Chemical additives in the food industry vary to meet the growing consumer demand for safe, high-quality products. 1. Preservatives These are the first line of defense against biological spoilage. These compounds inhibit the growth of bacteria, mold, and fungi, thus extending the shelf life of products. • Examples: Sodium benzoate, potassium sorbate, and nitrites. 2. Stabilizers and Emulsifiers Chemicals that ensure the cohesion of food components and prevent separation (such as preventing oil from separating from water in sauces). • Examples: Lecithin, xanthan gum, and pectin. • Function: To give the product a smooth texture and homogeneous consistency. 3. Flavors and Sweeteners Used to enhance the consumer's sensory experience, either by adding natural flavors or low-calorie sugar substitutes. • Examples: Aspartame, stevia, and sophisticated aromatic flavorings. 4. Antioxidants These substances prevent the oxidation of fats and oils, thus protecting food from rancidity and changes in taste and smell. • Examples: Ascorbic acid (vitamin C) and tocopherol (vitamin E).