Food Processing

Question 1

What are food additives?

Answer 1

Food additives are substances intentionally added to food in small amounts to improve colour, flavour, texture, nutritive value, and shelf life.

Question 2

What are the two sources of food additives?

Answer 2

Natural (e.g., chlorophyll from plants)
Artificial (e.g., tartrazine from coal tar)

Question 3

What are the classifications of food additives?

Answer 3

Colourings: E100-199
Preservatives: E200-299
Antioxidants: E300-399
Physical conditioning agents: E400-499
Flavourings: No E numbers
Flavour enhancers: E600-699
Sweeteners: E900-999
Nutritive additives: No E numbers

Question 4

What is the function of colourings (E100-199)?

Answer 4

Improve food colour (e.g., soft drinks)
Replace lost colour (e.g., canned peas)
Add colour to colourless foods (e.g., ice pops)

Question 5

Name two examples of natural colourings.

Answer 5

1. Chlorophyll (green) – found in plants, used in lime-flavoured jelly
2. Caramel (brown) – made from heated carbohydrates, used in cola drinks

Question 6

Name two examples of artificial colourings.

Answer 6

1. Tartrazine (yellow) – derived from coal tar, used in orange fruit drinks
2. Sunset yellow (yellow/orange) – derived from coal tar, used in soft drinks

Question 7

What is the function of preservatives (E200-299)?

Answer 7

Prevent microbial growth and food spoilage
Reduce food waste
Reduce the risk of food poisoning
Provide out-of-season foods (e.g., strawberry jam)

Question 8

List three advantages of food additives.

Answer 8

1. Extend shelf life (preservatives, antioxidants)
2. Improve appearance (colourings)
3. Enhance taste (flavourings)

Question 9

List three disadvantages of food additives.

Answer 9

1. May cause allergic reactions or hyperactivity
2. Can mislead consumers (e.g., carrot cake without real carrots)
3. Some, like aspartame, may be carcinogenic