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Food Science > Food Additives > Flashcards

Food Additives Flashcards

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1
Q

What is a food additive in its broadest sense?

A

Any substance added to food

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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

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3
Q

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

A

True

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4
Q

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

A

Direct and indirect

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5
Q

What is an example of an indirect additive?

A

Plastic from bottled water.

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6
Q

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

A

Specific physical or technical effects.

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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.

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8
Q

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

A

Vigorous toxicological analysis

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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

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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.

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11
Q

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

A

Titanium dioxide

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12
Q

NLEA requires that all food labels list ________.

A

additives

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13
Q

What is a color additive?

A

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

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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.

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15
Q

What does EAFUS stand for?

A

Everything added to food in the United States

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16
Q

What does GRAS stand for?

A

Generally recognized as safe

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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

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18
Q

What is added to plant-based meat for color?

A

Soy leghemoglobin

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19
Q

What are the four functions of food additives?

A

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

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20
Q

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

A

Preservatives

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21
Q

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

A

Preservatives

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22
Q

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

A

True

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23
Q

What are examples of nutritional additives?

A

Vitamin D to fortify milk

Antioxidants to prevent oxidation

Thiamin to enrich grains

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24
Q

What additive was used to treat and prevent goiter?

A

Iodine

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25
Q

What is added to powdered food to inhibit or prevent lumping and caking?

A

Anticaking agents and free-flow agents

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26
Q

What is the purpose of antimicrobials?

A

Inhibit the growth of pathogenic or spoilage of organisms

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27
Q

Antioxidants are added to combine with available oxygen to ______ oxidation reactions.

A

halt

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28
Q

What prevents the oxidation of unsaturated fats and oils?

A

Antioxidants

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29
Q

Examples of natural antioxidants

A

Ascorbic acid and citric acid

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30
Q

Examples of synthetic antioxidants

A

BHA, BHT, TBHQ

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31
Q

What does benzoyl peroxide do to flour?

A

Bleach it

32
Q

What does chlorine dioxide do to flour?

A

Mature it for better baking performance

33
Q

What is used in small amounts to provide smoothness and creaminess that supplement the viscosity and thickening properties of hydrocolloids?

A

Bulking agents

34
Q

FD&C stands for?

A

Food, drug, and cosmetic usage

35
Q

What are examples of concerns about coloring agents?

A

ADHD, food allergies, and brain cell damage.

36
Q

What is a certifiable food color?

A

Color additives that are synthetic

37
Q

What is a concern about curing agents?

A

Nitriles react with certain amines to produce carcinogenic nitrosamines

38
Q

What promotes the aging process and improves dough handling and baking qualities?

A

Dough conditioners/dough improvers

39
Q

What is the purpose of edible waxes on fruits and vegetables?

A

Improve or maintain the appearance and prevent mold.

40
Q

What is a class of surface-active agents?

A

Emulsifiers

41
Q

What is BVO?

A

A vegetable oil that is modified with bromine.

42
Q

What is the purpose of BVO?

A

It stabilizes fruit flavoring in beverages to keep the citrus flavoring from floating to the top.

43
Q

____________ are nontoxic protein substances that catalyze various reactions.

A

Enzymes

44
Q

The purpose of fat replacers:

A

To provide a fatty or oily mouthfeel and to reduce fat and calorie content.

45
Q

What is a long-chain polymers that thicken or gel?

A

Hydrocolloids

46
Q

What is a plant polysaccharide?

A

Hemicellulose

47
Q

What is a subgroup of hemicellulose that is used in milk

A

β-Glucans

48
Q

What is an example of a firming agent?

A

Calcium chloride

49
Q

What is the largest single group of food additives?

A

Flavoring agents

50
Q

What are the three reasons why flavor agents are present in foods?

A

Complement the flavor
Magnify the flavor
Modify the flavor

51
Q

What type of flavoring substances offer increased consistency in use and availability?

A

Synthetic flavoring substances

52
Q

What controls pests and molds?

A

Fumigants

53
Q

What retains moisture content in foods such as candy or shredded coconut?

A

Humectants

54
Q

_________ is subject to FDA approval as an additive.

A

Irradiation

55
Q

Inactivates microorganisms by damaging a critical element in the cell, most often the _____________.

A

Genetic material

56
Q

True or False. Irradiation is damage to the genetic material by direct and indirect collision.

A

True

57
Q

Collision between the radiation energy and the genetic material.

A

Direct

58
Q

When the radiation ionizes an adjacent molecule, it, in turn, reacts with the genetic material.

A

Indirect

59
Q

Purpose of acids:

A

Impart flavor and preserve foods by inhibiting microbial growth

60
Q

What compound neutralizes excess acid that could otherwise produce unwelcome flavors?

A

Alkaline

61
Q

What competes with bacteria for water and lowers water activity in food?

A

Salt and sugar

62
Q

What controls mold and bacterial growth, such as the bacilli, that cause “rope” in bread?

A

Calcium or sodium propionates and potassium sorbate

63
Q

What inhibits unwanted enzymatic oxidative browning in fruits, vegetables and wines?

A

Sulfur dioxide

64
Q

What adds flavor, retains meat color in cured meats, and prevents the growth of C. botulinum?

A

Nitrites

65
Q

Prebiotics are ___________ carbohydrates that act as food for probiotics.

A

Nondigestible

66
Q

Probiotics are live ____________ such as bacteria or yeast.

A

microorganisms

67
Q

What are other names for sequestrants?

A

Chelating agents or metal scavengers

68
Q

What are examples of sequestrants?

A

Citric, Malic acid, and EDTA

69
Q

What are mucilages?

A

A source of soluble fiber in the diet

70
Q

Stabilizers and thickeners do what?

A

Reduce “bad” LDL cholesterol
Aids digestive system
Manages diabetes

71
Q

What is enrichment?

A

When nutrients that were lost during processing are replaced to levels comparable to the original levels

72
Q

What is fortification?

A

The addition of nutrients at levels higher than those found in the original food

73
Q

What is the purpose of ascorbic acid?

A

To prevent oxidation
To improve nutritive value
To prevent the formation of nitrosamines in cured meat

74
Q

What is a functional food?

A

A food ingredient or modified food that may provide a health benefit beyond any traditional nutrients it contains.

75
Q

What is a phytochemical?

A

A non-nutrient substance from plants

76
Q

True or False. The FDA recognizes nutraceuticals.

A

False

77
Q

What is a nutraceutical?

A

A combination of Nutrition and pharmaceuticals.

Food Science (14 decks)

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