Food additives have greatly promoted the development of the food industry and are known as the soul of the modern food industry. This is mainly because it brings many benefits to the food industry. Its main functions are roughly as follows:

For example: preservatives can prevent food spoilage caused by microorganisms, prolong the shelf life of food, and at the same time prevent food poisoning caused by microbial contamination.

Another example: Antioxidants can prevent or delay the oxidative deterioration of food, so as to improve the stability and storage resistance of food, and at the same time prevent the formation of potentially harmful autooxidative substances in oil. In addition, it can also be used to prevent enzymatic browning and non-enzymatic browning of foods, especially fruits and vegetables. These are of certain significance to the preservation of food.

The color, aroma, taste, shape and texture of food are important indicators to measure the quality of food. Appropriate use of food additives such as colorants, color-protecting agents, bleaching agents, flavorings, emulsifiers, and thickeners can significantly improve the sensory quality of food and meet the different needs of people.

Appropriately adding some food nutrition enhancers belonging to the natural nutrition range during food processing can greatly improve the nutritional value of food, which is of great significance to prevent malnutrition and nutritional deficiency, promote nutritional balance, and improve people's health.

Now there are more than 20,000 kinds of food in the market for consumers to choose from. Although most of these foods are produced through certain packaging and different processing methods, in the production process, some products with complete color, aroma and taste, Most of them add coloring, flavoring, seasoning and even other food additives to varying degrees.

It is these numerous foods, especially the supply of convenience foods, that bring great convenience to people's life and work. The use of defoamers, filter aids, stabilizers and coagulants in food processing can benefit food processing operations. For example, when glucono δ lactone is used as a tofu coagulant, it can facilitate the mechanization and automation of tofu production.

Food should meet the different needs of people as much as possible. For example, people with diabetes who cannot eat sugar can use non-nutritive sweeteners or low-calorie sweeteners, such as sucralose or aspartame, to make sugar-free food supplies.