Food Additives 63+ (Sam)

Question 1

What is an emulsifier?

What is an emulsion?

Answer 1

Emulsifier = compounds that can keep aqueous and oil phases in emulsion
- Emulsifiers are made of hydrophilic (polar) and hydrophobic (non-polar) regions

Emulsion = droplets of one liquid (internal phase) are dispersed in another liquid (external phase)

Question 2

Interfacial tension is

Answer 2

Interfacial tension is = tendency for droplets to aggregate/coalesce to minimize contact of dissimilar phases (ie. oil and water)

Coalescence breaks emulsions and emulsifiers prevent coalescence

Question 3

What are some examples of emulsifiers

Answer 3

Examples include: lecithin (natural emulsifier made of phospholipids) and mono/diglycerides

Question 4

Difference between 35% whipping cream vs. 35% cooking cream

Answer 4

35% whipping cream vs. 35% cooking cream = contains different types of stabilizers specific to their function

Whipping cream has more milk fat to trap air bubbles and foam (cold usage) whereas cooking cream won’t whip up but is more stable at high temperatures

Question 5

Definition of Stabilizers + Thickeners

Broad categories

Answer 5

Stabilizers + Thickeners = help control consistency of food mixtures

Broad categories include: glucose polysaccharide stabilizers/thickeners and other polysaccharide stabilizers/thickeners

Question 6

Glucose polysaccharide stabilizers and thickeners (3 types)

Answer 6

Cellulose = structural polysaccharide of β-D-glucose units, naturally occurring
- Amylase enzymes cannot digest β glycosidic bond → indigestible (no calories)

Microcrystalline Cellulose (MCC) = partially depolymerized cellulose
- Can act as: anti-caking agent in shredded cheese, foam and emulsion stabilization, fat/oil replacer, gel formation for adhesion of sauces, thickener texture modifier, freeze-thaw stabilizer, general texture improver/stabilizer

Carboxymethyl Cellulose (CMC) = chemically modified cellulose
- Increases viscosity without kcal, weak gel formation, improves texture, prevents dripping (ice cream) and ice crystal formation retardation

Question 7

Other polysaccharide stabilizers and thickeners categories and examples

Answer 7

Called vegetable gums AKA hydrocolloids = derived from trees/shrubs/microbes and have ability to hold water to act as thickener

Categories
1) Microbial fermentation gums: xanthan gum and gellan gum
2) Seed gums: Locust bean gum and guar gum
3) Pectin
4) Konjac
5) Tree Extrudate gums: gum arabic, gum tragacanth and gum karaya
6) Marine algae gums: carrageenan, agar, alginate

Question 8

Humectant vs. anti-caking agent

Answer 8

Humectants = help products retain moisture, control crystallization and regulate water activity
Ex. Prolyplene glycol, glycerol, sorbitol and mannitol

Anticaking Agents = absorb moisture to keep powdered/crystalline ingredients from lumping

Question 9

Leavening agents

Maturing and bleaching agents

Answer 9

Leavening Agents = increase volume and alter texture
Yeast or chemical leavening agents (acid-base rxn)

Maturing and bleaching agents = Chemicals to speed aging process and whiten flour

Question 10

Examples of secondary intentional additives and what they do

Answer 10

Intentional enzymes = added to alter flavor, texture, digestibility, or nutritional value

Vitamins/minerals = added to reduce/eliminate nutrient deficiencies in population

Question 11

Intentional enzymes, what they are and what they do

Answer 11

From plants, animal tissues or microorganisms: Make processes faster and cheaper

Carbohydrases = react with sugars and starches
- Corn syrup → high fructose corn syrup, Fermentation of wine/beer, Stabilization of chocolate syrup, Clarify fruit juice or broth

Lipases = react with lipids
- Remove unwanted egg yolk from egg white, Improve flavor/texture of many products

Proteases = react with proteins
- Meat tenderizing, reduce protein sizes in beer malting, cheese making, gluten hydrolysis

Question 12

Types of vitamin/mineral intentional additives

Answer 12

Enrichment = replaces nutrients lost in processing

Fortification = adds nutrients to mixtures to improve health benefits

Question 13

Benefits of food additives

Answer 13

Expanded and varied low-cost supply

Reduced risk of food-borne illness

Reduced food preparation time

More convenience foods

More jobs

Question 14

Concerns about food additives

Answer 14

Unknown health hazards
- FDA operates Adverse Reaction Monitoring System (ARMS) to monitor safety of additives

Allergic reactions in some individuals

Question 15

Risk reduction strategies with additives

Answer 15

Wash all produce

Choose fresh produce over processed foods

Prepare foods from scratch

Read food labels

Read reports on additives

Question 16

Consequences of making reduced additive foods

Answer 16

Reduced additive food: products may seem inferior by consumer standards when additives removed

Consequences: dense, gritty textures, less attractive, less uniform, higher pathogen risk

Question 17

Natural preservatives include (and what they do)

Answer 17

Lactic acid bacteria + products: lactic acid, acetic acid, reuterin, nisin, lactoperoxidase system

Lysozyme = antimicrobial which cleaves peptidoglycan layer of bacteria

Lactoferrin = chelates iron to prevent bacterial growth

Question 18

Low sodium food additive alternatives

Answer 18

Low-sodium alternatives: replace flavoring, preservative effect, fermentation control and discouragement of bacterial growth like C. botulinum

1) NaCl/KCl mixture - lowered S. aureus count
2) Low salt + glucono-𝛄-lactone - resistance to C. botulinum