Structure, Chemistry, role and application of Preservatives, Emulsifying and Stabilizing agents, buffering agents, bleaching, maturing agents and starch modifiers, Food colors, flavors, anti-caking agent, Antioxidants etc. The nature, properties and functions and mode of action. What is their function, in which food are they allowed and why? Why are they used. Names of Class I and Class II preservatives, common anti-oxidants (BHT, BHA, TBHQ, Tocopherols) Names of all the sweeteners allowed, names and chemistry of artificial colors permitted.