Anti-caking Agents- keep powdered food flowing freely and prevent lumping, caking, and moisture absorption
pH control agents- control acidity and alkalinity
Preservatives- help prevent chemical reactions that cause food to deteriorate
Stabilizers, thickeners, and texturizers- give food a uniform texture
<span>Creation of egg cells and production of estrogen and progesterone, I think but I'm pretty sure it would be easier if I could see the diagram.</span>
Reactant carbon dioxide and water
Product glucose and oxygen
