Brainscape's Knowledge GenomeTM

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


See full index

Food Chemistry II > Food Additives > Flashcards

Food Additives Flashcards

You may prefer our related Brainscape-certified flashcards:
Periodic Table flashcards Gourmet Food flashcards Chemistry 101 flashcards AP® Chemistry flashcards Organic Chemistry 101 flashcards
1
Q

What are the two types of food additives?

A

Intentional (direct) and Unintentional (indirect)

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

What are the 3 main groups of direct food additives?

A
  • Food Processing aids / Functional additives
  • Food Preservatives
  • Food Quality Enhancers.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Direct (intentional) food additives

A

These are added deliberately to achieve a desired effect

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

Indirect (unintentional) food additives

A

There are added unintentionally as a result of various agricultural, environmental ad domestic practices.

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

Why are food processing aids used?

A

For texture improvement

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

Food processing aid definition

A

substance that is used for a technical effect during food processing or manufacture but, unlike food additives, its use does not affect the intrinsic characteristics of the food and it results in no or negligible residues of the substance or its by-products in or on the finished food.

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

What are the classes of food processing aids?

A 
emulsifiers
thickeners/thixotropic agents
humectants
anti-caking agents
enzymes
foaming agents
acids
alkalis
buffers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which 2 food processing aids are used as water binding agents?

A

humectants and anti-caking agents

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

Which 2 food processing aids are used for texture improvement?

A

emulsifiers

thickeners/thixotropic agents

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

Give examples for emulsifiers as food processing aids

A

mono- & di-glycerides, lecithin,

mustard powder

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

Give examples for thickeners / thixotropic agents as food processing aids

A

starch, gums, pectin, CMC, whey proteins, sugars

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

Give examples for humectants as food processing aids

A

phosphates, polyphosphates, glycerol

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

Give examples for anti-caking agents as food processing aids

A

silicates, cornstarch

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

Give examples for enzymes as food processing aids

A

bromelain, papain, ficin - as meat tenderizers; & amylases for clarification of fruit juices

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

Give examples for foaming agents as food processing aids

A

egg white, milk powder

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

Give examples for acids as food processing aids

A

acetic acid, citric acid

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

Give examples for alkalis as food processing aids

A

NaHCO3 - leavening agent

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

Give examples for buffers as food processing aids

A

Ca(OH)2 - used to stabilize
KI of iodized salts.

CaOH2 is alkaline and KI is stable in alkaline milieu

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

How do emulsifiers work as food processing aids?

A

These molecules are amphipathic and are able to bring aqueous and non-aqueous phases together to form a stable emulsion – ice cream

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

How do thickeners work as food processing aids?

A

Added to foods to add body or make product thicker

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

How do humectants work as food processing aids?

A

bind moisture and retain it in food product to keep it moist, juicy or succulent

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

How do anti-caking agents work as food processing aids?

A

these are compounds such as sugar and salt to prevent them from going soggy.

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

Why are foaming agents added in food as food processing aids?

A

in some beverages and desserts, foaming agents (e.g. egg white or milk powder) are added to produce stable foams or make the product fluffy or lighter.

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

How do anti-foaming agents work as food processing aids?

A

destabilize foams in products like chicken

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Why are acids added in food as food processing aids?

A

flavor and texture improvement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Why are food preservatives used in food?

A 
Stability 
lack of stability = spoilage 
∇	Due to microbial activity 
∇	Endogenous enzymes 
Safety 
∇	Toxins released into foods by microorganisms. 
∇	E.g. clostridium releasing botulin toxin 
∇	Autolytic products from enzyme action 
∇	E.g. histidine decarboxylase 
Control of microbial growth
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Control of microbial growth is done by

A
  • Fermentation
  • Humectants (e.g., sugars, salts, alcohols);
  • Acids (e.g., phosphoric acid, citrate, lactate, acetate, benzoate, sorbate).
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are the classes of food preservatives?

A 
Fermentation
Humectants
Acids 
Gas Sterilants
Synthetic Metabolic Inhibitors
Inorganic Compounds
Antioxidants
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What are food storage life extenders (food preservatives)?

A

Antioxidants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Give examples for humectants as food preservatives

A

sugars, salts, alcohols

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Fermentation requires ____ and ______. Give examples and tell how they act

A
  • Acids (lactic acid, pyruvic acid, citric acid… TCA cycle products)
    ∇ Act as metal chelator
  • Alcohols (ethanol, propanol, butanol)
    ∇ Dehydration
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Give examples for acids as food preservatives

A

phosphoric acid, citrate, lactate, acetate, benzoate, sorbate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Give examples for gas sterilants as food preservatives

A

iodophor, chlorine, methylbromide - sanitizing agents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Give examples for synthetic metabolic inhibitors as food preservatives

A

parabens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Give examples for inorganic compounds as food preservatives

A

sulfites, nitrites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Give examples for antioxidants as food preservatives

A

vitamin E, vitamin C, EDTA, citrate, propyl gallate, SO2, etc.

37
Q

How do acids work as food preservatives?

A

¬ Add them directly, not a byproduct
¬ Reduce pH. to inhibit microbial growth
¬ Act as antioxidants due to metal chelation

38
Q

How do gas sterilants work as food preservatives?

A 
¬	Chlorine
¬	Sanitizing agents 
¬	Methylbromide
¬	Phenchlor used to clean processing equipment to get rid of microorganisms 
¬	Arochlor
39
Q

________ used to clean processing equipment to get rid of microorganisms

A

Phenchlor

40
Q

How do synthetic metabolic inhibitors work as food preservatives?

A

Incorporated in peaking material to control microbial growth and activity.

41
Q

How do antioxidants work as food preservatives?

A

To prevent oxidation damage to food caused by exposure to air and light –> oxidative rancidity

42
Q

What are food quality enhancers?

A

(a) Flavoring agents
(b) Organic flavors
(c) Nutritional additives

43
Q

What are the two types of flavouring agents (food quality enhancers)?

A
  • natural types(e.g.,sugars&salts, spices, protein hydrolysates);
  • artificial types (e.g., aspartame)
44
Q

Give examples for natural types of flavouring agents

A

sugars&salts, spices, protein hydrolysates, syrups

45
Q

Give examples for artificial types of flavouring agents

A

stevia, aspartame, saccharin, cyclamates

46
Q

Organic flavours are obtained by

A
  • by extraction of natural flavors (e.g., cocoa, coffee, tea flavors) ;
  • fermentation (e.g., production of MSG);
  • chemical synthesis (e.g., vanilla)
47
Q

What are the 3 ways of nutritional additives?

A

Restoration
Enrichment
Fortification

48
Q

Policy on Use of Food Additives: 3 criteria used

A
  • must be safe for continuous use
  • must not be used to deceive the consumer
  • must be used to the consumer’s advantage
49
Q

Food Additive Policy: Safety requirements

A
  • Tests with 2 experimental animals
  • Short term studies (daily for appearance & behavior ; weekly for feed consumption & body weight changes, as well as organ function);
  • Long term studies:- Offspring (stillbirths, litter size, weight at birth, sex ratio, fetal
50
Q

Short term studies

A

daily for appearance & behaviour ; weekly for feed consumption & body weight changes, as well as organ function);

51
Q

Long term studies

A

Offspring (stillbirths, litter size, weight at birth, sex ratio, fetal

  • On parent animal (fertility, gestation period, lactation index & incidence of tumors - if any);
  • Data used to determine the Acceptable Daily Intake (ADI) of that additive for humans
52
Q

The Acceptable Daily Intake Concept

A

one-hundredth of the highest level of the additive that caused no harmful effect in experimental animal

53
Q

Give an example for Acceptable Daily Intake

A

ADI value for SO2 =>1.5 mg/kg body wt.

54
Q

The Deception Factor

A

additive must not be used to mask defects in food products to deceive consumers - e.g., use of sulfites to reverse discoloration of fruits/vegetables & raw meats.

55
Q

Food Additives Policy use to result in Advantage to Consumer

A

(i) - must improve or maintain nutritive value of the food product (e.g., addition of vitamin C to fruit juices; or vitamins A & D to skim milk powder; addition of the B vitamins to breakfast cereals; addition of KI to table salt, etc.);
(ii) must improve or maintain quality / acceptability of a food product (e.g. use of emulsifiers,
antioxidants, antimicrobial agents, enzymes, flavors, anticaking agents, foaming agents, clarifying agents, etc.);
(iii) must increase / maintain quantity of a food material / product (e.g., use of isopropanol for preparation of FPC; preservatives).

56
Q

Give an example for how a food additive improves or maintains the nutritive value of the food

A

addition of vitamin C to fruit juices; or vitamins A & D to skim milk powder; addition of the B vitamins to breakfast cereals; addition of KI to table salt, etc.

57
Q

Give an example for how a food additive improves or maintains the quality / acceptability of a food product

A

use of emulsifiers, antioxidants, antimicrobial agents, enzymes, flavours, anti-caking agents, foaming agents, clarifying agents, etc.

58
Q

Give an example for how a food additive improves or maintains the quantity of a food material / product

A

use of isopropanol for preparation of FPC; preservatives

59
Q

What are food colors?

A

Compounds used to enhance appeal / acceptability of foods to consumers.

60
Q

What are the two categories of food coloring agents?

A

natural coloring agents

synthetic coloring agents

61
Q

Where are synthetic food colorings can be found?

A

Synthetic compounds applied to color food, drugs, cosmetics, or human body parts.

62
Q

Certified food colors are produced by ____

A

chemical synthesis

63
Q

Uncertified food colors derived from ______

A

plant, animal, microbial and mineral sources

64
Q

Advantages of certified food colours

A

easy to produce them in the lab in large quantities. Inexpensive. Bc we are making it in the lab we can make it in high purity. And we don’t need that much of it to achieve the desired color.

65
Q

What are the two forms of food colors?

A
  • Dyes (water soluble), sold as powders, granules, liquids;

- Lakes (water insoluble), marketed as pastes & dispersions.

66
Q

What are food color dyes?

A

(water soluble), sold as powders, granules, liquids

67
Q

What are food color lakes?

A

(water insoluble), marketed as pastes & dispersions.

68
Q

Food dyes are water soluble/insoluble

A

water soluble

69
Q

Food lakes are water soluble/insoluble

A

water insoluble

70
Q

What are lakes?

A

Lakes are Al or Ca salts of dyes; ideal for coloring fatty / oily food products;

71
Q

Food colors applied in many foods:

A 
o Beverages
o Candies&Confectioneries
o Dairy Products (e.g., cheese, yoghurt)
o Desserts
o Food Spreads (e.g., butter, margarine, jams & jellies)
o Snackfoods 
o Soups
72
Q

Uncerttified colors

A

∇ It is not as readily available as synthetic
∇ The intensity of the color is not as uniform; it differs from batch to batch
∇ Harder to extract.
∇ Can be material that are helpful such as from fish etc.

73
Q

Permitted food colors

A

varies from country to country; most countries do not permit use of these substances in unprocessed foods.

74
Q

Synthetic color examples

A

∇ FD&C Blue No. 1
∇ FD&C Blue No. 2 (a.k.a., Indigotine)
∇ FD&C Green No. 3
∇ FD&C Red No. 40 (a.k.a., Allura Red)
∇ FD&C Red No. 3 (a.k.a., Erythrosine)
∇ FD&C Yellow No. 5 (a.k.a., Tartrazine)
∇ FD&C Yellow No. 6 (a.k.a., Sunset Yellow)
∇ Orange B *
∇ Citrus Red *
* limited use only

75
Q

Natural color examples 9

A 
∇	Annatto
∇	Betanin
∇	Caramel
∇	Cochinean
∇	Chlorophyllin 
∇	Lycopene
∇	Paprika 
∇	Saffron 
∇	Tumeric
76
Q

Criteria for choice of dyes

A
  • composition of formulation
  • processing conditions
  • packaging
  • shelf-life requirements.
77
Q

GRAS compounds

A

compounds that are time-tested, trusted and generally recognized as safe for food use.

78
Q

Incidental Additives

A
  • Pesticides
  • Polychlorinated Biphenyls (PCBs)
  • Polycyclic Aromatic Hydrocarbons (PAHs)
  • Antibiotics
  • Fungal Toxins
  • Heavy Metals
  • Asbestos
  • Radioactive Fallout
79
Q

Annatto

A
  • bright yellow to deep orange
  • strong color
  • responsible for the yellow color of butter, margarine, and cheese, all of which would be a pale creamy color without the benefit of this natural dye.
  • Annatto is used as a colorant in many other commercial products such as processed meats, smoked fish, beverages, and a variety of packaged food.
80
Q

Annatto vs Saffron

A

Annatto is also known as the “poor man’s saffron” because it can be used to achieve a similar bright yellow color to saffron without the high price

81
Q

Betanin

A
  • Red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin.
  • Betanin degrades when subjected to light, heat, and oxygen; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state.
  • Betanin can survive pasteurization when in products with high sugar content. Its sensitivity to oxygen is highest in products with a high water content and/or containing metal cations (e.g. iron and copper); antioxidants like ascorbic acid and sequestrants can slow this process down, together with suitable packaging. In dry form betanin is stable in the presence of oxygen.

The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color.

  • Betanin is a betalain pigment,
82
Q

Uses of Betanin

A

in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings. In hot processed candies, it can be used if added at the final part of the processing. Betanin is also used in soups as well as tomato and bacon products. Betanin has “not been implicated as causing clinical food allergy when used as a coloring agent.

Betanin can be also used for coloring meat and sausages.

83
Q

Caramel

  • solubility
  • how is it made
  • smell and taste
  • color
  • where is it used
A

is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.

Caramel color is one of the oldest and most widely used food colorings, and is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate,
[1] cookies, cough drops, spirits and liquor such as brandy, rum, and whisky,
[2] chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips,[3] dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles,
[4] sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.

84
Q

Cochinean

  • how is it made
  • color
  • stability
  • solubility
  • where is it used
A

Carminic acid is extracted from the female cochineal insects and is treated to produce carmine, which can yield shades of red such as crimson and scarlet.

It is one of the most light- and heat-stable and oxidation-resistant of all the natural organic colourants and is even more stable than many synthetic food colours.

The water-soluble form is used in alcoholic drinks with calcium carmine; the insoluble form is used in a wide variety of products.

Together with ammonium carmine, they can be found in meat, sausages, processed poultry products (meat products cannot be coloured in the United States unless they are labeled as such), surimi, marinades, alcoholic drinks, bakery products and toppings, cookies, desserts, icings, pie fillings, jams, preserves, gelatin desserts, juice beverages, varieties of cheddar cheese and other dairy products, sauces, and sweets.

85
Q

Chlorophyllin

  • solubility
  • made from
  • what is it used as
  • give an example
A

water-soluble salts that are semi-synthetic derivatives of chlorophyll,

As a food coloring agent, copper complex chlorophyllin is known as natural green 3 and has the E number E141.[2]

86
Q

Lycopene

  • color
  • what is it
  • where is it found
  • vitamin A activity?
  • what is it used as
  • solubility
  • polarity
A

bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, although not in strawberries or cherries.[2] Although lycopene is chemically a carotene, it has no vitamin A activity.

the strong color, lycopene is a useful food coloring

Lycopene is the pigment in tomato-containing sauces, turning plastic cookware orange and is insoluble in water. It can be dissolved only in organic solvents and oils. Because of its non-polarity, lycopene in food preparations will stain any sufficiently porous material, including most plastics

87
Q

Paprika

  • color
  • where is it from
  • solubility
  • oil containing systems
  • where is it used
A

Paprika is a red-orange coloring oily material extracted from the common sweet red pepper,

Paprika oleoresin is insoluble in water and readily soluble in vegetable oil. It is made water dispersible by the addition of a polysorbate. In oil containing systems, paprika will give an orange-red to red-orange color, the exact hue of the oleoresin depends on growing and harvest conditions, holding/cleaning conditions, method of extraction and quality of the oil used for dilution and/or standardization

Paprika is used to color oil based systems and comminuted systems. Examples of the products colored with paprika are: sausage type products, cheese sauces, gravies, condiments, salad dressings, baked goods, snacks, icings, cereals, shampoos, soaps, and lipsticks. Perhaps the most common use of oleoresin of paprika is in spice blends, where the oleoresin is used to color salt which, in turn, is mixed with spices and peppers to complete the finished spice blend.

88
Q

Saffron

  • color
  • where is it extracted from
A

is a colour that is a tone of golden yellow resembling the colour of the tip of the saffron crocus thread, from which the spice saffron is derived.

89
Q

Tumeric

  • color
  • where is it extracted from
  • usage
A

fluorescent yellow extract from the roots of several species of the ginger family,

Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading. Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yogurts, yellow cakes, cookies, popcorn-color, candy, cake icings, cereals, sauces, gelatins, direct compression tablets, etc. In combination with annatto, it has been used to color cheeses, dry mixes, salad dressings, winter butter, and margarine.

Food Chemistry II (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions