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

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

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

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

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

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

Substances that provide a sweet taste with fewer calories. Commonly used in diet sodas, sugar-free gums, and diabetic-friendly food items.

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

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

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

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

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

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

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