METABISULFITE ION is a food additive, also known as E-224. It is used as the preservative in processed fruit products including dried fruits, juices, and wine.

D&C Yellow No. 6 is an excipient (pharmacologically inactive substance). D&C Yellow No. 6 is a color additive. It has been approved for use in food, drugs, and cosmetics. D&C Yellow No. 6 is chemically manufactured by diazotizing 4-aminobenzenesulfonic acid using hydrochloric acid and sodium nitrite or sulfuric acid and sodium nitrite. The diazo compound is coupled with 6-hydroxy-2-naphthalene-sulfonic acid. The dye is isolated as the sodium salt and dried. The trisodium salt of 3-hydroxy-4-[(4-sulfophenyl)azo]-2,7-naphthalenedisulfonic acid which may be blended with the principal color is prepared in the same manner except the diazo benzenesulfonic acid is coupled with 3-hydroxy-2,7-naphthalenedisulfonic acid.

Readily soluble in water, SnF2 is hydrolysed. At low concentration, it forms species such as SnOH+, Sn(OH)2 and Sn(OH)3−. At higher concentrations, predominantly polynuclear species are formed, including Sn2(OH)22+ and Sn3(OH)42+. Aqueous solutions readily oxidise to form insoluble precipitates of SnIV, which are ineffective as a dental prophylactic. Tin(II) fluoride, commonly referred to commercially (with tin(II) in Latin) as stannous fluoride, is a chemical compound with the formula SnF2. It is a colorless solid used as an ingredient in toothpastes that are typically more expensive than those that use sodium fluoride. Stannous fluoride has both bactericidal and bacteriostatic properties, which fight plaque and treat/prevent gingivitis. The stannous fluoride also deposits a protective mineral barrier over exposed dentinal tubules to help prevent sensitivity pain from triggers such as hot or cold liquids and foods. Stannous fluoride is used under the trade name "Fluoristan" in the original formulation of the toothpaste Crest, though it was later replaced with sodium monofluorophosphate, or "Fluoristat". It is the active ingredient in Crest Pro Health brand toothpaste. Crest Pro Health issues a warning on the tube that stannous fluoride may cause staining, which can be avoided by proper brushing, and that its particular formulation is resistant to staining. Any stannous fluoride staining that occurs due to improper brushing is not permanent. Stannous fluoride is also used in Oral-B Pro-Expert. Stannous fluoride is also readily available in over-the-counter rinses.

D&C RED NO. 40 is an inactive component (color additive) of RYCLORA®, an antihistamine agent with anticholinergic (drying) and sedative side effects, which is effective for the symptomatic relief of perennial and seasonal allergic rhinitis, vasomotor rhinitis, allergic conjunctivitis due to inhalant allergens and foods, mild and uncomplicated allergic skin manifestations of urticaria and angioedema, dermographism, amelioration of allergic reactions to blood or plasma.

Erythrosine B (also known as Red No. 3), a Food and Drug Administration (FDA)-approved red food dye, is found in cosmetics and food. It is also used as a plasma stain for nerve cells and staining bacteria in soil. It was studied the modulating capabilities of erythrosine B on amyloid-beta peptide (Aβ) aggregation and Aβ-associated impaired neuronal cell function. It is known, that aggregation Aβ is closely linked to the development of Alzheimer's disease pathology.

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.

Ammonium myristate is passage-delaying substance. It was used as a substance for influencing gastrointestinal passage. The addition of ammonium myristate caused a delay of about 1.5 h in the transit time of the absorbing part of the gastrointestinal tract. The addition of ammonium myristate improves the availability of nitrofurantoin from a slow releasing dosage form - an average increase is 23.8% of the total amount of nitrofurantoin excreted in the urine compared to the values obtained from the reference dosage form without the additional substance. The kinetics of renal elimination of nitrofurantoin is characterized by the longer duration of urinary excretion.

Ammonium myristate is passage-delaying substance. It was used as a substance for influencing gastrointestinal passage. The addition of ammonium myristate caused a delay of about 1.5 h in the transit time of the absorbing part of the gastrointestinal tract. The addition of ammonium myristate improves the availability of nitrofurantoin from a slow releasing dosage form - an average increase is 23.8% of the total amount of nitrofurantoin excreted in the urine compared to the values obtained from the reference dosage form without the additional substance. The kinetics of renal elimination of nitrofurantoin is characterized by the longer duration of urinary excretion.

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.