Citric Acid Anhydrate is an acidity regulator and preservative commonly used in many food products. It is often used in fruit juices, canned foods, fruit preserves, and beverages to impart a sour taste. Additionally, it can be used as a flavor enhancer.

Citric Acid Monohydrate is a common acidity regulator and preservative widely used in the food industry. It is particularly utilized in fruit juices, fruit-flavored beverages, canned foods, and confectioneries. It can also be used as a flavor enhancer and is preferred for imparting a sour taste in many food products.

Sodium Bicarbonate, commonly known as baking soda, is a chemical compound widely used as a leavening agent in the food industry. It is commonly preferred to provide a rise in baked goods. Additionally, it can be used to balance and neutralize pH levels during the baking process.

Potassium Sorbate is a preservative used in the food industry. It is commonly employed to prevent mold and fermentation in liquid foods such as mayonnaise, ketchup, sauces, as well as solid foods like cheese. Additionally, it can be used to control fermentation processes and extend the shelf life of foods.

Caustic Liquid is a highly potent chemical used in the food industry, typically for cleaning and sanitation purposes. It is used to ensure hygienic conditions in food processing facilities. However, it should be handled with care as it can cause serious harm to the skin and eyes.

Mono Sodium Glutamate, abbreviated as MSG, is a flavor enhancer used in the food industry. This chemical compound is commonly utilized, especially in Asian cuisine. It is preferred as a flavor enhancer in various processed food products, soups, sauces, and snacks.

Sodium Gluconate is a compound used for various purposes in the food industry. It is particularly utilized as an acidity regulator in food processing processes and is also preferred as a color stabilizer. Additionally, it can function as a preservative.

Ascorbic Acid, also known as Vitamin C, is a commonly used food additive in the food industry. It is particularly used to preserve the color and freshness of fruits and vegetables after cutting. Additionally, it is preferred to prevent the oxidation of foods due to its antioxidant properties.