Food additives Flashcards
what are the two groups of food additives
intentional (direct)
incidental (indirect)
What is a food additive ?
Substances added In small quantity to foods that is not naturally found in the food in the quantity you add it too.
What are the three reasons to add direct food additives ?
A- food processing aid / functional additives
B- preservatives
C- food quality enhancers
what are emulsifiers used for?
to stabilize the fat and aqueous phases as one continuous phase
What are the type of ingredients used for texture improvment in processing aids
emulsifiers
thickeners / thixotropic agents
what are phosphate, polyphosphate and glycerol used for?
used a humectants
what are silicates and cornstrach used for i?
as anti-caking agents
what are the two types of water binding agents
humectants
anti-caking agents
what is the role of anti-caking agents
to withdraw moisture from the food product to prevent them from becoming soggy
what are the 6 ways to control the microbial growth
- fermentation
- humectants
- acids
- gas sterilants
- synthetic metabolic inhibitors
- inorganic compounds
What is restoration?
addition of nutrients LOST in food processing
What is enrichment?
addition of nutrients that are normally low in food product
what is fortification?
addition of nutrient that are not found in the food product
What are the three criteria to use food additives?
- must be safe for continuous use
- must not be used to deceive the consumer
- must be used to consumer’s advantage
What are the various test that are needed to be made in order to have a safe additive
- test with two experimental animal
- long term studies
- short term studies
what is the Acceptable daily intake
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)
how is the Acceptable daily intake calculated
the maximum doe that caused no adverse effect on the animal divided by 100
if the ADI of SO2 is 1.5 mg/kg/day, what was the dose that caused adverse effect in the test animal
a dose higher than 1.5 mg/kg/day caused adverse effect in tested animal
what are the three ways in which the food additives can advantages the consumer?
- can improve/ maintain the nutritive value
- can improve of maintain the quality and acceptability
- can increase or maintain the quantity of food material / product
what is isoproply alcohol used for?
used to produce fish protein concentrate from scraps.
what are the two categories of food coloring agents?
- natural
2. synthetic
what are the advantages of synthetic coloring ?
- cheaper to produce
- made in the purest form
- consistency from one batch to another
- stable for long term storage
what are the advantages of natural coloring ?
- perceived as more healthy
- colors can appear more natural and less intense
- can have a taste (for example food colored with matcha will have a matcha taste)
what are the three reasons to add colors to food?
- to make up for color loss
- to enhance naturally occuring colors
- to color colorless or differently colored products
What are certified food colors ?
the colors that are produced by chemical synthesis
What are uncertified food colors
colors that derived from plant, animal, microbial and mineral sources
what will be the color of Fe
brown/red
what will be the color of Cr (chromium)
reddish
what will be the color of CU (copper)
blue
what will be the color of Mg
green
what will be the color of Mn (manganese)
grey
which microorganisms can be a source carotenoids
phaffia rhodozyma
what are the two forms in which syntethic pigments are found in
- dyes
2. lakes
Lakes a ___ soluble while dyes are ___ soluble
lakes : water insoluble or oil soluble
dyes : water
which is more stable lakes or dyes?
lakes because they are water insoluble
