Brainscape's Knowledge GenomeTM

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


See full index

Food Science > Food Additives > Flashcards

Food Additives Flashcards

1
Q

What is a food additive in its broadest sense?

A

Any substance added to food

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

Legally, the term refers to “any substance the intended use of which results or may reasonably be expected to result directly or indirectly in its ___________ or otherwise affecting the characteristics of any food.

A

becoming a component

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

True or False. Additives may not be used to disguise poor quality.

A

True

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

What are the two methods by which additives are added to food?

A

Direct and indirect

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

What is an example of an indirect additive?

A

Plastic from bottled water.

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

According to the FDA, food additives are substances added to foods for __________________________.

A

Specific physical or technical effects.

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

What are two examples of physical or technical effects?

A

Aid in preservation or processing
Improve the quality factors of appearance, flavor, nutritional value, and texture.

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

What do food additives undergo before their approval and use in foods?

A

Vigorous toxicological analysis

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

What must manufacturers provide to gain approval from the FDA?

A

1) Evidence of harmlessness at the intended level of use.
2) Provide data from at least two years of feeding at least two animals.
3) prove safety

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

What is the Delaney Clause?

A

States that no additive shown to cause cancer in men or laboratory animals, regardless of the dose, may be used in foods.

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

What food additive was banned in the EU and found in Skittles?

A

Titanium dioxide

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

NLEA requires that all food labels list ________.

A

additives

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

What is a color additive?

A

A pigment, dye, or other substance can impart color when added.

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

What is a colorant?

A

It used to impart color but does not migrate to food in amounts that will be apparent to the naked eye.

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

What does EAFUS stand for?

A

Everything added to food in the United States

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

What does GRAS stand for?

A

Generally recognized as safe

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

What comes into contact with food during packaging, holding, or processing but is not intended to be added directly?

A

Indirect food additives

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

What is added to plant-based meat for color?

A

Soy leghemoglobin

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

What are the four functions of food additives?

A

Preservatives, nutritional additives, sensory agents, and processing agents.

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

What increases the shelf life of products by controlling and preventing deterioration?

A

Preservatives

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

What may be used to preserve or combat microbial or enzymatic deterioration?

A

Preservatives

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

True or False. Additives at the point of manufacturing or processing cannot stop all foodborne illnesses.

A

True

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

What are examples of nutritional additives?

A

Vitamin D to fortify milk

Antioxidants to prevent oxidation

Thiamin to enrich grains

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

What additive was used to treat and prevent goiter?

A

Iodine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What is added to powdered food to inhibit or prevent lumping and caking?
Anticaking agents and free-flow agents
26
What is the purpose of antimicrobials?
Inhibit the growth of pathogenic or spoilage of organisms
27
Antioxidants are added to combine with available oxygen to ______ oxidation reactions.
halt
28
What prevents the oxidation of unsaturated fats and oils?
Antioxidants
29
Examples of natural antioxidants
Ascorbic acid and citric acid
30
Examples of synthetic antioxidants
BHA, BHT, TBHQ
31
What does benzoyl peroxide do to flour?
Bleach it
32
What does chlorine dioxide do to flour?
Mature it for better baking performance
33
What is used in small amounts to provide smoothness and creaminess that supplement the viscosity and thickening properties of hydrocolloids?
Bulking agents
34
FD&C stands for?
Food, drug, and cosmetic usage
35
What are examples of concerns about coloring agents?
ADHD, food allergies, and brain cell damage.
36
What is a certifiable food color?
Color additives that are synthetic
37
What is a concern about curing agents?
Nitriles react with certain amines to produce carcinogenic nitrosamines
38
What promotes the aging process and improves dough handling and baking qualities?
Dough conditioners/dough improvers
39
What is the purpose of edible waxes on fruits and vegetables?
Improve or maintain the appearance and prevent mold.
40
What is a class of surface-active agents?
Emulsifiers
41
What is BVO?
A vegetable oil that is modified with bromine.
42
What is the purpose of BVO?
It stabilizes fruit flavoring in beverages to keep the citrus flavoring from floating to the top.
43
____________ are nontoxic protein substances that catalyze various reactions.
Enzymes
44
The purpose of fat replacers:
To provide a fatty or oily mouthfeel and to reduce fat and calorie content.
45
What is a long-chain polymers that thicken or gel?
Hydrocolloids
46
What is a plant polysaccharide?
Hemicellulose
47
What is a subgroup of hemicellulose that is used in milk
β-Glucans
48
What is an example of a firming agent?
Calcium chloride
49
What is the largest single group of food additives?
Flavoring agents
50
What are the three reasons why flavor agents are present in foods?
Complement the flavor Magnify the flavor Modify the flavor
51
What type of flavoring substances offer increased consistency in use and availability?
Synthetic flavoring substances
52
What controls pests and molds?
Fumigants
53
What retains moisture content in foods such as candy or shredded coconut?
Humectants
54
_________ is subject to FDA approval as an additive.
Irradiation
55
Inactivates microorganisms by damaging a critical element in the cell, most often the _____________.
Genetic material
56
True or False. Irradiation is damage to the genetic material by direct and indirect collision.
True
57
Collision between the radiation energy and the genetic material.
Direct
58
When the radiation ionizes an adjacent molecule, it, in turn, reacts with the genetic material.
Indirect
59
Purpose of acids:
Impart flavor and preserve foods by inhibiting microbial growth
60
What compound neutralizes excess acid that could otherwise produce unwelcome flavors?
Alkaline
61
What competes with bacteria for water and lowers water activity in food?
Salt and sugar
62
What controls mold and bacterial growth, such as the bacilli, that cause "rope" in bread?
Calcium or sodium propionates and potassium sorbate
63
What inhibits unwanted enzymatic oxidative browning in fruits, vegetables and wines?
Sulfur dioxide
64
What adds flavor, retains meat color in cured meats, and prevents the growth of C. botulinum?
Nitrites
65
Prebiotics are ___________ carbohydrates that act as food for probiotics.
Nondigestible
66
Probiotics are live ____________ such as bacteria or yeast.
microorganisms
67
What are other names for sequestrants?
Chelating agents or metal scavengers
68
What are examples of sequestrants?
Citric, Malic acid, and EDTA
69
What are mucilages?
A source of soluble fiber in the diet
70
Stabilizers and thickeners do what?
Reduce "bad" LDL cholesterol Aids digestive system Manages diabetes
71
What is enrichment?
When nutrients that were lost during processing are replaced to levels comparable to the original levels
72
What is fortification?
The addition of nutrients at levels higher than those found in the original food
73
What is the purpose of ascorbic acid?
To prevent oxidation To improve nutritive value To prevent the formation of nitrosamines in cured meat
74
What is a functional food?
A food ingredient or modified food that may provide a health benefit beyond any traditional nutrients it contains.
75
What is a phytochemical?
A non-nutrient substance from plants
76
True or False. The FDA recognizes nutraceuticals.
False
77
What is a nutraceutical?
A combination of Nutrition and pharmaceuticals.

Food Science (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions