This article focuses on the definitions, characteristics, core functions, and application ranges of various food additives, including acidity regulators, preservatives, sweeteners, amino acids, vitamins, and nutritional supplements. In the future, food additives will develop towards a more natural and higher-quality direction, making positive contributions to human nutrition and social sciences.

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.