Peptone is a powder with a light yellow appearance, produced by hydrolyzing meat, casein, or gelatin with acid or protease and then drying the resultant substance. It possesses a distinctive meat-like aroma. Proteins can also form peptone after being decomposed by acid, alkali, or protease. One of the initial digestion products of proteins in the stomach is peptone. Peptone is rich in organic nitrogen compounds and contains some vitamins and carbohydrates. It serves as a primary ingredient in microbial culture media and is widely used in various fields such as antibiotics, pharmaceutical industry, fermentation industry, biochemical products, and microbiological research. It can also be used to treat digestive tract diseases. Different organisms require specific amino acids and polypeptides, hence the existence of various peptones. Generally, proteins used in peptone production include animal proteins (casein, meat), plant proteins (beans), and microbial proteins (yeast). Peptone provides nutrients such as C sources, N sources, and growth factors for microorganisms.

Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins.

Sweetener refers to a food additive that can impart sweetness to soft drinks. Sweeteners can be divided into two categories based on their nutritional value: nutritional sweeteners and non nutritional sweeteners; According to their sweetness, they can be divided into low sweetness sweeteners and high sweetness sweeteners; According to their sources, they can be divided into natural sweeteners and synthetic sweeteners.

Enzyme preparations refer to biological products with catalytic functions that have been purified and processed by enzymes, mainly used to catalyze various chemical reactions in the production process. They have the characteristics of high catalytic efficiency, high specificity, mild reaction conditions, reduced energy consumption, and reduced chemical pollution. Their application fields cover bread baking industry, flour deep processing, fruit processing industry, etc. Enzyme preparations are derived from biological sources and are generally considered safe. They can be used in moderation according to production needs.

Colorants, also known as food coloring agents, are substances that primarily aim to color food and improve its color. There are currently over 60 commonly used food coloring agents in the world, which are divided into two categories based on their sources and properties: synthetic food coloring agents and natural food coloring agents. With the increasing awareness of food additive safety among people, vigorously developing natural, nutritious, and multifunctional natural colorants has become the development direction of colorants.

Amino acids are a class of amphoteric organic compounds that are the basic building blocks of functional macromolecules in biological proteins. Amino acids are usually white solid powders that are soluble in water. Amino acids not only construct proteins in organisms, but also participate in metabolic processes and regulate physiological functions. In the food industry, amino acids are added to food to enhance its nutritional value.

Emulsifier refers to a substance that can improve the surface tension between various constituent phases in an emulsion, forming a uniform dispersion or emulsion. The amount of food emulsifier accounts for about half of the total amount of food additives, making it the most commonly used additive in the food industry. It plays an important role in food production and processing, and almost all food production and processing involve emulsifiers or emulsifying effects. Food emulsifiers are a class of multifunctional and efficient food additives that not only have typical surface activity, but also have functions such as defoaming, thickening, stabilization, lubrication, and protection in food.

Functional sugars are a type of carbohydrate with special functions, mainly including functional oligosaccharides, functional dietary fiber, and functional polyols. Due to the special effects of functional sugars, they can be added as a functional ingredient in food and can also be used as a substitute for sucrose in food, reducing the impact of sugar in food on special populations. From a purely chemical perspective, functional sugars actually refer to a collective term for several substances with special physiological effects, such as functional oligosaccharides, functional dietary fiber, and functional polyols.