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Foodchem2 - midterm 2 > Food additives > Flashcards

Food additives Flashcards

1
Q

what are the two groups of food additives

A

intentional (direct)

incidental (indirect)

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2
Q

What is a food additive ?

A

Substances added In small quantity to foods that is not naturally found in the food in the quantity you add it too.

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3
Q

What are the three reasons to add direct food additives ?

A

A- food processing aid / functional additives
B- preservatives
C- food quality enhancers

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4
Q

what are emulsifiers used for?

A

to stabilize the fat and aqueous phases as one continuous phase

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5
Q

What are the type of ingredients used for texture improvment in processing aids

A

emulsifiers

thickeners / thixotropic agents

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6
Q

what are phosphate, polyphosphate and glycerol used for?

A

used a humectants

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7
Q

what are silicates and cornstrach used for i?

A

as anti-caking agents

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8
Q

what are the two types of water binding agents

A

humectants

anti-caking agents

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9
Q

what is the role of anti-caking agents

A

to withdraw moisture from the food product to prevent them from becoming soggy

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10
Q

what are the 6 ways to control the microbial growth

A
  1. fermentation
  2. humectants
  3. acids
  4. gas sterilants
  5. synthetic metabolic inhibitors
  6. inorganic compounds
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11
Q

What is restoration?

A

addition of nutrients LOST in food processing

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12
Q

What is enrichment?

A

addition of nutrients that are normally low in food product

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13
Q

what is fortification?

A

addition of nutrient that are not found in the food product

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14
Q

What are the three criteria to use food additives?

A
  1. must be safe for continuous use
  2. must not be used to deceive the consumer
  3. must be used to consumer’s advantage
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15
Q

What are the various test that are needed to be made in order to have a safe additive

A
  1. test with two experimental animal
  2. long term studies
  3. short term studies
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16
Q

what is the Acceptable daily intake

A

amount of a compound that can be ingested (orally) on a daily basis over a lifetime without an appreciable health risk. ADIs are expressed usually in milligrams (of the substance) per kilograms of body weight per day)

17
Q

how is the Acceptable daily intake calculated

A

the maximum doe that caused no adverse effect on the animal divided by 100

18
Q

if the ADI of SO2 is 1.5 mg/kg/day, what was the dose that caused adverse effect in the test animal

A

a dose higher than 1.5 mg/kg/day caused adverse effect in tested animal

19
Q

what are the three ways in which the food additives can advantages the consumer?

A
  1. can improve/ maintain the nutritive value
  2. can improve of maintain the quality and acceptability
  3. can increase or maintain the quantity of food material / product
20
Q

what is isoproply alcohol used for?

A

used to produce fish protein concentrate from scraps.

21
Q

what are the two categories of food coloring agents?

A
  1. natural

2. synthetic

22
Q

what are the advantages of synthetic coloring ?

A
  1. cheaper to produce
  2. made in the purest form
  3. consistency from one batch to another
  4. stable for long term storage
23
Q

what are the advantages of natural coloring ?

A
  1. perceived as more healthy
  2. colors can appear more natural and less intense
  3. can have a taste (for example food colored with matcha will have a matcha taste)
24
Q

what are the three reasons to add colors to food?

A
  1. to make up for color loss
  2. to enhance naturally occuring colors
  3. to color colorless or differently colored products
25
Q

What are certified food colors ?

A

the colors that are produced by chemical synthesis

26
Q

What are uncertified food colors

A

colors that derived from plant, animal, microbial and mineral sources

27
Q

what will be the color of Fe

A

brown/red

28
Q

what will be the color of Cr (chromium)

A

reddish

29
Q

what will be the color of CU (copper)

A

blue

30
Q

what will be the color of Mg

A

green

31
Q

what will be the color of Mn (manganese)

A

grey

32
Q

which microorganisms can be a source carotenoids

A

phaffia rhodozyma

33
Q

what are the two forms in which syntethic pigments are found in

A
  1. dyes

2. lakes

34
Q

Lakes a ___ soluble while dyes are ___ soluble

A

lakes : water insoluble or oil soluble

dyes : water

35
Q

which is more stable lakes or dyes?

A

lakes because they are water insoluble

Foodchem2 - midterm 2 (3 decks)

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