Food additives

Question 1

3 main groups

Answer 1

processing aid
food preservative
quality enhancer

Question 2

processing aids examples

Answer 2

emulsifiers, thickeners

,humectants, anti-caking agents, enzymes, foaming agents, acids, alkalis, buffers

Question 3

humectants in food processing

Answer 3

(phosphates, polyphosphates, glycerol)
absorb and retain moisture
processing aid- to make products more juicy
preservative- to reduce Aw

Question 4

Anti-caking agent-

Answer 4

silicates and cornstarch

withdraw water out in food processing

Question 5

humectants in food preservatives

Answer 5

sugars, slats, alcohol- to reduce water activity

Question 6

thickeners

Answer 6

gelatin, pectin, starch, CMC

Question 7

Food presevatives:

(a) control microbial growth by

Answer 7

fermentation, humectants, acids, gas sterilants, synthetic metabolic inhibitors, inorganic compounds

Question 8

food preservatives

(b) food storage extenders

Answer 8

antioxidants

Question 9

antioxidant examples

Answer 9

vit E and C, citrate, enta, propyl gallate, SO2

Question 10

food quality enhancers

Answer 10

flavouring agents
organic flavours
nutritional additives

Question 11

flavouring agents

Answer 11

natural type (sugar, spices
artificial types

Question 12

organic flavours

Answer 12

by extraction of natural flavours ( cocoa, coffee, tea flavours)
fermentation ( MSG)
chemical synthesis ( vanilla)

Question 13

restoration vs enrichment vs fortification

Answer 13

restore back to normal before processing
enrich with more
fortify with stuff that wasn’t there before

Question 14

3 criteria fro use of additives

Answer 14

safe for continous use
must not deceive the consumer
consumer advantage (improve quality etc)

Question 15

safety requirements

Answer 15

2 experimental animals

short term studies and one term ( offspring and parent)

Question 16

the deception factor

Answer 16

additive must not be used to mask defect in the food product to deceive the consumer (eg. use of sulphites to reverse discolouration of meats)

Question 17

advantage to the consumer

Answer 17

• improve nutritive value
• improve quality/ acceptability of food product
• must increase/maintain quantity/availability of a food material/product

Question 18

Phaffia rhodozyma

Answer 18

microbial source of carotenoids

Question 19

two forms of certified colors

Answer 19

dyes and lakes

Question 20

dyes

Answer 20

water soluble salts of Na+

Question 21

lakes

Answer 21

water insoluble- pastes and dispersions
AL or Ca salts of dyes; color oily products
color food by dispersion
not oil soluble, BUT oil dispersible

Question 22

advantages of lake colors

Answer 22

more stable than dyes

-do not bleed as dyes do

Question 23

are lakes oil soluble

Answer 23

no , but oil dispersible