Food Additive
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Substances added to food in order to maintain or improve the safety, freshness, taste, texture, or appearance of food are called food additives. There are usually three broad categories: flavorings, enzymes, and other additives;
There are many kinds of flavoring agents, mainly including salty agents (mainly salt), sweeteners (mainly sugar, saccharin, etc.), umami agents (MSG), sour agents (citric acid, malic acid, acetic acid, etc.) and spice agents.
Enzyme preparation is mainly used in beverage industry, dairy industry, bread baking industry, flour deep processing, fruit processing industry, etc.

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