GB 2760-2024 National food safety standard for uses of food additives 
| Number | Function | Definition |
|---|---|---|
| D.1 | Acidity regulator | substance that used to maintain or change the pH value of food. |
| D.2 | Anticaking agent | substance that used to prevent granular or powder food from gathering and agglomerating so as to maintain its loose or free-flowing state. |
| D.3 | Antifoaming agent | substance that are used to reduce the surface tension and eliminate the foams in the process of food processing. |
| D.4 | Antioxidant | substance that can prevent or delay the oxygenolysis and deterioration of grease or food composition, and improve the stability of food. |
| D.5 | Bleaching agent | substance that can damage or suppress the factors of color development to fade the food or avoid the food from browning. |
| D.6 | Leavening agent | substance that can make the product forming a dense and porous organization in order to make the products bulking, soft and crispy. |
| D.7 | Base agent substance in gum base candy | substance that make the gum-based candy foamable, plasticizing and chewable. |
| D.8 | Colorant | substance that can endow food with color or improve the color of food. |
| D.9 | Color fixative | substance that can react with materials for color development in meat and meat products to prevent materials from decomposition and being damaged in the process of food processing and preservation, and to present good color and luster. |
| D.10 | Emulsifier | substance that can improve surface tension among various constituents in emulsion to form uniform dispersoid or emulsion. |
| D.11 | Enzyme preparation | A biological product that is directly extracted from edible or non-edible parts of animals or plants, or produced through fermentation and extraction by traditional or genetically modified microorganisms (including but not limited to bacteria, actinomycetes, fungal strains), used in food processing, and possessing special catalytic functions. |
| D.12 | Flavor enhancer | substance that are used to supply or enhance the original flavor of food. |
| D.13 | Flour treatment agent | substance that are used to promote the maturation of flour and improve the quality of products. |
| D.14 | Coating agent | substance that are smeared on the surface of food, and have the functions of guaranteeing the quality, preservation, glazing and preventing moisture to evaporate. |
| D.15 | Humectant | substance that are added to keep the moisture in food. |
| D.16 | Nutrition fortification substances | its definition complies with the provisions in the "National food safety standard standard for the use of food nutrition fortification substances" (GB 14880). |
| D.17 | Preservative | substance that can avoid food decaying and prolong food storage time. |
| D.18 | Stabilizer and gelling agent | substance that can keep food structure stability or remain food organization structure unchanged, and enhance viscous solid contents. |
| D.19 | Sweetener | substance that can endow food with sweet. |
| D.20 | Thickener | substance that can improve the viscosity of food or form gel so as to change the physical properties of the food, endow food with sticky, smooth and appropriate taste, and have the functions of emulsifying, stabilizing or suspending food. |
| D.21 | Food flavoring substance | substance added to food products to generate, modify, or enhance flavor. |
| D.22 | Processing aids for food industry | all kinds of substances that can help food processing going on smoothly, which have nothing to do with the food itself. Such as filter agent, anticaking agent，adsorbent, release agent, decolorising agent, Peeling agent and extraction solvent. |
| D.23 | Other | other function that can not be included in the functional categories mentioned above. |