Food Additives 32-62 (Maria) Flashcards
Give 3 reasons of why synthetic coloring agents are more used than natural colors.
-they provide the most stable colors
-they are easier to produce, more economical, and lacking unwanted flavors
-they are identified by use, shade and number
Name 3 pigments in food.
Chlorophyll, anthocyanins and carotenoids
Who am I?
I’m responsable of red/blue/violet pigments for colors of raspberries, blueberries, eggplant and many flowers
Anthocyanins
Who am I?
I’m fat-soluble and highly unsaturated molecules. I’m responsible for orange and yellow colors in nature.
Carotenoids
True or false? Anthocyanins are water-soluble compounds and colors change with changes in pH
True
True or false? The color of salmon arises naturally because of their carotenoids
False. The color of salmon arises because carotenoids in their diet (shrimp and krill) become incorporated in the fish flesh.
Which one(s) is/are weighting agent(s)?
A) Brominated vegetable oil
B) Xanthophylls
C) Zeaxanthin
D) Sucrose acetate isobutyrate
Both A and D
Who am I?
I’m made up largely of terpenes, class of volatile hydrophobic molecules and I can be extracted by steam distillation and bottled.
I’m the key of flavor.
Essential oils
What is the Maillard reaction?
Chemical reaction between an amino acid and reducing sugar with heat, undergoes browning which produces desirable flavor components.
True or false? This is the ranking of sweeteness.
fructose > sucrose > lactose > glucose
False. Glucose is more sweet than lactose.
fructose > sucrose > glucose > lactose
True or false? Neotame is 7,000 to 13,000 times as sweet as sucrose.
True
Who am I?
I provide the same calorie content as proteins but the amount needed to sweeten a food do not contribute to the calorie content. I’m 200 times as sweet as sucrose.
Aspartame
True or false? Sucralose is 15,000 to 30,000 times as sweet as sucrose.
False. It is 600 times as sweet as sucrose.
