This article mainly focuses on the differences between monohydrate and anhydrous citric acid in food additives. It aims to differentiate between the two based on the different characteristics of food and the inherent properties of monohydrate and anhydrous citric acid, helping customers achieve the best results when using them.

DL-malic acid, as an important organic acid, plays a crucial role in multiple industrial sectors, including food, pharmaceuticals, and animal feed. This article delves into the functions of DL-malic acid in food processing, its applications in various food products, its special requirements for pharmaceutical-grade products, and its value in animal feed processing, comprehensively revealing its multiple identities as an acidulant, flavor enhancer, and metabolic participant.

Xanthan gum, sodium carboxymethyl cellulose, guar gum, sodium polyacrylate, and sodium alginate, as thickeners in food additives, have profound significance in the food industry. They not only provide food with a good taste but also enhance sensory properties. They increase the richness of food and extend the shelf life of some food products, making a significant contribution to human food.

Taurine deficiency can affect a person's growth and development, visual development, and nerve development, and can cause cardiovascular disease and abnormal liver and gallbladder function. Therefore, it is important to pay attention to taurine supplementation in daily diet and to arrange reasonable dosage.