Antioxidants are substances that counteract the adverse effects of oxygen. They are a class of compounds that help capture and neutralize free radicals, thereby eliminating the damage they cause to the human body. The development history of antioxidants can be traced back to the late 19th and early 20th centuries, when research primarily focused on the use of antioxidants in crucial industrial production processes. With further research into the mechanisms of antioxidant action, people gradually discovered their significant role in preserving food and extending its shelf life. Therefore, antioxidants began to be widely applied in the food industry, becoming an important category of food additives. They can prevent or delay the oxidation, decomposition, and spoilage of fats and food components, enhancing the stability of food and extending its storage period.

Colorants, also known as food colorings, are substances used to impart and enhance the color of foods, belonging to a category of food additives. Currently, there are over 60 commonly used food colorants in the world. In ancient Egypt, around 1500 BC, local candy makers utilized natural extracts and wine to improve the color of candies. With the advent of the Industrial Revolution, the food industry underwent rapid development, leading to the development of an increasing number of colorants, forming an important category of additives known as food colorants. In 1856, after the British chemist William Henry Perkin synthesized the first artificial colorant, mauveine, synthetic colorants began to play a role in enhancing the color of foods. Today, colorants are widely used in various industries such as food, cosmetics, paints, and textiles. In the food industry, colorants are primarily used to enhance the color and attractive appearance of foods, increasing consumers' purchasing desires. Simultaneously, the use of colorants is subject to strict regulations and standards to ensure their safety and compliance.

Thickeners are hydrocolloids that are used to increase the viscosity of liquids or semi-solids without significantly affecting their other properties. In the food industry, thickeners are commonly employed to alter the physical form of foods, imparting a viscous and desirable texture while also serving as emulsifiers, stabilizers, or suspending agents. The history of human use of thickeners is quite lengthy, dating back to ancient times when natural substances were first utilized for thickening purposes. With the advancement of science and technology, the application of thickeners has gradually expanded to numerous other industries. In the food industry, thickeners have become increasingly prevalent, finding their way into the production of various foods such as ice cream, jellies, and sauces. These additives not only enhance the taste and texture of foods but also improve their stability and extend their shelf life. Moreover, thickeners have gained widespread application in industries such as cosmetics, paints, adhesives, and pharmaceuticals. In these sectors, they play a crucial role in improving product performance and meeting market demands for high-quality goods. A significant milestone in the development of thickeners was the introduction of synthetic thickeners. In the 1950s, the first fully synthetic thickener — polyacrylic acid-based thickener — was brought to the market. Since then, various synthetic thickeners have been developed and widely used in diverse fields. These synthetic thickeners often exhibit superior thickening effects and stability, satisfying more complex application requirements. Overall, the history and evolution of thickeners have transitioned from natural to synthetic and from simple to complex. With the ongoing progress of technology and rising concerns for food safety and environmental protection, the application and development of thickeners are expected to continue advancing.

Emulsifiers are compounds that enable two immiscible liquids, such as oil and water, to form a stable emulsion. They function by reducing the surface tension between the two liquids, allowing them to mix together and remain suspended as tiny droplets. Emulsifiers are widely used in food products, cosmetics, and other industries. In food, emulsifiers are important for creating emulsions like mayonnaise, salad dressings, ice cream, and margarine. They also help improve the texture and stability of processed foods.

Anticaking refers to the ability to prevent powders or granular substances from aggregating or adhering to each other. This is accomplished by incorporating anticaking agents, which are additives introduced to powders or granular products to maintain their free-flowing consistency. These agents can be sourced from natural or synthetic materials and are widely utilized across various industries, such as food processing, cosmetics, and pharmaceuticals, to ensure the smooth handling and application of the respective products.

Bulking agent is a substance that is added to a product to increase its volume or bulk without significantly adding to its weight. In food science, bulking agents are often used as fillers, or extenders, to enhance the texture, mouthfeel, or visual appeal of a food product. Common types of bulking agents used in the food industry include starches, fibers, gums, and chemical leavening agents. These substances are generally considered safe for consumption and are approved for use by various regulatory agencies.

Antifoaming agent is a chemical substance that prevents liquids from forming foam. Its primary function is to reduce the surface tension of the liquid, making it difficult for gas to form bubbles in the liquid. Antifoaming agents are commonly used in industrial processes such as chemical reactions, fermentation, stirring, mixing, etc., to prevent the formation of foam, thereby improving production efficiency and product quality. Some common types of food-grade antifoaming agents include silicone-based compounds, fatty acid esters, and polyglycerol esters.

Sweeteners are food additives that impart a sweet taste to foods or feed, enhance food quality, and satisfy people's food demands. The earliest sweetener to emerge was saccharin, discovered in 1879 by Constantin Fahlberg while conducting research on sugar purity at the Johns Hopkins University chemistry laboratory. Fahlberg accidentally tasted the sweetness on his fingertips during dinner after forgetting to wash his hands, thus discovering saccharin. Saccharin is 300 to 500 times sweeter than sucrose but does not participate in human metabolism. Entering the 20th century, humans have successively discovered "sodium cyclamate," "aspartame," "acesulfame-K," "sucralose," "neotame," and other "second to sixth-generation" artificial sweeteners. These sweeteners have been improved in terms of sweetness, taste, and safety.

Acidulants are food additives that can impart sourness to foods or adjust their acidity level. They are classified into two main categories: organic acidulants and inorganic acidulants. Organic acidulants, such as citric acid and malic acid, are commonly used to improve the taste and flavor of foods. Inorganic acidulants, such as phosphoric acid and hydrochloric acid, are more often used to adjust the acidity level of foods.

Flavourings, also known as flavors or food spices, are food additives used to improve the taste or aroma of food. They can be produced in different ways, such as extracting from plant or other plant, animal, or microbial sources. With the development of food industry technology, the variety of seasonings has become increasingly diverse. The first generation of seasonings were mainly single-flavored condiments such as salt, sugar, and vinegar. The second generation of seasonings were high-concentration condiments extracted from natural foods such as seafood and plants using modern industrial equipment, such as MSG (monosodium glutamate) and stevioside. The third generation of seasonings are compound seasonings, which not only incorporate appropriate food additives to enhance flavor effects, but also utilize two or more raw materials processed through special techniques to create unique flavors, such as steamed fish sauce and hotpot base

Aromas refer to the pleasant, fragrant smells that are often associated with food, beverages, perfumes, essential oils, and other substances. They are produced by volatile compounds that have a low boiling point and can easily evaporate, releasing their scent into the air. Aromas are detected by our sense of smell, which is a key component of our perception of flavor. In the food industry, aromas are often created through the use of flavoring agents, such as essential oils, extracts, and synthetic chemicals. These flavoring agents can be used to enhance or mimic the natural aroma of a food product, or to create unique and appealing scents. In addition to food and beverages, aromas play an important role in perfumes, essential oils, and other products that are used to create pleasant scents. These products are often used for personal hygiene, relaxation, and therapeutic purposes.

Phosphates, also known as phosphate salts, are salts of phosphoric acid and are natural components found in almost all foods. Phosphates are widely used as important food ingredients and functional additives in food processing. They not only improve the taste and color of foods but also can be added to various foods as nutritional enhancers or flavor enhancers. Phosphates also play an important role in the human body. They participate in metabolic reactions in the body, form nucleotides with certain substances as coenzymes, and participate in various metabolic reactions in the body, serving as the main source of energy for the human body. Phosphorus can also regulate the balance of trace elements and plays an important role in human growth and development. In addition, phosphorus can also undergo metabolic reactions with sugars, fats, proteins, and other substances in the body, helping to regulate the balance of various organs and body fluids in the human body.

Chewing gum base, commonly referred to as gum base, is the basic chewing material found in chewing gums and bubble gums. It is a non-nutritive, indigestible, and water-insoluble solid that provides the chewiness and texture of the gum.

Proteins are large, complex organic compounds that are essential for the structure, function, and regulation of the body's tissues and organs. They are made up of amino acids, which are linked together in long chains to form polypeptide chains. Proteins are one of the three major macronutrients, along with carbohydrates and fats, that provide energy and nutrients to the body. Proteins are commonly used as food additives to increase the nutritional value of food and to improve the texture, taste and other properties of food.

Plant Peptide is a peptide product made from plant-derived protein by enzymatic digestion, of which those with molecular weight less than 1000 Da are called small molecule peptides. Plant peptides are a class of biologically active peptides extracted from plants, and common plant peptides include soybean peptide, corn peptide, wheat peptide, etc. They have low molecular weight and are easy to digest and absorb. They have low molecular weight and are easy to digest and absorb, and at the same time have biological activities such as antioxidant, anti-inflammatory and antibacterial. Plant peptides are widely used in many fields. In the field of health care and food, plant peptides can be used as nutritional supplements to replenish the body with needed proteins, as well as functional ingredients, such as antioxidants and anti-inflammatory agents. In the field of medicine, plant peptides have been studied for the treatment of a variety of diseases, such as hypertension and tumors, due to their biological activity.

Vitamins are organic compounds that are essential for the normal functioning of the body's metabolic processes. They are necessary for growth, development, and overall health. Vitamins cannot be synthesized in sufficient quantities by the body and must be obtained through the diet or supplementation. They play a crucial role in a wide range of bodily functions, including energy production, immune function, bone health, vision, and many others. Vitamins are typically classified as water-soluble (such as vitamin C and the B vitamins) or fat-soluble (such as vitamins A, D, E, and K). A balanced diet that includes a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats can help ensure adequate intake of vitamins and other essential nutrients.

Amino acids are a class of organic compounds that contain amino and carboxyl groups. They are the basic building blocks of biological macromolecules such as proteins and are essential substances for the formation of proteins required for animal nutrition. In amino acids, the hydrogen of the amino group can undergo substitution with other parts of the molecule to form an imine ring compound (imino acid). Among them, amino acids with amino and carboxyl groups bonded to the same carbon atom are called α-amino acids, and all amino acids that compose proteins are α-amino acids. Physically, amino acids are colorless crystals with melting points exceeding 200°C, which is much higher than that of ordinary organic compounds. α-Amino acids have four different tastes: sour, sweet, bitter, and umami. Glutamate monosodium and glycine are the most commonly used umami flavor enhancers. Amino acids are generally soluble in water, acid solutions, and alkaline solutions, but insoluble or slightly soluble in organic solvents such as ethanol or ether. In addition, amino acids have various functions in biological organisms. For example, tryptophan participates in the renewal of plasma proteins in animals, promotes the function of riboflavin, and aids in the synthesis of nicotinic acid and heme. Lysine can prevent bone loss, promote growth, and improve appetite and immunity. Threonine can adjust the amino acid balance in feed, promote growth, improve meat quality, and enhance the nutritional value of feed ingredients with low amino acid digestibility.

Amino acids are produced through a series of biochemical reactions. In microorganisms and plants, they can synthesize all amino acids within their bodies. However, animals cannot synthesize some amino acids within their bodies (known as essential amino acids). Essential amino acids are typically biosynthesized from intermediates of carbohydrate metabolism through multiple reactions (more than 6 steps). Non-essential amino acids require about 14 enzymes for synthesis, while essential amino acids require more, with approximately 60 enzymes participating in their synthesis. Additionally, there are several synthetic methods for amino acids, including: Strecker synthesis: This method uses acetaldehyde, ammonia, and HCN to react and form α-aminonitrile, which is then hydrolyzed to obtain α-amino acids. With modifications by Zelinsk, ammonium chloride and potassium cyanide can be used to replace hydrogen cyanide and ammonia, avoiding the direct use of these hazardous chemicals. Erlenmeyer synthesis: Also known as the Erlenmeyer-Plöchl synthesis, this method involves reacting α-acylaminoacetic acid with acetic acid or acetic anhydride and sodium acetate (or potassium carbonate) to form an azlactone intermediate. The intermediate then undergoes condensation with aldehydes under alkaline conditions, followed by reduction and hydrolysis to obtain α-amino acids. Malonic ester synthesis: The reactivity of the methylene group in malonic esters allows them to be used for the synthesis of α-amino acids.

There are 20 amino acids, of which 9 are considered essential because the body cannot produce them and they must be obtained through diet. The other 11 amino acids are non-essential because the body can synthesize them from other compounds. Synthesis of Proteins: Amino acids are the basic units that make up proteins. Proteins are necessary for growth, repair, and maintenance of body tissues, such as skin, hair, nails, muscles, and organs. Immune Function: Amino acids help in the production of antibodies, which are proteins that help fight infections and diseases. Energy Production: Although amino acids are primarily used for protein synthesis, they can also be converted into energy, especially during intense physical activity or when carbohydrate sources are limited. Hormone and Enzyme Production: Amino acids are involved in the production of hormones and enzymes, which play essential roles in regulating body processes. Brain Function: Amino acids are important for brain health and function. Some amino acids, such as tryptophan, are precursors for neurotransmitters that regulate mood, sleep, and appetite. Maintaining Nitrogen Balance: Amino acids help maintain nitrogen balance in the body, which is important for proper growth and development.

Nutritional additives: Amino acids are essential nutrients for the human body. There are 20 amino acids required by the human body, of which 9 are considered essential amino acids that must be obtained through food. Adding amino acids to foods can increase their protein content, enhancing the intake of essential amino acids and providing the body with necessary nutrients. Common amino acid additives include lysine, tryptophan, and phenylalanine. Flavor enhancers: Amino acids have specific tastes and aromas that can enhance the flavor and taste of foods. Some amino acids, such as glutamic acid and aspartic acid, have umami properties and can be used as organic flavor enhancers to increase the savory taste of foods. Amino acids can also enhance the sweetness, saltiness, and sourness of foods, improving their palatability. Improving texture and shelf life: Amino acids can also be used to improve the texture and shelf life of foods. For example, lysine is widely used in meat products to enhance their water retention and elasticity, improving the texture. Amino acids can also help prevent food spoilage and eliminate unpleasant odors. Functional foods: Amino acids can also be used as ingredients in functional foods, with various functions such as regulating human metabolism, enhancing immunity, and reducing cholesterol. With the increasing demand for global food safety and nutritional health, the market demand for food-grade amino acids is constantly increasing.

Dehydrated vegetables, also referred to as dried or preserved vegetables, undergo a process that eliminates most of their water content. This involves exposing them to heat or air circulation, significantly reducing their moisture content. The end result is a lightweight, shelf-stable product that can be stored for extended periods without the need for refrigeration. This process not only prolongs the shelf life of the vegetables but also makes them more convenient for storage, transportation, and usage.

Plant Extracts refer to substances extracted or processed from all or part of a plant using appropriate solvents or methods. These extracts typically contain one or more active ingredients from the plant while maintaining the original structure of the active ingredients. Certain components in plant extracts possess specific effects, such as camptothecin and vincristine from alkaloid extracts, which have a certain effect on tumor cells and cancer, flavonoid extracts like Ginkgo biloba extract, which has antioxidant properties, and glycoside compound extracts like amygdalin, which has the effects of relieving cough and phlegm, and lubricating the intestines and relieving constipation. These extracts have wide applications in the pharmaceutical, healthcare, food, and cosmetic industries, such as in the manufacturing of anticancer drugs, health supplements, food additives, and cosmetics.

Nutritional supplements are products taken by mouth that contain one or more dietary ingredients (such as vitamins, minerals, herbs, amino acids, or enzymes) intended to supplement the diet. They are not intended to treat, diagnose, prevent, or cure any disease. These supplements can be in various forms, including tablets, capsules, powders, liquids, and bars, and are typically used to provide nutrients that may be missing or not consumed in sufficient quantities in a person's diet.

Herbal extracts refer to substances extracted or processed from medicinal plants or traditional herbs using appropriate solvents or methods. These extracts are primarily used for health-enhancing purposes. Some common examples of herbal extracts include extracts from plants like ginger, garlic, turmeric, echinacea, ginseng, and many others. These extracts are available in various forms such as powders, capsules, tablets, and liquid extracts. Herbal extracts are often used in traditional medicine, natural remedies, and dietary supplements.

Minerals are naturally occurring solid inorganic substances that have a characteristic chemical composition and crystal structure. They are typically found in rocks and soils, and are essential for the proper functioning of living organisms. Minerals are important components of a balanced diet, and they can be found in a variety of foods, including fruits, vegetables, whole grains, nuts, seeds, and meats. In addition, some minerals may also be obtained through dietary supplements. However, it is important to note that the body cannot produce minerals, so they must be obtained through diet or supplementation.

Enzyme preparations are products that contain enzymes, which are biological catalysts that accelerate chemical reactions in biological systems. Enzymes are proteins produced by living cells that function as catalysts, meaning they speed up chemical reactions without being consumed or changed in the process.Enzyme preparations can be derived from various sources, including plants, animals, and microorganisms. They are often used in a wide range of industrial applications, such as food processing, pharmaceuticals, textiles, and biofuel production. Enzyme preparations are typically sold as powders, liquids, or immobilized on solid supports.

Food Processing Acids (FPAs) are acids used in food processing. Common food processing acids include organic acids such as citric acid and malic acid, which add acidity and texture to enhance the sourness of food. Acids are also used in food processing as flavouring agents to melt meat fibre and add texture to food.

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