Sweetener: In order to improve flavor, increase variety or reduce cost, many sweeteners such as honey, saccharin, sodium cyclamate, aspartame, stevioside, etc. Use together. Among them, the use limit of synthetic sweeteners such as saccharin sodium and sodium cyclamate is mainly controlled;

2. Bleach, namely sodium metabisulfite: apart from bleaching, sulfite is mainly used in biscuits to reduce the gluten strength of dough and also has a certain antiseptic effect;

3. Antioxidants: Commonly used antioxidants are natural and synthetic. BHA and BHT are the most commonly used synthetic antioxidants in biscuits, and some of them use PG and TBHQ.