Food Additives

Vitamins, Amino Acids, Minerals,Aroma Substances, Flavor Enhancers, Monosodium Glutamate (MSG),Nucleotides , Maltol, Compounds with a Cooling Effect, Sugar Substitutes, Sweeteners, Sweet Taste: Structural Requirements , Structure–Activity Relationships in Sweet Compounds,Synergism, Saccharin, Cyclamate, Monellin, Thaumatins , Curculin andMiraculin , Gymnema silvestre Extract , Stevioside, Phyllodulcin, Glycyrrhizin,  Dihydrochalcones, Ureas and Guanidines , Suosan , Guanidines, Oximes, Oxathiazinone Dioxides, Dipeptide Esters and Amides, Aspartame, Superaspartame, Alitame, Hernandulcin, Food Colors, Acids, Acetic Acid and Other Fatty Acids, Succinic Acid , Succinic Acid Anhydride, Adipic Acid, Fumaric Acid, Lactic Acid, Malic Acid, Tartaric Acid, Citric Acid, Phosphoric Acid, Hydrochloric and Sulfuric Acids, Gluconic Acid and Glucono-δ-lactone, Bases, Antimicrobial Agents , Benzoic Acid, PHB-Esters, Sorbic Acid, Propionic Acid, Acetic Acid, SO and Sulfite, Diethyl (Dimethyl) Pyrocarbonate, Ethylene Oxide, Propylene Oxide , Nitrite, Nitrate, Antibiotics, Diphenyl, o-Phenylphenol, Thiabendazole, -(-Thiazolyl)benzimidazole, Antioxidants, Chelating Agents (Sequestrants), Surface-Active Agents, Emulsions, Emulsifier Action, Structure and Activity, Critical Micelle Concentration (CMC),Lyotropic Mesomorphism , HLB-Value, Synthetic Emulsifiers, Mono-, Diacylglycerides and Derivatives, Sugar Esters, Sorbitan Fatty Acid Esters, Polyoxyethylene Sorbitan Esters, Polyglycerol – Polyricinoleate (PGPR), Stearyl—Lactylate, Substitutes for Fat, Fat Mimetics, Microparticulated Proteins, Carbohydrates, Synthetic Fat Substitutes, Carbohydrate Polyester , Retrofats, Thickening Agents, Gel Builders, Stabilizers, Humectants , Anticaking Agents, Bleaching Agents, Clarifying Agents, Propellants, Protective Gases

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