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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.

Whenever we pick up food from the supermarket shelves, we can see the names of preservatives on the labels. There is no doubt that preservatives maximize the freshness and nutrient content of food. But do you occasionally worry about the after-effects of preservatives?

Preservatives are a class of food additives that can inhibit microbial activity and prevent food spoilage. To make food have a certain storage period, certain measures must be taken to prevent microbial infection and reproduction. Practice has proved that the use of preservatives is one of the most

Food preservatives are a type of food additives that prevent food spoilage due to the action of microorganisms and prolong the shelf life of food. Its anti-corrosion mechanism is mainly to reduce the water activity of the product, reduce the PH of the product, act on the specific structural parts of the microorganism, destroy the growth of the microorganism or the normal progress of the metabolic system, thereby inhibiting the growth of the microorganism and prolonging the shelf life of the product.