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Intro to Food Science > Chap 7: Additives > Flashcards

Chap 7: Additives Flashcards

1
Q

AOP: Salt

A

Meats and Fish

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2
Q

AOP: Sugar

A

Fruit preserves

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3
Q

AOP: Herbs and Spices

A

Improve flavor

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4
Q

AOP: Lime and Vinager

A

Pickled Vegetables

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5
Q

FD&C (Food Additives Regulations)

A

Federal Food, Drug & Cosmetic Act (1938)

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6
Q

FD&C (regulations) have

A

Authority over food ingredients
Defines labeling of added ingredients

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7
Q

Food additives amendment to FD&C (1958) (require)

A
  • Requires FDA approval for use of an additive prior its inclusion in food
  • Requires the evidence of additive’s safety
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8
Q

Additives definition

A

any substance used intentionally in food that may reasonably be expected to, directly of indirectly, become component of food or affects its characteristics

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9
Q

Food Additive: Any substance intended for use in

A
  • Processing
  • Production
  • Packaging
  • Transportation
  • Storage
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10
Q

Additives: reason for use

A

Maintain or improve nutritional value
Maintain freshness
Aid in processing/preparation
Make food more appealing

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11
Q

Direct Additives

A

Substance is added for specific purpose

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12
Q

Indirect Additives

A

Substances added in trace amounts for packaging, handling or storage purposes

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13
Q

GRAS Ex. Salt, Sugar, Spices, Vitamins

A

Substances are recognized as safe by experts based on extensive history of use in food before 1958 or based on published scientific evidence

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14
Q

GMP

A

Good Manufacturing Practices

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15
Q

Common Food Additives

A
  • Flavoring agents - Colors
  • Anti-oxidants - Anti-microbial agents
  • Acidulants - Nutritional Additives (Vit & Min)
  • Sweeteners (non- nutritive) - Emulsifiers
  • Leavening agents (ex. yeast) - Anti-caking agents
  • Humectants
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16
Q

Antioxidants (what does it do)

A

Prevent browning in fruits and vegetables on exposure to air
(Prevent rancidity of oils)

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17
Q

Oxidations occurs

A

when electrons are removed from an atom or group of atoms

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18
Q

Oxidation may or involve

A
  • addition of oxygen atom
  • removal of hydrogen atoms from substance being oxidized
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19
Q

Oxidation can lead to detrimental effects

A
  • Pigment (color loss or adding)
  • Degradation of vitamins
  • Lipids with loss of nutritional value and development off flavors
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20
Q

Control of undesirable oxidation reactions in foods is usually achieved

A

by employing processing and packaging techniques that exclude oxygen or involve the addition of appropriate chemical agents

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20
Q

Control of undesirable oxidation reactions in foods is usually achieved

A

by employing processing and packaging techniques that exclude oxygen or involve the addition of appropriate chemical agents

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21
Q

Two Types of Antioxidants

A

Natural and Synthetic

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22
Q

Natural Antioxidants

A

Tocopherols (Vitamin E - Fat-soluble) (add to lipid-based products)

Ascorbic (Vitamin C - Water-soluble) (add to water-based products)

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23
Q

Synthetic Antioxidants

A
  • Butylated hydroxyanisole (BHA)
  • Butylated hydroxytoluene (BHT)
  • Propyl gallate (PG)
  • Tert-butylhydroquinone (TBHQ)
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24
Q

Most common (fat-soluble) used in processed foods

A

BHA and BHT

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25
Q

(Most) Proteins, organic acids, phosphate salts have their own

A

built-in buffering systems

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26
Q

Buffering Functions

A

Use in leavening systems (acids & acid salts)
Acidic microbial systems (sorbic & benzoic acids)
Coagulation of milk proteins (cheese, sour cream, etc)
Taste (sour or tart)

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27
Q

Commonly used acids

A

Acetic Succinic
Latic Tartaric
Citric Phosphoric (most important)
Malic
Fumaric

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28
Q

Emulsifiers (what do they do)

A

Evenly distribute fat and water-soluble ingredients in foods (salad dressings)

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29
Q

Emulsifiers functions and chemical (most common)

A

Prevent separation of water and oil
Lecithin

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30
Q

Federal guidelines recommend for sodium intake

A

2,300 mg a day
1,500 mg a day for African Americans

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31
Q

Chelating agents (what they do)

A

Stabilizes food systems

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32
Q

Chelating agents are added to

A

Form complexes with ions to alleviate problems (keeps ions stable holds onto Fe and Mg)

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33
Q

Most common chelators

A

Citric Acid, Phosphates, and EDTA* (ethylene diamine tetracetic acid)

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34
Q

Chelating agents
Plant vs Meat

A

Plant - Mg++ , Cholorophyll
Meat - Fe++ , Myoglobin, Hemoglobin

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35
Q

Artificial Sweeteners (permitted in foods)

A

Acesulphame K
Aspartame
Saccharin
Sucralose

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36
Q

Flavor Enhancers (def)

A

Substances used in foods to enhance the original taste or flavor

37
Q

Widely used flavor enhances

A

MSG: monosodium glutamate (meaty)
IMP: Inosine 5’ - monophosphate (fishy)
GMP: Guanosine 5 - monophosphate (fishy)

38
Q

Glutamate (MSG) (amino acid) is naturally presented in

A

all protein-containing foods
Ex. Meat, Fish, Poultry, Milk, Vegetables

39
Q

Amount of Glutamate (MSG) used in canned, frozen meat/vegetables products

A

(MSG) very low, ranging from 0.1% to 1%

40
Q

IMP and GMP are found in nature in

A
  • Marine animals
  • Mushrooms
41
Q

Preservatives

A

used to extend the shelf-life of food and stop food from going moldy and rancid

42
Q

Number of preservatives allowed in food

A

30 (Sulfites)

43
Q

Four most important reasons SO2 (Sulfur dioxide) is added to food

A
  • Inhibit (prevent) non-enzymic browning
  • Inhibit enzyme catalyzed reactions
  • Inhibit and control microorganisms
  • Act as an antioxidant and reducing agent
44
Q

Dough Conditioners help

A
  • reduce mixing time
  • improve elasticity of dough
  • reduces variations caused by different lots of flour
45
Q

Sorbic Acid (widely used to inhibit mold and yeasts) in

A
  • Cheese
  • Baked products
  • Fruit Juices
  • Wine
  • Pickles
46
Q

The method of application (sorbic acid) involve

A
  • Direct incorporation
  • Surface coating (indirect)
  • Incorporation in wrapping material (indirect)
47
Q

For preservation of food (CH3COOH)

A

Acetic Acid in the form of vinegar (4% acetic acid)

48
Q

Inorganic Acetic Acid (Ex)

A
  • Sodium Acetate
  • Potassium Acetate
  • Calcium Acetate
  • Sodium Diacetate
49
Q

Acetic acid based salts are used in bread and baked goods (amount)

A

(0.1 - 0.4%) to prevent ropiness and growth of mold without interfering with yeasts

50
Q

*Acetic Acid is also used in mayonnaise and pickles as

A

a dual function of inhibiting microorganisms and contributing to flavor

51
Q

Benzoic Acid (C6H5COOH)

A

widely employed as an antimicrobial agent
(used in jams, jelly, preserves, juices, soda, pickles)
Occurs naturally in cranberries, prunes, cinnamon, and cloves

52
Q

Structures and Thickeners - Hydrocolloids
(Textural, Structural, and Functional properties/characteristics)

A

Provides
- Stabilization for emulsions, suspensions & foams
- Thickening properties

52
Q

Structures and Thickeners - Hydrocolloids
(Textural, Structural, and Functional properties/characteristics)

A

Provides
- Stabilization for emulsions, suspensions & foams
- Thickening properties

53
Q

Functions of Hydrocolloids

A
  1. Solubility in water
  2. Capacity to increase viscosity
  3. Ability to form gels
  4. Improving & stabilization of texture
  5. Inhibition of crystallization (sugar & ice)
  6. Encapsulation of flavors
54
Q

Firming agents

A

used to make or retain firmness or crispness in fruit & vegetables and to strength gels

55
Q

Thermal processing or freezing of plant tissue causes

A

softening as cellular structure modified

56
Q

Ca salts are added (0.1% - 0.25% calcium)
Ex. Chloride, citrate, sulfate, lactate, and phosphate

A

Increase firmness and prevent structural collapse and softening of plant tissue during thermal or freezing treatment

57
Q

Acidic Salts (aluminum sulfate) used in

A

pickles and relishes, canned crab meat, lobster, salmon, etc
To prevent softening and disintegration

58
Q

Fat substitutes

A

provides identical physical and sensory properties to fat, but without calories

59
Q

Fat mimetics

A

Do not possess full functional equivalency to fats
Made to mimic the effects of fat in certain applications

60
Q

_______provide the desired simulated fat properties by contributing to sensory properties

A

Modified Starches

61
Q

Masticatory Substances
(Chewability)

A

used to provide the long-lasting, pliable properties of chewing gum

62
Q

Bread Improvers
Benzoyl Peroxide

A

helps remove the yellow tint and improves dough quality
usually added to flour (0.25-0.75%) at the mill

63
Q

*Hygroscopic (in nature)

A

Absorbs moisture (Ex. Humectants)

64
Q

Anticaking Agents (function)

A

these materials readily absorbing excess moisture, by coating particles to impart a degree of water repellency and/or by providing an insoluble particulate diluent

65
Q

Most important anticaking agent

A

Calcium Silicate
*amounts up to 2 1/2 times its weight and still remains free-flowing

66
Q

Hydrogen used to hydrogenate
Chlorine used to

A
  • unsaturated fats (liquid fats to solid fats)
  • bleach flour
67
Q

Sulfur dioxide -
Ethylene gas -
Ethylene oxide -
Air -

A

used to inhibit enzymic browning in dried fruits
used to promote the ripening of fruits
used as a sterilant for spices
used to oxidize ripe olives for color development

68
Q

MAP

A

Modified Atmospheric Packaging
(Nitrogen/CO2 placed in bags of chips. Helps shelf life and acts as a cushion for shock absorption)

69
Q

Propellants

A

Some fluid food products are dispensed as (with gas)
-liquids
-foams
-sprays from pressurized containers

70
Q

Principal propellants (gases)

A
  • Nitrous oxide
  • Nitrogen oxide
  • Carbon dioxide
71
Q

Because propellants are soluble in water
(usually dispensed by nitrous oxide or carbon dioxide)

A

their expansion during dispensing assets in the formation of spray or foam

72
Q

Carbon dioxide -
Nitrogen -

A

cheese spray
because of low solubility in water and fats : used to dispense liquid which foaming should be avoided

73
Q

Nitrates and Nitrites (Ex)

A

Potassium nitrite
Sodium nitrite
Sodium nitrate
Potassium nitrate

74
Q

Nitrates and nitrites are used

A

to prevent highly toxic bacteria that cause botulism food poisoning from developing in red meat and fish

*also perform a cosmetic function by turning processed meat pink

75
Q

Anti-foaming agents used to

A

reduce or prevent foaming (frothing) on boiling and reduce scum forming

76
Q

Bulking agents used to

A
  • increase volume without significantly adding to the energy levels of food
  • Used to pad out expensive ingredients
  • Not usually digested and acts as a source of dietary fiber (roughage)
77
Q

Foaming agents used to

A

provide a uniform dispersion of gas in a food

78
Q

Gelling agents used to

A

form a jelly so providing texture to a product

79
Q

Color additives (def)

A

pigment/dye/substance that can impact color when added
Classified as “Certifiable” or “Exempt from certification”

80
Q

Reason for color additives

A

prevent color loss due to exposure to light, air, temp, and other storage conditions

81
Q

Certifiable color additives

A
  • Synthetic/man-made
  • Dyes
  • Lakes
82
Q

Dyes

A

Water-soluble (powders, granules, and liquid forms i.e. beverages, baked foods, confections)

83
Q

Lakes

A

Water-insoluble and more stable
(Ideal for foods containing fats and oils or less moisture foods i.e. tablet coating, hard candies, donut mixes)

84
Q

Nine certified colors used in the USA

A

FD&C Blue No. 1 (dye and lake)
FD&C Blue No. 2 (dye and lake)
FD&C Green No 3. (dye and lake)
FD&C Red No. 3 (dye)
FD&C Red No. 40 (dye and lake)
FD&C Yellow No. 5 (dye and lake)
FD&C Yellow No. 6 (dye and lake)
Orange B (Restricted to specific use)
Citrus Red No. 2 (Restricted to specific use)

85
Q

Exempt from certification

A

Pigments from natural sources (Pure)
Ex. Beta-carotene
Caramel color
Saffron

86
Q

Enrichment

A

Added vitamins and minerals to refined products
Ex. enriched flour/cereals

87
Q

Fortification

A

Addition of a vitamin or mineral to a product in which it was not originally present
Ex. Vitamin D in milk
Iodine in salt

88
Q

**Why add vitamins and minerals

A

Folic Acid (Vitamin B9) - Neural tube defects
Niacin (Vitamin B3) - Deficiency (Dermatitis, Dementia, Diarrhea)
Vitamin D - Osteoporosis
Fluoride - Tooth decay
Iodized salt - Goiters, stunting

89
Q

Humectants (function/Ex.)

A
  • Retain moisture and keeps food soft
  • Used in cake icings, soft cookies
  • Ex. Glycerol, sorbitol and etc

Intro to Food Science (11 decks)

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