a substance added to food to improve its taste, texture, or appearance

食品添加物, フード添加物
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls

春巻きの皮 (はるまきのかわ), ライスペーパー
a substance that is added to food, cosmetics, or other products to prevent or slow down their spoilage or deterioration

保存料, 防腐剤
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, edible ink (エディブルインク)
flavoring agents that are chemically synthesized and used to mimic natural flavors in food and beverages

人工香料, 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, とろみづけ剤
a substance that helps maintain the consistency, texture, and structure of a product

安定剤, スタビライザー
an ingredient used to create gels, such as agar agar, pectin, or gelatin

ゲル化剤, ジェル化剤
a gelatinous substance derived from seaweed and used as a gelling agent in various food

アガー, 寒天
a natural substance found in fruits that is used as a thickening agent in food preparation

ペクチン, 果実中に含まれる天然物質
a substance that helps retain moisture and prevents drying in various products

湿潤剤, 湿気保持剤
a substance used to provide a glossy or shiny appearance to food, such as beeswax, shellac, or vegetable oil

グレーズ剤, 艶出し剤
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, 粉処理剤
something that is added to food to give it a better or more flavor

風味増強剤, フレーバーエンハンサー
a substance or combination of substances used to enhance or impart a specific taste to food or beverages

フレーバー, 調味料
a substance that helps mix and stabilize immiscible liquids, such as oil and water, to create a uniform and stable emulsion

エマルジョン剤, 乳化剤
a substance used to maintain the color of food products

色保持剤, 着色保持剤
a substance used in food production to add essential vitamins, minerals, or other nutrients to improve the nutritional content of the food product

栄養強化剤, 強化成分
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 (じゅうてんざい), バルキング剤 (ばるきんぐざい)
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

抗塊剤, アンチケーキング剤
a food additive that is used to adjust and control the acidity or pH level of food or beverages

酸度調整剤, 酸性調整剤
a food additive that adds acidity to food or beverages, typically for flavor enhancement or preservation purposes

酸味料(さんみりょう), 酸性添加物(さんせい てんかぶつ)
a protein-based substance derived from collagen that forms a gel-like texture when dissolved in water

ゼラチン, ゼラチン質
a meat product made from mechanically processed beef trimmings treated with antimicrobial agents

ピンクスライム, ピンクスライム肉
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 (しお), 塩分 (えんぶん)
a chemical compound commonly used in baking as a leavening agent to help dough and batters rise

重曹(じゅうそう), 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, 膨張剤
