Stabilizers- Increase and stabilizing the structure of a food to retain its physical characteristics.

Sweeteners – Replace the use of sugar where some artificial sweeteners provide lower calories.

Colourings – Provide a more appealing colour of food to attract consumers.

Antioxidant – Usually used in high fat products where preventing oxidation of fat (causing rancid) and extend the shelf life of product.

2. Coloring: to make food more appealing and appetizing

3. Flavoring: to improve the taste or give specific flavor to foods

4. Thickener: to increase viscosity of sauces

5. Antioxidant: to prevent rancidity of foods

ii)Gelling agents - To enhance the texture of foods by improving its thickness through the formation of a gel. 
iii) Flavor enhancers - To improve taste by boosting a flavor already present in food.

iv)  Firming agents- To help foods maintain their crisp quality and strength. 
v)Raising agents - To increase the size of and air inside of a dough or batter, resulting in the often desired light, airy texture of breads and baked goods.

2. Stabilizers

3. Thickeners

4. Gelling agents

5. Acidity regulatory 

The 5 common food ingredient classifications and their uses.

Thickeners- Alter the texture of products

Colorings- To make products look attractive 

Sweeteners – Act as sugar substitute to give food products sweet taste

Stabilizers - To increase stability and thickness by helping foods remain in an emulsion

2. Antioxidant

3. Stabilizer

4. Emulsifiers

5. Coloring

2.      Emulsifier – to combine/stabilize oil in water emulsions.

3.      Flavor – to improve the taste of food and beverages. 

4.      Stabilizer – to help maintain / enhance texture, physical and chemical characteristics.

5.      Sweetener – as sugar substitute / sugar alternative.

(ANIS NOREISHA BINTI NORAZALAN BN19110025)

2.    Emulsifiers – To maintain form an emulsion in a food product by creating suspension. 

3.    Flavor enhancers – To improve taste by boosting a flavour that present in the food. 

4.    Preservatives – To prevent spoilage and helps foods maintain their appearance, taste and texture. 

5.    Anticaking agents – To keep solid food free-flowing. 

2. Antioxidants – prevent food from undergo oxidation that can causes deterioration. Prolong the shelf life of food. 

3. Raising agents – increase the size of and air inside of a dough or batter, gives the desired light, airy texture of breads and baked goods.

4. Glazing agents – Extending shelf life of food by giving protective coating on the food surface. Protect food from bacteria and reduce water loss. 

5. Anticaking agents – Prevent the clumping of powered food by reduce the moisture absorption from the environment. Anticaking agents help keep solid food free-flowing. 

2. Sweeteners - Add sweetness with or without the extra calories.

3. Color additives - Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and "fun" foods. 

4. Flavor Enhancers - Enhance flavors already present in foods (without providing their own separate flavor).

5. Emulsifiers - Allow smooth mixing of ingredients, prevent separation. Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily.

Classification: Preservative

Uses: 

To prevent spoilage from harmful bacteria, yeasts, and molds

To maintain freshness in food by helping to slow or prevent changes in color, flavor, PH, and texture

Classification: thickener 

Uses: viscosity enhancers and gelling agents and to impart desirable textural and sensory properties.

Classification: Flavouring

Uses: as artificial flavourings to replicate a pure vanilla flavour
corn syrup

Classification: sweetener 

Uses:  to enhance the flavour of the food, soften the texture and prevent crystallization of sugar in food

Classification: antioxidant

Uses: to establish other elements and essential nutritional factors, and protect the sensory and nutritional properties of foods