food additives

Question 1

direct/ intentional additives

Answer 1

achieve a desired effect - apperance, texture

Question 2

indirect/ incidental additives

Answer 2

added as a result of various industrial, agricultural or domestic practices. Pesticides, herbicies, etx

Question 3

directive foods 3 mains groups are

Answer 3

1) food processing aids/ functional additives
2) food preservatives
3) food quality enhancers

Question 4

food texture improvers is composed of

Answer 4

emulsifiers: achieve a stable emulsion between 2 phases

thickners: added to food to modify the texture or consistency form thin or thick

Question 5

what are the 2 types of water binding agents

Answer 5

humectants : keeps moisture in the food products

anti caking agents: absorb moisture form the food to keep it dry

Question 6

what are the functions of
- enzymes
- foaming agents
- acids
- alkalis
- buffers

Answer 6

• enzymes : tenderize meats, achieve sweetness
• foaming agents: gelatin, bubble gels trapped the product is flufflier
• acids: impart flavor in food as well as texture
• alkalis: release CO2 that cause volumes of products to swell
• buffers: used to stabilize

Question 7

food preservatives can control microbial growth by

Answer 7

fermentation, humectants, acids

Question 8

fermentation

Answer 8

prevent spoilage and exten shelf life,

Question 9

humenctants/ water binding agnets

Answer 9

reduce water activity in the milieu and cause inactivation of the microorganism that cause spoilage / enzyme activity

Question 10

acids

Answer 10

cause ph decline in foods that would less microorganms and inactivation of enzymes

Question 11

food preservatives :
gas sterilants
synthetic metabolic inhibitors
inorganic compounds

Answer 11

gas sterilants: desinfect processing equipment

synthetic metabolic inhibitors:
preserve food

inorganic compounds :
inactivate microorganism like sulfite an nitrate