1. Flavors and Spices:

• Salt: Enhances taste and acts as a preservative.
• Pepper: Adds heat and flavor.
• Herbs: Such as basil, thyme, and rosemary, for aromatic flavors.
• Spices: Including cinnamon, cumin, and paprika, to add distinct flavors.

**2. Sweeteners:

• Sugars: Such as sucrose (table sugar), glucose, and fructose, for sweetness.
• High-Fructose Corn Syrup (HFCS): A common sweetener in soft drinks and processed foods.
• Honey and Maple Syrup: Natural sweeteners with additional flavor profiles.
• Artificial Sweeteners: Like aspartame, sucralose, and steviol glycosides (stevia) for low-calorie options.

**3. Preservatives:

• Salt and Sugar: Both act as natural preservatives by inhibiting microbial growth.
• Citric Acid: Used to preserve and add tartness.
• Sodium Benzoate: Common in acidic foods and beverages to prevent spoilage.
• Ascorbic Acid (Vitamin C): Acts as an antioxidant and preservative.

**4. Colorants:

• Natural Colors: Derived from fruits, vegetables, and spices (e.g., beet juice, turmeric).
• Artificial Colors: Such as Red 40 and Yellow 5, used to achieve specific hues.

**5. Thickeners and Stabilizers:

• Pectin: Used in jams and jellies to gel.
• Xanthan Gum: A thickening agent used in sauces and dressings.
• Gelatin: Used to thicken and stabilize desserts like jellies and marshmallows.

**6. Emulsifiers:

• Lecithin: Found in egg yolks and soybeans, helps mix oil and water.
• Monoglycerides and Diglycerides: Used in baked goods and margarine to improve texture.

**7. Acids:

• Acetic Acid: The main component of vinegar, used for flavor and preservation.
• Lactic Acid: Found in dairy products and fermented foods, also used as a preservative.
• Citric Acid: Provides tartness and acts as a preservative.