food additives and packaging

Question 1

antioxidants

Answer 1

prolong shelf-life by preventing oxidation which causes severe colour changes eg. edible fats

Question 2

preservatives

Answer 2

inhibit growth of bacteria, yeast, mould and viruses eg. pickles

Question 3

humectants

Answer 3

absorb moisture from atmosphere so food doesnt dry out eg. prepackaged cakes

Question 4

vegetable gums

Answer 4

impart consistency and texture eg. jam and cocoa

Question 5

bleaching agents

Answer 5

whiten foods eg. flour by using chlorine

Question 6

barrier-specific

Answer 6

made from a packaging material that provides a high barrier between the product inside and oxygen, moisture, light, and gas. eg. glass

Question 7

vacuum packaging

Answer 7

removing the air from packaging creating a vacuum seal, the packaging shrinks tightly to remove all oxygen. eg. meat

Question 8

modified atmosphere packaging (MAP)

Answer 8

creates ideal environment to extend shelf-life, several gases are modified to produce best atmosphere (slows oxidation rate down) eg. meat, cheese, coffee, etc.

Question 9

active packaging

Answer 9

absorbs or releases gases to slow down the growth of microorganisms and oxidation, extending the shelf life. eg. oxygen scavengers, ethylene (absorbs ripening gas) and emitters (release gas like co2 for meat and fish)

Question 10

sous vide

Answer 10

food is cooked and placed in sealed bag and then cooked in water, destroys microorganism. it’s placed in freezer and open when wanted to be used and its often used in restaurants for convenient food. eg. steak

Question 11

edible packaging

Answer 11

doesn’t need to be disposed of, it can be eaten after serving its purpose eg. coffee cups