GlossaryAnti-caking agent: Substance used to prevent lump formation
Anti-sticking agent: Prevents food from wheat attaching itself to the utensil it is cooked in
Antioxidant: Agent used to prevent the reaction of oxygen from the air with the food product and prolongs shelf life.
Bleaching agent: Substance used to decolor a product
Clarifying agent: Makes a liquid clear by removing cloudiness or suspended material
Crystal inhibitor: Prevents crystal formation
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
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