Chap 7: Additives Flashcards
1
Q
AOP: Salt
A
Meats and Fish
2
Q
AOP: Sugar
A
Fruit preserves
3
Q
AOP: Herbs and Spices
A
Improve flavor
4
Q
AOP: Lime and Vinager
A
Pickled Vegetables
5
Q
FD&C (Food Additives Regulations)
A
Federal Food, Drug & Cosmetic Act (1938)
6
Q
FD&C (regulations) have
A
Authority over food ingredients
Defines labeling of added ingredients
7
Q
Food additives amendment to FD&C (1958) (require)
A
- Requires FDA approval for use of an additive prior its inclusion in food
- Requires the evidence of additive’s safety
8
Q
Additives definition
A
any substance used intentionally in food that may reasonably be expected to, directly of indirectly, become component of food or affects its characteristics
9
Q
Food Additive: Any substance intended for use in
A
- Processing
- Production
- Packaging
- Transportation
- Storage
10
Q
Additives: reason for use
A
Maintain or improve nutritional value
Maintain freshness
Aid in processing/preparation
Make food more appealing
11
Q
Direct Additives
A
Substance is added for specific purpose
12
Q
Indirect Additives
A
Substances added in trace amounts for packaging, handling or storage purposes
13
Q
GRAS Ex. Salt, Sugar, Spices, Vitamins
A
Substances are recognized as safe by experts based on extensive history of use in food before 1958 or based on published scientific evidence
14
Q
GMP
A
Good Manufacturing Practices
15
Q
Common Food Additives
A
- Flavoring agents - Colors
- Anti-oxidants - Anti-microbial agents
- Acidulants - Nutritional Additives (Vit & Min)
- Sweeteners (non- nutritive) - Emulsifiers
- Leavening agents (ex. yeast) - Anti-caking agents
- Humectants
16
Q
Antioxidants (what does it do)
A
Prevent browning in fruits and vegetables on exposure to air
(Prevent rancidity of oils)
17
Q
Oxidations occurs
A
when electrons are removed from an atom or group of atoms
18
Q
Oxidation may or involve
A
- addition of oxygen atom
- removal of hydrogen atoms from substance being oxidized
19
Q
Oxidation can lead to detrimental effects
A
- Pigment (color loss or adding)
- Degradation of vitamins
- Lipids with loss of nutritional value and development off flavors
20
Q
Control of undesirable oxidation reactions in foods is usually achieved
A
by employing processing and packaging techniques that exclude oxygen or involve the addition of appropriate chemical agents
20
Q
Control of undesirable oxidation reactions in foods is usually achieved
A
by employing processing and packaging techniques that exclude oxygen or involve the addition of appropriate chemical agents
21
Q
Two Types of Antioxidants
A
Natural and Synthetic
22
Q
Natural Antioxidants
A
Tocopherols (Vitamin E - Fat-soluble) (add to lipid-based products)
Ascorbic (Vitamin C - Water-soluble) (add to water-based products)
23
Q
Synthetic Antioxidants
A
- Butylated hydroxyanisole (BHA)
- Butylated hydroxytoluene (BHT)
- Propyl gallate (PG)
- Tert-butylhydroquinone (TBHQ)
24
Most common (fat-soluble) used in processed foods
BHA and BHT
25
(Most) Proteins, organic acids, phosphate salts have their own
built-in buffering systems
26
Buffering Functions
Use in leavening systems (acids & acid salts)
Acidic microbial systems (sorbic & benzoic acids)
Coagulation of milk proteins (cheese, sour cream, etc)
Taste (sour or tart)
27
Commonly used acids
Acetic Succinic
Latic Tartaric
Citric Phosphoric (most important)
Malic
Fumaric
28
Emulsifiers (what do they do)
Evenly distribute fat and water-soluble ingredients in foods (salad dressings)
29
Emulsifiers functions and chemical (most common)
Prevent separation of water and oil
Lecithin
30
Federal guidelines recommend for sodium intake
2,300 mg a day
1,500 mg a day for African Americans
31
Chelating agents (what they do)
Stabilizes food systems
32
Chelating agents are added to
Form complexes with ions to alleviate problems (keeps ions stable holds onto Fe and Mg)
33
Most common chelators
Citric Acid, Phosphates, and EDTA* (ethylene diamine tetracetic acid)
34
Chelating agents
Plant vs Meat
Plant - Mg++ , Cholorophyll
Meat - Fe++ , Myoglobin, Hemoglobin
35
Artificial Sweeteners (permitted in foods)
Acesulphame K
Aspartame
Saccharin
Sucralose
36
Flavor Enhancers (def)
Substances used in foods to enhance the original taste or flavor
37
Widely used flavor enhances
MSG: monosodium glutamate (meaty)
IMP: Inosine 5' - monophosphate (fishy)
GMP: Guanosine 5 - monophosphate (fishy)
38
Glutamate (MSG) (amino acid) is naturally presented in
all protein-containing foods
Ex. Meat, Fish, Poultry, Milk, Vegetables
39
Amount of Glutamate (MSG) used in canned, frozen meat/vegetables products
(MSG) very low, ranging from 0.1% to 1%
40
IMP and GMP are found in nature in
- Marine animals
- Mushrooms
41
Preservatives
used to extend the shelf-life of food and stop food from going moldy and rancid
42
Number of preservatives allowed in food
30 (Sulfites)
43
Four most important reasons SO2 (Sulfur dioxide) is added to food
- Inhibit (prevent) non-enzymic browning
- Inhibit enzyme catalyzed reactions
- Inhibit and control microorganisms
- Act as an antioxidant and reducing agent
44
Dough Conditioners help
- reduce mixing time
- improve elasticity of dough
- reduces variations caused by different lots of flour
45
Sorbic Acid (widely used to inhibit mold and yeasts) in
- Cheese
- Baked products
- Fruit Juices
- Wine
- Pickles
46
The method of application (sorbic acid) involve
- Direct incorporation
- Surface coating (indirect)
- Incorporation in wrapping material (indirect)
47
For preservation of food (CH3COOH)
Acetic Acid in the form of vinegar (4% acetic acid)
48
Inorganic Acetic Acid (Ex)
- Sodium Acetate
- Potassium Acetate
- Calcium Acetate
- Sodium Diacetate
49
Acetic acid based salts are used in bread and baked goods (amount)
(0.1 - 0.4%) to prevent ropiness and growth of mold without interfering with yeasts
50
*Acetic Acid is also used in mayonnaise and pickles as
a dual function of inhibiting microorganisms and contributing to flavor
51
Benzoic Acid (C6H5COOH)
widely employed as an antimicrobial agent
(used in jams, jelly, preserves, juices, soda, pickles)
Occurs naturally in cranberries, prunes, cinnamon, and cloves
52
Structures and Thickeners - Hydrocolloids
(Textural, Structural, and Functional properties/characteristics)
Provides
- Stabilization for emulsions, suspensions & foams
- Thickening properties
52
Structures and Thickeners - Hydrocolloids
(Textural, Structural, and Functional properties/characteristics)
Provides
- Stabilization for emulsions, suspensions & foams
- Thickening properties
53
Functions of Hydrocolloids
1. Solubility in water
2. Capacity to increase viscosity
3. Ability to form gels
4. Improving & stabilization of texture
5. Inhibition of crystallization (sugar & ice)
6. Encapsulation of flavors
54
Firming agents
used to make or retain firmness or crispness in fruit & vegetables and to strength gels
55
Thermal processing or freezing of plant tissue causes
softening as cellular structure modified
56
Ca salts are added (0.1% - 0.25% calcium)
Ex. Chloride, citrate, sulfate, lactate, and phosphate
Increase firmness and prevent structural collapse and softening of plant tissue during thermal or freezing treatment
57
Acidic Salts (aluminum sulfate) used in
pickles and relishes, canned crab meat, lobster, salmon, etc
To prevent softening and disintegration
58
Fat substitutes
provides identical physical and sensory properties to fat, but without calories
59
Fat mimetics
Do not possess full functional equivalency to fats
Made to mimic the effects of fat in certain applications
60
_______provide the desired simulated fat properties by contributing to sensory properties
Modified Starches
61
Masticatory Substances
(Chewability)
used to provide the long-lasting, pliable properties of chewing gum
62
Bread Improvers
Benzoyl Peroxide
helps remove the yellow tint and improves dough quality
usually added to flour (0.25-0.75%) at the mill
63
*Hygroscopic (in nature)
Absorbs moisture (Ex. Humectants)
64
Anticaking Agents (function)
these materials readily absorbing excess moisture, by coating particles to impart a degree of water repellency and/or by providing an insoluble particulate diluent
65
Most important anticaking agent
Calcium Silicate
*amounts up to 2 1/2 times its weight and still remains free-flowing
66
Hydrogen used to hydrogenate
Chlorine used to
- unsaturated fats (liquid fats to solid fats)
- bleach flour
67
Sulfur dioxide -
Ethylene gas -
Ethylene oxide -
Air -
used to inhibit enzymic browning in dried fruits
used to promote the ripening of fruits
used as a sterilant for spices
used to oxidize ripe olives for color development
68
MAP
Modified Atmospheric Packaging
(Nitrogen/CO2 placed in bags of chips. Helps shelf life and acts as a cushion for shock absorption)
69
Propellants
Some fluid food products are dispensed as (with gas)
-liquids
-foams
-sprays from pressurized containers
70
Principal propellants (gases)
- Nitrous oxide
- Nitrogen oxide
- Carbon dioxide
71
Because propellants are soluble in water
(usually dispensed by nitrous oxide or carbon dioxide)
their expansion during dispensing assets in the formation of spray or foam
72
Carbon dioxide -
Nitrogen -
cheese spray
because of low solubility in water and fats : used to dispense liquid which foaming should be avoided
73
Nitrates and Nitrites (Ex)
Potassium nitrite
Sodium nitrite
Sodium nitrate
Potassium nitrate
74
Nitrates and nitrites are used
to prevent highly toxic bacteria that cause botulism food poisoning from developing in red meat and fish
*also perform a cosmetic function by turning processed meat pink
75
Anti-foaming agents used to
reduce or prevent foaming (frothing) on boiling and reduce scum forming
76
Bulking agents used to
- increase volume without significantly adding to the energy levels of food
- Used to pad out expensive ingredients
- Not usually digested and acts as a source of dietary fiber (roughage)
77
Foaming agents used to
provide a uniform dispersion of gas in a food
78
Gelling agents used to
form a jelly so providing texture to a product
79
Color additives (def)
pigment/dye/substance that can impact color when added
Classified as "Certifiable" or "Exempt from certification"
80
Reason for color additives
prevent color loss due to exposure to light, air, temp, and other storage conditions
81
Certifiable color additives
- Synthetic/man-made
- Dyes
- Lakes
82
Dyes
Water-soluble (powders, granules, and liquid forms i.e. beverages, baked foods, confections)
83
Lakes
Water-insoluble and more stable
(Ideal for foods containing fats and oils or less moisture foods i.e. tablet coating, hard candies, donut mixes)
84
Nine certified colors used in the USA
FD&C Blue No. 1 (dye and lake)
FD&C Blue No. 2 (dye and lake)
FD&C Green No 3. (dye and lake)
FD&C Red No. 3 (dye)
FD&C Red No. 40 (dye and lake)
FD&C Yellow No. 5 (dye and lake)
FD&C Yellow No. 6 (dye and lake)
Orange B (Restricted to specific use)
Citrus Red No. 2 (Restricted to specific use)
85
Exempt from certification
Pigments from natural sources (Pure)
Ex. Beta-carotene
Caramel color
Saffron
86
Enrichment
Added vitamins and minerals to refined products
Ex. enriched flour/cereals
87
Fortification
Addition of a vitamin or mineral to a product in which it was not originally present
Ex. Vitamin D in milk
Iodine in salt
88
**Why add vitamins and minerals
Folic Acid (Vitamin B9) - Neural tube defects
Niacin (Vitamin B3) - Deficiency (Dermatitis, Dementia, Diarrhea)
Vitamin D - Osteoporosis
Fluoride - Tooth decay
Iodized salt - Goiters, stunting
89
Humectants (function/Ex.)
- Retain moisture and keeps food soft
- Used in cake icings, soft cookies
- Ex. Glycerol, sorbitol and etc
