Food Preservatives Flashcards
(35 cards)
Food preservatives are substances that _______.
delay the growth of microorganisms, either naturally or artificially produced, and are applied to foods, pharmaceuticals, and biological samples.
Natural preservatives include traditional ingredients such as _______.
salt, sugar, spices, and vinegar, which have been used at home to preserve food.
The role of salt as a natural preservative is to _______.
increase osmotic pressure at a level that prevents the development of microorganisms.
Sugar acts as a natural preservative by _______.
helping food to remove water and microorganisms through the processes of osmosis and dehydration.
Garlic is considered a natural preservative because it _______.
contains anti-viral properties that help fight against bacteria, both in the body and in food.
Vinegar is made from _______ and acts as an effective natural preservative due to _______.
the fermentation of sugar and water solutions; the acidity of acetic acid present in vinegar kills microbes and inhibits food spoilage.
Onion is a popular preservative additive because it _______.
contains antioxidants and antimicrobial properties that help preserve food.
Artificial preservatives are substances that _______.
may be sprayed on the outside of food and are derived from acids, primarily to increase the acidity of the food to kill microorganisms.
Artificial preservatives are subdivided into three main categories: _______.
antimicrobacterial agents, antioxidants, and chelating agents.
Antimicrobacterial agents are added to foods to _______.
destroy bacteria and prevent molds from growing, thereby improving food safety and increasing shelf life.
Nitrates are known for their _______.
antioxidant and antimicrobial properties, providing significant food safety benefits.
Benzoates are compounds based on _______ and are commonly used to _______.
benzoic acid; extend the shelf life of processed foods and beverages.
Propionates are compounds of _______ and are frequently used to _______.
propionic acid; prevent the formation of mold in baked goods.
Sorbates are compounds based on _______ and are widely used as _______.
sorbic acid; preservatives in foods, drinks, and personal care products.
Antioxidants are substances that _______.
prevent the reaction of various foods with oxygen, which can lead to discoloration and spoilage.
Natural antioxidants include _______ and are primarily found in _______.
retinoids (Vitamin A) and ascorbic acid (Vitamin C); fruits and vegetables.
Artificial antioxidants such as _______ are used in _______.
Butylated HydroxyToluene (BHT) and Butylated HydroxyAnisole (BHA); bakery products, fats, and oils.
Chelating agents are used to _______.
bind ions such as iron, cobalt, and copper, with EDTA (ethylenediamine tetraacetic acid) being the most commonly used to prevent color deterioration.
Artificial sweeteners are alternatives to sugar, which is known for its _______.
high caloric value and potential health risks when consumed in large quantities.
Nutritive sweeteners provide _______ when consumed but contain _______ than sugar.
calories; fewer calories.
Sugar alcohols, such as _______ and _______ are examples of nutritive sweeteners.
sorbitol; xylitol.
Sorbitol occurs naturally in _______ and is known for being _______.
cherries, plums, apples, and many berries; moderately sweet and relatively inexpensive.
Xylitol is a natural sugar substitute that is commercially made from _______.
xylan-containing plants that are hydrolyzed to xylose.
Mannitol is a polyol made by _______ and is often used as _______.
hydrogenation of fructose; a dusting powder for chewing gum to prevent it from sticking to manufacturing equipment and wrappers.
