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In cooking, bread production, substances are used in confectionery and food preservation, which are called dietary supplements, but which do not change the taste either, nor caloric values, but only affect the physical properties of the product, t.nar texture (thickeners, hardeners, swelling agents, emulsifiers), or form a color (colorants) or scent (essences and flavors). Antioxidants, color stabilizers, colorants, pH regulators and preservatives.

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