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Sodium tripolyphosphate (STPP), the sodium salt of the polyphosphate penta-anion, also known as pentasodium tripolyphosphate or sodium triphosphate (different with trisodium phosphate), is a synthetic ingredient mainly used for retaining moisture in fish. The European food additive number for it is E451(i).

http://www.chinafooding.com/Sodium_tripolyphosphate-STPP

Tert-Butylhydroquinone-TBHQ is a highly effective antioxidant. Food, E319 is used as unsaturated vegetable oils and animal fats in many food preservatives. E319 does not cause discoloration, even in the presence of iron, and it will not change the material added to the taste or smell. E319 with other preservatives such as butylated hydroxyanisole (BHA). Tert-Butylhydroquinone-TBHQ added to the variety of food, and maximum (1000 mg / kg), frozen fish and fish products allowed. E319 The main advantage is to improve the storage life. Tert-Butylhydroquinone-TBHQ as a stabilizer for the industry to curb autopolymerization organic peroxides. Perfume, Tert-Butylhydroquinone-TBHQ is used as a fixing agent to reduce the evaporation rate and improve stability. Tert-Butylhydroquinone-TBHQ is also added to varnishes, lacquers, resins, oil additives.
http://www.chinafooding.com/Tert-Butylhydroquinone-TBHQ

TBHQ, which stands for “tertiary-butyl hydroquinone”, is both used as a preservative and antioxidant in fats and oils to protect against oxidative deterioration or rancidity, and therefore extend storage stability. This ingredient is fat-soluble and especially effective for unsaturated vegetable oils with the European food additive number E319.

http://www.chinafooding.com/Tert-Butylhydroquinone-TBHQ

Konjac Gum is widely used as food additive and ingredients.
Konjac Gum is a kind of Thickeners used as food additive. Konjac Gum is wildly used in medicine,could be used as weight losing product Konjac Gum is widely used as food additive and ingredients.

http://www.chinafooding.com/Konjac_Gum

Konjac, a traditional agricultural food with a history of 1500 years in both China and Japan. It is the tuber (root) of the perennial plant of Amorphophallus konjac.

Moisture
Moisture has a great influence on the quality of dried konjac flour. Fresh konjac tubers have a high water content (80%-85%), so it is easily moldy, spoiled and cannot be stored for a long time.

Therefore, in order to prolong shelf life, the konjac is usually processed into dried slices or chips to reduce the water content (generally about 15%) after harvest.

SO2
Konjac slices/chips are prone to browning during processing, so SO2 is often added to prevent browning and to make a bleaching effect.

That’s why you will see the item of SO2 content in the specification of both konjac gum and konjac glucomannan.

The dried konjac needs to be further processed into konjac flour to be used as food raw materials. The quality of the konjac flour primarily depends on the source of the konjac plant.

Components

The glucomannan is the main component in konjac tuber in a dry basis, the assay of which is about 30%-50%, and varies according to the types of konjac, and the rest are cellulose, starch, protein, soluble sugars, inorganic salts, alkaloids, vitamins and etc.

http://www.chinafooding.com/Konjac_Gum