Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

1) Introduction to Food Science > Chapter 16: Additives: Producing Desired Characteristics in Food > Flashcards

Chapter 16: Additives: Producing Desired Characteristics in Food Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

What does the Food Additive Amendent state?

A

Prevents the use of an additive in foods unless the FDA is convinced it is safe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What steps does a company must take to receive FDA approval in terms of additives?

A

1) Test the effectiveness of the additive
2) Measure the amount of additive present
3) Feed the additive in large doses to animals (is it safe?)
4) Present the test results to the FDA
5) Submit to an FDA hearing at which the public is invited to offer testimony
6) Yield to the FDA’s written regulations stating how much and in what foods the additive may be used

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define the margin of safety.

A

Zone between the concentration in which an additive is used and the level at which a hazard exists

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the margin of safety for most foods?

A

1/100

eating 100 servings in a short period = risk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Define GRAS.

A

Generally Recognized As Safe List

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which additives were exempt from the 1958 Food Additive Amendment?

A

GRAS

however, some have been found to have adverse effects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Who regulates the GRAS list?

A

Food and Agricultural Organization, WHO and FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which classes are considered safe in the GRAS list?

A

Lower classes are safer

Class 5: recommended removal (were GRAs and are now removed)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which classes are the most prevalent in the GRAS list?

A

Classes 1 and 2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Do additives from the GRAS list need to be on the food label? Controlled-use substances?

A

GRAS: NO since they are generally recognized as safe

Controlled-use substances: Yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Define controlled-use substances.

A

Conditionally approved additives that do not appear on the GRAS list

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How are controlled-use substances defined?

A

In parts per million (ppm)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the Delaney Clause?

A

Bars approval of any food additive found to cause cancer in humans or animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the problem with the Delaney Clause?

A
  • An additive may cause cancer in animals under conditions not related to use in food
  • New technology allows detection at parts per billion instead of parts per thousand (originally) so all foods could be found to contain at least one carcinogen
    We do not factor in the CONCENTRATION, we just factor the presence of the ingredient
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What does the United Nations establish?

A
  • Food and Agricultural Organization

- World Health Organization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

FAO and WHO formed a commission for what?

A

To set international food standards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

When are additives allow?

A

When their benefits outweigh their risks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Define preservatives.

A

Substances added to food to prevent or slow spoilage and maintain natural colours and flavours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Name the 2 types of food spoilage

A
  • Microbial contamination

- Chemical spoilage from the oxidation of fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What kind of additives do food scientists choose?

A

Functional, nontoxic, flavourless, and economical additives

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Define antimicrobial agents.

A

Preservatives that prevent the growth of microorganisms in food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Which antimicrobial agents are used most often? How do they work?

A

Salt and sugar

Draw water from microbes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Give examples of antimicrobial agents.

A

Nitrites, acetic, ascorbic, citric, lactic, and propionic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

How do nitrites prevent microbial growth?

A

Prevent growth of bacteria that cause botulism in foods like bologna, hot dogs, smoked fish, sausage, salami, and ham (foods stored anaerobically)
Stop the spores from regermining

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

How do acids prevent microbe growth?

A

Lowering pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What does the choice of antimicrobial agent depend on?

A

Chosen based on the type of food and how likely it is to spoil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Define antioxidants.

A

Protect food from changes caused by exposure to oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Name 3 ways antioxidants can be added to food.

A
  • Incorporating directly into fat and oil based foods
  • Spraying or dipping food in antioxidant solution
  • Packaging food in a wrap that contains antioxidants
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Name the 3 categories of antioxidants (according to the textbook).

A
  • GRAS list
  • Controlled-use antioxidants
  • Sulfites (salts containing sulfur)
30
Q

Name examples of GRAS list antioxidants.

A

Citric acid, vitamin C

31
Q

Name the 2 types of colouring agents.

A

Natural and synthetic

32
Q

Where do natural colouring agents come from?

A
  • Extracted from plant, animal and mineral sources

- Beta-carotene and spices (turmeric, saffron, and paprika, etc.)

33
Q

Which kind of colouring agent is used more often? Why?

A

Synthetic

  • Provide the most stable colours
  • Are easier to produce (consistently), more economical, lacking unwanted flavours
34
Q

How are synthetic colouring agents identified?

A

Use, shade, and number
ex: FD & C Red No. 40
colouring agent is approved for use in food, drugs and cosmetics

35
Q

Why are flavouring agents added?

A

To replace natural flavours lost during processing

36
Q

Give examples of natural flavouring agents.

A

Cinnamon, dill, basil, poppy seed, and thyme

37
Q

Are natural flavouring agents limited in use?

A

Not limiting in use

38
Q

Do natural flavouring agents need to be listed by name on the ingredients label?

A

No

39
Q

Which flavouring agents are cheaper and more abundant?

A

Synthetic flavouring agent

40
Q

What are synthetic flavouring agents made of?

A

Organic compounds called esters

41
Q

Define esters.

A

Derived from a carboxylic acid and an alcohol

42
Q

Which flavouring agent is labelled?

A

Synthetic flavouring agents

43
Q

Define flavour enhancers.

A

Improve an individual’s ability to taste the natural flavours in a food

44
Q

What is the most widely used flavour enhancer?

A

Salt

45
Q

How are sweeteners classified?

A

Nutritive or nonnutritive

46
Q

Define anticaking agents.

A

Absorb moisture to keep powdered and crystallin ingredients from caking or lumping

47
Q

Define emulsifiers and give examples.

A
  • Keep tiny particles of one liquid suspended in another

- Ex: monoglycerides and diglycerides

48
Q

Name the 2 functions of humectants.

A
  • Help products retain moisture, control crystal growth and regulate water activity
  • Used mainly in marshmallows, soft candies, flaked coconut, chewing gum and confections
  • keep moisture within products
49
Q

Define leavening agents.

A

Increase volume and alter texture

50
Q

What are the two main types of leavening agents?

A

Yeast and chemical leavening agents that cause an acid-base reaction

51
Q

Define maturing and bleaching agents.

A

Chemicals that speed the agent process and whiten flour

52
Q

What is the disadvantage of bleaching flour?

A

Loss of nutrients

53
Q

Define pH control agents.

A

Additives that alter or stabilize the pH of a food mixture

54
Q

How are acids used?

A

As preservatives, to give a tart flavour and/or alter texture

55
Q

How are bases used?

A

Enhance the colour and flavour

56
Q

What are the functions of stabilizers and thickeners?

A
  • Help control the consistency of food mixture
  • Prevent ice crystals from forming in ice cream
  • Keep flavours from evaporating from cakes and puddings
57
Q

What can a stabilizer also be?

A

An emulsifier

- ex: chocolate from settling out of chocolate milk

58
Q

What micronutrients are most additives?

A

Vitamins or minerals

59
Q

Define intentional enzymes.

A
  • Added to alter flavour, texture, digestibility or nutritional value of a food
  • Could be used as a processing aid (not intended to be in the food)
60
Q

Where do intentional enzymes come from?

A

Plants, animal tissue, microorganisms

61
Q

Name 4 functions of intentional enzymes.

A
  • Make processes safer, faster, more economical
  • Clarify juices and canned vegetable broths
  • Make c
62
Q

Name 5 benefits of food additives.

A
  • Low-cost food supply throughout the year
  • Reduced risk of food-born illness
  • Less time required for food preparation tasks
  • Greater variety of convenience foods
  • More job opportunities
63
Q

Name 2 concerns of food additives.

A
  • Unknown health hazards that may be revealed in future research
  • Allergic reactions in certain people
64
Q

What is ARMS?

A

Adverse Reaction Monitoring System operated by the FDA to monitor the safety of additives

65
Q

Name 5 steps to reduce possible risks linked to food additives.

A
  • Wash all produce before eating (removes pesticides)
  • Choose fresh produce over processed snack foods (more additives)
  • Learn to prepare foods from scratch
  • Read food product labels
  • Read reports from FDA on additives
66
Q

Define food additives.

A
  • Any chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect
  • Substances that are used in food to maintain its nutritive quality, enhance its keeping quality, make it attractive or to aid in its processing, packaging or storage are all considered to be food additives
67
Q

Do food additives have nutritional value?

A

May or may not

68
Q

Who regulates food additives in the US?

A

USDA and FDA

69
Q

Differentiate intentional and incidental food additives.

A

Intentional food additives are added on purpose to give food specific characteristics
– Incidental food additives get into foods unintentionally

70
Q

Who regulates food additives in Canada?

A

Under the Food and Drug Regulations and associated Marketing Authorizations (MAs)

71
Q

What Act gave the FDA authority to supervise the use of additives in the food supply and set the guidelines for their use?

A

The 1938 Federal Food, Drug, and Cosmetic Act

1) Introduction to Food Science (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions