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Welan Gum is a great anionic polysaccharide with wonderful thermal stability and retention of viscosity with elevated temps.

Welan Gum reveals superior temperatures stability over in fresh water and low pH liquids. Fritz Welan Gum is a tan colored dry powder with a density of 26.25 lbs/ft3.

Welan Gum is used in various industries where high molecular weight biopolymers are useful. A short list of products containing Welan Gums include various oil field applications, foundry coating, pigment suspensions, cement or concrete viscosifiers, tire sealants and paint thickeners.
http://www.chinafooding.com/Welan_Gum

The purpose of aspartame in food is to reduce sugar and calories intake. And you may find it in many food, and here is a common food list that may with it:

Carbonated soft drinks
Powdered drink
Instant coffee and tea beverages
Fruit juice
Tabletop sweeteners
Dairy products
Frozen desserts, puddings
Yogurts
Chewing gum
Breath mints
Candy
Cereals
However, it cannot be used in cooking or baking as aspartame is not stable and will hydrolyze (break down) into amino acids in heating temperature above 80 degree. Other artificial sweeteners (e.g. sucralose, acesulfame k, sodium cyclamate, sodium saccharin, neotame) and more stable and so that they can be used in this field.

Sugar is often used as the sweetener in the traditional food, but with the disadvantages of causing obesity, cardiovascular diseases, dental caries, harmful to diabetics and other health problems. Having realized such side effects, many people are very sensitive to the sucrose content in foods, and thus turn to sugar free and low-calorie foods.

The function of aspartame is as a sugar substitute. It is about 200 times sweeter than sugar. And its calories can be ignored as the amount needed to make people feel sweet is so small, although one gram of aspartame has about 16.72 kJ calories.

Carbonated soft drinks
The uses of aspartame in carbonated beverages are in the first place of its total applications since first introduced in the early 1980s. Sucrose and high fructose corn syrup are the primary sweeteners used in traditional carbonated soft drinks.

Pepsico
Coca-Cola and Pepsi both use Aspartame in their diet coke, but Diet Pepsi was aspartame-free in the U.S. market in 2015 and used sucralose and stevia as replacements per some customers’ claimed that aspartame was not safe in 2015 (2). However, it relaunched Diet Pepsi with aspartame due to the sales sharp decline in 2016. (3)

And now we can see sucralose and acesulfame k are the primary artificial sweeteners than aspartame in its beverages. (4)

Aspartame is also used in Diet Mountain Dew. (5)

Coca-Cola
The purpose of aspartame in Coca-Cola’s drinks is to provide less sugar and fewer calories, while offering great tasting beverages.

The following common drinks contain aspartame except Coca-Cola Classic taste which is sweetened with either high fructose corn syrup or cane sugar (6):

Coke Zero Sugar
Diet Coke
Fanta Zero
Sprite Zero
The stability of aspartame in water is mainly determined by the pH value. It is most stable when the pH is 4.3 at room temperature. Since the pH of most beverages is between 3 and 5, so aspartame in beverages is very stable.
http://www.chinafooding.com/Aspartame

It is sometimes called vitamin k3,although derivatives of naphthoquinone without the side chain in the 3-position cannot exert all the functions of the K Vitamins. Menadione is a vitamin precursor of K2 which utilizes alkylation to yield menaquinones (MK-n, n=1-13; K2 vitamers), and hence, is better classified as a provitamin.
It is also known as "menaphthone".
http://www.chinafooding.com/Vitamin_K3

Vitamin K2 is a natural vitamin that contains the basic structure of menadione and has the effect of anti-bleeding. It is yellow crystal or oil-like liquid at room temperature, insoluble in water, soluble in organic solvents and vegetable oil, heat resistant, but easily destroyed by light. It plays an important role in glucose phosphorylation in cells.
http://www.chinafooding.com/Vitamin_K2

Vanillin is a pure ingredient, while vanilla extract is a natural product composed of more than 200 compounds and vanillin is the primary component in it.

Vanilla bean or vanilla pod is the edible fruit and the commercial part of the orchid family. There are more than 150 varieties of vanilla orchids that grow around the world, but only Vanilla planifolia and Vanilla tahitensis are used commercially. (1)

Vanilla extract can be obtained by extraction with a solvent (usually ethanol) from the vanilla pod. Its unique aroma and flavor cannot be replaced by the artificial one.

Vanillin market
The current global annual demand for vanillin is about 20,000 MT. Due to the development of the food industry, its demand may still increase.

Its rough distribution of applications as follows: 60% as a food additive, 30% in the production of flavors & fragrances and cosmetics, 5% used in pharmaceuticals, and the rest as a feed additive.

Low output of natural vanillin
The production areas of vanilla beans in the world are mainly concentrated in Madagascar, Indonesia, and Comoros. The annual output is around 2000 MT/Year.

Due to the limited planting area of vanilla, the labor-intensive work of cultivation, artificial pollination, harvesting, extraction and purification, plus the climate and other factors, making it difficult to increase the production.

Vanillin is present in the form of free molecule or combined with glucoside in vanilla pod. The content is about 1%–2% w/w in cured vanilla pods (2). That’s to say, only around 20-40 MT/Year natural vanillin is available. This number accounts for only about 0.1-2% of its total production in the world.

The price of natural vanillin is extremely expensive, and it can be 300 times higher than the price of synthetic one. That’s why its replacement – the chemical synthesized and biosynthesized vanillin come to the market.
http://www.chinafooding.com/Vanillin