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a substance added to food to improve its taste, texture, or appearance
食品添加物, フード添加剤
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls
ライスペーパー, 米粉の紙
a substance that is added to food, cosmetics, or other products to prevent or slow down their spoilage or deterioration
防腐剤, 保存料
ink that is safe for consumption and used for printing on food items, such as cakes, cookies, and candies, for decorative purposes
食用インク, 食品用インク
flavoring agents that are chemically synthesized and used to mimic natural flavors in food and beverages
人工的な風味, 合成香料
an ingredient or substance used to increase the viscosity or thickness of a liquid or sauce in food preparation, such as cornstarch, flour, or gelatin
増粘剤, 濃縮剤
a substance that helps maintain the consistency, texture, and structure of a product
安定剤, 安定化物質
an ingredient used to create gels, such as agar agar, pectin, or gelatin
ゲル化剤, ゼラチン剤
a gelatinous substance derived from seaweed and used as a gelling agent in various food
アガー
a natural substance found in fruits that is used as a thickening agent in food preparation
ペクチン
a substance that helps retain moisture and prevents drying in various products
ヒューメクタント, 湿気保持剤
a substance used to provide a glossy or shiny appearance to food, such as beeswax, shellac, or vegetable oil
光沢剤, グレージング剤
a substance used to improve the processing, handling, or performance characteristics of flour, such as ascorbic acid, enzymes, or malted barley flour
小麦粉処理剤, 粉質改良剤
something that is added to food to give it a better or more flavor
フレーバーエンハンサー, 風味強化剤
a substance or combination of substances used to enhance or impart a specific taste to food or beverages
香料, 風味
a substance that helps mix and stabilize immiscible liquids, such as oil and water, to create a uniform and stable emulsion
乳化剤, エマルジョン剤
a substance used to maintain the color of food products
色保持剤, カラー保持剤
a substance used in food production to add essential vitamins, minerals, or other nutrients to improve the nutritional content of the food product
強化剤, 栄養強化物質
a substance added to food to increase its volume or bulk, often used as a filler or to improve the texture and mouthfeel of the food product
充填剤, ボリューム剤
a substance, such as vitamin E, that helps clean the body of harmful substances
抗酸化物質, 抗酸化剤
a substance used to reduce or prevent foaming in food and beverage production processes
脱泡剤, 消泡剤
a substance added to food or beverages to prevent clumping or caking of powdered or granulated materials
凝塊防止剤, 抗塊剤
a food additive that is used to adjust and control the acidity or pH level of food or beverages
酸度調整剤, pH調整剤
a food additive that adds acidity to food or beverages, typically for flavor enhancement or preservation purposes
酸味料, 酸化剤
a protein-based substance derived from collagen that forms a gel-like texture when dissolved in water
ゼラチン
a meat product made from mechanically processed beef trimmings treated with antimicrobial agents
ピンクスライム, 肉製品
a natural, white substance, obtained from mines and also found in seawater that is added to the food to make it taste better or to preserve it
塩
a chemical compound commonly used in baking as a leavening agent to help dough and batters rise
重曹, ベーキングソーダ
a white powder that is used in baking products in order to make them rise and light
ベーキングパウダー, 発酵パウダー
