These are substances used to enhance the desired taste or aroma of a food.
Binders such as proteins and starches are used to deliver emulsification, viscosity and fat binding in food processing.
Their neutral taste and colour makes them an ideal ingredient in a wide variety of applications.
Preservatives inhibit the growth of bacteria, fungi and viruses within the foods and thus prevent the spoilage of these foods.
Gases such as sulphur dioxide, organic and inorganic acids, phosphates and nitrates are all preservatives.