| 1 | Sweetener | Provides sweetness to food. |
| 2 | Anticaking agent | Prevents or reduces particles in food from adhering or forming lumps. |
| 3 | Antifoaming agent | Prevents or reduces the formation of foam in food. |
| 4 | Gum base | A non-nutritive chewing substance with appropriate viscosity and elasticity. |
| 5 | Flour treatment agent | Added to flour or dough to improve baking quality or color. |
| 6 | Color fixative (color developer) | Stabilizes, maintains, or enhances the color of food. |
| 7 | Preservative | Prevents quality deterioration caused by microorganisms and extends shelf life. |
| 8 | Propellant | Gas used to expel food from its container. |
| 9 | Acidity regulator | Controls the acidity or alkalinity of food. |
| 10 | Antioxidant | Prevents quality deterioration of food due to oxidation. |
| 11 | Sterilizing agent | Rapidly kills microorganisms on the surface of food. |
| 12 | Humectant | Prevents food from drying out. |
| 13 | Stabilizer | Maintains a uniform dispersion of two or more components. |
| 14 | Filtration aid | Removes impurities or fine particles by adsorption. |
| 15 | Nutrient fortifier | Maintains nutritional quality, restores lost nutrients, or enhances nutrition. |
| 16 | Emulsifier | Mixes two or more immiscible phases uniformly. |
| 17 | Release agent (antisticking agent) | Prevents raw materials from adhering to containers to maintain food shape. |
| 18 | Coagulant | Binds or coagulates food components, maintains the texture of fruits and vegetables. |
| 19 | Processing aid | Used in food processing as catalysts, precipitants, clarifiers, or decomposers. |
| 20 | Gelling agent | Forms gels to impart texture or structure to food. |
| 21 | Thickener | Increases the viscosity of food. |
| 22 | Coloring agent | Imparts or restores color to food. |
| 23 | Extraction solvent | Used to extract or dissolve useful substances. |
| 24 | Filling gas | Gas injected into packaging containers to protect food. |
| 25 | Leavening agent | Releases gas to increase the volume of dough. |
| 26 | Bleaching agent | Removes or lightens color in food. |
| 27 | Surface finishing agent | Smooths or refines the surface of food. |
| 28 | Coating agent (glazing agent) | Adds gloss or forms a protective film on the surface of food. |
| 29 | Flavoring agent | Provides characteristic aroma or restores original flavor lost during processing. |
| 30 | Flavor enhancer | Enhances or intensifies the taste or flavor of food. |
| 31 | Enzyme preparation | Induces or catalyzes specific biochemical reactions. |