Preservatives

Substances that prevent or slow food spoilage by inhibiting microbial growth, thereby extending shelf life.

Antioxidants

Additives that protect food from oxidative spoilage (like fat going rancid), preserving flavour and nutritional quality.

Colorants

Agents used to add, restore, or enhance the colour of food products — either naturally derived (e.g., plant extracts) or synthetic.

Emulsifiers, Stabilisers & Thickeners

Functional additives that improve texture and stability: emulsifiers help mix oil and water; thickeners increase viscosity; stabilisers maintain uniform consistency.

Flavour Enhancers

Substances (like MSG or yeast extracts) that amplify or deepen the natural taste sensations in food, making them more savoury or balanced.

Sweeteners

Sugar substitutes that provide sweetness with or without caloric content — from natural (e.g., sugar alcohols) to artificial (e.g., aspartame).

Nutritive Sweeteners: Sucrose (Table Sugar), High-Fructose Corn Syrup (HFCS): Soft drinks, processed foods. Sorbitol (E420): Sugar-free candy, gum. Mannitol (E421): Sugar-free coatings.

Non-Nutritive (Artificial) Sweeteners: Aspartame (E951): Diet sodas, "light" yogurt. Sucralose (E955): Widely used in "sugar-free" products. Saccharin (E954): Tabletop sweeteners. Acesulfame K (E950): Often blended with other sweeteners. Steviol Glycosides (E960): Derived from the stevia plant.

Sorbitol

Also known as E420, sorbitol is a sugar alcohol used as a low-calorie sweetener and humectant. It helps keep foods moist, adds texture, and is common in sugar-free candies, baked goods, and diabetic-friendly products.

Modified Food Starch

A plant-based starch that's been physically, enzymatically, or chemically altered to improve its performance in food. It enhances texture, provides better stability under heat and acidity, and works as a thickener, binder, or stabiliser.

Corn Starch

A fine, gluten-free powder derived from the endosperm of corn. It's widely used as a thickening agent in sauces, soups, and gravies, and forms a clear, glossy gel when heated.

Leavening Agents

Ingredients like baking soda or baking powder that release gases to make baked goods rise.

Bakery Enzymes

Specialised enzymes added to bread and baked products to improve dough handling, volume, and shelf life.

Flour Enhancers

Agents (such as oxidising or reducing compounds) used to improve the strength, elasticity, and baking performance of flour.