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CHEM 181 > Topic 5 - Food Additives > Flashcards

Topic 5 - Food Additives Flashcards

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1
Q

Why is wax important on apples?

A

because it prevents the apple from drying up

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2
Q

What is morpholine?

A

Added to make the wax easier to apply
- In the body, morpholine combines with another naturally occurring chemical to form nitroso-morpholine
• Carcinogenic in high amounts
- But in the amounts we eat it its not dangerous

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3
Q

Where are nitrates found present?

A

naturally present in cabbage and form nitrosamines (carcinogenic in test animals)

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4
Q

What agencies control our food?

A

Canada: Food Inspection Agency (CFIA)
USA: FDA

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5
Q

What did the Romans use to make their wine sweeter?

A

lead acetate

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6
Q

What did the Romans use to make vegetables greener?

A

copper salt

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7
Q

What did the Romans use to extend their flour?

A

“Plaster of Paris” CaSO4

- Baker used arsenic oxide when he ran out

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8
Q

What do Cassava roots and lima beans contain?

A

They contain naturally occurring cyanide compounds

- Must prepare food properly in order to remove cyanide

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9
Q

What are Sassafra leaves

A

Used as a cleansing agent to make tea

  • Sassafra leaves contain safrole which is a potential carcinogen
  • Safrole was banned from root beer
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10
Q

What is the RDA for salt?

A

2g/day

- Global average is 3.95g/day (nearly 2X recommended)

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11
Q

What is the most widely added ingredient to food?

A

Sugar, and then salt

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12
Q

Is salt more prevalent in natural or prepared food?

A

Prepared

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13
Q

What happens when you reduce the size of the sodium crystal?

A

= increase the surface area = more sodium will come in contact with tongue and you will taste it more

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14
Q

What is Monosodium glutamate (MSG)?

A

nasty ingredient in Lipton soup

  • Flavour enhancing property of MSG came from seaweed
  • Natural glutamine combines with sodium from the ocean to give MSG which made food taste better
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15
Q

How many chemical additives do we consume per year?

A

~ 1 pound per year

- Roughly 2000 chemicals, THUS amount of each chemical per day is extremely small)

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16
Q

What was the 5th taste that Kikunae Ikaeda discovered?

A

Umami (in addition to sour, sweet, salty, bitter)

  • MSG brings out this umami taste
  • It improves the taste of food to which it is actually added
  • Specifically, high protein food
17
Q

How does MSG improve the taste of our food?

A
  • It increases salivation

- Makes our taste buds more sensitive

18
Q

What is CRS (Chinese Restaurant Syndrome) / Kwok’s Disease?

A
  • After eating MSG, they suffer chest pains and start sweating (symptoms of a prelude of heart attack)
  • MSG was widely used in Chinese Oriental restaurants
19
Q

What is glutamic acid?

A
  • The precursor of MSG
  • Form MSG in the presence of salt
  • Cheese, tomatoes, eggs, bread
20
Q

Explain how MSG is produced by bacteria in the lab

A

Bacteria are fed with molasses which convert it to glutamic acid which is treated with sodium hydroxide to make MSG

21
Q

Why is MSG not responsible for allergic reactions?

A

It does not involve the immune system, only ADVERSE reactions are associated with it

22
Q

What is kokumi?

A
  • A new taste to describe fullness of food
  • Cheese, foie gras, liver, garlic, onions, milk, scallops
    • The same company that makes MSG has developed a flavour additive that gives the kokumi taste
    • Pinot Noir from the US has a Kokumi taste
23
Q

What fat is used in stuffed butterball turkey?

A

Margarine, not butter

24
Q

What is more saturated than butter?

A

Palm and palm oil

25
Q

What salt used for?

A

Taste and preservatives

26
Q

How does salt kill micro-organisms?

A

By osmosis

  • Osmosis is the movement of a solvent through a semi-permeable membrane from a region of low [solute] to high [solute]
  • Water inside bacteria (low) will flow out into solution (high) and bacteria become dehydrated and die
27
Q

How do cucumbers become pickles?

A

Cucumbers are put in a brine solution (high salt)

28
Q

How can sugar be used as a preservative?

A

Through osmosis

- High sugar concentration causes bacteria to die

29
Q

What is in regular ketchup?

A

Fresh ripe tomatoes, sugar, etc…

  • NO preservatives and MSG
  • Ketchup is 30% sugar so obviously you don’t need a preservative
30
Q

How can smoke act as a preservative?

A

• Smoke can also act as a preservative because it dehydrates the fish and also toxic chemicals in smoke prevent growth of bacteria

  • Fish can be smoked, smoked meat in MTL
  • Become red when smoked = red herring
31
Q

How many cases and deaths per year are caused by food poisoning?

A

• In Canada, there are 6.8 million cases per year and 40 deaths
• In the US, there are 48 million cases per year and 3000 deaths per year
- Difference in numbers is because some people develop a stomach bug for 24 hours and don’t report it

32
Q

Why is the incidence of food poisoning is still higher than what it should be?

A
  • Increased meat consumption
  • Increased lifespan (the older we get, worse immune systems)
  • Increased travelling (we bring in bugs from other countries)
  • Industrial farming (cattle grow up in crowded condition where its more likely they contract an infection)
  • Use of antibiotics in animal feed
  • In the US, 70% of antibiotics used are for animal feed
33
Q

What are antibiotics in animal feeds used for?

A
  • Used to prevent the spread of diseases and animals will grow faster if given antibiotics
  • Important when animals are growing in crowded conditions (disease would spread very quickly)
34
Q

What is the concern around antibiotics in animal feeds?

A

• Concern is NOT that the antibiotics will remain in the chicken or animal
- BUT instead that the bacteria that remain in the meet are resistant to the antibiotics
- Consume chicken with resistant microbes –> become sick –> take antibiotics –> DO NOT WORK
• There is a movement to ban the use of Antibiotics in cattle and chicken

35
Q

What is sodium phosphate?

A

an ingredient in turkey which is used to retain moisture in the turkey

36
Q

What is STP (sodium tripolyphosphate)?

A

In Kraft Dinner AND is used as a cleaning agent

  • In food, it retains moisture
  • In cleaning agent, it ties up calcium and makes water less hard
37
Q

What is the difference between flavour and artificial flavour?

A
  • Flavour: ingredients added come from natural sources (milk or lactose component)
  • Artificial flavour: comes from synthetic sources
38
Q

What is artificial smoke flavour?

A
  • Produced by passing smoke through a water solution where some of the chemicals are picked up (non-toxic)
  • Toxic flavours are not absorbed in the water

CHEM 181 (3 decks)

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