Additives

Question 1

What is agar used for?

Answer 1

It is used for setting foods. (Setting agent)

Question 2

What does an Anti-oxidant do?

Answer 2

It prevents fruit from browning and fats from becoming rancid.

Question 3

What is arrowroot used for?

Answer 3

It is used for thickening (natural)

Question 4

What is calcium lactate?

Answer 4

Used to add milk to foods.

Question 5

What is calcium phosphate? and what does it do?

Answer 5

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

Question 6

What is Caramel?

Answer 6

A food colouring

Question 7

What is citric acid used for?

Answer 7

Prevents fruit from browning or fats from going rancid.

Question 8

What is dextrose?

Answer 8

It is a sugar

Question 9

What is an Emulsifier?

Answer 9

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

Question 10

What are enzymes used for?

Answer 10

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

Question 11

What is an extract?

Answer 11

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

Question 12

What is gelatine used for?

Answer 12

Used as a setting agent, for things like jelly.

Question 13

What is hydrolise?

Answer 13

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

Question 14

What is Lecithins function?

Answer 14

Comes from egg whites, makes things creamy.

Question 15

What is the function of Monosodium glutamate?

Answer 15

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

Question 16

What is Niacin or nicotonic acid?

Answer 16

A vitamin

Question 17

What is Riboflavin?

Answer 17

The correct name for Vitamin B

Question 18

What is sodium nitrate and what is its function?

Answer 18

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

Question 19

What is sulphur dioxide?

Answer 19

A preservative

Question 20

What is sodium phosphate?

Answer 20

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

Question 21

What is soya bean and what is it used for?

Answer 21

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

Question 22

What is starch?

Answer 22

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

Question 23

What is tartaric acid used for?

Answer 23

To prevent oxidation

Question 24

What is whey used for?

Answer 24

This is a liquid produced to make curds and whey.

Question 25

Why use additives?

Answer 25

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

Question 26

What is a Flavouring?

Answer 26

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

Question 27

What are Gelling agents used for?

Answer 27

They give shape and structure and help to maintain it.

Question 28

what are Thickeners used for?

Answer 28

To give foods a thicker consistency.

Question 29

What are Stabilisers used for?

Answer 29

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

Question 30

What are Preservatives used for?

Answer 30

They prevent the growth of fungi, mould and yeasts.

Question 31

What are preservatives commonly used in?

Answer 31

Breads, low fat spreads, dried fruit.

Question 32

What are the functions of sugar?

Answer 32

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.

Question 33

Why are sweeteners used as an additive in food?

Answer 33

To provide sweetness to foods without the energy content.

Question 34

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

Answer 34

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

Question 35

Name two examples of Anti caking agents?

Answer 35

Baking powder, table salt, drinking powders.

Question 36

What would happen without anti caking agents?

Answer 36

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

Question 37

What are Antioxidants?

Answer 37

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

Question 38

What are Acidulants used for?

Answer 38

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

Question 39

Give an example of an Acidulant.

Answer 39

Citric acid.

Question 40

Why do we use colourings?

Answer 40

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

Question 41

What are enzymes and what do they do?

Answer 41

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.

Question 42

How does food spoilage occur?

Answer 42

When enzyme activity is allowed to continue.