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The definitions presented here are merely general descriptions that may prove helpful. They do not supersede the definitions of technical terms as they are used in specific documents, agreements, proposals, offerings or patents.
A food additive used to provide acidity, tartness, or pH control in food systems.
An additive used to slow enzymatic or oxidative browning in foods.
A salt used to control pH and maintain processing or storage stability in food products.
An ingredient used to provide volume or body with limited sweetness or calories.
An additive used to improve transparency and appearance of semi-crystalline polymers.
An additive used to produce a cloudy or opaque appearance in beverages.
An additive used to provide or restore color in foods and beverages.
An additive used to maintain crispness or structure in processed fruits and vegetables.
An ingredient used to intensify or round out existing flavor perception.
An additive used to keep powdered food ingredients free-flowing and lump-free.
An additive used to delay oxidation, rancidity, or color deterioration in foods.
An additive used to stabilize mixtures of oil and water in food formulations.
An additive used to retain moisture and manage water activity in foods.
An additive used to extend shelf life by controlling spoilage or microbial growth.
An additive used to maintain texture, dispersion, or physical stability in food systems.
An additive used to increase viscosity and improve body or mouthfeel.
A hydrocolloid or similar additive used to form gel structure in foods.
A coating additive used to provide shine and surface protection to food products.
A substance used to produce gas and increase volume in baked products.
A material used to reduce sticking to processing equipment or packaging surfaces.
An additive used to bind metal ions and improve stability, color, or flavor retention.
A substance used to provide sweet taste in place of or in addition to sugar.
An ingredient used to modify bite, body, or mouthfeel in a finished food product.
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