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Antioxidant to prevent discoloration in shrimp and shellfish.

Thickener and stabilizer; natural gum from acacia trees.

High-intensity sweetener (200x sweeter than sugar) used in tabletop sweeteners and beverages.

Preservative and acidity regulator; gives vinegar its sour taste.

Emulsifier and stabilizer used in cakes, creams, and margarine.

Modified starch used as a thickener to improve texture and stability in sauces and pies.

Modified starch resistant to high heat and low pH; ideal for canned foods.

Starch derivative used for stabilizing and thickening aqueous systems.

Modified starch used for gelling and binding in confectionery.

Acidity regulator providing tartness; often used in gelatins and puddings.

Extremely high-intensity sweetener; used in tabletop sweeteners.

Gelling agent derived from seaweed; vegetarian alternative to gelatin.

Thickener, stabilizer, and gelling agent from brown seaweed.

High-intensity sweetener; heat-stable for cooking and baking.

Modified starch treated with alkali for specific thickening properties.

Red food colouring derived from the root of the alkanet plant.

Red azo dye used in beverages, candy, and cereals.

Enzyme used as a processing aid in baking and starch hydrolysis.

Silver-coloured surface finish for decorating pill coatings and cake decorations.

Anticaking agent to keep powders free-flowing.

Red azo dye used in preserved fruits and aperitifs.

Preservative and acidity regulator.

Acidity regulator and dough conditioner.

Thickener and stabilizer derived from seaweed.

Raising agent used in baked goods like cookies and crackers.

Dough conditioner and flavouring agent (salty taste).

Acidity regulator and emulsifier salt in processed cheese.

Acidity regulator permitted at GMP.

Acidity regulator and humectant.

Acidity regulator permitted at GMP.

Acidity regulator and dough conditioner.

Emulsifier used in food processing.

Yellow-orange food colouring derived from the achiote tree seeds.

Red-purple colouring extracted from grapes, blackcurrants, or red cabbage.

Emulsifier, stabilizer, and bodying agent from Western Larch trees.

Vitamin C; antioxidant and flour treatment agent.

Antioxidant used in fats and oils to prevent rancidity.

High-intensity sweetener (200x sugar); used in low-calorie foods.

Sweetener providing sugar-like taste with higher intensity and stability.

Red to maroon colouring for jams, preserves, and sauces.

Orange-red colouring derived from carotenoids.

Yellow-orange colouring derived from carotenoids.

Glazing and anti-sticking agent; must verify beekeeping/Halal standards.

Red-purple colouring extracted from beetroots.

Filtering aid and clarifying agent for wine and juices.

Anti-microbial preservative used in acidic foods like pickles.

Starch treated to have low viscosity for specific food textures.

Anticaking agent; avoid unless certified Halal.

Black or grey colouring used in brown sauces and liquorice.

Bright blue colouring for beverages, candy, and dairy products.

Brown colouring for chocolate cake mixes and sauces.

Propellant used in pressurised food containers like cooking sprays.

Antioxidant to prevent rancidity in fats and oils.

Antioxidant to preserve fats and oils.

Preservative and firming agent for fruits and vegetables.

Thickener and stabilizer; forms gels in presence of calcium.

Anticaking agent for powdered foods.

Antioxidant and Vitamin C source; more neutral than ascorbic acid.

Preservative used in acidic foods and beverages.

Colour, anticaking agent, and calcium supplement.

Firming agent for canned fruits and vegetables; beer brewing.

Acidity regulator, emulsifier, and calcium source.

Preservative and antioxidant; binds metals to prevent spoilage.

Acidity regulator and calcium source.

Acidity regulator and firming agent.

Flavour enhancer (less common than MSG).

Acidity regulator and firming agent (e.g., for tortillas).

Acidity regulator and firming agent; calcium source.

Dough conditioner and emulsifier for breads.

Emulsifier and stabilizer derived from wood pulp.

Acidity regulator.

Acidity regulator and flour treatment agent.

Anticaking agent, flour treatment, and mineral supplement.

Preservative to inhibit mold in bread and baked goods.

Anticaking agent for baking powder and salt.

Preservative to inhibit mold and yeast.

Firming agent, flour treatment, and sequestrant.

Acidity regulator from winemaking byproduct.

Brown colouring from heated carbohydrates; plain caramel.

Brown colouring from heated carbohydrates with sulfite process.