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The 65 pages that link to Food additive, each with the reason it gives.

• Disodium citrateNarrower topic: Disodium citrate is used in foods as an acidity regulator, emulsifying salt, and flavor modifier.

• Ethyl formateNarrower topic: Flavoring use places ethyl formate among regulated food additives.

• InulinRelated: Food makers use inulin to add fiber and alter texture or mouthfeel.

• Monosodium citrateNarrower topic: Monosodium citrate is added to foods to regulate acidity and stabilize formulations.

• NatamycinNarrower topic: Food-use regulations classify natamycin as a preservative additive in permitted applications.

• Potassium benzoateNarrower topic: Potassium benzoate is added to foods to delay microbial spoilage.

• Turkey baconNarrower topic: Colorings, binders, and flavorings may help shape a bacon-like product.

• AzorubineNarrower topic: Azorubine is regulated as a coloring additive where its use is permitted.

• Glutamate flavoringNarrower topic: Glutamate is added to enhance flavor rather than provide a primary nutrient.

• Monopotassium phosphateNarrower topic: Food-grade monopotassium phosphate serves as an acidity regulator and stabilizer.

• Potassium sodium tartrateNarrower topic: Potassium sodium tartrate is used as an acidity regulator and stabilizer in some foods.

• Tea blending and additivesNarrower topic: Flavorings used in tea fall within the broader category of food additives.

• Tetrasodium EDTARelated: Calcium disodium EDTA, a related EDTA salt, is used in some foods to control metal-catalyzed deterioration.

• TriacetinNarrower topic: Triacetin is used as a food ingredient, including as a solvent and humectant.

• Tricalcium phosphateNarrower topic: Food-grade tricalcium phosphate is used as an anti-caking agent and calcium source.