Food ingredients
Antioxidants
Antioxidants protect fats and fat-containing foods from rancidity, protect vegetables, fruits and their processed products from browning, slow down the enzymatic oxidation of wine, beer and soft drinks. Antioxidants slow down the oxidation process by interacting with oxygen in the air, interrupting the oxidation reaction or destroying already formed peroxides. In this case, they themselves are consumed.
Flavors
Thickeners, emulsifiers
Emulsifiers create and stabilize emulsions and other food dispersion systems. The main functions are the mutual distribution of two immiscible phases, imparting viscosity, creating the consistency of the food product and its plastic properties, improving the taste of ice cream, sauces, chocolate, cookies, whipped cream, and other products and dishes
Enhancers of taste and aroma
Dyes
Sweeteners