening and whitening of flour and improve the quality of flour products. Commonly used flour treatment agents include magnesium carbonate, calcium carbonate and ascorbic acid.

14, coating agent

When smeared on the surface of food, it has the functions of quality assurance, insurance, glazing and water evaporation prevention. Commonly used coating agents include white oil (also known as liquid paraffin) used on the surface of fresh eggs, petroleum polyethylene glycol in candy and chocolate coating, etc.

15, water retention agent

Helps keep the water in food, such as propylene glycol and polydextrose.

16, nutritional fortifier

Natural or synthetic natural nutrients added to food include vitamin A, calcium, lactoferrin, etc.

17, preservatives

Can prevent food from deteriorating and prolong the storage period of food. Commonly used preservatives are benzene and its sodium salt, sorbic acid and its potassium salt.

18, stabilizer and coagulant

Solids that make the food structure stable or unchanged and enhance the viscosity include * * calcium (also known as gypsum), * * calcium, * * magnesium and so on.

19, sweetener

Make food sweet. Commonly used sweeteners include saccharin sodium, sodium cyclamate, aspartyl phenylalanine, etc.

20, thickener

It can improve the viscosity of food, form gel or make food in suspension. Commonly used thickeners are guar gum, pectin, carrageenan and so on.

2 1, food spices

Can make food fragrant. Commonly used food spices include tea tree oil and thyme oil.

22. Processing aids for food industry

Various substances that contribute to the smooth progress of food processing have nothing to do with the food itself. D- mannitol as an anti-sticking agent in candy processing and Arabic gum as a clarifying agent in wine processing are commonly used processing AIDS in food industry.

23. Other additives

Some other functions that cannot be covered in the above functional categories, such as ice structural protein used in frozen drinks, caffeine used in cola drinks, etc.