Food Additives Flashcards
(25 cards)
When are additives justified?
If they enhance the quality/acceptability of the food
What is GRAS status?
“Generally recognized as safe” status put by fda
What are effects of MSG?
causes tightening of muscles of head and neck, headache, nausea, giddiness
What is an example of a dye that is not approved in Canada/Europe?
red dye No. 2
Which colouring has shown allergic reactions?
Tartrazine - yellow colouring
What do preservatives do?
preserve quality of food - needed to transport food
What is an example of an antibacterial preservative?
sodium chloride - age-old method usually coupled with smoking/drying
What is the problem with the sodium chloride antibacterial preservative?
problem with excess sodium in CV or renal disease
What is an example of an antibacterial and antifungal preservative?
sodium benzoate - used in small amounts, not toxic because easily biotransformed and eliminated
What are parabens?
a preservative - similar to sodium benzoate, major antibacterial/antifungal used
What is propionic acid?
a preservative - best at lower pH, non-toxic b/c is part of normal metabolism
Why is sugar a preservative?
high sugar content slows bacterial growth by osmotic forces - toxicity not major problem, but certain members cannot tolerate sugar
What are adverse effects of nitrate?
headache, decreased blood pressure, and methemoglobin formation (…)
What do nitrates inhibit and how is this a good thing?
inhibits clostridium botulinum = no toxin
What is nitrosomyglobin?
nitrates impart colour - NO2 + myoglobin = nitrosomyglobin (red colour)
What do nitrates form when the food is cooked?
nitrosamine - carcinogen
What is sulphur dioxide? What does it do?
is a preservative - prevents mould formation in wine/beer
What is a possible toxicity of sulphur dioxide?
SO2 toxicity, related to vitamin B1 deficiency
What are facts/advantages to water soluble antioxidants?
prevent oxidation (browning) of carbohydrates in food
use ascorbic acid/citric acid
no toxicity unless in very large amounts
What are facts/advantages to lipid soluble antioxidants?
butylated hyroxytoluene
these agents are free radical scavengers - prevent oxidation of fat
used at 0.01% - no toxicity
What occurs at 0.2% of diet of antioxidants?
fatty liver, impairment of growth, hepototoxicity
What is another antioxidant that is less effective?
vitamin E
What are sequesterants
agents added to bind metals - metals enhance oxidation of fats - leads to rancidity - thus try to remove metals w/ EDTA or citrates
Which sweetener is restricted/why?
Saccharin - rats fed saccharin in diet developed bladder tumours therefore restricted
