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Food Science > Food Additives > Flashcards

Food Additives Flashcards

1
Q

FDA Food Additive Definition

A

any substance added to food for physical or technical effects
- aid in preservation and processing
- improve the quality factors of appearance, flavor, nutritional value, and texture

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2
Q

Legal Food Additive Definition

A

“any substance with the intended use of which results or may reasonably by expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food”

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3
Q

What are additives not allowed to be used for?

A

disguising poor quality

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4
Q

NRC Food Additives Definition

A

“A substance or a mixture of substances, OTHER THAN A BASIC FOODSTUFF, that is present in a food as a result of an aspect of production, processing, storage, or packaging.”

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5
Q

Food additives intentionally or purposely added to foods

A

direct food additives

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6
Q

food additives incidentally added to food in very small amounts

A

indirect food additives

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7
Q

Which department regulates the inclusion of additives to food products subject to interstate commerce or import

A

FDA

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8
Q

In order to gain approval for the use of an additive, manufacturers must petition the FDA and:

A
  1. provide evidence of HARMLESSNESS of an additive at the intended level of use
  2. Provide data from at least 2 years of the feedings of at least two animals, male and female (dogs and rats)
  3. Prove safety, usually by utilizing an outside toxicology laboratory for testing
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9
Q

What must manufacturers show about additive?

A
  1. safe
  2. accomplish intended effect
  3. reasonable certainty of no harm from additive under its PROPOSED USE
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10
Q

If additive wins approval by FDA, how can it be used?

A

only for use AT SPECIFIC LEVELS IN SPECIFIC PRODUCTS

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11
Q

What does the Delaney Clause state?

A
  • no additive shown to cause cancer in man/lab animals, regardless of dose, may be used in foods
  • proposed additives are not acceptable for use in food supply if they have been documented to be carcinogenic by any appropriate test
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12
Q
  • required that all food labels must list additives, such as certifiable color additives by the common or usual name
  • labels contain valuable information that allows people who may have food or food additive sensitivities to select appropriate food
A

Nutrition Labeling Education Act (NLEA)

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13
Q

a dye, pigment, or other substance, which is capable of imparting color when added

A

color additive

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14
Q

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

A

colorant

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15
Q

Database of everything added to food in the United States

A

EAFUS

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16
Q

Generally recognized as safe

A

GRAS

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17
Q

come into contact with food as part of packaging, holding, or processing but are not intended to be added directly

A

indirect food additives

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18
Q

Function of preservatives

A
  • increase the shelf life of their products by controlling and preventing deterioration
  • may be used to preserve/combat microbial/enzymatic deterioration
  • the use of additives at the point of manufacture or processing CANNOT STOP ALL FOODBORNE ILLNESS
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19
Q

Function of Nutritional Additives

A
  • enrich, fortify, restore what is lost in processing
  • Ex. vitamin D to fortify milk
  • Ex. antioxidants to prevent oxidation
  • Ex. Thiamin to enrich grains
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20
Q

4 Types of food additives

A
  1. Preservatives
  2. Nutritional Additives
  3. Sensory Agents
  4. Processing Agents
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21
Q

Function of Iodine as a Food Additive

A
  • first food additive in USA
  • nutritional function: to treat and prevent goiter (common to the Great Lakes and Pacific Northwest regions of USA)
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22
Q

Major additives used in processing

A
  1. Anticaking agents and free-flow agents
  2. Antimicrobials
  3. Antioxidants
  4. Bleaching and Maturing Agents
  5. Bulking Agents
  6. Coloring Agents
  7. Curing Agents
  8. Dough Conditioners/Dough Improvers
  9. Edible Films
  10. Emulsifiers
  11. Enzymes
  12. Fat Replacers
  13. Firming Agents
  14. Flavoring Agents
  15. Fumigants and Humectants
  16. Irradiation and Lubricants
  17. Leavening Agents
  18. Nutrient Supplements
  19. pH Control Substances
  20. Preservatives
  21. Pre- and Pro-biotics
  22. Propellants
  23. Sequestrants
  24. Stabilizers and Thickeners
  25. Surface-Active Agents
  26. Sweeteners and Alternative Sweeteners
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23
Q

Function of Anticaking Agents/Free-Flow Agents

A
  • added to powdered food
  • inhibit/prevent lumping/caking
  • Ex. silicates: aluminum calcium silicate, calcium silicate, silicon dioxide, tricalcium phosphate
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24
Q

Function of Antimicrobials

A
  • inhibit the growth of pathogenic or spoilage organisms
  • Ex. salt, organic acid, nitrites and nitrates (meat), sulfites and sulfur dioxide (wine and juice)
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25
Q

Function of Antioxidants

A
  • combine with available oxygen to halt oxidation reactions
  • prevent/inhibit oxidation of unsat fat/oils
  • prevent enzymatic oxidative browning
  • Naturally occuring: Abscorbic acid, tocopherols, citric acid, phenolic compounds
  • Synthetic: BHA, BHT, TBHQ, Propyl gallate, used alone or in combination
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26
Q

Function of Bleaching and Maturing Agents

A
  • added to flour during or after milling process to whiten and/or speed up aging process
  • Benzoyl Peroxide: bleach yellowish carotenoid to white
  • Chlorine dioxide: mature flour for better baking performance
  • Bromates and hydrogen peroxide: whiten milk for certain types of cheese manufacture
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27
Q

Function of Bulking Agents

A
  • small amounts provide SMOOTHNESS and CREAMINESS that supplement viscosity and thickening properties of HYDROCOLLOIDS
  • provide oily/fatty mouthfeel
  • Ex. sorbitol, glycerol, hydrogenated starch hydrolysates
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28
Q

FD&C

A
  • food, drug, and cosmetic usage
  • applied to food color additives approved by the FDA
    -FD&C classifications by initials, shade, number (FD&C Red #40)
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29
Q

Function of Coloring Agents

A
  • offset color loss
  • correct natural variations
  • enhance color
  • provide visual appeal
  • provide color to foods that would otherwise be colorless
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30
Q

Concerns of Coloring Agents

A
  • ADHD
  • Food allergies
  • Brain cell damage
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31
Q

Natural Sources of Coloring Agents

A
  • plant/mineral/animal
  • exempt from FDA certification
  • still subject to safety testing approval for use in food
  • Ex. anthocyanins, carotenoids, chlorophylls
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32
Q

Synthetic Coloring Agents

A
  • Less expensive than natural color
  • more intense, better coloring power, more uniform
  • more stable when exposed to environmental conditions: heat and light
  • each batch must be tested by both manufacturers and FDA prior to gaining approval
  • FDA permitted 9 “certifiable” colors since 1906 —> 7 approved for food
  • Certification mandatory in 1983 with authority for testing passed to USDA!!!!!
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33
Q

Definition of “certifiable” food color

A

color additives that are synthetic, or man-made, not natural

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34
Q

Function of Curing Agents

A
  • imparts color and flavor to foods
  • controls Clostridium botulinum bacteria
  • inhibit growth of C. perfringens and Staphylococcus aureus + other nonpathogens during storage of cured meats
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35
Q

Concerns with Curing Agents

A
  • Nitrites react with certain amines to produce carcinogenic nitrosamines
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36
Q

Function of Dough Conditioners/Dough Improvers

A
  • Modify the starch and protein components of flour
  • promote the agin process and improve both dough handling and baking qualities = more uniform and increased volume
  • Ex. ammonium chloride
    potassium bromate
    diammonium phosphate
    calcium/sodium stearoyl lactylate
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37
Q

Function of Edible films

A
  • casings in sausages
  • edible waxes on fruits and vegetables = improve/maintain appearance & prevent mold
  • extend shelf life:
    polysaccharides: cellulose, pectin, starch, gums
    proteins: casein and gelatin
38
Q

Function of Emulsifier

A
  • surface-active agents that improve and maintain texture and consistency in a variety of foods containing fat/oil and water
  • Ex. lecithin, monoglycerides, polysorbates
    Ex. BVO: brominated vegetable oil in Mtn Dew
39
Q

Function of Enzymes

A
  • nontoxic protein substance to catalyze various reactions
  • occur naturally in foods
  • produced by microorganisms
  • can be produced by biotechnology
  • easily inactivated by specific pH and temperature
  • may produce negative quality changes
  • tenderize the muscle tissues
  • hydrolyze starch
  • hydrolyze sucrose and prevent its crystallization
  • clarify pectin-containing jellies/juices
  • production of foods: cheese and soy sauce
  • Prevent Maillard Browning
40
Q

Function of Fat Replacers

A
  • Provide fatty/oily mouthfeel
  • reduce fat and calorie content
  • Ex. carb, fat, or pro-based
    Hydrocolloids
    Hemicellulose
    Beta-glucans
    Microparticulated cellulose, egg, milk, or whey proteins
    Composite Materials
41
Q

Function of Firming Agents

A
  • act on plant pectins to control the softening that may accompany the canning process of fruits or vegetables
  • Ex. Calcium chloride
42
Q

Function of Flavoring Agents

A
  • largest single group of food additives
  • applied in dairy, fruit, nut, seafood, spice blends, vegetables, wine
  • complement, magnify, modify flavors
  • Ex. alcohols, esters, aldehydes, ketones, protein hydrolysates, MSG
  • Ex. salt, sugar, corn syrup, aspartame, autolyzed yeast, essential plant oils, ethyl vanillin, vanillin extracts, mannitol, saccharin
43
Q

Natural Flavoring Substances/Agents

A
  • Extracted from plants, herbs, spices, animals, microbial fermentations
  • essential oils, oleoresins, herbs, spices, sweeteners
44
Q

Synthetic flavoring substances/agents

A
  • chemically similar to natural flavorings
  • offer increased consistency in use and availability
  • Ex.
    Amyl acetate: banana
    Benzaldehyde: cherry/almond
    Ethyl butyrate: pineapple
    Methyl anthranilate: grape
    Methyl salicylate: wintergreen
45
Q
  • a GRAS substance to which a small percentage of the public is severely allergic
  • must be identified on food labels when it is included in food
  • “Hydrolyzed vegetable protein” may contain up to 20% _____, which might not be included on labels
A

MSG (monosodium glutamate)

46
Q

Function of Fumigants

A
  • Control pests and molds
  • Ex. Ethylene oxide: FDA
47
Q

Function of Humectants

A
  • retain moisture content in foods like candy/shredded coconut
  • improve texture and retain moisture due to their affinity for water
  • Ex. glycerol, mannitol, sorbitol, propylene glycol
48
Q

Function of Irradiation

A
  • subject to FDA approval as an additive
  • only specific foods, dosages, and irradiation sources are approved
  • kill microorganisms like E. coli, Salmonella, Trichinella, insects
49
Q

Function of lubricants

A
  • mineral hydrocarbons (non-stick cooking spray)
  • added to food contact surfaces to prevent foods from sticking
  • may become a part of the food
50
Q

Mechanisms of Irradiation Inactivation

A
  • Inactivates microorganisms by damaging a critical element in the cell
  • Most often, genetic material is damaged
  • damage prevents multiplication and also randomly terminates most cell functions
  • random and extensive damage
  • bacterial repair is nearly impossible!
51
Q

Direct collision of irradiation

A
  • between radiation energy and genetic material
52
Q

Indirect collision of irradiation

A
  • radiation ionizes an adjacent molecule, which in turn reacts with the genetic material
  • most cells: adjacent molecule is usually water
  • ionizing radiation causes water molecules to lose an electron, producing H2O+ and electron
  • H2O+ and ELECTRON react with more H2O to produce: hydroxyl radicals and hydrogen peroxide
  • OH radicals and H2O2 interfere with bonds between nucleic acids within a single strand/between opposite strands
  • react almost immediately in food
  • radicals and H2O2 DO NOT PERSIST IN FOOD
53
Q

Functions of Leavening Agents

A
  • Baking Soda
  • Ammonium bicarbonate
  • Inorganic salts: ammonium, phosphate salts (sodium acid pyrophosphate) may be combined with yeast
54
Q

Function of Nutrient Supplements

A
  • Maintain/Improve the nutritional quality of food
  • Ex. Iodine may be added to salt/B vitamins and iron added to grain products
  • Nutrient supplementation: Vitamins ABCDE, beta-carotene, minerals (Zn, I, Ca), ferrous gluconate
55
Q

Regulation of Nutrient Supplements

A
  • may be foods, drugs, or natural health products - according to each country’s specific definition
  • Form could be capsule, pill, tablet, powder, liquid
  • Must be labeled as “dietary supplement”
  • Different than food, not for use as conventional food
  • not supposed to be the sole item of a meal/diet
56
Q

Function of pH control Substances - Acids

A
  • Lower pH
  • Preserve foods by inhibiting microbial growth
  • impart flavor
57
Q

Examples of natural acids

A
  • Acetic acid/vinegar
  • Citric acid: controls unwanted trace metals and oxidation reactions
  • Malic acid: organic acid from apples and figs
  • Tartaric acid
  • Lactic acid: used in balancing acidity in cheesemaking
58
Q

Function of pH control substances - alkaline

A
  • neutralize excess acid that would otherwise produce unwelcome flavors
59
Q

Examples of alkaline control substances

A
  • sodium hydroxide
  • potassium hydroxide
  • sodium bicarbonate (baking soda)
60
Q

Classification of preservatives

A
  1. antimicrobial agents that prevent microbial growth
  2. Antioxidants that halt undesirable oxidative changes in food
61
Q

Function of preservatives

A
  • Used alone or in combo with other additives/preservation techniques: cold temp, heat preservation, dehydration
62
Q

Major Preservatives Used

A
  1. Salt and Sugar
  2. Calcium/Sodium Propionates and Potassium Sorbate
  3. Sodium Benzoate
  4. Sulfur Dioxide
  5. Nitrites
63
Q

Function of Salt and Sugar as preservatives

A
  • competes with bacteria for water
  • lowers water activity (aw) of food
64
Q

Function of Calcium/Sodium Propionates and Potassium sorbate as Preservatives

A
  • control mold and bacterial growth, like bacilli that causes “rope” in breads
65
Q

Function of Sodium benzoate as food preservative

A
  • inhibit mold and yeast growth in condiments, fruit juices, and preserves
66
Q

Function of Sulfur dioxide as food preservative

A
  • inhibit unwanted enzymatic oxidative browning in fruits, vegetables and wines
67
Q

Function of Nitrites as food preservative

A
  • prevent growth of C. botulinum
  • Add flavor and retain meat color in cured meats
68
Q

Function of Prebiotics

A
  • nondigestible carbohydrates that act as food for probiotics
  • found in whole grains, bananas, onions, garlic, honey, artichokes
69
Q

Function of Probiotics

A
  • live microorganisms - bacteria/yeast
  • found in yogurts/fermented foods
  • when probiotics and prebiotics are combine, they form a synbiotic
70
Q

Function of Propellants/Aerating Agents

A
  • provide pressure needed for aerosol can products to be expelled and to add air to a product
  • carbon dioxide, nitrogen, nitrous oxide, and other gases may be used in aerosol containers —-> whipped topping
71
Q

Function of Sequestrants

A
  • aka chelating agents/metal scavengers
  • bind/combine with trace amounts of UNWANTED METALS (Cu, Fe) making them unavailable for participating in negative reactions (deterioration in food)
  • Ex. citric acid, malic acid, EDTA
72
Q

Function of Stabilizers and Thickeners

A
  • Provide consistency and texture
  • water-holding substances added to stabilize, gel, thicken foods, by absorbing some of water present in foods
  • increase viscosity
  • prevent ice crystal formation
  • for appearance and mouthfeel
  • protect emulsions
  • most are polysaccharides, pectins, gums
73
Q
  • a source of soluble fiber in the diet
  • reduce LDL cholesterol
  • aids digestive system
  • manages diabetes mellitus
74
Q

Examples of stabilizers and thickeners

A
  • alginates (kelp)
  • carrageenan (Seaweed)
  • cellulose
  • dextrins
  • gelatins
  • gums
  • propylene glycol
  • protein derivatives (casein and sodium caseinate)
  • starch
75
Q

Function of Surface-Active Agents

A
  • organic compounds that are used in food systems to reduce the surface tension/forces at the surface of a liquid
76
Q

Classifications of Surface-Active Agents

A
  • Wetting agents: reduce surface tension in chocolate milk mixes so particles may absorb water more easily and mix with milk
  • Lubricants
  • Dispersing Agents
  • Emulsifiers
77
Q

Examples of Sweeteners

A

sucrose
fructose
lactose
maltose
corn syrup
HFCS
honey
maple syrup sugar
molasses
invert sugar

78
Q

Examples of alternative sweeteners

A

acesulfame K
aspartame
cyclamates
saccharin
sugar alcohols
stevia
sucralose

79
Q
  • when nutrients that were LOST DURING PROCESSING are replaced to levels comparable to the original levels
  • designed to PREVENT INADEQUACIES in certain segments of the population
  • addition of nutrients to achieve established concentrations specified by STANDARDS OF IDENTITY
A

ENRICHMENT

80
Q
  • the ADDITION OF NUTRIENTS (same or different) AT LEVELS HIGHER THAN THOSE FOUND IN ORIGINAL FOOD
  • can CORRECT existing deficiencies in segments of the population
  • Ex. addition of calcium
A

FORTIFICATION

81
Q

AMA Council on Foods and Nutrition Board Endorsement of Nutrient Supplementation

A
  1. intake of nutrient is below desirable level in the diets of a significant number of people
  2. food is used to supply nutrient is likely to be consumed in quantities that will make a significant contribution to the diet of population in need
  3. addition of nutrient is not likely to create an imbalance of essential nutrients
  4. nutrient added is stable under proper conditions of storage
  5. nutrient is physiologically available from the food
  6. there is a reasonable assurance against excessive intake to a level of toxicity
82
Q

Function of Ascorbic Acid (vit C)

A
  • prevent oxidation
  • prevent the formation of nitrosamines in cured meat
  • to improve nutritive value
83
Q

Function of B-Complex vitamins (1,2,3,6,12)

A
  • improve nutritive value
84
Q

Fat-Soluble Vitamins Added to foods

A
  1. Carotenoids
  2. Vitamin A precursors
  3. Tocopherols
  4. Vitamin D
85
Q

Major Minerals Added to foods

86
Q

Minor Minerals added to Foods

A

Cu, F, I, Fe, Mn, Zn, Cr, K, Mb, Se, Na

87
Q
  • a food ingredient or modified food that may provide a health benefit beyond any traditional nutrients it contains
  • when eating the food supplies health benefits beyond the traditional nutrients a food contains
A

Functional Foods

88
Q
  • non-nutrient substances from plants
  • plant chemicals
  • associated with treatment/prevention of: cancer, diabetes, cardiovascular disease, hypertension
A

Phytochemicals

89
Q

Division of Phytochemicals

A
  1. Carotenoids
  2. Polyphenols
  3. Organosulfurs
  4. Alkaloids
90
Q
  • combination of nutrition and pharmaceutical
  • any substance that is food/part of food and provides medical/health benefits (prevention/treatment of disease)
  • not recognized by FDA
A

Neutraceuticals

91
Q

2016 new nutrition facts label

A
  • must declare: actual amount and DV of added sugars, vitamin D, Ca, Fe, K
  • voluntarily declare: gram amount of Vit A, Vit C

Food Science (5 decks)

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