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A naturally occurring compound used to inhibit mold, yeast, and fungi in foods and cosmetics.

A curing agent used in processed meats to inhibit Clostridium botulinum and preserve color.

A weak organic acid found in citrus fruits, used to add tartness and act as a preservative.

A microbial polysaccharide used as a versatile thickener and stabilizer in modern foods.

A bright yellow synthetic azo dye widely used in beverages, candies, and sauces.

An intense low-calorie sweetener about 200 times sweeter than sucrose, used in diet beverages.

A natural orange pigment from carrots and algae that also acts as a vitamin A precursor.

A sodium salt of glutamic acid used to deepen savory (umami) flavor in foods.