Curing agent: Promotes a curing reaction
Emulsifier: Keeps the droplets of fat dispersed in water and prevents them from combining together
Firming agent: Prevents wrinkles on fruits and vegetables
Flavor enhancer: Intensifies the flavor of other compounds, but do not have flavor themselves
Growth stimulant: Stimulates plant uptake of nutrients
Maturing agent: Improves baking quality
Sequestrant: Prevents off color reactions in foods by combining with trace metals
Stabilizer: Prevents separation of water in a curry