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food chem 2 > Food Additives > Flashcards

Food Additives Flashcards

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1
Q

define a food additive

A

substance added to food to become components of the food material. can be added inteionally or unintentionally

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2
Q

what are the 3 groups of food additives?

A
  • food processing aids
  • food preservaitves
  • food quality enhancers
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3
Q

what are food processing aids for?

A 
texture and water binding.
texture:
- emulsification
- thickeners/thixotropic agents
- tenderizers: mostly enzymes
- acids
- alkalis
- buffers
- foaming agents
- anti-foaming agents
water binding
- humectants
- anti-caking agents
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4
Q

name some thickenters

A

gelatin, pectin, starch, carboxymethyl cellulose

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5
Q

what’s a humectant? example?

A

absorbs/retains moisture to make product juicy and succulent. ex) polyphosphate

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6
Q

what’s an anticaking agent? examples?

A

removes moisture to prevent sogginess. ex) silicates, starches)

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7
Q

what is the purpose of alkalis as food additives?

A

leaveners

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8
Q

what are 6 methods of controlling microbial growth?

A
  • fermentation
  • humectants
  • acids
  • gas sterilants
  • synthetic metabolic inhibitors
  • inorganic compounds
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9
Q

what kinds of preservatives are there?

A
  • antioxidants

- chelating agents

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10
Q

list some gas sterilants

A

iodiopor, chlorine, methylbromide

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11
Q

name inorganic food preservatives

A

sulfites, nitrites

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12
Q

what do food quality enhancers target?

A
  • flavoring agents
  • organic flavors
  • nutritional additives
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13
Q

what kind of flavoring agents are there?

A

natural and artificial

  • natural: sugars/salts, spices, protein hydrolysates
  • artificial: aspartame
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14
Q

how are organic flavors produced?

A
  • extraction of natural flavors
  • fermentation
  • chemical synthesis
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15
Q

what kind of nutritional additives are there?

A
  • restoration: put back nutrients lost during processing
  • enrichment: adding nutrients to a food poor in a nutrient
  • fortification: adding nutrient to a certain high level due to health reasons.
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16
Q

what are the 3 criteria for using food additives?

A

1) must be safe for continuous use
2) must not be used to deceive consumer
3) must be used to the consumer’s advantage?

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17
Q

how is the safety of a food additive determined?

A
  • at least 2 experimental animal studies
  • short term safety: appearance/behavior, feed intake, weight gain/loss
  • long term: offspring (stillbirths, litter size, birth weight, sex ratio, fetal malformation, survival data) and parent (fertility, gestation period, lactation index, tumors & causes)
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18
Q

what do safety studies determine?

A
  • acceptable daily intake (recommended levels of compound for human intake
  • max amount of compound that caused no adverse effect on animal divided by 100
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19
Q

describe significance of food deception

what are examples of additives used to deceive people?

A
  • additive must not be used to mask defects in
  • water sulfites to reverse discoloration of F&V and raw meats; water binding agents in meat, addition of water/chalk to milk to add weight and appearance
20
Q
  • in what ways can additives be advantageous to the consumer
A
  • improve nutritive value
  • improve quality
  • increase/maintain quality
  • increase availability of food
21
Q

name some examples of food additives advantageous to consumers

A
  • antioxidants
  • emulsifiers
  • stabilizers/thickeners/anti-caking agents
22
Q

list ways of how food availability may be increased

A
  • increasing shelf life
  • use of TGase to bind small pieces of meat together
  • use of isopropyl alcohol to solubilize meat scraps of fish trams for protein concentrate
23
Q

how are food colors categorized?

A
  • synthetic

- natural

24
Q

what’s the difference between certified and uncertified foods?

A

certified: produced by chemical synthesis
uncertified: produced from plant, animal, and mineral sources

25
Q

what are food colors?

A

additives added to enhance appearance/acceptability of foods

26
Q

name some natural colors

A

chlorophyll, carotenoids, anthocyanins, melanins

27
Q

how are synthetic colors made?

A

mainly derived from petroleum and crude oil

28
Q

what’s the rationale for adding colors to foods?

A
  • make up for color loss following food processing
  • enhance naturally occurring colors
  • add color to foods that would otherwise be colorless
29
Q

give an example of making up for lost color

A
  • chlorophyll lost during processing can be replaced with a synthetic chlorophyll that isn’t sensitive to heat and acid
30
Q

give an example for enhancing color in food

A

addition of yellow to butters

31
Q

give an example of adding color to foods that don’t originally exhibit colors

A
  • adding color to gelatin/pectin for food spreads, candies
32
Q

name an uncertified (natural) source of carotenoids

A

Phaffia rhodozyma

33
Q

see these minerals, what colors do they elicit?

  • iron
  • Cr
  • Cu
  • Mg
  • Mn
A
  • iron (green/brownish)
  • Cr (reddish)
  • Cu (blue)
  • Mg (green)
  • Mn (grey)
34
Q

when are food colors generally not permitted?

A
  • use in unprocessed foods
35
Q

what does FD&C stand for?

A

food, drug, and cosmetic

36
Q

certified colors come in 2 forms:

A

dyes (water soluble salts of Na)

lakes (water insoluble)

37
Q

what kind of food certified food colorant is more suitable for coloring fatty/oily food products?

A

lakes

38
Q

which of the certified food colorants are more stable?

A

lakes are more stable than dyes

39
Q

how are the certified colors sold?

A

dyes: powders, granules, liquids
lakes: pastes & dispersions

40
Q

how are lakes made

A

Al or Ca salts of dyes: makes insoluble

41
Q

what certified food colorant is more suitable for beverages, dry mixes, baked goods, confections, dairy products, pet foods, and more?

A

dyes

42
Q

which one is use more: dyes or lakes?

A

dyes

43
Q

true or false: lakes are oil soluble

A

false: they are oil dispersible

44
Q

name some application of lakes

A

tablets, cake, doughnut mixes, hard candies, chewing gums, lipsticks, soaps, shampoo

45
Q

what criteria are used for choosing dyes? (4)

A
  • composition of formulation
  • processing conditions
  • packaging
  • shelf-life requirements
46
Q

name some incidental additives:

A
  • pesticides
  • polychlorinated biphenyls (PCBs)
  • polycyclic aromatic hydrocarbons (PAHs)
  • antibiotics
  • fungal toxins
  • heavy metals
  • asbestos
  • radioactive fallout
47
Q

true or false: natural colorants are exempt from certification

A

true

food chem 2 (5 decks)

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