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► Food & Nutrition 4 > Food Additives > Flashcards

Food Additives Flashcards

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1
Q

Why is Vitamin A added to skim milk?

A

Because it is removed with the fat during the skimming

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2
Q

Why are phosphates and polyphosphates added to sausages, cured hams, and cooked poultry?

A

To increase the water holding capacity and reduce drip loss

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3
Q

Which food product consumes the greatest quantity of food colorant annually?

A

Beverages

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4
Q

Which approved sweetner has the greatest sweetness relative to sugar?

A

Saccharin (300 X sugar)

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5
Q

What water soluble pigments occurring in fruits and vegetables have hues that depend on pH?

A

Anthocyanins

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6
Q

What unique sensory property does the protein thaumatin possess?

A

2000-2500 times sweeter than sucrose

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7
Q

What synthetic colorants must be listed by name on the label ingredient statement when it is added to prepared foods?

A

FD&C Yellow No. 5 and No. 6

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8
Q

What sweetener did Ira Remsen along with Constantin Fahlberg discover in 1879?

A

Saccharin

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9
Q

What sugar alcohol is 50% as sweet as sucrose?

A

Sorbitol

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10
Q

What non-cariogenic sugar alcohol has the same relative sweetness as sucrose?

A

Xylitol

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11
Q

What is the mutated bacterium used in the Ames mutagenicity test?

A

Salmonella Typhimurium

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12
Q

What is the maximum amount of SO2 permitted in dried fruits?

A

2000 mg/kg

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13
Q

What is the maximum amount of benzoic acid and benzoates permitted?

A

GRAS up to 0.1%

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14
Q

What is the major carotenoid pigment in corn?

A

Xanthophyll

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15
Q

What is the isomer of Vitamin C often used in the curing of meats?

A

Erythorbic acid

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16
Q

What is the function of a humectant?

A

Binds water, lowers water activity

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17
Q

What is the definition of a color additive?

A

Any dye, pigment, or other substance capable of coloring a food, drug, or cosmetic on any part of the body

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18
Q

What is the common name for the group of oxygenated carotenoids?

A

Xanthophylls

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19
Q

What is the cheapest thickener in the US and what is the most expensive?

A

Cheapest - unmodified corn starch ($0.18/kg), expensive - agar ($26-31/kg)

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20
Q

What is the brand name for the noncaloric sweetener Acesulfame K?

A

Sunette

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21
Q

What is the best known flavor enhancer?

A

Monosodium glutamate

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22
Q

What is BST and what does it do?

A

Bovine Somatotropin - hormone that increases milk production

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23
Q

What is another name for yellow #5?

A

Tartrazine

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24
Q

What food is the primary application for lecithin as an additive?

A

Chocolate

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25
Q

What does the term “Coal Tar Dye” mean?

A

Applies to a group of chemical compounds formally known as aniline dyes

26
Q

What does the acronym EDTA stand for?

A

Ethylene diamine tetracetic acid

27
Q

What are the two types of certified food colorants?

A

Lakes (water and oil soluble) and dyes (water soluble)

28
Q

What are the main antimycotic agents used in intermediate moisture foods?

A

Propylene glycol and sorbates

29
Q

What are “designer foods”?

A

Food product formulated to contain enhanced levels of beneficial phytochemicals

30
Q

What additive can be legally used to restore the color of fresh meat?

A

none

31
Q

This artificial sweetener was discovered after Constantin Fahlberg spilled sulfobenzoic acid on his hand and then ate a dinner role.

A

Saccharin

32
Q

The preserving activity of vinegar has been ancient times. What is the active preservation component?

A

Acetic acid

33
Q

The fifth taste response, activated by flavor potentiators like MSG, is called

A

Umami

34
Q

Rebiana from the leaves of a plant was approved in 2008 by FDA as what?

A

Sweetener

35
Q

Products containing aspartame must be labeled to warn what group of consumers?

A

Phenylketonuronics

36
Q

Name three enzymes and their sources that are used for meat tenderization.

A

Bromelain from pineapple; Ficin from figs; Papain from papaya

37
Q

Methyl bromide is a fumigant used for pest control. Why is it desirable to eliminate its usage?

A

Ozone depleter

38
Q

In preservation, parabens are advantageous over benzoic acid because their action is independent of what parameter?

A

pH

39
Q

How many calories does aspartame have per gram?

A

4

40
Q

For what is sodium aluminum phosphate (SAP) used in the baking industry?

A

Leavening acid

41
Q

Define food additive?

A

Any substance added that directly or indirectly results in any change in the characteristic of the food

42
Q

Cyclamates were banned in what year?

A

1969

43
Q

Chemical additives are generally added in what range? a) 1-5% by weight b) ppm -

A

b) ppm -

44
Q

Calcium silicate, calcium stearate, and sodium silicoaluminate are examples of what class of food additive?

A

Anti-caking agents

45
Q

A food additive which is not present in or present in low amounts in the final product is called what?

A

Processing aide

46
Q

What enrichment ingredients must be added to enriched wheat flour?

A

Riboflavin, thiamine, niacin, iron, folic acid

47
Q

What are the benefits and problems associated with nitrates & nitrites in meat?

A

Benefits - cured meat color, stabilize red meat color, flavor stability, contribute to flavor (antioxidant for lipids, reduced warmed over flavor), inhibition of C. botulinum spore outgrowth with nitrite; Hazards nitrites- nitrosamines (carcinogenic)

48
Q

What are the 4 categories that food additives?

A

Generally recognized as safe (GRAS); Prior sanctioned; Regulated (not prior sanctioned, not GRAS, not chemical pesticides, and not color additives); Banned

49
Q

What are the 4 basic chemical classes of certified dyes?

A

Azo, xanthine, indigo, triphenyl methane

50
Q

What are the 2 roles of salt in bread making?

A

Changes taste; affects its rheological properties by making dough stronger

51
Q

What are the 2 classes of food colorants?

A

Certified color additives, uncertified color additives

52
Q

Rank the following sweeteners in ordor of sweetness: sucrose, fructose, glucose, lactose, maltose, xylitol, sorbitol, maltitol, HFCS, invert sugar.

A

Fructose, HFCS invert sugar, xylitol, maltitol, sorbitol, glucose, maltose, lactose

53
Q

Name two carotenoids which are synthetically produced for use as food additives in the US?

A

Beta-carotene, beta -apo-8’-carotenal, canthaxanthin

54
Q

Name three functions of food enzymes used as additives.

A

Speed up reactions; lower viscosity; improve extractions; enhance separations

55
Q

Name five colorants exempt from certification

A

Beta-carotene, carminic acid, caramel color, turmeric, anthocyanins, annatto, paprika, beet powder, squid ink, saffron

56
Q

Name 5 primary functions of food thickeners

A

Thickening, emulsion stabilization, suspending, gelation, crystallization, water binding, mouth feel, foam stabilization, flavor fixation, film formation

57
Q

Name 3 Hydrophobic Surfactants

A

monoglycerides, acetylated, monoglycerates, ethoxylated, monoglycerides, lactylated (glycerol/ lactopalmitate), propylene glycol monostearate, sorbitan monostearate, sucrose FA di-and tri-esters

58
Q

Name 3 Hydrophilic Surfactants

A

monoglycerides, citrate esters; monoglycerides, diacetyl tartarate esters; polyethylene sorbitan esters; polyglycerol FA esters; sucrose FA monoesters lactitol palmitate; sodium steroyl-2-lactylate

59
Q

Name 3 anti-caking agents:

A

Starch, microcrystalline cellulose, calcium silicate, calcium stearate, tricalcium phosphate, magnesium silicate, magnesium carbonate, sodium silicoaluminate

60
Q

Name 2 compounds that can provide a “cooling” sensation in the mouth and explain why this occurs?

A

Xylitol, mannitol - they have a negative heat of solution

61
Q

How many synthetic food colorants are permitted in the US today?

A

Nine (FD&C Blue No.1, Blue No.2, Green No.3, Yellow No.5, Yellow No.6, Red No.3, Red No.40, Orange B, Citrus Red No.2)

62
Q

EDTA and citric acid are examples of what group of additives used in foods? What is their purpose?

A

Chelating agents; used to bind metal ions

► Food & Nutrition 4 (18 decks)

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