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Emulsifiers
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.

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Vegetable oils
Vegetable oil is a compound formed by the reaction of higher fatty acids and glycerol, widely distributed in nature. It is an oil obtained from the fruits, seeds, and germ of plants, such as peanut oil, soybean oil, flaxseed oil, castor oil, rapeseed oil, etc. The fatty acids in vegetable oils can moisturize and brighten the skin, and are widely used in cosmetics.

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Functional sugar
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.

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Plant extracts
Using plant roots, stems, leaves, flowers, fruits, seeds, and mushroom fruit bodies as raw materials, the concentrated product is obtained through water/ethanol extraction, filtration, concentration, and drying (spray drying/freeze drying), with targeted enrichment of active ingredients such as flavonoids, polysaccharides, triterpenoids, polyphenols, saponins, and volatile oils, without damaging the structure of the effective substances. Powder extract (mainstream): spray-dried powder, water-soluble, used for solid beverages, tablet pressing, and meal replacement.

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Vitamins
Vitamins are a collective term for a series of organic compounds that are essential for maintaining physical health. These substances are neither raw materials for body tissues nor sources of energy in the body, but rather a type of regulatory substance that plays an important role in material metabolism. These substances cannot be synthesized in the body or are synthesized in insufficient amounts, so although they require a small amount, most of them must be ingested through food.

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Emulsifiers
Emulsifier is a type of substance that can form a stable emulsion from a mixture of two or more immiscible components. Emulsifiers are widely used in the daily chemical industry in care products and cosmetics. The emulsifiers used include natural surfactants and synthetic surfactants.

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Thickeners
Food thickener: usually refers to a large molecular substance that can dissolve in water and fully hydrate under certain conditions to form a viscous and slippery solution, also known as food glue.. It is an important food additive with wide applications in the food industry, used as a gelling agent. A food additive that improves the physical properties or organizational state of food to make it sticky, smooth, and palatable. Thickener can also have emulsifying and stabilizing effects.

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Rheology modifiers
Rheological modifiers is a chemical substance that can change the rheological properties of liquids, adjust their viscosity, flowability, and rheological properties, thereby achieving the goal of controlling material flowability. Rheological modifiers are widely used in the cosmetics industry, which can improve product quality and performance while reducing production costs.

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