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Food Chemistry 2 > Food Additives > Flashcards

Food Additives Flashcards

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1
Q

What are the 3 main Direct Food Additive groups?

A
  1. Food processing aids / Functional additives
  2. Food preservatives
  3. Food quality enhancers
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2
Q

What is the purpose of direct/intentional food processing aids?

A

added deliberately to achieve a desired effect - food texture improvement

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3
Q

What are the 9 types of food processing agents?

A
  1. emulsifiers
  2. thickness/thixotropic agents
  3. Water binding agents (2 types)
  4. Enzymes
  5. Foaming agents
  6. Anti-foaming agents
  7. Acids
  8. Alkalis
  9. Buffers
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4
Q

Give 3 examples of substances used as emulsifiers - definition - one example of a food that contains emulsifiers?

A
  1. mono-glcerides
  2. di-glycerides
  3. lecithin
  4. mustard powder

Definition: amphipathic molecules able to bring aqueous and non-aqueous phrases together to form a stable emulsion

ex. Ice cream

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5
Q

List 5 examples of thickeners/thixotropic agents. Purpose?

A
  1. starch
  2. gum
  3. pectin
  4. whey proteins
  5. sugars

Added to foods to add body/to make product thicker

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6
Q

What are the two types of water binding agents? How do each act as water binding agents?

A

Humectants: bind moisture and retain it in food products to keep it moist, juicy, or succulent (glycerol, sorbitol, phosphates, polyphosphates)

Anti-caking agents: absorb moisture from products such as sugar and slat to prevent them from going soggy (silicates, corn starch)

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7
Q

Foaming agent purpose / 2 examples?

A

Purpose: added to produce stable foams or make product fluffy/lighter

  1. egg white
  2. milk powder
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8
Q

Anti-foaming agent purpose / 3 examples?

A

used to destabilize foams in produces like chicken nuggets

Fatty alcohols such as:

  1. octane
  2. vegetable oil
  3. silicone
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9
Q

In what two ways are enzymes used as processing aids? examples of each

A
  1. Meat tenderizers
    - bromelain
    - papain
    - ficin
  2. Clarification of fruit juices
    - amylases
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10
Q

What is added to iodized salt in order to prevent breakdown of salts? Acts as what?

A

Ca(OH)2 added to KI in table iodized salt to stabilize KI and prevent breakdown - acts as a buffer

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11
Q

What is the purpose of acids as food processing aids? What are 2 examples?

A

flavour and texture improvement

  1. acetic acid
    citric acid
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12
Q

What are the 2 main purposes of food preservatives?

A
  1. control of microbial growth

2. storage life extension

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13
Q

What 6 techniques are used to control microbial growth in terms of food preservatives?

A
  1. fermenation
  2. Humectants (sugars, salts, alcohols)
  3. Acids (phosphoric acid, citrate, lactate, acetate, benzoate, sorbate)
  4. Gas sterilants (iodophor, choline,methylbromide) 5. Synthetic metabolic inhibitors (parabens)
  5. inorganic compounds (sulfites, nitrites)
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14
Q

What are two products of fermentation? What do they do?

A

acids - lower pH and inhibit growth (lactic acid, pyretic acid, citric acid)

alcohols - dehydrate (ethanol, propanol, butanol)

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15
Q

How do humectants inhibit microbial growth?

A

lower water activity and inhibit enzyme activity

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16
Q

How do acids inhibit microbial growth?

A

act as antioxidants by metal chelation

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17
Q

How do gas sterilants inhibit microbial growth?

A

used to clean processing equipment to get rid of microbes

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18
Q

What are synthetic metabolic inhibitors incorporated into in order to control microbial activity?

A

packaging

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19
Q

What two type of preservatives are used to extend shelf live?

A
  1. antioxidants

2. emulsifiers

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20
Q

How do antioxidants extend shelf life? What are examples of antioxidants?

A

prevent oxidative damage to food caused by exposure to air and light - oxidative rancidity

Ex. vit.E, vit.C, EDTA, citrate, propyl gallate, SO2

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21
Q

How do emulsifiers extend shelf life of foods?

A

hold different phases of a food product together as a stable emulsion

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22
Q

What are the 3 main types of food quality enhancer?

A
  1. flavouring agents
  2. organic flavours
  3. nutritional additives
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23
Q

What are the two types of flavouring agents?

A
  1. natural types (sugars & salts, spices, protein hydrolysates)
  2. artificial flavours (aspartame)
24
Q

How are organic flavours obtained?

A

by excretion of natural flavours (ex. cocoa, coffee, tea flavours)

25
Q

In what two ways are organic flavours extracted?

A
  1. fermentation (production of MSG) - sugar goes into microorganism, it grows and produces MSG which is released in the medium, recovered, and crystallized
  2. chemical synthesis (vanilla) - 4-hydroxybenzaldehyde converted to vanillin by methoxylation
26
Q

What are the 3 purposes of nutritional additives?

A
  1. restoration
  2. enrichment
  3. fortification
27
Q

What is restoration? Give an example

A

added to REPLACE components lost during processing

ex. addition of vitamin C to canned tomato juice, or dehydrated mashed potatoes

28
Q

What is enrichment? Give an example

A

done to correct for deficiencies in a food product

ex. addition of Fe & vitamins B1, B2 & niacin to flour

29
Q

What is fortification? Give an example

A

added to foods beyond the normal level to address health or dietary issues

ex. addition of vitamins A & D to margarine or skimmed milk

30
Q

What are the 3 criteria used for food additives?

A
  1. must be safe for continuous use
  2. must not be used to deceive the consumer
  3. must be used to the consumer’s advantage
31
Q

What type of studies are conducted to verify safety food additives?

A

Tests with 2 experimental animals

  • Short term studies: daily for appearance & behaviour, weekly for feed consumption & body weight changes & organ function
  • Long term studies: offspring (stillbirths, litter size, birth weight, sex ratio, fetal malformation) & on parent animal (fertility, gestation period, lactation index, tumors)
32
Q

What is the data from long terms studies used to determine?

A

Acceptable Daily Intake (ADI) of the additive for humans

33
Q

What is the Acceptable Daily Intake concept?

A

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

34
Q

What is the ADI value of SO2?

A

1.5 mg/kg body weight

35
Q

Food additive: what is the deception factor?

A

the additive must not be used to mask defects in food products to deceive consumers (ex. use of sulphites to reverse discolouration or fruits/vegetables & raw meats)

36
Q

In what 3 ways must food additives be advantageous to the consumer?

A
  1. must improve / maintain nutritive value of the food product (ex. addition of vitamin C to fruit juices, or vitamin A&D to skim milk powder, or addition of vitamin Bs to breakfast cereals, addition of KI to table salts)
  2. must improve or maintain quality / acceptability of a food product (ex. use of emulsifiers, antioxidants, antimicrobial agents, enzymes, flavours, anti caking agents, foaming agents, clarifying agents)
  3. must increase / maintain quality of a food material / product (preservatives)
37
Q

What are food colours?

A

compounds used to enhance appeal / acceptability of foods to consumers

38
Q

What are the two categories of food colouring agents?

A
  1. natural

2. synthetic

39
Q

What 3 sources are natural food colouring agents derived from?

A
  1. microorganisms
  2. plants
  3. animals
40
Q

Do natural food colouring agents require certification?

A

no

41
Q

Do synthetic food colouring agents require certification?

A

yes they must be approved for use

42
Q

what are 4 benefits of synthetic food colouring agents?

A
  1. easy to produce in lab
  2. cheap
  3. can make them to a high degree of purity
  4. intense colour so only small amount required in food
43
Q

What are the two forms of certified (synthetic) colors?

A
  1. dyes

2. lakes

44
Q

In what 3 forms are dyes sold?

A
  1. powder
  2. granules
  3. liquids
45
Q

What is the difference in solubility of lakes and dyes?

A

dyes = water soluble

lakes = water insoluble

46
Q

In what two different ways are lakes marketed?

A
  1. pastes

2. dispersions

47
Q

What are lakes exactly?

A

Al (most common) or Ca salts of dyes

48
Q

What type of food products are lakes ideal for colouring?

A

They are ideal for colouring fatty/oily food products

49
Q

What are advantages and disadvantages food dyes present in the powdered form?

A

Advantages: easy to mix into several products, easy to solubilize, can use it in many products including dry mixes

Dis: produces dust in manufacturing plant

50
Q

What are advantages and disadvantages food dyes present in the liquid form?

A

Advantages: overcomes dust issue, easy to mix into foods that are not fat-based

disadvantage: packing, storage and transport (take up more space)

51
Q

What are advantages and disadvantages food dyes present in granule forms?

A

Advantages: overcome dust issue

Dis: doesn’t solvate as fast as powder for, can’t use granules in dry mixes (have to be dissolved first)

52
Q

What sucks about natural food colorants?

A
  1. not as readily available
  2. intensity of pigments is not uniform from batch to batch
  3. expensive
  4. co-extract harmful materials from the source
53
Q

What are the3 most commonly used synthetic pigments in CAD? The make up what % of pigments?

A
  1. red no. 40
  2. yellow no. 5
  3. yellow no. 6

90%

54
Q

What are examples of foods that food colors are applied to?

A
  1. beverages
  2. candies & confectionaries
  3. dairy products
  4. desserts
  5. food spreads (butter, margarine, jam)
  6. snacks
  7. soups
55
Q

What are the 4 criteria for choice of dyes?

A
  1. composition of formulation
  2. processing conditions
  3. packaging
  4. shelf-life requirements
56
Q

What are GRAS compounds?

A

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

57
Q

What are 8 types of incidental additives?

A
  1. pesticides
  2. polychlorinated biphenyls (PCBs)
  3. polycyclic aromatic hydrocarbons (PAHs)
  4. antibiotics
  5. fungal toxins
  6. heavy metals
  7. asbestos
  8. radioactive fallout

Food Chemistry 2 (6 decks)

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