Methyl laurate (methyl dodecanoate), a flavouring agent, is found in alcoholic beverages.

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.

Sodium butoxide (Sodium butanolate) is used in wide range of applications in organic synthesis; agrochemicals; pharmaceuticals, colorants and aroma chemicals. It can also be used in manufacturing detergents, as a catalyst in polymerization and isomerizations.

Neotame is a derivative of a dipeptide compound of the amino acids - aspartic acid and phenylalanine. Neotame has been developed as a sweetener with a high degree of sweetness and is obtained by N-alkylating aspartame. Its degree of sweetness varies according to the kind of food and blend composition. It is 7000 to 13,000 times and about 30 to 60 times sweeter than sugar and aspartame respectively. Neotame is rapidly metabolized, completely eliminated and does not accumulate in the body. The major metabolic pathway of neotame is hydrolysis of the methyl ester by esterase which is present throughout the body. This yields de-esterified neotame, the major metabolite and a significant amount of methanol. Due to the presence of the 3-3-di-methylbutyl group, peptidases which would typically break the peptide bond between the aspartic acid and phenylalanine moieties are essentially blocked, thus reducing the availability of phenylalanine. Neotame was approved by the USFDA as a general purpose sweetener in July 2002

Montmorillonite is a very soft phyllosilicate group of minerals that form when they precipitate from water solution as microscopic crystals, known as clay. Montmorillonite is a typical weathering of aluminosilicates and one of the main minerals in many soils. Montmorillonite is the main component of bentonite that found in many sedimentary rocks. Due to its high adsorption properties, montmorillonite is used in the oil, textile, paper, and soap industries as an active component of bleaching and cloth clay. Montmorillonite is used in the oil drilling industry as a component of drilling mud, making the mud slurry viscous, which helps in keeping the drill bit cool and removing drilled solids. It is also used as a soil additive to hold soil water in drought-prone soils, used in the construction of earthen dams and levees, and to prevent the leakage of fluids. It is also used as a component of foundry sand and as a desiccant to remove moisture from air and gases. Montmorillonite is effective as an adsorptive of heavy metals and has been used and eaten from ancient time till now. For external use, montmorillonite has been used to treat contact dermatitis and in the materials produced for orthopedics, traumatology, dentistry.

Malic acid is a tart-tasting organic dicarboxylic acid that contributes to the taste of many sour or tart foods such as apples. Sodium Malate is the sodium salt of Malic Acid. Malic Acid and Sodium Malate can be found in a wide range of cosmetics and personal care products. Sodium Malate functions as a skin conditioning agent-humectant. As a food additive, Sodium Malate has the E number E350. Sodium Malate has demonstrated protective effect on cisplatin-induced toxicity in mice. Sodium malate could become a useful agent for the reduction of CDDP-induced toxicity, particularly nephrotoxicity and hepatotoxicity.

Skatole or 3-methylindole is a mildly toxic white crystalline organic compound belonging to the indole family. It is formed in the intestine by the bacterial decomposition of l-tryptophan and found in fecal matter, to which it imparts its characteristic odor. Skatole is a partial AhR agonist. Skatole is used in perfume compositions and in artificial Civet bases.

Calcium tartrate is the calcium salt of L-tartaric acid, an acid most commonly found in grapes. It is known under E code E354 and is used in the food industry as a buffer and as a preservative

Calcium ferrocyanide is used as anti-caking agent. Known as E-538 food additive. Calcium ferrocyanide, because of the strong chemical bond between iron and the cyanide groups, theses salts have a low toxicity. Sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) are permitted in salt and its substitutes at the level of 20 mg/kg (calculated as anhydrous potassium ferrocyanide) individually or in combination.