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Additives Flashcards

1
Q

What is Thaumatin (E957)?

A

A mixture of proteins extracted from the Thaumatococcus daniellii plant, endemic to Africa.

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2
Q

How much sweeter is Thaumatin compared to sucrose?

A

2000-3000 times sweeter.

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3
Q

What are the main foods where Thaumatin is used?

A
  • Soups
  • Sauces
  • Processed vegetables
  • Egg-derived products
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4
Q

What is the stability of Thaumatin?

A

High stability, resistant to heat, acidic pH, and soluble in water.

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5
Q

What is the Acceptable Daily Intake (ADI) for Neohesperidine dihydrochalcone (E959)?

A

20 mg/kg body weight.

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6
Q

How much sweeter is Neohesperidine dihydrochalcone compared to glucose?

A

1,500 times sweeter.

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7
Q

What is the main source of steviol glycosides (E960)?

A

Leaves of the stevia plant (Stevia rebaudiana Bertoni).

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8
Q

What is the ADI for steviol glycosides?

A

4 mg/kg body weight.

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9
Q

What are the properties of sugar in food?

A
  • Provide sweet flavor
  • Maintain freshness
  • Act as a preservative
  • Enhance flavor
  • Provide substrate for fermentation
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10
Q

What health issues can arise from excess sugar consumption?

A
  • Weight gain
  • Diabetes
  • Coronary Heart Disease (CHD)
  • Tooth decay
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11
Q

What defines a drink liable for the Soft Drinks Industry Levy?

A

Contains added sugar, at least 5 grams of sugar per 100ml, and is ready to drink or diluted.

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12
Q

What is the tax rate for drinks containing more than 8g of sugar per 100ml?

A

24p per litre.

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13
Q

What is the definition of a sweetener according to FSA regulations?

A

A food additive used to impart a sweet taste or as a table-top sweetener.

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14
Q

Name two types of sweeteners.

A
  • Nutritive (bulk)
  • Intense (non-nutritive)
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15
Q

What are polyols?

A

Carbohydrates that occur naturally in fruits and vegetables, can be manufactured, and are stable at high temperatures.

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16
Q

What is xylitol (E967)?

A

A 5 carbon polyol, 95% as sweet as sucrose, known to increase salivation.

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17
Q

What is the ADI for saccharin (E954)?

A

9 mg/kg body weight.

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18
Q

What is sucralose (E955) made from?

A

A multi-step chemical process where 3 hydroxyl groups in sucrose are replaced with chlorine atoms.

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19
Q

What did the IARC classify aspartame as in July 2023?

A

Possibly carcinogenic to humans (Group 2B).

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20
Q

What is the ADI for aspartame?

A

40 mg/kg body weight.

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21
Q

What are the main natural intensive sweeteners mentioned?

A
  • Steviol glycosides (E960)
  • Thaumatin (E957)
  • Neohesperidine dihydrochalcone (E959)
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22
Q

What organization classified aspartame as possibly carcinogenic to humans?

A

IARC

The International Agency for Research on Cancer (IARC) classified aspartame as Group 2B based on limited evidence for liver cancer in humans.

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23
Q

What is the Acceptable Daily Intake (ADI) for aspartame according to JECFA?

A

40 mg/kg body weight

This means aspartame is considered safe to consume within this limit.

24
Q

How many cans of diet soft drinks would an adult weighing 70 kg need to consume to exceed the ADI for aspartame?

A

More than 9-14 cans

This is based on the aspartame content in diet soft drinks.

25
What are the E numbers for Sorbitol and Mannitol?
Sorbitol (E420) & Mannitol (E421) ## Footnote These sugar alcohols have been used in the food industry since the 1940s.
26
What is the sweetness level of Sorbitol compared to sucrose?
About 60% as sweet as sucrose ## Footnote Sorbitol is used as a sweetener.
27
Which enzyme metabolizes Sorbitol and Mannitol?
Fructokinase ## Footnote This action is independent from insulin, making them safe for diabetic patients.
28
What are examples of Intensive Sweeteners?
* Aspartame (E951) * Saccharin (E954) * Cyclamate (E952) * Sucralose (E955) * Acesulfame-K (E950) * Neotame (E961) ## Footnote These sweeteners are often used as low-calorie sugar alternatives.
29
True or False: Non-nutritive sweeteners could contribute to weight gain and Type 2 Diabetes.
True ## Footnote Suggestions include learned responses, gut microbiota, and triggering of insulin secretion.
30
Fill in the blank: Aspartame is a methyl ester of 2 amino acids: _______ and phenylalanine.
aspartic acid
31
How many kilocalories does aspartame contain per gram?
4 kcal/g ## Footnote Aspartame is 200 times sweeter than sucrose.
32
What health condition is associated with problems arising from phenylalanine in aspartame?
Phenylketonuria (PKU) ## Footnote There is a warning on the label for individuals with this condition.
33
What are Fructooligosaccharides (FOS) composed of?
Linear chains of fructose units ## Footnote They are linked by β (2-1) bonds.
34
Where do dietary FOS reach unchanged in the body?
The caecum ## Footnote They are metabolised by the intestinal microflora.
35
What are the characteristics of dietary FOS?
* Low sweetness intensity * Calorie free * Non-cariogenic * Source of soluble dietary fibre ## Footnote These characteristics contribute to their use as a food ingredient.
36
What is the primary purpose of food additives in the food industry?
To guarantee food safety and quality ## Footnote Food additives are used to confer benefits such as microbiological safety and longer shelf life.
37
What are the two main types of food colourants?
Natural and artificial ## Footnote Natural colourants come from plants, animals, microorganisms, and minerals, while artificial colourants are synthesized chemically.
38
How do food additives impact sensory properties?
They expand variety in colour, flavour, and aroma ## Footnote Additives help create diverse food experiences for consumers.
39
What is the role of colourants in food processing?
Restore lost colour, ensure uniform appearance, reinforce existing colour, give colour to colourless foods ## Footnote These functions help maintain the visual appeal of food products.
40
Name a natural source of chlorophyll.
Plants ## Footnote Chlorophyll is a green pigment found in plants.
41
What are anthocyanins?
Pigments that provide purple, blue, and red colours in fruits and vegetables ## Footnote They are found in grapes, berries, and other fruits.
42
Fill in the blank: Betalains are _______ pigments that are water-soluble.
vacuole ## Footnote Betalains are composed of a nitrogenous core structure formed from betalamic acid.
43
What is the maximum permitted level of Sunset Yellow FCF (E110) in non-alcoholic beverages?
50 mg/l ## Footnote This limit helps regulate exposure to artificial colours.
44
True or False: Chlorophyll is commercially used due to its stability.
False ## Footnote Chlorophyll is highly unstable and changes colour quickly.
45
What common artificial flavour is derived from cloves?
Eugenol ## Footnote Eugenol has a different chemical structure than vanilla but is used to mimic its flavour.
46
List three types of preservatives used in food.
* Acetic acid * Lactic acid * Benzoic acid ## Footnote These weak organic acids help keep food safe and unspoiled.
47
What is the main function of emulsifiers in food processing?
Aid in the formation of an emulsion between immiscible liquids ## Footnote Common emulsifiers include glyceryl monostearate and lecithin.
48
What is the most widely used organic acid in foods and beverages?
Citric acid ## Footnote Approximately 320,000 tonnes of citric acid are used annually.
49
Fill in the blank: The Southampton Six refers to six artificial colours that may affect _______ and attention in children.
activity ## Footnote These colours are subject to mandatory warnings in the EU.
50
What are stabilisers used for in food processing?
Maintain emulsions and prevent separation ## Footnote Stabilisers increase viscosity and help stabilize mixtures.
51
True or False: Sodium benzoate is effective only at high pH levels.
False ## Footnote Sodium benzoate has optimal inhibitory activity at low pH.
52
What is the ADI for Tartrazine (E102)?
7.5 mg/kg body weight per day ## Footnote This limit is set to ensure safety in consumption.
53
Name a natural source of blue colour used in food.
Spirulina extract ## Footnote Spirulina is a blue-green algae cultivated for its vibrant colour.
54
What is the role of buffers in food processing?
Help maintain a constant pH ## Footnote Buffers are essential in various food formulations.
55
Fill in the blank: Food colourants are regulated in the EU under Regulation (EC) No. _______.
1333/2008 ## Footnote This regulation outlines the rules for food additives.
56
What is the LD50 for Diacetyl, a common artificial flavour?
1,580 mg/kg body weight ## Footnote This metric is used to assess the toxicity of the substance.

Food Science (8 decks)

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