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Introduces chemicals used in foods, rotting substances or soaking foods
in the process of manufacturing, processing or preserving foods.
Acidulants
| ํจ์๊ตฌ์ฐ์ฐ (Ciric Acid Monohydrous) | ํธ๋ฐ์ฐ๋ํธ๋ฅจ (Sodium Succinate) |
| ๋ฌด์๊ตฌ์ฐ์ฐ (Citric Acid Anhydrous) | ์ฌ๊ณผ์ฐ๋ํธ๋ฅจ (Sodium DL-Malate) |
| ๊ตฌ์ฐ์ฐ๋ํธ๋ฅจ (Sodium Citrate) | ํ์ฐ๋ํธ๋ฅจ (Sodium Carbonate) |
| DL-์ฌ๊ณผ์ฐ (Malic Acid) | ์ 1์ธ์ฐ์นผ์ (Monocalcium Phosphate) |
| L-์ฃผ์์ฐ (L-Tataric Acid) | ์ 2์ธ์ฐ์นผ์ (Dicalcium Phosphate) |
| ํธ๋ง๋ฆญ์ฐ (Fumaric Acid) | ์ 3์ธ์ฐ์นผ์ (Tricalcium Phosphate) |
| ํธ๋ฐ์ฐ (Succinic Acid) | ๊ฐ๋ฏธ์ฐ (Formic Acid) |
| ์ ์ฐ (90%์ก์, Lactic Acid) |
