It is used to prevent the growth of microorganisms in acidic foods. As in products such as fruit juices, soft drinks, and pickles, it is also utilized as an antimicrobial agent in the pharmaceutical industry.

Thanks to its preservative and bleaching properties, it is used in the food and textile industries. Sulfiting agents are particularly applied to prevent discoloration in dried fruits, fresh shrimp, and dried or frozen potatoes.

It is used to prevent mold formation in food products such as cheese, syrup, jelly, cake, wine, and fruit. It is also utilized to provide gloss in coatings and as an intermediate in the production of plasticizers and lubricants.

It acts as a preservative against bacteria and fungi, showing its highest effectiveness under low pH conditions. It is also used as a buffering agent and flavor component in acidic foods.

It is an acidulant and a chelating agent that binds metal ions. It also enhances the transfer of salt in meat products and exhibits antioxidant effects.

It functions as a structural stabilizer and acidulant in a wide variety of products. It is also used as an acid source in baking powders.

It acts as a metal chelator in many products. It is also used in processing equipment to precipitate calcium and magnesium.

It is a strong acid used in food formulations to increase acidity and to hydrolyze large molecules such as proteins.

It is used to inhibit the growth of microorganisms in fermented and pickled foods. It is applied particularly in cheese, as well as in certain types of olives, frozen desserts, and carbonated beverages.

The addition of malic acid to fruit juice concentrates as an acidulant enhances the natural flavor of the beverage and prevents oxidation. It is also used in wine as an acidulant to obtain clear wine.

It is a strong alkali and acts as an acidity regulator. In industry, it is used to facilitate the peeling of fruit skins and even in the processing of black olives.

It is used in foods as an acidity provider and pH regulator. By giving a tangy taste, it enhances flavor and reduces excessive sweetness. It increases the effectiveness of preservatives; strengthens the gel structure in jams, jellies, and desserts. It preserves the color of sweeteners, limits the activity of enzymes and microorganisms, and delays fat oxidation. In addition, it supports the fermentation process, stabilizing the taste, color, aroma, and vitamin balance of products.

Thanks to its alkaline nature, it is used as an acidity regulator and also as a leavening agent.

It is a strong acid used in the food industry to increase acidity. Despite its corrosive effect, when applied in a diluted solution, it does not pose any health risks.

It acts as an acidity regulator; enhances flavor in fruits and fruity aromas, and also serves as a color stabilizer. In cheeses, it works synergistically with antioxidants to help prevent color loss and bitterness.

It functions in pH control; used together with citric acid as an acidity regulator and complexes trace metal ions. It provides flexibility and uniform melting properties to cheese slices; stabilizes whipped cream. In addition, it ensures color stabilization in meat and prevents the formation of phosphate crystals (“phosphate whiskers”) on the surface.

With its emulsifying property, it prevents muddiness in margarines; in chocolate, caramel, and coating materials, it prevents stickiness while controlling crystallization and viscosity. In bakery products, it is used as a humectant, emulsifier, crystallization regulator, and firming agent; in cheese products, it functions as an emulsifier and separation aid.

They are widely used as emulsifiers in bakery and pastry products, dairy products, and margarines. In meat products, they are preferred to ensure fat emulsification and to increase water-holding capacity. Mono- and diglycerides have broad applications in ready-made cake mixes, packaged foods, coffee whiteners, and frozen desserts.

When used together with ammonium bicarbonate, it is employed in the alkalization of cocoa powder and to generate carbon dioxide during baking.

It is used in traditional chewing gums and lozenges; it also acts as a foam stabilizer in confectioneries such as Turkish delight.

It has thickening, stabilizing, and emulsifying properties.

It is an animal-derived protein with thickening and gelling properties. It is widely used in powdered dessert mixes, confectionery and pastries, meat products, biscuits, as well as in the wine, fruit juice, and film industries.

In dairy products, it is used to maintain emulsion stability, prevent fat and whey separation, improve texture, and inhibit curd formation. In meat products, it provides better sliceability, increases water-holding capacity, ensures tenderness, and is used for fat reduction and as a fat replacer.

It functions as a thickener and stabilizer. In addition, it is used in foods as a suspension stabilizer, emulsifier, texture modifier, and foam enhancer.

It is used in pastry, confectionery (especially jellies), dairy products, beverages, and the pharmaceutical industry for its gelling and thickening properties.

It is a low-calorie sweetener and also has humectant properties.

It is used as a plasticizer in chewing gum production. In cigarette filters, it functions as a plasticizer and humectant. Food-grade triacetin is utilized in animal feed, sweeteners, as a food-grade plasticizer, humectant, in colored cosmetics and skin care products, as a food additive, in food packaging, and as a solvent.

It is a dark red, water-soluble dye in powder form.

It is a reddish-brown or dark reddish-brown, water-soluble dye in powder form.

It is a red, water-soluble dye in powder form.

It is used for coloring foods such as instant drink powders, confectionery, biscuits, chewing gum, ice cream, powdered sauces, soup mixes, and fermented dairy products. In addition, it is suitable for oil-based formulations to color the fat phases of liquid oils, solid fats, cheese, processed cheese, ice cream, soups, and bakery products.

It is a blue coloring agent in powder form, soluble in water.

It is a brown coloring agent in powder form, soluble in water.

It is a water-soluble red food dye.

It is a dark green food dye in powder form, soluble in water.

They are water-soluble colorants that provide shades ranging from brown to black and exhibit specific characteristics; they may occasionally leave a slightly bitter taste.

It is a yellow food dye in powder form, soluble in water.

It is a blue food dye with high solubility in water.

It is a food coloring that provides red shades and has high solubility in water.

It is used to fortify products such as vitamin supplement tablets, infant formulas, soap powders, soup powders, instant beverage powders, and granules. It is also utilized as a coloring agent in food products such as instant drinks and sauce powders, as well as in liquid formulations.

It is an orange-red food coloring in powder form, soluble in water.

It is a yellow food coloring with high solubility in water.

In the food industry, it is used in fruit juices and powdered beverages, bakery products, dairy products, chewing gum and confectionery, meat and fish products, canned fruits and vegetables, desserts, sauces, and soups. Titanium dioxide, in particular, is much more widely utilized as a white pigment.

It is added to special formulations of energy drinks and to medicines used in the treatment of colds and flu.

It exhibits solvent and antioxidant effects.

Sucralose is approximately 200 times sweeter than sucrose. When used together with other sweeteners, it exhibits synergistic effects. It has a long shelf life and is highly stable under heat.

Many low-calorie sweeteners are not digested by the human body and therefore do not provide energy. However, aspartame is an exception, as it is metabolized naturally. Its sweetness is approximately 200 times greater than that of sucrose.

It is a flavor enhancer commonly used in meat, poultry, fish, instant soups, salad dressings, and chips. In addition, it is also found in many processed foods such as soups, sausages and various meat products, seafood, vegetables, dairy products, and spice blends.

It is a widely used artificial sweetener due to its low cost and approximately 350 times greater sweetness compared to sugar. It is commonly used in diet products, soft drinks, baked goods, and confectionery.

It is used in soft drinks, dairy products, canned foods, cooked foods, pharmaceutical formulations, confectionery, fruit-based products, and various sauces. Its low cost makes it preferable, and it particularly enhances fruit flavors.

This substance is a natural sweetener as well as a thickener, and it is used in products such as diet beverages, baked goods, confectionery, shredded coconut, and chewing gum. Thanks to its moisture-retaining property, it helps preserve the freshness of products. When included in chewing gum, it may also contribute to the prevention of tooth decay.

Its applications are quite extensive: salad dressings, breakfast cereals, hot chocolate powders, various seasoning and spice blends, bread mixes, frozen dough products, chewing gum, and lozenges. It is also used in yogurt varieties, ice creams, carbonated and non-carbonated beverages, flavored milk, coffee and tea products, beverage powders, canned fruits, jams and marmalades, pies, and powdered jellies.

It is used for white surface coating, as an anti-caking agent, as a filler in pharmaceuticals, and as a stabilizer in canned fruits.

In addition to being used as an anti-caking additive, it also plays a role in beer and wine production by separating yeast and proteins and preventing foam formation.

In baked goods, it serves as a nutrient source for yeast. It supports free-flowing properties in products such as sugar, flour, powdered soups, and powdered beverages. In the pharmaceutical industry, it is used as a disintegrant in tablet production.

It prevents the oxidation of fats present in foods, thereby inhibiting the development of rancid or bitter flavors.

It prevents the oxidation of fats in foods, thereby inhibiting the development of rancid or bitter flavors.

Calcium chloride is a compound valued for its strong hygroscopic properties and is utilized in many areas. In agriculture and the food industry (such as in drinking water preparation, cheese production, and canning processes), it plays an important role. It is also commonly used in oil separation, the manufacturing of various food products, and for de-icing roads during winter.

It is used in a wide range of foods, including dairy products, ice cream, chocolate, biscuits, beverages, fruit extracts, spices, and meat products. In the food industry, maltodextrin prevents caking in powdered blends of other dry ingredients. When dissolved in water, it improves the texture of the product, contributing to a more homogeneous and smooth structure.

It functions as an acidity regulator, exhibits basic properties, and serves as a bulking agent.

In the food industry, it is used for alkalizing cocoa powder, neutralizing acids during protein hydrolysis, and terminating reactions in invert sugar production.

It is used as a de-icer, flame retardant, catalyst, and pH balancer; moreover, it is widely applied in dairies, as a protein source for livestock, and as an intermediate in caffeine production.

Ascorbic acid is known as vitamin C; however, when labeled as E300, it is regarded not as a vitamin supplement but as a food additive. When added to foods, it acts as an antioxidant and is used in the enrichment of bread.

Benzoic acid and benzoates are used as preservatives against yeasts and molds in acidic foods. However, their effect against molds is limited, and they are not effective in products with a pH above 5. When used in high amounts, they may impart a sour taste to foods.

Fruits are washed with solutions containing 5–8% borax to protect them from the harmful effects of mold fungi.

It is used in products such as baked goods, potato chips, edible oils, and chewing gum. It acts as an antioxidant that delays the rancidity of fats contained in these products.

In the food industry, it is used for the sterilization of packaging for milk, fruit juice, and similar beverages, as well as for preservation purposes.

Parabens exhibit greater effectiveness when used in combination with other parabens than when used alone. For example, a 2:1 combination of methylparaben and propylparaben is a typical application.

Parabens exhibit greater effectiveness when used in combination than when used alone. A typical example of this is the 2:1 combination of methylparaben and propylparaben.

Parabens show limited effectiveness when used alone, but they produce stronger results when different types are used together. An example of this is the 2:1 mixture of methylparaben and propylparaben.

It is the sodium salt of ascorbic acid and, thanks to its oxygen-binding property, is used to prevent oxidation in vitamin C supplements, multivitamin preparations, food additives, beverages, and animal feed.