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a substance added to food to improve its taste, texture, or appearance
食品添加物, 食物添加剤
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
a substance added to food to change or enhance its color
食品着色料, 食品用色素
a thin sheet of gold used for decoration or gilding
金箔, ゴールドリーフ
flavoring agents that are chemically synthesized and used to mimic natural flavors in food and beverages
人工フレーバー
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, とろみ剤
a substance used to add sweetness to food or beverages
甘味料, 砂糖
a substance that helps maintain the consistency, texture, and structure of a product
安定剤, 安定化剤
an ingredient used to create gels, such as agar agar, pectin, or gelatin
ゲル化剤, ゼラチン
a gelatinous substance derived from seaweed and used as a gelling agent in various food
寒天, アガー
a natural substance found in fruits that is used as a thickening agent in food preparation
ペクチン, 天然の増粘剤
a substance that helps retain moisture and prevents drying in various products
保湿剤, 湿気を保つ物質
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, 小麦粉添加物
something that is added to food to give it a better or more flavor
風味増強剤, 味覚向上剤
a substance or combination of substances used to enhance or impart a specific taste to food or beverages
フレーバリング, 香味料
a substance that helps mix and stabilize immiscible liquids, such as oil and water, to create a uniform and stable emulsion
乳化剤
a substance used to maintain the color of food products
色保持剤, 色保存剤
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
増量剤, 充填剤
a substance, such as vitamin E, that helps clean the body of harmful substances
抗酸化物質
a substance used to reduce or prevent foaming in food and beverage production processes
消泡剤, 泡止め剤
a substance added to food or beverages to prevent clumping or caking of powdered or granulated materials
固結防止剤, 抗固結剤
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, 酸性剤
a protein-based substance derived from collagen that forms a gel-like texture when dissolved in water
ゼラチン, 食用ゼラチン
a meat product made from mechanically processed beef trimmings treated with antimicrobial agents
ピンクスライム, ピンクのぬるぬる
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, 塩化ナトリウム
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, ふくらし粉
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