Food Preservatives

Question 1

Food preservatives are substances that _______.

Answer 1

delay the growth of microorganisms, either naturally or artificially produced, and are applied to foods, pharmaceuticals, and biological samples.

Question 2

Natural preservatives include traditional ingredients such as _______.

Answer 2

salt, sugar, spices, and vinegar, which have been used at home to preserve food.

Question 3

The role of salt as a natural preservative is to _______.

Answer 3

increase osmotic pressure at a level that prevents the development of microorganisms.

Question 4

Sugar acts as a natural preservative by _______.

Answer 4

helping food to remove water and microorganisms through the processes of osmosis and dehydration.

Question 5

Garlic is considered a natural preservative because it _______.

Answer 5

contains anti-viral properties that help fight against bacteria, both in the body and in food.

Question 6

Vinegar is made from _______ and acts as an effective natural preservative due to _______.

Answer 6

the fermentation of sugar and water solutions; the acidity of acetic acid present in vinegar kills microbes and inhibits food spoilage.

Question 7

Onion is a popular preservative additive because it _______.

Answer 7

contains antioxidants and antimicrobial properties that help preserve food.

Question 8

Artificial preservatives are substances that _______.

Answer 8

may be sprayed on the outside of food and are derived from acids, primarily to increase the acidity of the food to kill microorganisms.

Question 9

Artificial preservatives are subdivided into three main categories: _______.

Answer 9

antimicrobacterial agents, antioxidants, and chelating agents.

Question 10

Antimicrobacterial agents are added to foods to _______.

Answer 10

destroy bacteria and prevent molds from growing, thereby improving food safety and increasing shelf life.

Question 11

Nitrates are known for their _______.

Answer 11

antioxidant and antimicrobial properties, providing significant food safety benefits.

Question 12

Benzoates are compounds based on _______ and are commonly used to _______.

Answer 12

benzoic acid; extend the shelf life of processed foods and beverages.

Question 13

Propionates are compounds of _______ and are frequently used to _______.

Answer 13

propionic acid; prevent the formation of mold in baked goods.

Question 14

Sorbates are compounds based on _______ and are widely used as _______.

Answer 14

sorbic acid; preservatives in foods, drinks, and personal care products.

Question 15

Antioxidants are substances that _______.

Answer 15

prevent the reaction of various foods with oxygen, which can lead to discoloration and spoilage.

Question 16

Natural antioxidants include _______ and are primarily found in _______.

Answer 16

retinoids (Vitamin A) and ascorbic acid (Vitamin C); fruits and vegetables.

Question 17

Artificial antioxidants such as _______ are used in _______.

Answer 17

Butylated HydroxyToluene (BHT) and Butylated HydroxyAnisole (BHA); bakery products, fats, and oils.

Question 18

Chelating agents are used to _______.

Answer 18

bind ions such as iron, cobalt, and copper, with EDTA (ethylenediamine tetraacetic acid) being the most commonly used to prevent color deterioration.

Question 19

Artificial sweeteners are alternatives to sugar, which is known for its _______.

Answer 19

high caloric value and potential health risks when consumed in large quantities.

Question 20

Nutritive sweeteners provide _______ when consumed but contain _______ than sugar.

Answer 20

calories; fewer calories.

Question 21

Sugar alcohols, such as _______ and _______ are examples of nutritive sweeteners.

Answer 21

sorbitol; xylitol.

Question 22

Sorbitol occurs naturally in _______ and is known for being _______.

Answer 22

cherries, plums, apples, and many berries; moderately sweet and relatively inexpensive.

Question 23

Xylitol is a natural sugar substitute that is commercially made from _______.

Answer 23

xylan-containing plants that are hydrolyzed to xylose.

Question 24

Mannitol is a polyol made by _______ and is often used as _______.

Answer 24

hydrogenation of fructose; a dusting powder for chewing gum to prevent it from sticking to manufacturing equipment and wrappers.

Question 25

Erythritol is found in nature and is obtained from _______.

Answer 25

the fermentation of glucose by yeast, with a sweetness level of 70-80% that of sucrose.

Question 26

Isomalt, also known as palatinit, is obtained by _______ and has a sweetness level of _______.

Answer 26

the dehydrogenation of palatinose; 45% that of sucrose.

Question 27

Maltitol, also termed as reducing maltose, is a disaccharide alcohol of _______ and _______.

Answer 27

glucose and sorbitol; has a sweetness level of 75-80% that of sucrose and resembles the taste of sucrose.

Question 28

Isomaltose is obtained from sucrose using a _______ and has a sweetness level of _______.

Answer 28

transferase produced by Protamino bacterium; 42% that of sucrose, making it suitable for infants, children, and diabetic patients.

Question 29

Non-nutritive sweeteners are low-calorie sweeteners that are added to foods to _______.

Answer 29

provide sweetness without adding calories, and they are much sweeter than sucrose.

Question 30

Saccharin is approximately _______ times sweeter than sucrose but has a _______.

Answer 30

300-500; bitter metallic aftertaste, especially at higher concentrations.

Question 31

Aspartame is an odorless white crystalline powder that is _______.

Answer 31

extremely unstable at extreme pH ranges and is used in various non-carbonated beverages and food products.

Question 32

Neotame is a derivative of _______ and is approximately _______ times sweeter than sugar.

Answer 32

aspartic acid and phenylalanine; 7,000 to 8,000 times sweeter.

Question 33

Sucralose is known for being _______ times sweeter than sucrose and is unique because _______.

Answer 33

600; it is made from sugar and provides essentially no calories as it is not fully absorbed by the body.

Question 34

Acesulfame-K has been an approved sweetener since _______ and is _______ times sweeter than sucrose.

Answer 34

1988; 200 times sweeter.

Question 35

The primary function of artificial preservatives is to _______.

Answer 35

increase the shelf life of food products by preventing spoilage and microbial growth.