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Processing aids comprise a heterogeneous group of substances added to foods primarily for technological purposes, for example to modify volume, texture, consistency, stability, appearance, or moisture content. They include anti-caking agents, bulking agents, carbonating agents, emulsifiers, firming agents, foaming agents, gelling agents, glazing agents, humectants, sequestrants, and thickeners.

Modified oil is a natural oil that has been treated to change its physical or chemical properties. Common modifications include hydrogenation and interesterification which allow manufacturers to control characteristics such as melting behavior, texture, stability, and shelf life.

Are fats really as bad as their reputation? Find out more here!

Modified starch is a natural starch that has been treated to change its physical or chemical properties. These modifications allow manufacturers to control characteristics such as stability, viscosity, texture, water-binding capacity, and processing characteristics.

Carbohydrates are one of the main components of your diet and can supply your body with quick energy.

Flavor enhancers are substances added to foods to primarily enhance their existing savory umami taste. Common flavor enhancers include monosodium glutamate (MSG), disodium inosinate, and disodium guanylate.