Final 12 - Food Additives

Question 1

What are the four functions of food additives?

Answer 1

1. Maintain quality/prolong shelf life
• Antimicrobial agents:
 - Salt, sugar
 - Nitrites
 - Acids
• Antioxidants 

2. Enhance sensory characteristics
 • Color agents - natural and synthetic
• Flavor agents - largest group of food additives
• Flavor enhancer - salt, MSG
• Sweetener

3. Control product consistency
   • Anticaking agents - calcium silicate, dicalcium phosphate, etc
   • Emulsifier - lecithin, mono/diglycerides, etc
   • Humectants
   • pH control agents - acids, bases, buffers
   • Stabilizers and thickeners
4. Improve/maintain nutritive value

Question 2

What is the GRAS list?

Answer 2

• Generally Recognized As Safe
• Food additives that have been long used with no health hazards, so exempted from immediate testing
• > 600 of these additives
• All additives will be eventually tested

5 Classes:
Class 1 - Safe
Class 2 - Safe but increased use has to be tested
Class 3 - Future tests have to be done
Class 4 - Guideline has to be provided
Class 5 - To be removed from current list

Question 3

What are the two roles of nitrates?

Answer 3

1. Control botulism in meat

2. Preserve color

Question 4

What is the risk of using nitrites and how is it currently controlled?

Answer 4

• Form nitrosamines

* Are gradually being phased out

Question 5

Name the acids used in food products

Answer 5

• acetic
• ascorbic
• citric
• benzoic
• lactic acid

Question 6

Name the common antioxidants used in food products

Answer 6

• Vitamin C (ascorbic acid)
• Vitamin E (tocopherol)
• Citric acid
• BHA, BHT, and TBHQ
• Sulfite