Answer:
wheat, flours, breads, rolls, biscuits, breakfast cereals, macaroni and pasta products, cornmeal, margarine, milk, and iodized salt
breads, pie fillings, cake mixes, potato chips, crackers, cheese, syrup, fruit juices, frozen and dried fruits, margarine, shortenings, and lard thiamin, riboflavin, niacin, iron, vitamin A, vitamin D, ascorbic acid, and potassium iodide
propionic acid, calcium and sodium salts of propionic acid, ascorbic acid, butylated hyroxyanisole (BHA), butylated hyroxytoluene (BHT), and propylene glycol
to improve nutritional value of certain foods
to maintain appearance, palatability, and wholesomeness in certain foods
to delay undesirable changes in foods caused by oxidation or microbial growth
to prevent food spoilage caused by molds, bacteria, yeast, etc.
spice cakes, gingerbread, ice cream, sweets, carbonated beverages, fruit-flavored gelatins, toppings, and sausages spices (cloves, ginger, cinnamon, etc.), citrus oils, amyl acetate, carvone, benzaldehyde, monosodium glutamate (MSG), vanilla, hydrolyzed soy protein, autolyzed yeast extract, and disodium guanylate or inosinate
to enhance the flavor of certain foods
baked goods, sweets, carbonated beverages, cheese, margarine, ice cream, jams, jellies, and meat products Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, and saffron
to give a characteristic color to certain foods
bakery products, cake mixes, salad dressings, frozen desserts, ice cream, chocolate milk, sweets, and beercakes, cookies, biscuits, crackers, waffles, muffins, butter, processed cheese, cheese spreads, chocolates, carbonated beverages, and confectionery items lecithin, mono- and diglycerides, gum arabic, carboxymethyl cellulose, and carrageenan potassium acid tartrate, tartaric acid, sodium bicarbonate, lactic acid, citric acid, adipic acid, and fumaric acid
to maintain a desired consistency in foods (emulsifiers and stabilizers)
to control acidity or alkalinity in certain foods (leavening and neutralizing agents)
wheat flour (to make it white), certain cheeses chlorine dioxide, chlorine, potassium bromate, iodate
to serve as maturing and bleaching agents
coconut, marshmallows, table salt, garlic and onion powder, frankfurters, sausages, and dietetic foods glycerin, magnesium carbonate, sodium nitrate, and calcium phosphate
to help retain moisture (humectants), prevent caking, or act as curing agents
canned jellies, fruit drinks, baked goods, snack foods, and some dried fruit citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, and tocopherols (vitamin E)
mostly used as food preservatives
vitamin E and ascorbic acid (or vitamin C) provide extra nutrition
diet sodas and various soft drinks, desserts, fruit spreads, fruit drinks, and syrups breads and baked goods, some cereals, soy milk, and other enriched or fortified products sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, sucralose, acesulfame potassium (acesulfame-K), neotame, and aspartame baking soda, monocalcium phosphate, and calcium carbonate
sweetening agents, but some (aspartame, etc.) do not add calories
leavening agent for bread and certain products, source of calcium (Ca) in others
processed fruits and vegetables (including canned tomatoes), certain cheeses, and electrolyte beverages calcium chloride and calcium lactate
acts as a firming agent in some products and as a source of calcium in others
calcium chloride helps processed fruits, vegetables, and other products to retain their firmness or crispness
baked goods, salad dressings, food dressings, dairy products, and frozen desserts gelatin, pectin, guar gum, carrageenan, whey, and xanthan gum
fat replacer and stabilizer/thickener/binder/texturizer
packaged chips and snacks nitrogen gas contained in the package and not essentially added as an ingredient
to keep the bagged food items fresh and cushioned from damage
Step-by-step explanation: