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Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar, and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives, or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds, and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes, or acridine pigments, etc.) can be used according to the specific conditions.

Common preservatives include Monohydrate Citric Acid, Sorbic Acid, Sodium benzoate, Xanthan Gum, and Turmeric Curcumin.

Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for the food industry.

Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.

Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.

Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce

Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.

Sodium diacetate: In various pickles, flours, and doughs.

Sodium lactate: roast meat, ham, sausage, chicken and duck products, and sauce and marinade products.

Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.

Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.

Hydrogen peroxide: Fresh-keeping raw milk, and dried bean curd in a bag