Tartrazine is a yellow dye used to colour many food and drink products. It is added to products such as soft drinks, jams, jellies, ice cream, candy, cereal, sauces, and salad dressings. It is also used to colour cosmetics, medications, and other products. Tartrazine is approved for use in the United States, Canada, and the European Union.
Erythrosine is a synthetic food dye typically used to colour processed foods, confectionery, and beverages. It is most commonly added to candy, ice cream, jams, jellies, and syrups, as well as gelatin desserts, beverages, and some baked goods. Erythrosine adds a bright pink colour to food products.
Vanillin is an artificial flavor and aroma compound used in many foods, drinks, and other products. It is most commonly added to ice cream, chocolate, baked goods, and other desserts. It is also used in perfumes, toothpaste, and mouthwashes.
Phosphoric acid is commonly used as an acidulant in many popular soft drinks, such as Coca-Cola and Pepsi. It is used to give the drinks a sharp, tart flavour. Phosphoric acid is also added to some processed foods to enhance flavour and act as a preservative. It is also used in some personal care products, such as toothpaste, mouthwash, and other dental care products.
Allyl hexanoate is an ester compound often used as a flavouring agent in food and beverages. It is primarily used to impart fruity and sweet flavours, such as pineapple, apple, and banana. It can also be used to add a nutty flavour to certain dishes. Allyl hexanoate is used in a wide variety of products, including alcoholic beverages, pastries, confectionery, and canned fruits.