Tle⭐

• Anti-Caking Agents


  Substances added to finely powdered or crystalline food products to prevent caking, lumping
• Antioxidants


  Substances used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation
• Antimicrobal Agents


  Substances used to preserve food by preventing growth of microorganism and subsequent spoilage
• Antioxidant Synergist


  Substances used to interact with antioxidants to produce a total greater than the sum of effects produced by the synergist and the antioxidant individually
• Emulsifiers


  Substances which modify surface tension in the component phase of an emulsion to establish a uniform dispersion or emulsion
• Firming Agents


  Substances added to precipitate residual pectin, thus strengthening the supporting tissue and preventing its collapse during processing
• Flavor Enhancers


  Substances added to supplement, enhance, or modify the original taste and/or aroma of a food without imparting a characteristics taste or aroma
• Flour Treatment Agents/Dough Conditioner


  Substances added to milled flour, at the mill, to improve its color and baking qualities, including bleaching and maturing agents. Dough conditioners modify starch and gluten, thereby producing a more stable dough
• Food Acidulants


  Acids which, when added to food, produce an agreeable sharp or tart taste in the product
• Humectants


  Substances incorporated in food to promote retention of moisture, including anti-dusting agents
• Food Color


  Substances used to give color or shade to a food
• Leavening Agents


  Substances used to produce or stimulate production of carbon dioxide in baked goods to produce a light texture
• Surface Finishing Agents


  Substances used to enhance palatability, preserve gloss or inhibit discoloration of foods, including glazes, polishes, waxes and protective covering
• Nutrient Supplements


  Substances that are necessary for human body's nutritional and metabolic process
• pH Control Agents


  Substances added to change or maintain active or basicity, including buffers, acids and alkalis
• Sequestrants


  Substances which combined with polyvalent metal ions to form a soluble metal complex in order to improve the quality and stability of products
• Stabilizers and Thickeners


  Substances used to produce viscous solutions or dispersions, to give body, improve consistency, or stabilize emulsions including suspending and bodying agents, setting and gelling agents
• Non-Nutritive Sweeteners


  Substances with less than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity
• Nutritive Sweeteners


  Substances with more than 2% of the calories value of sucrose per equivalent unit of sweetening capacity