What food additives can extend the shelf life of food?

If it is to prevent food from spoilage, preservatives can be added. Commonly used preservatives in cakes are: 1. Acidic preservatives (mainly used in acidic systems): benzoic acid and its salts, sorbic acid and its salts, propionic acid and its salts, dehydroacetic acid and its sodium salts, etc. 2. Ester preservative (pH 4-8 is acceptable): refers to parabens and their salts; 3. Ethanol: White wine and yellow wine are usually used, which are traditional and effective. Preservatives are usually added in combination rather than single addition, but the amount should be controlled. If the sugar content is large enough, there is no problem without preservatives, as if traditional moon cakes are like this. If it is to keep the fresh flavor, you can add: 1. Moisturizers: glycerol, sorbitol and various syrups; 2. Emulsifier: ensure fine texture, resist starch aging and prevent drying and slag dropping; 3. Thickener: Many modified starches and colloids have the functions of moisturizing and preserving taste. Of course, it depends on the specific formula, technology and other practical applications to decide what additives to use.