1.       Antiseptic

Common antiseptic: benzoic acid, sodium benzoate, potassium benzoate, benzoic acid calcium, methylparaben, etc.

2.       Emulsification Agent

3.       Agent for increasing weight

Common agent for increasing weight: dibenzoate propylene glycol ester, hydrogenated rosin, etc.

4.       Anti-caking Agent

Common anti-caking agent: caco3, mg co3, mgso4, calcium phosphate, calcium stearate, etc.

 IV. Three Aroma Substances

1. Top note

The first impression when you taste the flavor.

2. Body note or middle note

The note comes after top note, mainly caused by volatile flavor in essence.

3. Bottom note

This note comes after top note and body note, mainly caused by flavor with bad volatility.

V. Aroma term

1. Type

Describe one essence or intensify aroma type or style in whole, such as rose flavor, jasmine flavor.

2. Note

Describe a kind of flavor or intensify aroma type but not in whole.

3. Odor concentration

It is also called aroma intension means aroma weak or strong. Can be divided into five levels.
a Very strong    It can be distinguished after diluted for ten thousand times

b Strong    It can be distinguished after diluted for one thousand times

c Common  It can be distinguished after diluted for one hundred times

d Weak    It can be distinguished after diluted for ten times

4. Top note

The first impression when you taste the flavor.

5. Body note or middle note

The note comes after top note, mainly caused by volatile flavor in essence.

6. Bottom note

This note comes after top note and body note, mainly caused by flavor with bad volatility.

7. Blend

Mix several flavors together. Aroma becomes beautiful, clear, strong or weak.