Preservatives: carbonated beverages, fruit puree, jam, candied fruit, candied fruit, pickles, soy sauce, vinegar, fruit juice drinks, meat, fish, eggs, poultry food, are: benzoic acid, sodium benzoate, Potassium sorbate and the like.

Colorants: mainly used for carbonated drinks, fruit juice drinks, preparation of wine, pastry on the color, candy, hawthorn products, preserved side dishes, ice cream, jelly, chocolate, butter, instant coffee and other food. Commonly used are: amaranth, carmine, lemon yellow, sunset yellow, caramel pigment and other synthetic pigment. Such as copper chlorophyll copper and other natural food coloring, mainly extracted from the plant tissue, but their pigment content and stability are generally not as synthetic pigment, in addition to natural equivalent pigment.

Sweeteners: Additives that impart sweetness to food. Commonly used are: saccharin sodium (that is, people used to call saccharin), sodium cyclamate sulfamate (sodium cyclamate), maltitol, sorbitol, xylitol and so on. There are many foods that use sweeteners. Foods such as beverages, pickles, pastries, biscuits, bread, ice cream, candy, candy, seasonings, canned meats, and the like are common in everyday life with different types of sweeteners.

Spices: candy and chocolate are generally essential oils, fragrance, powder perfume extract several types. Each type has numerous varieties, such as candy and chocolate, according to the fragrance can be divided into fruit type, nut flavor, frankincense, floral type, wine and other different varieties.

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

Acidity regulator: with the function of improving food quality, more widely used in various types of food. A considerable portion of candy and chocolate products use sour agents to regulate and improve the aroma effect, especially the fruit-type products. Commonly used are: citric acid, tartaric acid, lactic acid, malic acid.

Antioxidant: It is a kind of antioxidant by oxidation of food ingredients in the deoxy radicals to hydrogen atoms, to prevent oxidation of the chain reaction, or with its complex, inhibition of oxidase activity, thereby preventing and delaying the food surface is oxidative deterioration Of a class of food additives.

Thickener: is a kind of hydrophilic polymer compounds, with a stable, emulsifying or suspended state role, can form a gel or improve food viscosity, it is also known as gel, gelling agent or emulsion stabilizer.

Emulsifier: It is a surface active agent. Its molecule usually has hydrophilic group (hydroxyl group) and lipophilic group (alkyl group). It is easy to form adsorption layer at the interface between water and oil, so as to change the surface of each phase in emulsified body. Activity, so that the formation of a uniform emulsion or dispersion, it can improve the food organization, taste, appearance and so on.

Leavening agent: food powder is the main raw material in the processing of food (heating process) due to the gas leaving the organization into a uniform and compact porous state, leaving the food loose, crisp a class of food additives.

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

Flour improver: to improve the quality of flour, a class of additives, can improve the yield, improve flour whiteness and gluten.

Defoamer: in the food processing process, with the elimination and suppression of liquid bubble capacity, so that the operation can be carried out smoothly.

Anti-caking agent: to prevent powdery or crystalline food aggregation, agglomeration.

Colorants: to promote people 's appetite, improve the value of food products leaving food coloring of a class of food additives.