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JT's Misc. Knowledge > Ingredients > Flashcards

Ingredients Flashcards

1
Q

E100s

A

Food colours

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2
Q

E200s

A

Preservatives and acids

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3
Q

E300s

A

Antioxidants and acidity regulators

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4
Q

E400s

A

Emulsifiers, stabilisers, and thickeners

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5
Q

E500s

A

Anti-caking agents and acidity regulators

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6
Q

E600s

A

Flavour enhancers

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7
Q

E700s

A

Sweeteners, glazing agents, foaming agents, and gases.

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8
Q

E1000s

A

Other additives

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9
Q

Erythritol

A

968, Sugar alcohol produced from the fermentation of Glucose and Sucrose, 4-carbon

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10
Q

Sorbitol, Mannitol

A

420, 6-Carbon sugar alcohols, also a humectant

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11
Q

Maltitol

A

965, Naturally occurring sugar in grapes and corn, 12-Carbon sugar alcohol

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12
Q

Steviol glycoside

A

960, From the leaves of the South American Stevia plant, very stable and do not ferment

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13
Q

Aspartame

A

951, New artificial sweetener of protein origin, contains phenylalanine

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14
Q

Fenugreek

A

950, Semi arid crop, leaves used as a herb, seeds as a spice, most commonly used in India with potatoes

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15
Q

Menthol

A

Made synthetically or obtained from the oils of mints, chemically triggers cold sensitive recepters in skin

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16
Q

Sucraluse

A

955, A synthetic organochlorine sweetener, no calories

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17
Q

Xylitol

A

967, 5 Carbon sugar alcohol

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18
Q

lsomalt

A

953, 12 Carbon sugar alcohol, with high temperature stability

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19
Q

Polydextrose

A

1200, Naturally occurring sugar in grapes and corn

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20
Q

Glycerol or Glycerin

A

422, A sugar alcohol, colorless, odorless, a flavour enhancer or sweetener, 3-Carbon

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21
Q

Invert sugar

A

Syrup of 50% glucose and 50% fructose, a humectant and sweetener, similar to honey in composition

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22
Q

Lactose

A

Sugar present naturally in milk, used as a humectant and sweetener

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23
Q

Acetic acid

A

260, Natural component of vinegar but generally manufactured from wood, also a preservative

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24
Q

Citric acid

A

330, Colourless, weak organic acid

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25
Malic acid
296, Organic acid, stronger than citric acid
26
Sulphites
220 - 228, Used in dried fruits, not a true allergen, but fairly common reactant
27
Benzoates
210 - 213, Salts of benzoic acid, which contains a Benzene ring
28
Nitrates
249 - 252, Are added to mneat along with Nitrites, not as harmful as some believe
29
Ascorbic acid
300, Vitamin C, acts as a preservative, anti-oxidant
30
Lutein
161b, Colouring agent (yellow/orange), a Carotenoid
31
Titanium dioxide
171, Use no longer permitted in the EU and in Northern Ireland as of Feb 2022
32
Curcumin
100, Naturally occurring orange/yellow colour, extracted from the spice turmeric
33
Alpha-, beta, and gamma-carotenes
160a, Beta-carotene is a well-known substance that is converted by the body to Vitamin A, orange
34
Betanin, beetroot red
162, Naturally occurring red/purple colour in beetroots
35
Vegetable carbon
153, Natural black colour obtained from burnt plant material, now often manufactured
36
Tartrazine
102, Widely used yellow/orange colour
37
Yellow
2G107, Adverse affects in children
38
Sunset Yellow FCF
110, A synthetic coal tar dye, yellow in colour, used with E102
39
Cochineal, Carminic acid
120, Natural red colour obtained from egg yolk and dried insects, can be manufactured
40
Riboflavin
101, Vitamin B2, usually obtained from yeast or produced synthetically
41
Chlorophyll
140, Naturally occuring green pigment found in plant leaves and stems, can be manufactured
42
Caramel
150a, Commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals
43
Guar gum
412, Naturally occuring seed gum from a tree of the pea family
44
Xanthum gum
415, Made from the fermentation of carbohydrates by bacteria
45
Acacia gum, gum arabic
414, Natural gum obtained from a tree of the pea family, similar to 412
46
Cellulose
460, Fibrous part of plant cell walls used as a bulking agent
47
Cellulose variations
461-469, Generally emulsifiers, stabilisers, thickeners, and gelling agents
48
Locust bean gum, carob gum
410, Natural extract from the Carob tree seed
49
Pectin
440a, Occurs naturally in fruits, roots, and stems of plants, stabiliser and gelling agent
50
Vegetable gums
Enhance texture and consistancy
51
Humectant
Bind with water to keep food moist
52
Glazing agent
Improves appearance and can protect foo
53
Bulking agents
Increase the volume of food
54
Raising agents
Increase the volume of food through the use of gases.
55
Stabilisers and firming agents
Maintain even food dispersion.
56
Preservatives
Stop microbes from multiplying and spoiling the food
57
Emulsifiers
Stop fats from clotting together.
58
Sugar alcohols, glycitols
Derived from sugars, containing one hydroxyl group, a thickener or sweetener, doesn't harm teeth, -itol
59
Monosodium glutamate
621, Present naturally in seaweed but generally prepared chemically from sugar beet, flavour enhancer of protein rich foods
60
Sodium-5-ribonucleotide
635, Mixture of E627 and E631, added to crisps
61
Starches
1400-1414, Generally of maize, corn, potato, wheat, or tapioca in origin, used to modify texture and stability
62
Caffeine
Naturally occurring flavouring agent
63
Arrowroot
Natural plant starch used as a thickening agent
64
Calciferol
Vitamin D, generally extracted from yeast
65
Casein
Naturally present milk protein used as an emulsifier, texturiser, and a dietary supplement
66
Corn syrup
Glucose obtained from corn or maize starch
67
Gelatine
Protein extract from animal bones and tissue, used as a stabiliser and gelling agent
68
Hydrolysed vegetable protein (HVP)
Produced chemically from raw protein, a flavour enhancer
69
Modified corn starch
Derived from maize, has been modified in various ways to enhance stability in the manufacturing process
70
Beeswax, white and yellow
901, Glazing agent
71
Polyglycerol polyricinoleate
475, Emulsifiers, stabilisers, thickeners
72
Silicon dioxide (Silica)
551, Derived from sand, used as an anti-caking agent in potato snacks
73
Butylated hydroxyanisole (BHA)
320, Antioxidant manufactured synthetically for use alone or with E280, E310, or E330
74
Palm oil
Easier to stabilize and maintain quality of flavor and consistency, derived from reddish flesh of the fruit of palms
75
Soy protein
Soybean meal that has bean dehulled and defatted
76
Potassium bicarbonate
Raising agent, also regulatees pH
77
Rapeseed oil
Oldest known vegetable oil, contains possibly harmful erucic acid
78
Canola oil
A low erucic acid version of Rapeseed oil, also called LEAR (Low Erucic Acid Rapeseed), name from Canada + oil
79
Lecithin
Yellow-brownish fatty substances from animal and plant tissues, amphiphilic (hydro- and lipo- phyllic), emulsifies and homogenizes
80
Yeast extract
Flavour enhancer, contain amino acids and B Vitamins, consist of yeast cell contents without cell walls

JT's Misc. Knowledge (17 decks)

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