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Thickening, gelling, and stabilizing agent. Commonly used in dairy products like ice cream and yogurt, and non-dairy milk alternatives.

Gelling agent used to thicken jellies and jams. Also found in fruit-based preparations and low-fat dairy products.

Thickener and emulsifier commonly found in ice cream, yogurt, and some sauces; also used in the spherification process in molecular gastronomy.

Preservative that prevents mold and bacterial growth. Often used in baked goods, like bread, and processed cheese products.

Used as an antioxidant to prevent oxidation and prolong shelf life. Commonly used in fruit juices, canned fruits, and cereal products.

Emulsifier that helps fat and water to stay mixed. Found in chocolate, salad dressings, and baked goods.

Flavor enhancer that gives a savory taste. Commonly used in soups, processed meats, and snack foods.

Thickener and stabilizer to prevent ingredients from separating. Found in salad dressings, bakery products, and gluten-free foods.

Preserves food by inhibiting the growth of mold, yeast, and bacteria. Commonly used in acidic foods such as salad dressings, carbonated drinks, and jams.

Antioxidants that prevent rancidity in oils and fats, extending shelf life. Commonly used in snack foods, cereals, and meat products.

Leavening agent that reacts with acidic components to release carbon dioxide, causing baked goods to rise. Used in cakes, cookies, and quick breads.

Preservative and flavor enhancer that provides a sour taste. Used in beverages, candies, and canned fruits.

Preservation and color fixation in cured meats like ham, bacon, and hot dogs. Also acts to inhibit the growth of harmful bacteria.

Preservative used to inhibit growth of mold, yeast, and fungi. Widely used in cheeses, breads, and dried fruits.