The answer is Lysosome The enzymes that are responsible for breaking down the debris are synthesized in ER and they form small compartments by fusing with acidic vesicles and became organelles called lysosome<span> (in animals) or </span>vacuole (in plants and fungi).
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
The organic macromolecules are called Lipids. They are basically fat.
