Additives Flashcards
What is agar used for?
It is used for setting foods. (Setting agent)
What does an Anti-oxidant do?
It prevents fruit from browning and fats from becoming rancid.
What is arrowroot used for?
It is used for thickening (natural)
What is calcium lactate?
Used to add milk to foods.
What is calcium phosphate? and what does it do?
It is a preservative that helps sugar to flow without lumps.
What is Caramel?
A food colouring
What is citric acid used for?
Prevents fruit from browning or fats from going rancid.
What is dextrose?
It is a sugar
What is an Emulsifier?
A substance that is added to food to stop it from separating e.g. Mayonnaise
What are enzymes used for?
They are added to mixtures to help something react. e.g. in cheese making.
What is an extract?
A concentrated substance which has been taken out of a food and is then used elsewhere as a flavouring.
What is gelatine used for?
Used as a setting agent, for things like jelly.
What is hydrolise?
this means to split up e.g. fats are split up to make them more digestible.
What is Lecithins function?
Comes from egg whites, makes things creamy.
What is the function of Monosodium glutamate?
It has no flavour in itself but it is used to bring out the flavour of foods.
What is Niacin or nicotonic acid?
A vitamin
What is Riboflavin?
The correct name for Vitamin B
What is sodium nitrate and what is its function?
A preservative, it keeps food for longer and gives it a longer shelf life.
What is sulphur dioxide?
A preservative
What is sodium phosphate?
A preservative, keeps food for longer, longer shelf life.
What is soya bean and what is it used for?
A plant which protein is obtained and used to bulk meat up.
What is starch?
A tasteless powder, found in rice, potatoes etc, used for thickening products.
What is tartaric acid used for?
To prevent oxidation
What is whey used for?
This is a liquid produced to make curds and whey.
Why use additives?
To give foods a consistently high quality, they lengthen the shelf life of foods. They improve safety, nutritional value and flavour and appearance.
What is a Flavouring?
Flavourings are added to give foods flavour and aroma so that they are appealing to us.
What are Gelling agents used for?
They give shape and structure and help to maintain it.
what are Thickeners used for?
To give foods a thicker consistency.
What are Stabilisers used for?
Helps to maintain the physical and textural properties, through their production, transport, storage and cooking.
What are Preservatives used for?
They prevent the growth of fungi, mould and yeasts.
What are preservatives commonly used in?
Breads, low fat spreads, dried fruit.
What are the functions of sugar?
They provide texture and bulk in baked products, stops cakes from drying out, it can strengthen the mouthfeel and it acts as a preservative in jams.
Why are sweeteners used as an additive in food?
To provide sweetness to foods without the energy content.
Why are anti-caking agents used as an additive in processed foods?
They are added to make ingredients flow better and mix evenly during the food production process.
Name two examples of Anti caking agents?
Baking powder, table salt, drinking powders.
What would happen without anti caking agents?
Particles become sticky and powders can form clumps which doesn’t flow very evenly.
What are Antioxidants?
They prevent the formation of peroxides and slow the process of food going off. Can extend the shelf life.
What are Acidulants used for?
They give a sharp taste to foods, also assist in the setting of gels and to act as preservatives.
Give an example of an Acidulant.
Citric acid.
Why do we use colourings?
As they make things look more appealing as when foods are cooked or processed they loose their natural colour and look less tasty.
What are enzymes and what do they do?
They are chemical catalysts which are found in all cells. They break down plant and animal tissues causing fruit to ripen, meat to tenderdise, oxidation to speed up.
How does food spoilage occur?
When enzyme activity is allowed to continue.
