Most popular antioxidant used to delay rancidity in fats and oils. Common in snacks, chewing gum, and baked goods.

Used to stabilize fats and oils by preventing oxidation. Found in cereals, shortenings, and processed foods.

A pH regulator and leavening agent. Used in baking and to neutralize acidity in food production.

Preserves by inhibiting yeast and mold. Common in acidic foods like carbonated drinks and sauces.

Acts as a leavening agent and pH buffer. Used in baked goods and beverages.

Prevents mold and yeast growth. Used in cheeses, baked goods, and dressings.

A synthetic antioxidant used to stabilize oils and fats. Found in fried snacks and frozen products.

Derived from red seaweed, it functions as a gelling agent. Used in desserts, jellies, and microbiological media.

Vitamin C used as an antioxidant and dough conditioner. Common in beverages, baked goods, and processed fruits.

An acidity regulator that enhances flavor stability. Used in beverages, jams, and candies.

A pH regulator and preservative. Applied in soft drinks, confectionery, and canned products.

Used as a thickener and anti-caking agent. Found in soups, sauces, and baking mixes.