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Food Tech > Additives > Flashcards

Additives Flashcards

1
Q

What is agar used for?

A

It is used for setting foods. (Setting agent)

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2
Q

What does an Anti-oxidant do?

A

It prevents fruit from browning and fats from becoming rancid.

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3
Q

What is arrowroot used for?

A

It is used for thickening (natural)

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4
Q

What is calcium lactate?

A

Used to add milk to foods.

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5
Q

What is calcium phosphate? and what does it do?

A

It is a preservative that helps sugar to flow without lumps.

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6
Q

What is Caramel?

A

A food colouring

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7
Q

What is citric acid used for?

A

Prevents fruit from browning or fats from going rancid.

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8
Q

What is dextrose?

A

It is a sugar

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9
Q

What is an Emulsifier?

A

A substance that is added to food to stop it from separating e.g. Mayonnaise

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10
Q

What are enzymes used for?

A

They are added to mixtures to help something react. e.g. in cheese making.

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11
Q

What is an extract?

A

A concentrated substance which has been taken out of a food and is then used elsewhere as a flavouring.

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12
Q

What is gelatine used for?

A

Used as a setting agent, for things like jelly.

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13
Q

What is hydrolise?

A

this means to split up e.g. fats are split up to make them more digestible.

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14
Q

What is Lecithins function?

A

Comes from egg whites, makes things creamy.

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15
Q

What is the function of Monosodium glutamate?

A

It has no flavour in itself but it is used to bring out the flavour of foods.

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16
Q

What is Niacin or nicotonic acid?

A

A vitamin

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17
Q

What is Riboflavin?

A

The correct name for Vitamin B

18
Q

What is sodium nitrate and what is its function?

A

A preservative, it keeps food for longer and gives it a longer shelf life.

19
Q

What is sulphur dioxide?

A

A preservative

20
Q

What is sodium phosphate?

A

A preservative, keeps food for longer, longer shelf life.

21
Q

What is soya bean and what is it used for?

A

A plant which protein is obtained and used to bulk meat up.

22
Q

What is starch?

A

A tasteless powder, found in rice, potatoes etc, used for thickening products.

23
Q

What is tartaric acid used for?

A

To prevent oxidation

24
Q

What is whey used for?

A

This is a liquid produced to make curds and whey.

25
Q

Why use additives?

A

To give foods a consistently high quality, they lengthen the shelf life of foods. They improve safety, nutritional value and flavour and appearance.

26
Q

What is a Flavouring?

A

Flavourings are added to give foods flavour and aroma so that they are appealing to us.

27
Q

What are Gelling agents used for?

A

They give shape and structure and help to maintain it.

28
Q

what are Thickeners used for?

A

To give foods a thicker consistency.

29
Q

What are Stabilisers used for?

A

Helps to maintain the physical and textural properties, through their production, transport, storage and cooking.

30
Q

What are Preservatives used for?

A

They prevent the growth of fungi, mould and yeasts.

31
Q

What are preservatives commonly used in?

A

Breads, low fat spreads, dried fruit.

32
Q

What are the functions of sugar?

A

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.

33
Q

Why are sweeteners used as an additive in food?

A

To provide sweetness to foods without the energy content.

34
Q

Why are anti-caking agents used as an additive in processed foods?

A

They are added to make ingredients flow better and mix evenly during the food production process.

35
Q

Name two examples of Anti caking agents?

A

Baking powder, table salt, drinking powders.

36
Q

What would happen without anti caking agents?

A

Particles become sticky and powders can form clumps which doesn’t flow very evenly.

37
Q

What are Antioxidants?

A

They prevent the formation of peroxides and slow the process of food going off. Can extend the shelf life.

38
Q

What are Acidulants used for?

A

They give a sharp taste to foods, also assist in the setting of gels and to act as preservatives.

39
Q

Give an example of an Acidulant.

A

Citric acid.

40
Q

Why do we use colourings?

A

As they make things look more appealing as when foods are cooked or processed they loose their natural colour and look less tasty.

41
Q

What are enzymes and what do they do?

A

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.

42
Q

How does food spoilage occur?

A

When enzyme activity is allowed to continue.

Food Tech (22 decks)

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