Triphosphoric acid (also tripolyphosphoric acid), a condensed form of phosphoric acid. Sodium tripolyphosphate (STPP) is used as a preservative for poultry, meat, and seafood; it’s added to processed cheeses as an emulsifier and is used in food industry as an E number E451.

CTI-01 (ethyl pyruvate) is an investigational anti-inflammatory agent for the treatment of critical inflammatory conditions. CTI-01 was developed by Critical Therapeutics as a stable prodrug of pyruvate, a potent antioxidant, and a free radical scavenger. The drug showed an anti-inflammatory and tissue protection activity in animal models of pancreatitis, ischemia-reperfusion injury, sepsis, renal injury, and endotoxemia. CTI-01 was investigated in phase 2 clinical trials on patients undergoing cardiac surgery with cardiopulmonary bypass, but despite positive results in animal models, administration of EP does not appear to confer any benefit to cardiac surgical patients undergoing cardiopulmonary bypass. Besides clinical applications, ethyl pyruvate is long used as an additive to pharmaceutical preparations and foods, including candy, beverages, and baked goods. It is generally recognized as safe by the FDA.

FD&C Yellow No. 5 (Tartrazine, Colour Index No. 19140) is a color additive permitted in the United States for coloring foods (including dietary supplements), ingested and externally applied drugs, and cosmetics. It is a nitrous derivative and is known to cause allergic reactions such as asthma and urticaria, as well as having been the focus of studies on mutagenesis and carcinogenesis due to its transformation into aromatic amine sulfanilic acid after being metabolized by the gastrointestinal microflora.

Capric acid (decanoic acid) is a medium-chain fatty acid found in saturated fats (cow butter, and plant oils like coconut oil). Capric acid is a major constituent of the MCT ketogenic diet, providing about 40% of the medium chain fat within the diet. The acid is discussed to have positive effect on seizure control through direct AMPA receptor inhibition and on mitochondrial diseases through the binding to PPARgamma. It readily crosses the blood-brain barrier, probably by a combination of diffusion and saturable carrier-mediated transport via a medium-chain fatty acid transporter.

Inorganic pyrophosphate (PPi ) has long been known as a by-product of many intracellular biosynthetic reactions. PPi plays the regulatory role in living systems, such as activities of enzymes, fidelity of syntheses of macromolecules, and proliferation of cells. PPi is used as a biochemical energy source instead of ATP especially in bacteria, protists, and plants. PPi may also regulate the formation and dissolution of bone as well as pathologic calcification of soft tissues and the formation of urinary stones. The formation of calcium pyrophosphate dihydrate crystals in the extracellular fluids of joints cause the disease called pseudogout. Sodium, potassium and calcium pyrophosphates (E450) are used as food additives as buffers and emulsifiers.

A. W. Van Hoffman was the first to isolate sorbic acid from the berries of the mountain ash tree in the year 1859. The antimicrobial (preservative) properties of sorbic acid were recognized in the 1940's. In the late 1940's and 1950's it became commercially available. Sorbic acid and its potassium salt are now used in many countries in the production of sweet white wines. In the United States, BATF permits the use of sorbic acid and potassium sorbate to preserve wine. The maximum concentration of sorbic acid allowed in finished wine is 300 mg/L, (300 ppm). The antimicrobial action of sorbic acid is primarily against yeasts and molds. It's action against bacteria appears to be selective. The soluble sorbates are preferred when it is desired to use the preservative in liquid form, or when aqueous systems are to be preserved. Sodium sorbate in solid form is unstable and very rapidly undergoes oxidation on exposure to atmospheric oxygen. It is therefore not produced on the industrial scale. Aqueous solutions of sodium sorbate remain stable for some time. Calcium sorbate is used in the manufacture of fungistatic wrappers because it is highly stable to oxidation, but this use is very limited. Sorbic acid and sorbates can be directly added into the product. The products can be dipped or sprayed with aqueous solutions of sorbates. Dusting of food with dry sorbic acid is also possible but less recommended because sorbic acid irritates the skin and mucous membranes. Sorbic acid and particularly calcium sorbate can be used as active substances in fungistatic wrappers. A general survey of the numerous uses of sorbic acid in the food sector will be given. Some fields of application will be discussed that are either unimportant or not permitted in the U.K.

A. W. Van Hoffman was the first to isolate sorbic acid from the berries of the mountain ash tree in the year 1859. The antimicrobial (preservative) properties of sorbic acid were recognized in the 1940's. In the late 1940's and 1950's it became commercially available. Sorbic acid and its potassium salt are now used in many countries in the production of sweet white wines. In the United States, BATF permits the use of sorbic acid and potassium sorbate to preserve wine. The maximum concentration of sorbic acid allowed in finished wine is 300 mg/L, (300 ppm). The antimicrobial action of sorbic acid is primarily against yeasts and molds. It's action against bacteria appears to be selective. The soluble sorbates are preferred when it is desired to use the preservative in liquid form, or when aqueous systems are to be preserved. Sodium sorbate in solid form is unstable and very rapidly undergoes oxidation on exposure to atmospheric oxygen. It is therefore not produced on the industrial scale. Aqueous solutions of sodium sorbate remain stable for some time. Calcium sorbate is used in the manufacture of fungistatic wrappers because it is highly stable to oxidation, but this use is very limited. Sorbic acid and sorbates can be directly added into the product. The products can be dipped or sprayed with aqueous solutions of sorbates. Dusting of food with dry sorbic acid is also possible but less recommended because sorbic acid irritates the skin and mucous membranes. Sorbic acid and particularly calcium sorbate can be used as active substances in fungistatic wrappers. A general survey of the numerous uses of sorbic acid in the food sector will be given. Some fields of application will be discussed that are either unimportant or not permitted in the U.K.

Maleic acid monosodium salt. Used in water soluble polymers preparation.

Maleic acid monosodium salt. Used in water soluble polymers preparation.

Diammonium sulfite monohydrate (Ammonium sulfite monohydrate) has a wide use of applications, such as hair straightening or waving agents, as an ingredient in carmel food coloring, as well as an reducing agent in photography. Other applications include lubricants for cold metal working and blast furnace linings. It is considered safe as used in cosmetic formulations.