Bulking agents - Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value.
填充剂 - 填充剂如淀粉在不影响其营养价值增加食物的分量。
Emulsifiers - Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk.
乳化剂 - 乳化剂使水和油得以保持混合在一起。
Flavours - Flavours are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.
调味剂 - 調味香料是被用來少量加入其他食物中用來改善其味道的食品成分。
Flavour enhancers - Flavour enhancers enhance a food's existing flavours. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
风味增强剂 - 提高食品的现有风味。
Preservatives - Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
防腐剂 - 防止或抑制食物由于真菌，细菌和其他微生物而变质
Stabilizers - Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.
稳定剂 - 稳定剂，增稠剂和胶凝剂让食品更加的坚实。
Sweeteners - Sweeteners are added to foods for flavouring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrheal.