Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

HNSC 1200 > Topic 3: Part I > Flashcards

Topic 3: Part I Flashcards

1
Q

Food additives

A

substances added to food intentionally or by accident that become part of the food and affect its characteristics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

are food additives intentional or accidental?

A

most food additives are done purposely (sugar, colour, salt, baking soda, etc.)
others are contaminants that are accidentally introduced (production, processing, or packaging process)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

how long have food additives been used?

A

1000 of year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

purpose of food additives

A

provide leavening (bread rising) or control acidity/alkalinity

  • to enhance flavour or impart desired colour
  • to improve or maintain nutritional quality of foods
  • to maintain product consistency
  • to maintain palatability and wholesomeness
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Not included as food additive

A
  • agricultural chemicals/residues
  • food packaging material itself
  • veterinary drugs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

are food additives a bad thing?

A

no, they are not always a bad thing. they can be, but sometimes they are useful.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

4 regulations governing additives

A

under the food and drugs act, what can be used in order to protect the safety of Canadians?

  1. purpose
  2. additives that can be used for that purpose
  3. the foods in which they are permitted
  4. the amount that is permitted
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

3 criteria for food additives

A
  1. has to be safe for continued use (if people will consume the same food product often, we must be sure that the accumulation of this in our bodies will not reach harmful levels)
  2. must not lead to deception (the consumer should know why its added ex. used as a preservative)
  3. must be an advantage to consumer (has to be a solid reason as to why using this preservative provides an advantage to the consumer)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

the Ames test

A
  • carcinogenic (how likely an ingredient is to cause cancer) and mutagenic studies (can it cause mutations in our DNA?)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

direct food additives #1 Anticaking agents

A
  • absorb moisture and in the process prevent foods from getting wet
  • used in table salt, baking powder and other powdered food products
  • ex. calcium silicate,amonium nitrate, magnesium
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

direct food additives #2 Antioxidants

A
  • prevent rancidity (without antioxidants, salad dressings will go rancid very quickly
  • prevent discolouration of foods
  • examples, vitamin C, sulphites, butylated hydroxyanoisole (BHA) and butylated hydroxytoluene (BHT), cereal “added for freshness”
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

direct food additives #3 Emulsifiers

A
  • facilitates distribution and suspension of fat in water or vice versa
  • used in the manufacture of chocolates, margarine, cake mixes, potato chips salad dressings
  • examples: monoglyceride, diglycerides, lecithin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

direct food additives #4 Humectants

A
  • help retain proper moisture, flavour and texture of foods
  • used in candies, shredded coconut and marshmallows
  • examples: glycerol, propylene, glycol, sorbitol
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

direct food additives #5 Antimicrobial agents

A
  • preservatives that prevent microorganisms from growing
  • sugar and salt are the most widely used
  • historically used to preserve meat and fish
  • sugar is also used in canned/frozen fruits and jams
  • examples: potassium sorbet, calcium or sodium propionate are used to extend the shelf life of baked goods, cheeses, beverages, mayonnaise, margarine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Nitrates and nitrites are used to…

A
  • preserve colour (especially the pink colour of hotdogs)
  • prevent the growth of bacteria (especially the bacteria that produces the deadly BOTULINUM toxin
  • impart a desirable “cured” flavour
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what can nitrates and nitrites be converted to?

A

they can be converted into the carcinogen, “nitrosamine”

cancer causing

17
Q

Flavour enhancers

A

used to enhance flavour of foods

18
Q

Examples of flavour enhancers

A
  • monosodium glutamate (MSG)

- hydrolyzed vegetable proteins (HVP)

19
Q

MSG impacts the..

A

umami to foods (savoury)

20
Q

In Canada MSG is considered an ..

A

ingredient not an additive so it must be declared on label

21
Q

MSD is not allows in food designed for..

A

infants

22
Q

MSG is non toxic in humans but there are 2 adverse responses attributed to its consumption in 1-2 percent of population

A
  • allergy but still unproven

- MSG symptom complex

23
Q

MSG symptom complex

A
  • symptoms: flushing, burning sensation, headaches, nausea

- also called Chinese restaurant symptoms

24
Q

Thickening and stabilizing agents may be added to food to maintain..

A

emulsions, foams or to lend a desirable consistency to foods.

25
Q

Examples of texture and stability agents

A
  • dextrin
  • starch
  • pectin
  • gums (carrageenan, guar, locust bean agar, gum Arabica)
26
Q

Gum arabica

A

major stabilizer in carbonated beverages like Coke and Pepsi

27
Q

Nutrient additives added to..

A

fortify or maintains nutritional quality of foods. “enrichment”

28
Q

Examples of nutrient additives

A
  • iodine added to salt
  • vitamins A and D added to milk
  • folic acid and other B vitamins to breakfast cereal
29
Q

Food colours

A

-colour additives are used to make foods attractive and identify flavours

30
Q

Artificial color additives (derived from coal tar/petroleum) include

A
  • Blue (brilliant blue and indigotine)
  • Green (fast green)
  • Red (allura red and erythrosine)
  • Yellow (tartrazine and sunset yellow)
31
Q

Natural color additives include ..

A
  • caramel that tints the colour of Coke and baked goods
  • vegetable colors (carotenoids that color margarine, cheeses and pastas)
  • cochineal (or carmine) to give red colouring
32
Q

Indirect (incidental) food additives

A

find their way into foods during harvesting, production, processing, storage, or packaging

33
Q

Indirect (incidental) food additives #1

A
  • dioxins: compounds formed during chlorine treatment of wood pulp during paper manufacture
  • found in coffee filters, milk cartons, paper plates, frozen packages
34
Q

Contamination occurs only in trace quantities such levels appear..

A

to pose no health risk to humans

35
Q

Because dioxin is highly toxic and is known to cause cancer in animals the paper industry has..

A

reduced its use of chlorine to cut the level of dioxin in paper products

36
Q

Indirect (incidental) food additives #2 Methlylene chloride

A
  • used to remove caffeine in production of decaffeinated tea or coffee
  • traced are left in decaffeinated product (steam decaffeinated coffee contains no methylene)
37
Q

An average cup of coffee contains …

A

0.1 parts per million which poses no significant health hazard

38
Q

Indirect (incidental) food additives #3 Chemical leached from plastic containers when used inappropriately

A

E.g. using a margarine tub to store leftover food, and then heating in the microwave. When heated, particles from the tub can migrate into the food. Make sure that you check your containers to ensure that the are microwave safe before using them in microwaves

39
Q

Indirect (incidental) food additives #4 BPA

A

refer to part E; non bacterial food notes

HNSC 1200 (29 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions