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Use pigments to improve the color of livestock, poultry, and aquatic products to increase their commodity value. For example, the addition of pigments makes the meat of broiler chicken skin, poultry egg yolk, milk butter, fish and shrimp and other aquatic products more vivid, beautiful and of better product quality, catering to the psychology of consumers.

Betaine is an alkaloid whose scientific name is trimethylglycine. It is a white scaly or prismatic crystalline powder with a slight characteristic odor and strong hygroscopic properties. The molecular structure and application effect of betaine are not significantly different from those of natural b

Humectants refers to a class of substances that can improve the stability of the product after being added during food processing, maintain the water holding capacity inside the food, and improve the shape, flavor, color, etc. of the food. The following table lists humectant commonly used in food:

Food nutritional fortifiers refer to natural or synthetic food additives that artificially increase nutrients and are added to foods, and fall within the scope of natural nutrients. Food fortification was originally proposed as a solution to a public health problem. The overall purpose of food forti