1) To increase the flavour of food a) Ethyl butanoate b) Sucrose c) Citric acid d) Sodium benzoate 2) Increase the sweetness of the food a) Gelatine b) Ethyl butanoate c) Sodium benzoate d) Sucrose 3) Slow the oxidation of fats and oil in food // slow down food damage a) Sodium benzoate b) Citric acid c) Sucrose d) Ethyl butanoate 4) To thicken the food a) Ethyl butanoate b) Citric acid c) Sucrose d) Gelatine 5) Make food last longer a) Citric acid b) Ethyl butanoate c) Gelatine d) Sodium benzoate

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