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Food Science 301 > Exam 3: Additives > Flashcards

Exam 3: Additives Flashcards

1
Q

What is a standard of Identity?

A

A legal standard, defined by the FDA, for staple foods regarding a food’s minimum quality specifications, including permitted ingredients and processing requirements
-ex: min/max requirements for food constituents
-optional ingredients

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2
Q

What is a food additive?

A

A chemical or other substance that becomes a part of a food product either added intentionally or accidentally

–Any substance used in the production, treatment, packaging, transportation or storage of food (ingredients)

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3
Q

True or False: Most food additives are intentional additives and must receive approval from FDA before they can be used

A

TRUE

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4
Q

What is another name for Indirect additives?

A

Contaminants

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5
Q

What is Adulteration?

A

**Illegal!
The deliberate addition of cheap ingredients to a food to make it appear to be high quality

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6
Q

What are the requirements of food additives:

A
  1. Safety of a food additive must never be in doubt
  2. Must do its stated function
  3. Must not significantly diminish nutritional value
  4. Not be used to compensate for improper manufacturing practices or inferior product characteristics
  5. Should be detectable by a defined method of analysis
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7
Q

What are processing Aids?

A

A substance added to a food
-during processing but removed before packaged in finished form
-during processing and converted into constituents normally present in the food
-present in finished food at insignificant levels

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8
Q

Are processing aids required to be declared?

A

No
-because they have no technical or functional effect in the finished food
-they are either not present OR at present at insignificant levels

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9
Q

Processing Aids examples:

A
  1. Fruit and Vegetable washes
    -organic acids
    -chlorine washes
  2. Joining agents and enzymes
    -Rennet
    -Transglutaminase (“meat glue”)
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10
Q

Is radiation used to destroy microorganisms considered an additive?

A

YES!

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11
Q

What are examples of food additives that have been used for centuries?
-Hint: 5

A
  1. Salt
  2. Herbs and Spices
  3. Sugar
  4. Vinegar
  5. MSG
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12
Q

What are foods subject to that food additives help address?
-Name 5

A
  1. Temperature changes
  2. Oxidation
  3. Spoilage microorganisms
  4. Humidity
  5. UV Radiation
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13
Q

List Uses for Food Additives:
-7

A
  1. Maintain consistency
    -Emulsifiers, stabilizers, thickening, anti caking agents
  2. Improve or maintain nutritional value
    -Vitamin-enriched foods
  3. Maintain palatability adn Wholesomeness
    -BHA, BHT, Ascorbic acid to slow spoilage and rancidity
  4. To provide Leavening
    -Leavening agents, baking powders
  5. Control acidity/ alkalinity
  6. Enhance Flavor
    -Spices, Natural and artificial flavors
  7. Desired color
    -Natural and synthetic colors
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14
Q

Types of Food Additives:

A
  1. Antimicrobial agents
    -Inhibit growth of bacteria, yeasts, molds. Preservatives
  2. Antioxidants
    -Inhibit oxidation (rancidity and altered colors) of fats and pigments
    -ex: BHA, BHT, Propyl gallate, ascorbic acids, tocopherols
  3. Curing agents
    -Sodium nitrite: retain pink color of cured meats. preservatives. **Nitrosamines can form when nitrites react with protein breakdown products (potentially toxic)
  4. Colorants
    -Added to offset color loss during processing or storage, or to correct natural variation in food colors
  5. Flavorings
    -Natural or synthetic, flavor enhancers
  6. Leavening Agents
    -Baking powder, Carbon dioxide, “rise of dough” in baked goods
  7. Nutritional Additives
    -Vitamin D added to milk. Or Vitamin B and iron added to bake products
    -Enrichment and Fortification
  8. Sweeteners
    -Nutritive nad Nonnutritive
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15
Q

Describe artificial vs natural colorants/colors:

A

-Artificial colorants: Dyes (water-soluble colorants) and Lakes (suspensions of organic colorants, fat soluble)

-Natural colors: Pigments from plant, animal or mineral sources

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16
Q

Define Enrichment:

A

Addition of nutrients lost during processing

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17
Q

Define Fortification:

A

Addition of nutrients, either absent or present in insignificant amounts

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18
Q

Examples of Nutritive vs non-nutritive sweeteners:

A

Nutritive: provide significant calories

Ex: Sucrose, glucose, fructose, maltose, lactose, xylitol and sorbitol (sugar alcohols), molasses, honey

Non-nutritive: Highly intense sweeteners. Negligible calorie and nutrient contribution.

Ex: Aspartame, Acesulfame K, Saccharin, Sucralose

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19
Q

What is the component in Aspartame that requires a warning label?

A

“Phenylketonuria’s: Contains Phenylalanine”

–Phenylketonuria (PKU) is a recessive genetic disorder affecting 1 out of every 16,000 people

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20
Q

Define Sugar Alcohol:

A

Carbohydrate derivatives that contain only hydroxyl groups as functional groups

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21
Q

List relative sweetness of Non-nutritive sweetners:

A

Neotame (8,000x)
Saccharin (200-700x)
Sucralose (600x)
Aspartame (200x)
Acesulfame K (200x)

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22
Q

Define food processing:

A

The conversion of raw animal and plant tissue into forms that are CONVENIENT AND PRACTICAL TO CONSUME

-any food other than raw agricultural commodity (includes washing, milling, chopping, heating, pasteurizing, blanching, canning, freezing, drying, etc.)

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23
Q

Define food preservation:

A

The use of specific thermal and non-thermal processing techniques to MINIMIZE THE NUMBER OF SPOILAGE MICROORGANISMS in foods, making them safe and giving them an extended shelf life

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24
Q

Define shelf-life:

A

the time it takes a product to decline to an unacceptable level

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25
Q

True or false:
All foods are processed to some degree?

A

TRUE

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26
Q

Name the 5 processed food categories (according to the International Food Information Council):

A
  1. Minimally processed foods
  2. Foods processed for preservation
  3. Mixture of Combined Ingredients
  4. Ready-to-eat Foods
  5. Convenience
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27
Q

Describe
Minimally processed foods:

A

-Litle processing
-ex: washed, packaged fruits and vegetables
-often simply pre-prepared for convenience (cut veggies, roasted nuts, bagged spinach)

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28
Q

Describe
Foods processed for preservation:

A

-Processed to maintain freshness and nutrients
-ex: canned fruits/vegetables
-ex: frozen fruits/ vegetables

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29
Q

Describe
Ready-to-eat foods

A

-Foods that require little preparation
-Do not need to be cooked before use
(ex: breakfast cereals, lunch meats, carbonated Bev’s, nuts)

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30
Q

Describe
Mixture of combined Ingredients:

A

-Use of sweeteners, colors, preservatives, and other additives to improve safety, taste, visual appeal

ex: cake mixes, salad dressing, cured meats, artificially flavored and colored foods

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31
Q

Describe
Convenience foods:

A

-Packaged to keep fresh and save time
-more “heavily” processed
ex: frozen meals, frozen pizza, microwaveable dinners

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32
Q

Give 5 examples of positive aspects of processed foods:

A
  1. Safety and preservation
  2. Removal of anti-nutritional factors
  3. Foods for people with special needs
  4. Fortification and enrichment
  5. Affordable, convenient
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33
Q

Define Unit Operations:

A

Categories of common operating steps practiced in the food industry

-a basic step in a process
-a process may have many unit operations to obtain the desired product

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34
Q

Name examples of unit operations:

A

-Materials handling
-Cleaning
-Separating
-Disintegrating
-Pumping
-Forming
-Mixing
-Heat exchange
-Evaporation
-Drying
-Packaging
-Non-thermal methods

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35
Q

What are the big 8 in food allergies?
**make up 90% of food allergies

A
  1. Peanuts
  2. Treenuts
  3. Milk
  4. Egg
  5. Soy
  6. Fish
  7. Shellfish
  8. Wheat
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36
Q

Define
Clean:

A

Remove soil (matter out of place)

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37
Q

Define
Sanitize:

A

Reduce microbial contamination to a safe level

38
Q

Define
Disinfect:

A

Kills 100% of vegetative cells, may not kill bacterial spores and viruses

39
Q

Define
Sterilize:

A

Complete destruction of all forms of life (bacteria, bacterial spores, fungi, viruses)

40
Q

What are the 4 factors of “cleaning”:

A
  1. Time
  2. Action
  3. Concentration
  4. Temperature
41
Q

Process flow diagrams:
Arrows

A

Direction of flow

42
Q

Process flow diagrams:
Parallelograms

A

Inputs or Outputs

43
Q

Process flow diagrams:
Diamonds

A

Decision Forks

44
Q

Process flow diagrams:
Rectangles

A

Processes

45
Q

What is the purpose of the removal of water?

A

-to slow spoilage (shelf stable aw<0.6)
-to reduce bulk/weight/volume
-to control texture
-to make new products

46
Q

Define
“Concentration and Evaporation”

compared to
“Drying”

A

Concentration and Evaporation:
-The partial removal of water from foods to increase its total solids content
**thicker/more viscous than norm
(ex. evaporated milk)

Drying:
-Extensive approach to moisture removal in which product moisture is reduced to a few percent (<5%)
(ex. dried fruits)

47
Q

Name 3 methods of
Concentration and evaporation:

A

-open kettles or pots (boil)
-vacuum evaporator (volatile compounds)
-freeze concentration

48
Q

Define Volatile compound:

A

Compounds that due to their high vapor pressure and low water solubility enter the gas phase (air)

49
Q

Define freeze concentration:

A

Concentration of a product at the freezing point by ice crystal formation and separation
-retains flavor, color and aroma

50
Q

Define crystallization vs separation:

A

Crystallization: production of ice crystals
Separation: separation of the ice crystals

51
Q

What are a few factors that affect drying:

A

-composition (water, sugar, CHO, Aw)
-amount of product
-size; surface area/volume ratio
-product porosity
-pre-treatments of product (blanching, heat treatment, etc.)

52
Q

Name 6 methods of drying

A
  1. Sun or oven drying
  2. Forced-air drying
  3. Spray drying (liq. foods)
  4. Roller or drum drying
  5. Tunnel drying
  6. Freeze-drying (sublimation)
53
Q

True or false:
Heat from drying is sufficient to kill bacterial endospores.

A

FALSE!!!
**endospores can survive!

54
Q

True or false:
High drying temperatures can kill bacterial populations.

A

TRUE

55
Q

True or false:
Most spoilage organisms grow slowly in dried foods

A

TRUE!
Aw<0.6 is shelf-stable food

56
Q

What is the moisture content for foods classified as “Intermediate Moisture Foods”

A

15-20% moisture content

(Aw values of 0.6-0.85)

DO NOT require refrigeration to prevent microbial growth

ex: Jams. Candies. Chips.

57
Q

What is the purpose of sulfating agents (sulfites)?

A

used to inhibit enzymatic browning

–can also inhibit Maillard browning.

Ex. Golden raisins <3

58
Q

True or False:

Above absolute zero, atoms and molecules in foods are in constant motion

A

TRUE

59
Q

True or False:

The greater the temperature, the greater the molecular movement

A

TRUE

60
Q

True or False:

Heat always flows from a region of high temperature to a region of low temperature

A

TRUE

61
Q

True or False:

The greater the temperature difference, the greater the driving force for heat transfer

A

TRUE

62
Q

What are the 3 types of heat transfer?

A
  1. Conduction
  2. Convection
  3. Radiation
63
Q

Define conduction:

A

Heat transfer occurs between molecules (DIRECT CONTACT WITH A SOLID OR A NON MOVING LIQUID)

ex. frying pan on top of flame

64
Q

Define convection:

A

heat transfer occurs because of a MOVING FLUID (liquid or gas)

ex. boiling or convection oven

65
Q

Define radiation:

A

heat transfer occurs because of light waves (ELECTROMAGNETIC ENERGY)

ex: microwaves

66
Q

True or false:
Many heating operations involve both mechanisms, conduction and convection?

A

True

67
Q

What are the purposes of heating:

A
  1. Increase shelf-life
  2. Kill or control microorganisms (including endospores)
  3. To control or denature enzymes
  4. To drive off moisture or gases
  5. To alter texture (dissolve solutes, gelatinize starch, denature proteins, breakdown structures)
  6. To inactivate toxins
  7. To develop flavors
  8. To develop colors
68
Q

Give examples of direct contact heating:

A
  1. Retort or pressure cooker
  2. Fryer
  3. Direct steam injection or infusion
  4. Broiler, toaster
  5. Grill
  6. Microwave
69
Q

Describe what happens to the following foods when baking in an oven:
-gases
-solid fats
-sugars
-proteins
-starch
-moisture
-flavors
-browning

A

-gases: evolution and expansion

-solid fats: melt

-sugars: caramelize

-proteins: denature and coagulate

-starch: gelatinize

-moisture: evaporates

-flavors: develop

-browning: occurs

70
Q

What is the max temp when boiling or steaming?

Does maillard browning occur?

A

Max temp=100ºC
No maillard browning. Aw too high.

71
Q

Is frying a dry or wet heating method?

A

dry
**only heats surface of food
(conduction heat to internal part of food)

72
Q

Physical and chemical changes in teh frying oil

A

-Hydrolysis
-Oxidation
-Polymerization
-Viscosity Increase
-Thickening of oil
-Development of off-flavors

73
Q

How does acrylamide form:

A

It’s a maillard reaction (amino acids + reducing sugars) w/ asparagine.
… when you burn food to a char, produce black stuff is acrylamide.

Carcinogenic

74
Q

Does fridge/fresh create more acrylamide formation in potatoes?

A

-High frying temps and long cooking times
-Storing potatoes in REFRIGERATOR can result in increased acrylamide formation during cooking
(soak in water befor frying helps minimize acrylamide production)

75
Q

What is broiling?

A

A heating element that emits infrared energy. Rapidly heats the surface of the food and results in Maillard Browning.
Broiling only acts on the surface of a food. DISTANCE DEPENDENT

76
Q

Microwave= what type of heating?

A

Radiation!
1. Molecular friction of polar molecules
2. Ionice polarization (dissociated ions cause heat when they collide)

**non-homogenous heating may lead to survival of microorganisms in cold spots

77
Q

Does higher or lower loss absorb more heat?

A

HIGHER loss factor ABSORBS MORE HEAT

78
Q

Define Blanching:

A

Food is heated rapidly to a pre-set temperature. held for a pre-set time, and then cooled rapidly to near ambient temps
**destroys enzyme activity (think green beans)

79
Q

What are some effects of blanching?

A

-Minimize undesirable changes during processing or storage (PPO, Pectinase, Catalase/peroxidase)

-Reduction in microbial #’s on surface

-Softening of plant tissues to facilitate filling (destruction of cell walls)

-Chemical changes to pigments

-Removal of air from intercellular spaces prior to canning

80
Q

Define Pasteurization:

A

-Slows food spoilage, destroys enzymes
-Mild heat treatment (heat and hold to kill pathogens)

81
Q

When do you use pasteurization?

A
  1. When main goal is to destroy pathogens
  2. When microbes are b!tches and die easy from heat/can be controlled by fridge
  3. if a more intense heat treatment would negatively affect the food
82
Q

What type of reduction is pasteurization?
… Sterilization?

A

Pasteurization = 5D

Sterilization =12D

*decimal reduction time (# log reduction… move decimal place)

83
Q

What type of reduction is required for low vs high acid foods?

A

Low acid foods (pH > 4.6)
= 12D

High-acid foods (pH < 4.6)
=5D

84
Q

What is the Z-value?

A

The temperature change required to change the D value by a factor of 10

**Z-value relates to the thermal resistance of microorganisms

85
Q

What D process is PASTEURIZATION?

A

5D
ex:
Initial population = 4x10^5 CFU/mL
After pasteurization: 4 CFU/mL

86
Q

true or false:
Nutritional and sensory characteristics are better retained by using HIGH TEMPS AND SHORT TIMES

A

true!

87
Q

8 examples of deterioration of Foods during refrigerated storage:

A
  1. Chill injury
  2. Flavor migration bet. foods
  3. Nutrient losses
  4. Retrogradation of starch (syneresis)
  5. Oxidative rancidity of lipids
  6. Enzymatic reactions (breakdown of carbohydrate or protein structures, etc.)
  7. Water migration (% humidity)
  8. Growth of spoilage organisms
88
Q

What is the main spoilage organism of concern @low temps?

A

Pseudomonas

89
Q

Does water expand or collapse during freezing?

A

EXPANDS!

90
Q

Is rapid freezing beneficial for preserving food quality?

A

YES!!

91
Q

Can pathogenic or spoilage microorganisms grow after being thawed from frozen foods?

A

YES!!
DOES NOT KILL OR DESTROY PATHOGENS!

92
Q
A

Food Science 301 (3 decks)

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