| Function | Explanation | Example |
| Increases taste perceptions [16] [17] | Increases perception of desirable tastes and flavors. Suppresses bitter tastes. Can be helpful in reducing sugar. | Salted caramel |
| Regulates yeast [17] | Controls growth of yeast to prevent overproofing Enhances texture of baked goods. | Bread |
| Aids in preservation [16] [17] | Slows or stops microbial growth Contributes to formation of desirable flavors in fermentation. | Marinades and Brines |
| Protein Coagulation [18] | Helps adjust egg coagulation. Helps meat products retain moisture. | Lunch meat |
| Extends Shelf Life [18] | Inhibits microbial growth Lowers water activity Minimizes oxygen exposure to promote fermentation Inhibits growth of clostridium botulinum | Cured Ingredients like olives or anchovies |