Flavor Enhancers/Binders
Digest: Enzymatic liquefaction or hydrolysis of animal tissue used for flavor.

Erythorbic acid: Prevents the heat of canning from destroying food color.

Guar gum, carrageenan locust bean gum, corn starch-modified, xanthan gum: Thickening ingredients used to hold canned food together.

Sodium tripolyphosphate: Helps to hold food together by binding water. This also keeps the food tender and helps it to come out of the can.

Phosphoric acid: Used to provide the acid flavor cats love.

Propylene glycol, glycerin, sorbitol: Used to control water in semimoist foods.

Coloring Enhancers
These ingredients are used to modify the appearance of the food.

Caramel color: A brown coloring agent used to enhance and darken food color.

Sodium nitrite: Used as an antimicrobial agent to kill bacteria and to help canned food maintain a pink color after processing.

Titanium dioxide: A white powder used to lighten up food color.

Yellow 5, Yellow 6, Red 3: Food dyes used in chicken-based food to enhance color.

Preservatives
Used to extend shelf life and reduce fat spoilage called rancidity, which can lead to off flavors.

Ascorbic acid: Natural source of preservative from vitamin C.

BHA, BHT, ethoxyquin: Artificial sources of preservatives.

Mixed tocopherols: Natural source of preservative from vitamin E but does not keep food fresh as long as artificial sources.