Food Additives and their Functions

Question 1

prevent food spoilage by mold or bacterial growth

acetic acid, benzoic acid, nitrates and nitrites

Answer 1

antimicrobial agents

Question 2

prevent oxidate changes and delay rancidity of fats; prevent browning of fruit and vegetable product

BHA, BHT, propyl gallate, sulfites, vitamin C/E

Answer 2

antioxidants

Question 3

add color to foods

certified dyes from beet juice/beta carotene

Answer 3

artificial colors

Question 4

add flavors

amyl acetate

Answer 4

artificial flavors, flavor enhancers

Question 5

whiten foods like flour or cheese

peroxides

Answer 5

bleaching agents

Question 6

prevent discoloration, off flavors, rancidity

citric acid, malic acid, tartaric acid

Answer 6

chelating agents

Question 7

improve nutritional value

vitamins and minerals

Answer 7

nutrient additives

Question 8

maintain emulsion, foams, suspensions or lend a desirable thick consistency to foods

dextrin, pectin, starch

Answer 8

stabilizing and thickening agents