Food Additives

Question 1

classification of food additives

Answer 1

colouring
preservatives
antioxidants
flavourings
sweeteners
physical conditioning agents
nutritive additives

Question 2

legal control of additives

Answer 2

FSAI responsible for additives
additives undergo testing by ESFA before approval
must be used in smallest amount possible at which they’re effective

Question 3

additives may not be used

Answer 3

to disguise faulty processing
to mislead consumer

Question 4

colourings: natural

Answer 4

chlorophyll (green) (plants) (soups)
cochineal (red) (insect) (jellies)

Question 5

colourings: artificial

Answer 5

green s (coal tar) (peas)
amaranth (purple-red) (coal tar) ( alcohol)

Question 6

preservatives: natural

Answer 6

salt (sodium chloride) (pickles)
smoke (burning wood) (fish)

Question 7

preservatives: artificial

Answer 7

sulphur dioxide (lab produced chemical) (dried fruit)
potassium sorbete (lab produced chemical) (fruit yogurts)

Question 8

antioxidants: natural

Answer 8

vitamin c (fruit) (fruit drinks)
vitamin e (nuts) (veg oils)

Question 9

antioxidants: artificial

Answer 9

BHA
BHT
lab produced chemicals
stock cubes

Question 10

bha bht not permitted in

Answer 10

baby food

Question 11

functions of antioxidants

Answer 11

prevent oxidative rancidity

Question 12

flavourings: natural

Answer 12

sugar (sugarcane) (jam)
salt (sodium chloride) (cheese)

Question 13

flavourings: artificial

Answer 13

benzaldehyde (chemical rxn) (essences)
ethyl acetate (chemical exn)

Question 14

flavourings: flavour enhancers

Answer 14

monosodium glutamate (glutamic acid) (chinese food)

Question 15

sweeteners: natural

Answer 15

fructose
table sugar

Question 16

sweeteners: artificial

Answer 16

aspartame (diabetic foods)
saccharin (sugar free drinks)

Question 17

sweeteners: bulk sweeteners

Answer 17

sorbitol (diabetic foods)
mannitol (diabetic foods)

sugar alcohol derived from corn syrup

Question 18

physical conditioning agents

Answer 18

emulsifiers
stabilisers
polyphosphates
pectin
humectants

Question 19

physical conditioning agents:
emulsifier

Answer 19

eg: lecithin
hydrophilic head, hydrophobic tail
mayonnaise

Question 20

physical conditioning agents:
stabilisers

Answer 20

guar gum
salad dressing

Question 21

physical conditioning agents:
polyphosphates

Answer 21

magnesium carbonate
chemically produced
dried soup
anti caking agent (prevents lumps)

Question 22

physical conditioning agents:
pectin

Answer 22

fruit
jams
thickening agent

Question 23

physical conditioning agents:
humectants

Answer 23

glycerol
lipids
confectionary
to absorb water vapour and prevent food drying out

Question 24

fortified foods// nutritive additives

Answer 24

foods that have extra nutrients eg: vitamins or minerals added during processing

Question 25

contaminants

Answer 25

substances that enter food unintentionally or illegally
can result in damage to the body

Question 26

contaminant: biological (micro organisms)

Answer 26

food source: contaminated water supply
effect: food poisoning

Question 27

contaminant: chemical (pesticides)

Answer 27

food source: crops sprayed with insecticides herbicides etc
effect: nervous system, heart problems

Question 28

contaminant: physical (metal residue)

Answer 28

food source: transferred to food from soil, water etc
effect: stomach cramps, nervous system

Question 29

additives definition

Answer 29

natural or synthetic substances that are intentionally added to foods to improve colour flavour shelf life etc

Question 30

flavour enhancer:

Answer 30

tasteless additive that intensifies the flavour of the food

Question 31

Benefits of food fortification

Answer 31

Replace nutrients lost in processing
Increase nutritional valve
Increase sales
Address public health concerns

Question 32

Advantages of additives

Answer 32

Preservatives prolong shelf life, reduce risk of food poisoning
Colours make food appetising
Flavourings improve taste
Physical conditioning agents improve the texture
Nutritive additives improve nutritional value
Ensure a consistent quality

Question 33

Disadvantages of additives

Answer 33

Some react to tartrazine (colouring) with migraines, rashes and hyperactivity
Little is known of the long term effects
Bulking agents can deceive the consumer
Some destroy nutrients eg:sulphur dioxide destroys B