Brainscape's Knowledge GenomeTM

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


See full index

FDSC 200 > Chapter 16: Additives: Producing Desired Characteristics in Foods > Flashcards

Chapter 16: Additives: Producing Desired Characteristics in Foods Flashcards

1
Q

What are Ingredients?

A

Ingredients are component parts of food products that are generally recognized as safe

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

What is an Ingredient list?

A

Indicates what has been combined to make a food product

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

What is Food Additive?

A

is any chemical substance that is added to food during preparation or storage and either become a part of the food or affects its characteristics for the purpose of achieving a particular technical effect

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

What is a Food Additive?

A

Substances that are used in food 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

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

Food Additives may or may not have…?

A

May or may not have nutritional value

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

Food Additives are regulated by?

A

Food Additives are regulated by the USDA and the FDA

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

Food Additives undergo what?

A

Food Additives undergo extensive testing and research to confirm their safety

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

What are the Two types of Additives?

A
  1. Intentional food additives

2. Incidental food additives

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

What are Intentional Food Additives?

A

are added on purpose to give food specific characteristics

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

What are Incidental Food Additives?

A

get into food unintentionally

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

Both intentional and incidental food additives are…?

A

Both intentional and incidental food additives are regulated to protect the consumer from health hazards

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

What is the List of Permitted Food Additives?

A

All permitted food additives and their conditions of use are listed in the List of Permitted Food Additives

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

Food Additives are regulated…?

A

Food additives are regulated in Canada under the Food and Drug Regulations and associated Marketing Authorizations (MAs)

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

Foods are constantly what..?

A

Foods are constantly monitored, tested, and reevaluated for safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

The 1938 Federal Food, Drug and Cosmetic Act gave the FDA authority to do what?

A

To supervise the use of additives in the food supply and set the guidelines for their use

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

The 1958 Food Additive Amendment prevents what?

A

Prevents the use of an additive in foods unless 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
17
Q

Evidence of safety must be based on what?

A

Scientific Research

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

A manufacturer of a new additive is required to do what?

A

To provide proof of safety before receiving approval for its use

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

To receive FDA approval, a company must take these steps?

A
  1. Test the effectiveness of the additive (does it do what its meant to do)
  2. Measures the amount of additive present in the final food product
  3. Present all test results to the FDA for review
  4. Submit to an FDA hearing at which the public is invited to offer testimony
  5. 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
20
Q

The FDA establishes a Margin of Safety for each additive?

A
  1. This is the zone between the concentration in which an additive is used and the level at which a hazard exists
  2. Most foods have a margin of safety of 1/100, meaning a person would need to eat 100 servings in a short period to be at risk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

The Law Further requires that?

A
  1. An additive cannot be used in place of good manufacturing practices
  2. A method must exist for analyzing the presence of the additive in food
  3. An intentional additive must perform a useful function
  4. An additive cannot be used to deceive the consumer or hide faulty manufacturing
  5. An additive cannot cause a substantial loss of nutritive value in a food
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

The FDA can do what to incoming Food Additives?

A

The FDA can reject an additive if any of the requirements are not met

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

What is The GRAS List?

A

Food additives that had long been used with no known health hazards were exempt from the 1958 Food Additive Amendment
- They were placed on a Generally Recognizes As Safe list, known as the GRAS list

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

Additives on the GRAS list are classified based on…?

A

On the type of conclusion the FDA reaches regarding their safety

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

What is Class 1, GRAS classification? ?

A

Class 1 - considered safe at present and anticipated levels of use

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

What is Class 2, GRAS classification?

A

Class 2 - safe at current usages, but further study is advised on increased levels

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

What is Class 3, GRAS classification?

A

Class 3 - permitted restricted use and further research is needed

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

What is Class 4, GRAS classification?

A

Class 4 - safer guidelines are needed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is Class 5, GRAS classification?

A

Class - 5 recommended for removal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What are Controlled-use substances?

A

Are conditionally approved additives that do not appear on the GRAS list

  • must be used per specific guidelines for the type of food to which they are added
  • identified in (ppm)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is the Delany Clause?

A

was added to the Food Additives amendment of 1960

- 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
32
Q

What are some problems 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 part per billion instead of parts per billion instead of parts per thousand so all foods could be found to contain at least one carcinogen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

New Guidelines allow use of the Delaney Clause if…?

A

New guidelines allow use if the substance is required or cannot be avoided
- Limits are set to protect public safety

34
Q

What are International Guidelines?

A

Increased use of food imports created a need for international guidelines

35
Q

What did The United Nations establish?

A

The united nations established

  1. Food and Agricultural Organization (FAO)
  2. World Health Organization (WHO)
36
Q

FAO and WHO formed what?

A

FAO and WHO formed a commission to set international food standards

37
Q

When are Additives allowed?

A

Additives are allowed when their benefits outweigh their risks

38
Q

Food Additives function to do what?

A
  • Preserve product quality and/or prolong shelf life
  • Enhance flavours and.or colours
  • Control product consistency
  • Improve or maintain nutritive value
39
Q

What are Preservatives?

A

Preservatives are substances added to food to prevent or slow spoilage and maintain natural colours and flavours

40
Q

How do Preservatives prevent spoilage?

A

They prevent spoilage caused by microbial contamination and chemical spoilage from the oxidations of fats

41
Q

Food Scientists choose what kind of preservatives?

A

Food Scientists choose functional, nontoxic, flavourless, and economical additives

42
Q

What are Antimicrobial Agents?

A

They are preservatives that prevent the growth of microorganisms in food

43
Q

What are some examples of Antimicrobial Agents?

A

Salt and sugar are used most often and work to draw water from microbes

44
Q

What do Nitrates do?

A

They are an example of Antimicrobial agents, they prevent growth of bacteria that cause botulism in such foods as bologna, hot dogs, smoked fish, sausage, salami and ham

45
Q

Which substances prevent microbe growth by lowering pH?

A

Acetic, Ascorbic, Citric, Lactic and Propionic acids prevent microbe growth by lowering pH
- The agent chosen depends on the typeof food and how it is likely to spoil

46
Q

What are Antioxidants?

A

Antioxidants protect food from changes caused by exposure to oxygen

47
Q

How are Antioxidants added to our food?

A
  1. Incorporating directing into fat and oil based foods
  2. Spraying or dipping food in antioxidant solution
  3. Packaging food in a wrap that contains antioxidants
48
Q

What is the 1st Category of antioxidants (3 in total) ?

A

GRAS list antioxidants such as citric acid, and vitamin C

49
Q

What is the 2nd Category of antioxidants (3 in total)?

A

Controlled use antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate and Ertiary-butrylhydroquinone (TBHQ)

50
Q

What is the 3rd Category of antioxidants (3 in total)?

A

Sulfites, or salts containing sulfur, such as sulfur dioxide, sodium sulfite, and sodium and potassium bisulfite

51
Q

There are 2 types of Colouring Agents what are they?

A
  1. Natural

2. Synthetic

52
Q

What are Natural Colours?

A

They are extracted from plant, animal and mineral sources

- come from beta-carotene, and spices such as turmeric, saffron, and paprika

53
Q

What are Synthetic Colours/ Colouring Agents?

A

They are used more widely than natural colours, provide the most stable colours and are easier to produce, more economical, and lacking unwanted flavours

54
Q

How are Synthetic Colours identified?

A

They are identified by use, shade, and number

55
Q

What does FD & C Red No. 40 mean?

A

The name means the colouring agent is approved for use in food, drugs and cosmetics

56
Q

What are Flavouring Agents and why are they used?

A

Flavouring agents are added to replace natural flavours lost during processing

57
Q

What are Natural Flavouring Agents?

A

natural flavouring agents are not limited in use and need to be listed by name on the ingredients label
ie) cinnamon, dill, basil, poppy seed, and thyme

58
Q

What are Synthetic Flavouring Agents?

A

Are cheaper and more abundant than natural flavours, are usually organic esters, which are derived from a carboxylic acids and alcohols

59
Q

Product labeling indicates what?

A

Product labeling indicates the type of flavouring agent used

60
Q

Flavour enhancers improve and individuals what/

A

Flavour enhancers improve an individuals ability to taste the natural flavours in a food
- salt is the most widely used flavour enhancer

61
Q

What are Sweeteners?

A

They are used to make the taste of many food products more appealing
- are classified as nutritive or nonnutritive

62
Q

What are Anticaking Agents?

A

They absorb moisture to keep powdered an crystalline ingredients from caking or lumping

63
Q

What is an Example of an Anticaking Agent?

A

Emulsifiers keep tiny particles of one liquid suspended in another
- examples include monoglycerides and diglycerides

64
Q

What are Humectants?

A

They help products retain moisture, control crystal growth and regulate water activity
- used in marshmallows, flaked coconut, chewing gum and soft candies

65
Q

What are some examples of Humectants?

A

propylene glycol, glycerol, sorbitol and mannitol

66
Q

Leaving Agents increase what?

A

Leaving Agents increase volume and alter texture

67
Q

What are the 2 main types of Leaving Agents?

A

The 2 main types are yeast and chemical leaving agents that cause an acid-base reaction

68
Q

What are Maturing and Bleaching Agents?

A

They are chemicals that speed the aging process and whiten flour

69
Q

What are pH Control Agents?

A

they are additives that alter or stabilize the pH of a food mixture

70
Q

Acids are used as preservatives?

A

To give a tart flavour, and/pr to alter texture

71
Q

Bases do what?

A

Bases enhance the colour and flavour of some foods, can affect texture, and soften fruit skin

72
Q

Buffers do what?

A

Buffers stabilize mixtures at a desired pH

73
Q

What are Stabilizers and Thickeners?

A

They help control the consistency of food mixtures

  • Prevent chocolate from settling out of chocolate milk
  • Prevent ice crystals from forming in ice cream
  • Keep flavours from evaporating from cakes puddings
74
Q

Most additives are what kind of substances?

A

vitamins and minerals

- They are added to reduce or eliminate illness due to nutrient deficiencies

75
Q

What does Enrichment do?

A

Enrichment replaces nutrients lost in processing

76
Q

What does Fortification do?

A

Fortification adds nutrients to a food mixture to improve its health benefits

77
Q

What are Intentional Enzymes?

A

They are added to alter flavour, texture, digestibility or nutritional value of a food

  • are used as processing aid
  • must meet FDA regulations
  • May come from plants, animal tissue or microorganisms
78
Q

What are Intentional Enzymes used for?

A

They make processes safer, faster and more economical

  • They clarify juices ad canned vegetable broths
  • Make cheese cured and processed meats
  • Enhance baked goods by hydrolyzing gluten
79
Q

What are come Benefits of Food Additives?

A
  1. An expanded and varied low-cost food supply available throughout the year
  2. A reduced risk of food-borne illness
  3. Less time required for food preparation tasks
  4. Greater variety convenience foods
  5. More job opportunities
80
Q

What are some Concerns about Food Additives?

A

Unknown health hazards that may be revealed in future research
- allergic reactions in certain people

81
Q

The FDA operates what to monitor the safety of additives?

A

The FDA operates an Adverse Reaction Monitoring System (ARMS) to monitor the safety of additives

82
Q

What are some Steps to reduce possible risks linked to Food Additives?

A
  1. Wash all produce before eating
  2. Choose fresh produce over processed snack
  3. Learn to prepare foods from scratch
  4. Read food products labels
  5. Read reports from FDA on additives

FDSC 200 (15 decks)

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