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Domain 1- Food & Nutrition > Additives > Flashcards

Additives Flashcards

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1
Q

what are additives

A

other “things” that appear in our food

make processed and convenience food possible

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2
Q

Are all additives bad

A

no

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3
Q

Example of a good additive

A

natural ones such as vinegar as a preservative or honey as an emulsifier

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4
Q

Flavorings

A

used to boost the flavor of a product or pie it a flavor to trick our taste buds into thinking it is something is isn’t

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5
Q

what can a flavoring be according to the code of federal regulations?

A

essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating, or enzymolysis, which contains the flavoring constituents derived from a spice, fruit, or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional

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6
Q

what is a flavorings significant function

A

flavoring rather than nutritional

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7
Q

diacetyl

A

flavoring item of special concern; chemical used to create the buttery flavor in microwaveable popcorn- popcorn lung/bronchiolitis obliterans syndrome

can cause accumulation of amyloid-b, linked to Alzheimer’s disease

margarine, food sprays, candies, oils

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8
Q

natural flavor examples

A

MSG, castoreum (beaver anal gland secretions)

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9
Q

Preservatives

A

prevent growth of mold and bacteria to keep food from decomposing, or stop the ripening process until delivered to grocery store

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10
Q

Common preservatives

A

BHA, BHT, EDTA, TBHQ, benzoates, propionates, nitrates, sulfites

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11
Q

Risks of preservatives

A

allergies, asthma, eczema, migraines, digestive distress, cancer, or toxic

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12
Q

Emulsifiers

A

keep foods from separating; many possess anti-caking or anti-foaming properties and are used in whipped goods, some control rate of crysallization in peanut butter, shortenings

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13
Q

Natural emulsifers

A

eggs, honey, mustard

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14
Q

commercial emulsifiers are often found in…

A

creamy foods, soft drinks, frozen foods, many breads or baked goods, and spreads such as margarine

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15
Q

carageenan

A

made from red seaweed, avoid in diet- potential for free glutamic acid (MSG), highly inflammatory to GI tract

can cause ulcerative colitis like symptoms in animal studies, colon cancer

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16
Q

polysorbate 80

A

common emulsifier, carcinogenic effect

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17
Q

propylene glycol

A

emulsifier; alternative use in antifreeze; can cause allergies and asthma in children or other skin problems

ice creams, yogurts, cakes and other sweets, beer, salad dressings, and in pre-made cookie and cake mixes

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18
Q

FDA regulation covering incidental food additive labeling

A

allows manufacturer to skip any mention of an additive on the label

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19
Q

stabilizers

A

thicken foods and increase effect of emulsifiers to prevent ingredients from separating, make food colors brighter and more consistent

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20
Q

stabilizer examples

A

dressings condiments, low-fat dairy products, spreads like margarine

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21
Q

stabilizer risks

A

alginic acid- found in ice cream and frozen treats, shown to cause distention of lower intestine, bumpy bladder, renal pelvic calcium deposits in rats

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22
Q

glycerol

A

stabilizer

plasticizer for edible coatings that surround some meats and cheese; can irritate mouth, lips, mucus membranes

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23
Q

gelatin

A

from bones and other animal parts, potential source of MSG

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24
Q

pectin

A

created from fruit, potential source of MSG

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25
Q

sorbate

A

additive

cooked fish, yogurt, sour cream, fudge, cottage cheese, margarine, mayo, fruit juices, canned fruit, frozen fruit, pie filings, jams, jellies, many dried fruit

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26
Q

benzoate

A

soda, lemonade, energy drinks, cider, margarine, fruit juices, pickles

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27
Q

sulfite

A

alcoholic beverages, pickles, olives, salad dressing mixes, wine vinegar, white sugar, shrimp, lobster, scallops, gelatin, jams, jellies, shredded coconut, maraschino cherries, canned veggies, dried soup mixes

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28
Q

nitrite/nitrate

A

hot dogs, lunchmeat, bacon, ham, smoked fish, processed meat

29
Q

propionate

A

baked goods, dried milk, condensed milk, flavored milk, flavored yogurt, canned fish, alcoholic beverages, sports drinks, diet foods, vinegar, mustard

30
Q

gallate

A

fats, oils, mayonnaise, shortening, baked foods, dried meat, dried milk

31
Q

natural additives

A

not necessarily harmful; often used in gluten free products as extra binders and thickeners, or in response to demand for non chemical additives

do not appear to have any significant health concerns

32
Q

acacia gum

A

natural additive

acacia tree; prevent crystallization of sugar and thickener for foods like jellies, gum, and candies

33
Q

acetic acid

A

natural additive

wide range of plants and fruits; similar to vinegar; cheeses, baked foods, condiments, pickles

34
Q

ascorbic acid

A

natural additive

form of vitamin c; frozen fruits, dry milk, beer, juices, preserves, cooked meat products

35
Q

ascorbic palmitate

A

natural additive

ascorbic acid salt; prevents foods from going rancid and is also used to cure meats

36
Q

agar agar

A

natural additive

made from seaweed; substitute for gelatin

37
Q

albumen

A

natural additive

made from egg whites; emulsifier; don’t eat if allergic to eggs

38
Q

astragalus gummifier

A

natural additive

aka tragacanth; gummy resin from astragalus plant; modeling frosting, lozenges, pills

39
Q

beta glucan

A

natural additive

oats or barley; soluble fiber found in baked goods, beverages, some thickened dairy products

40
Q

citric acid

A

natural additive

sodium citrate; fermenting sugars in citrus fruit; flavoring for tart flavor, acid-alkaline balancer, curing foods

41
Q

d-alpha tocopherol

A

natural additive

made from vitamin E; preservative can keep oils from going rancid

42
Q

guar gum

A

natural additive

guar beans; frozen fruit, icings, thickener for drinks; binding agent in baked goods, dressings, some dairy products

43
Q

inulin

A

natural additive

chicory, function as a binder, emulsifier, stabilizer, texturizer

44
Q

lactase

A

natural additive

enzyme that breaks down lactose (milk sugar)

45
Q

lecithin

A

natural additive

from eggs, soy, corn
best in organic form
emulsifier in chocolate, baked goods, frozen desserts, vegetable/animal fat products

antioxidant in breakfast cereals, sweets like candy, chocolate, baked goods

46
Q

papain

A

natural additive

from papaya, enzyme used to tenderize meat

47
Q

pectin

A

natural additive

available from roots, stems, fruits of certain plants, thickener or stabilizer, found in jams, ice creams, frozen desserts

48
Q

soba

A

natural additive

another name for buckwheat; often used in pasta products

49
Q

sorghum

A

natural additive

grain that process a very sweet syrup often used as a texturized and/or sweetener

50
Q

xanthan gum

A

natural additive

corn sugar gum; best in organic form; thickener emulsifier or stabilizer in dairy products or dressings

51
Q

What are additives used for

A

preservative chemicals, emulsifiers, stabilizers, flavorings, artificial colors, sweeteners, maintain product consistency, assure some nutritional value, prevent spoilage and contamination, enhance flavor and color

52
Q

top-three non food items

A

HFCS, MSG, artificial flavors

53
Q

HFCS

A

sweetener, very cheap

contribute to obesity, diabetes, metabolic syndrome, other diseases

54
Q

MSG

A

sodium salt, aka free glutamic acid

flavor enhancer

can cause various illnesses-headaches, flushing or sweating, numbness, tingling, burning on face/neck, heart palpitations, chest pain, nausea, weakness

55
Q

MSG is frequently found in these foods…

A

salad dressings, sauces, flavored potato chips, seasoning mixes, highly processed foods

56
Q

Ingredients that always contain MSG

A

glutamic acid, anything glutamate, anything hydrolyzed, anything autolyzed, yeast extract, calcium caseinate, sodium caseinate, gelatin, textured protein, “soy protein” anything

57
Q

Ingredients that frequently contain MSG

A

carrageenan, bouillon/broth/stock, anything flavors or flavoring, maltodextrin, citric acid/citrate, anything ultra-pasteurized, barley malt, pectin, anything containing enzymes, anything fermented (sauerkraut, kimchi, kefir), anything protein fortified, malt extract, many forms of whey protein, soy sauce, seasonings

58
Q

Most common food coloring additives

A

red #40, yellow #5, yellow #6

= 90% of dyes used

contain benzidene, a carcinogen

59
Q

caramel coloring

A

a blend of ammonia and sulfites mixed with sugar, or just made of ammonia in beer, soy sauce, balsamic, other dark brown foods

60
Q

caramel coloring risks

A

could lead to lung, liver, thyroid cancer

61
Q

todays food coloring dyes are _______ based

A

petroleum

62
Q

coloring and ADD

A

link between artificial colors and temper tantrums, allergic reactions, poor concentration in children

study showed as many as 50% of kids showed improvement when these were removed from diet

63
Q

annatto

A

natural colorant

also boxing or bixaceae

natural color = exempt from regulation, doesn’t have to be directly listed

tropical tree seeds, gives food an orange/yellow appearance

64
Q

annatto risks

A

high allergenic potential; IBS, urticartica, asthma, other allergic reactions

65
Q

annatto foods

A

commonly found in cheeses, crackers, cereals, could be in artificial color or color added table

66
Q

cochineal extract

A

natural colorant

aka carmine

from crushed dried bodies of female costa insects and appears in food and cosmetics

red color

can be listed as cochineal dye, carmine, carminic acid, or natural color

67
Q

cochineal extract foods

A

yogurt, cranberry juice, ice cream, some candies

68
Q

cochineal risks

A

high allergenic potential; asthma, dermal reactions to lip salve with it, wide variety of allergic reactions

Domain 1- Food & Nutrition (16 decks)

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