1.Acetic Acid – An acid produced chemically from the conversion of alcohol to acetaldehyde to acetic acid . It is the principal component of vinegar which contains not less than 4 g. of acetic acid in 100 cm³ at 20^o C. The approved salts in clued sodium acetate, calcium acetrate, sodium diacetate, and calcium diacetate. It is used as a preservative , acidulant, and flavoring agent in catsup, mayonnaise , and pickles. It can be used in conjunction with leavening agents to release carbon dioxide from sodium bicarbonate.

2.Baking Soda – A leavening agent with a pH of approximately 8.5 in a 1 percent solution at 25^oC. It functions with food grade phosphates (acidic leavening compounds) to release carbon dioxide which expands during the baking process to provide the baked good with increased volume and tender eating qualities. It is also used in dry-mix beverages to obtain carbonation, which results when water is added to the mix containing the sodium bicarbonate and an acid. It is a component of baking powder. It is also termed baking soda, bicarbonate of soda, sodium acid carbonate, and sodium hydrogen carbonate.

3.Calcium Chloride – A general purpose food additive, the anhydrous from being readily soluble in water with a solubility of 59 g in 100 ml of water at 0° C. It dissolves with the liberation of heat. It also exists as calcium chloride dehydrate, being very soluble in water with a solubility of 97 g in 100 ml at 0° C. It is used as a firming agent for canned tomatoes, potatoes and apple slices. In evaporated milk, it is used at levels not more than 0.1 percent to adjust the salt balance so as to prevent coagulation of milk during sterilization. It is used with Disodium EDTA to protect the flavor in the pickles and as a source of calcium ions for reaction with alginates to form gels.

4.Caramel - A colorant that is an amorphous, dark brown product resulting from the controlled heat treatment of carbohydrates such as dextrosse, sucrose, and malt syrup.  It is available in liquid and powdered forms, providing shades of brown. In coloring a food with caramel, the food components must have the same charge as the particles of caramel, otherwise the particles will attract one another and precipitate out.  Caramel can exist as several types, for example, acid-proof caramel of negative charge which is use in carbonated beverages, acidified solution, bakers' and confectioners' caramel which are used in baked goods; and dried caramel for dry mixes. Major uses are in coloring beverages such as colas and root beers and in baked goods.

5.Carboxymethycellulose ( CMC ) - A gum that is water - soluble cellulose ether manufactured by reacting sodium monochloroacetate with alkali cellulose to from sodium carboxymethycellulose.  It dissolve in hot or cold water and is fairly stable over a pH range of 5.0 to 10.0 , but acidification below pH 5.0 will reduce the viscosity and stability except in a special acid - stable type of CMC.  A variety of types are available which differ in viscosity and degree of substitution (the number of sodium groups per unit). It functions as a thickener, stabilizer, binder, film former, and suspending agent.  It is used in a variety of foods to include dressings, ice cream, baked goods, puddings and sauces.  The usage range is from 0.05 to 0.5 percent. 

6.Carragenan - A gum that is a seaweed extract obtained from red seaweed Chondrus crispus (also known as Irish moss) , Gigartina, and Eucheuma species. Chondrus crispus yields kappa and lambda carrageenans.  Gigartina yields kappa and lambda carrageenan.  Eucheuma yields kappa and iota carrageenans.  It exists as various salts or mixed salts of a sulfate ester.  It is calssified mainly as kappa, iota, and lambda types which differ in solubility and gelling properties.  The kappa and iota types require hot water (above 71°C) for complete solubility and can form thermally reversible gels in the presence of potassium and clacium cations , respectively.  The kappa gels are brittle with syneresis while the iota gels are more elastic without syneresis.  The lambda type is cold-water soluble and does not from gels.  Kappa and iota carrageenan is used stabilize milk protien at 0.01 to 0.05 percent and to form water gels at 0.5 to 1.0 percent.  Its uses include dairy products, water gel  desserts and low  caloie jellies.  A typical use level in systems is 0.2 to 1.0 percent and milk systems is 0.01 to 0.25 percent.

7.Citric Acid – An acidurant and antioxidant produced by mold fermentation of sugar solution and by extraction from lemon juice, limejuice, and pineapple canning residue. It is the predominant acid in oranges, lemons, and limes. It exists in anhydrous and monohydrate forms. The anhydrous from is crystallized in hot solutions and the monohydrous from is crystallized from cold (below 36.5° C) solutions. Anhydrous citric acid has a solubility of 146 g and monohydrate citric acid has a solubility of 175 g per 100 ml of distilled water at 20 ° C. A 1 percent solution has a pH of 2.3 at 25 ° C. It is a hygroscopic, strong acid of tart flavor. It is used as an  acidurant in fruit drinks and carbonated beverages at 0.25 to 0.40 percent, in cheese at 3 to 4 percent, and in jellies. It is used as an antioxidant in instant potatoes, wheat chips, and potatoes sticks, where it prevents spoilage by trapping the metal ions. It is used in combination with antioxidants in the processing of fresh frozen fruits to prevent discoloration.

8.Cornstarch –The starch made from the endosperm of corn, containing amylose and amylopectin starch molecules. When starch is heated in water it forms a viscous, opaque paste. The paste forms semisolid gels upon cooling and has the ability to form strong adhesive films when spread and dried. Cornstarch is not freeze-thaw stable and is used widely except when clarity or the lack of gel formation is desired. It exists as fine or coarse powders. The coarse starch is sometimes termed pearl starch. It is used in sauces, gravies, puddings, pie fillings, and salad dressings. The typical usage level is 1 to 5 percent. It is also termed maize starch and common cornstarch, regular cornstarch, or unmodified cornstarch.

9.Colors and Coloring Adjuncts - Substances used to impart, preserve, or enhance the color or shading of a food, including color stabilizers, color fixatives, color-retention agents, etc. Legally, they are usually designated artificial (synthetic) or natural, which indicates that they are, respectively, synthetically manufactured or obtained from natural sources. Synthetic color additives “certified” by the Food and Drug Administration are designated FD&C (Food, Drug and Cosmetic). Those acceptable food colors not designated “certified” are designated “approved” and consist of natural organic and synthetic inorganic colorants used in certain applications.

10.Dextose - A corn sweetener that is commercially made from starch by the action of heat and acids or enzymes, resulting in the complete hydrolysis of the cornstarch. There are two types of refined of refined dextrose commercially available: dextrose hydrate, which contains 9 percent by weight water of crystallization and is the most often used , and anhydrous dextrose, which contains less than 0.5 percent water. Dextrose is a reducing sugar and produces a high - temperature browning effect in baked goods. It is used in Ice cream, bakery products, and confection. It is also termed glucose and corn sugar.

11.Dicalcium Phosphate, Anhydrous - A mineral supplement and dough conditioner. It contains approximately 29 percent calcium. It is practically insoluble in water, with a solubility if 0.02 g per 100 ml water at 25 ^o C. It is also termed calcium phosphate, dibasic anhydrous and dibasic calcium phosphate. Anhydrous. It is used as a mineral supplement in prepared breakfast cereals, enriched flour, and noodle products.

12.EDTA - The abbreviation for ethylenediaminetetraacetate , a sequestrant and chelating agent that functions in water but not fats and oils. It is used to control the reaction of trace metals with some organic and inorganic components to prevent deterioration of color, texture, and development of precipitates, as well as to prevent oxidation, which results in rancidity. The reactive sites of the metal ions are blocked, which prevents their normal reactions. The most common interfering metal ions in food products are iron and copper. It can be used in combination with the antioxidants BHT and propyl gallate. It is used in margarine, mayonnaise, and spreads to prevent the vegetable oil from going rancid. It is used in canned corn prior to retorting to prevent discoloration caused by trace quantities of copper, iron, and chromium. It also inhibits copper-catalyzed oxidation of ascorbic acid. It occurs as disodium calcium EDTA and disodium dihydrogen EDTA. Its use is approved in specified foods, with an average usage level being in the range in the range of 100 to 300 parts per million.

13. Egg - The hard-shelled reproductive body of poulty.  The shell is largely composed of calcium carbonate, and represents approximately 11 percents of its total weight.  Inside the shell are the shell membranes, which are principally protein.  The yolk, which represents approximately 31 percent of the egg's weight,  contains protein , fat and all the know vitamins except vitamin C . Most of the egg's calories come from the yolk.  The egg white is protein and represents approximately 58 percent of the weight.  The white does not appear white in color until beaten orcooked. There is a thick and thin white, which consists mainly of  ovalbumin, ovoglobulin, ovomucoid, abd ovomucin.  Eggs are used whole, as egg white, as yolk, or any combination thereof.  They are used for coagulation, foam formation, emulsification, nutrition, flavor, and color. 

14. Egg Albumen – The protein fraction of egg, which is also termed egg white. It represents approximately 65 percent of edible egg and is composed of approximately 87 percent water, 11 percent protein, and 1 percent carbohydrate. It provides a source of protein and provides foam upon whipping. It is used in meringues, cakes, and desserts.

15.Egg Yolk – The yellow portion of the egg, representing approximately 35 percent of the edible egg. It is composed of approximately 49 percent water, 16 percent protein, 32 percent fat, and trace carbohydrate. It is also used as an emulsifier in mayonnaise , salad dressing and cream puffs. It is also used as a source of color.

16.Fructose Syrup – A sweetener that is a monosaccharide found naturally in fresh fruit and honey. It is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of con syrup. It is 130 to 180 in sweetness range as compared to sucrose at100 and is very water soluble. It is used in baked goods because it reacts with amino acids to produce a browning reaction. It is used as a nutritive sweetener in low-calorie beverages. It is also termed levulose and fruit sugar.

17.Flavoring Agents and Adjuncts - Substances added to impart or help impart a taste or aroma in food. They are classified into the major groups of spices, natural flavors, and artificial or synthetic  flavors. Aliphatic ,  aromatic and terpene  compounds refer to  synthetic chemicals  and isolates from  natural sources.  This classification  encompasses the  largest group  of flavoring materials.  The flavors used are natural, artificial ,  or combinations and exist in liquid or dry form. General flavor  types available include fruit , dairy ,  meat, vegetable,  beverage, and liquor.

18.Gelatin – A protein that functions as a gelling agent. It is obtained from collagen derived from beef bones and calf skin ( Type B) or pork skin (Type A). Type B is derived from alkali-treated tissue and has an isoelectric point between pH 4.7 and 5.0. Type A is derived from acid treated tissue and has an isoelectric point between pH 7.0 and 9.0. It forms thermally reversible gels which set at 20 ^o C and melt at 30 ^o C. The gel strength is measured by means of a Bloom Gellometer and ranges from 50 to 300 with a 250 Bloom being the most common. It is used in desserts at 8 to 10 percent of the dry weight, in yogurt at 0.3 to 0.5 percent, in ham coatings at 2 to 3 percent, and in confectionery and capsules at 1.5 to 2.5 percent