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JT's Misc. Knowledge > Ingredients > Flashcards

Ingredients Flashcards

1
Q

E100s

A

Food colours

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2
Q

E200s

A

Preservatives and acids

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3
Q

E300s

A

Antioxidants and acidity regulators

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4
Q

E400s

A

Emulsifiers, stabilisers, and thickeners

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5
Q

E500s

A

Anti-caking agents and acidity regulators

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6
Q

E600s

A

Flavour enhancers

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7
Q

E700s

A

Sweeteners, glazing agents, foaming agents, and gases.

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8
Q

E1000s

A

Other additives

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9
Q

Erythritol

A

968, Sugar alcohol produced from the fermentation of Glucose and Sucrose, 4-carbon

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10
Q

Sorbitol, Mannitol

A

420, 6-Carbon sugar alcohols, also a humectant

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11
Q

Maltitol

A

965, Naturally occurring sugar in grapes and corn, 12-Carbon sugar alcohol

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12
Q

Steviol glycoside

A

960, From the leaves of the South American Stevia plant, very stable and do not ferment

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13
Q

Aspartame

A

951, New artificial sweetener of protein origin, contains phenylalanine

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14
Q

Fenugreek

A

950, Semi arid crop, leaves used as a herb, seeds as a spice, most commonly used in India with potatoes

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15
Q

Menthol

A

Made synthetically or obtained from the oils of mints, chemically triggers cold sensitive recepters in skin

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16
Q

Sucraluse

A

955, A synthetic organochlorine sweetener, no calories

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17
Q

Xylitol

A

967, 5 Carbon sugar alcohol

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18
Q

lsomalt

A

953, 12 Carbon sugar alcohol, with high temperature stability

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19
Q

Polydextrose

A

1200, Naturally occurring sugar in grapes and corn

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20
Q

Glycerol or Glycerin

A

422, A sugar alcohol, colorless, odorless, a flavour enhancer or sweetener, 3-Carbon

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21
Q

Invert sugar

A

Syrup of 50% glucose and 50% fructose, a humectant and sweetener, similar to honey in composition

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22
Q

Lactose

A

Sugar present naturally in milk, used as a humectant and sweetener

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23
Q

Acetic acid

A

260, Natural component of vinegar but generally manufactured from wood, also a preservative

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24
Q

Citric acid

A

330, Colourless, weak organic acid

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25
Q

Malic acid

A

296, Organic acid, stronger than citric acid

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26
Q

Sulphites

A

220 - 228, Used in dried fruits, not a true allergen, but fairly common reactant

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27
Q

Benzoates

A

210 - 213, Salts of benzoic acid, which contains a Benzene ring

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28
Q

Nitrates

A

249 - 252, Are added to mneat along with Nitrites, not as harmful as some believe

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29
Q

Ascorbic acid

A

300, Vitamin C, acts as a preservative, anti-oxidant

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30
Q

Lutein

A

161b, Colouring agent (yellow/orange), a Carotenoid

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31
Q

Titanium dioxide

A

171, Use no longer permitted in the EU and in Northern Ireland as of Feb 2022

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32
Q

Curcumin

A

100, Naturally occurring orange/yellow colour, extracted from the spice turmeric

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33
Q

Alpha-, beta, and gamma-carotenes

A

160a, Beta-carotene is a well-known substance that is converted by the body to Vitamin A, orange

34
Q

Betanin, beetroot red

A

162, Naturally occurring red/purple colour in beetroots

35
Q

Vegetable carbon

A

153, Natural black colour obtained from burnt plant material, now often manufactured

36
Q

Tartrazine

A

102, Widely used yellow/orange colour

37
Q

Yellow

A

2G107, Adverse affects in children

38
Q

Sunset Yellow FCF

A

110, A synthetic coal tar dye, yellow in colour, used with E102

39
Q

Cochineal, Carminic acid

A

120, Natural red colour obtained from egg yolk and dried insects, can be manufactured

40
Q

Riboflavin

A

101, Vitamin B2, usually obtained from yeast or produced synthetically

41
Q

Chlorophyll

A

140, Naturally occuring green pigment found in plant leaves and stems, can be manufactured

42
Q

Caramel

A

150a, Commonly used brown colour and flavouring agent made from the caramelisation or burning of sugar by heat or chemicals

43
Q

Guar gum

A

412, Naturally occuring seed gum from a tree of the pea family

44
Q

Xanthum gum

A

415, Made from the fermentation of carbohydrates by bacteria

45
Q

Acacia gum, gum arabic

A

414, Natural gum obtained from a tree of the pea family, similar to 412

46
Q

Cellulose

A

460, Fibrous part of plant cell walls used as a bulking agent

47
Q

Cellulose variations

A

461-469, Generally emulsifiers, stabilisers, thickeners, and gelling agents

48
Q

Locust bean gum, carob gum

A

410, Natural extract from the Carob tree seed

49
Q

Pectin

A

440a, Occurs naturally in fruits, roots, and stems of plants, stabiliser and gelling agent

50
Q

Vegetable gums

A

Enhance texture and consistancy

51
Q

Humectant

A

Bind with water to keep food moist

52
Q

Glazing agent

A

Improves appearance and can protect foo

53
Q

Bulking agents

A

Increase the volume of food

54
Q

Raising agents

A

Increase the volume of food through the use of gases.

55
Q

Stabilisers and firming agents

A

Maintain even food dispersion.

56
Q

Preservatives

A

Stop microbes from multiplying and spoiling the food

57
Q

Emulsifiers

A

Stop fats from clotting together.

58
Q

Sugar alcohols, glycitols

A

Derived from sugars, containing one hydroxyl group, a thickener or sweetener, doesn’t harm teeth, -itol

59
Q

Monosodium glutamate

A

621, Present naturally in seaweed but generally prepared chemically from sugar beet, flavour enhancer of protein rich foods

60
Q

Sodium-5-ribonucleotide

A

635, Mixture of E627 and E631, added to crisps

61
Q

Starches

A

1400-1414, Generally of maize, corn, potato, wheat, or tapioca in origin, used to modify texture and stability

62
Q

Caffeine

A

Naturally occurring flavouring agent

63
Q

Arrowroot

A

Natural plant starch used as a thickening agent

64
Q

Calciferol

A

Vitamin D, generally extracted from yeast

65
Q

Casein

A

Naturally present milk protein used as an emulsifier, texturiser, and a dietary supplement

66
Q

Corn syrup

A

Glucose obtained from corn or maize starch

67
Q

Gelatine

A

Protein extract from animal bones and tissue, used as a stabiliser and gelling agent

68
Q

Hydrolysed vegetable protein (HVP)

A

Produced chemically from raw protein, a flavour enhancer

69
Q

Modified corn starch

A

Derived from maize, has been modified in various ways to enhance stability in the manufacturing process

70
Q

Beeswax, white and yellow

A

901, Glazing agent

71
Q

Polyglycerol polyricinoleate

A

475, Emulsifiers, stabilisers, thickeners

72
Q

Silicon dioxide (Silica)

A

551, Derived from sand, used as an anti-caking agent in potato snacks

73
Q

Butylated hydroxyanisole (BHA)

A

320, Antioxidant manufactured synthetically for use alone or with E280, E310, or E330

74
Q

Palm oil

A

Easier to stabilize and maintain quality of flavor and consistency, derived from reddish flesh of the fruit of palms

75
Q

Soy protein

A

Soybean meal that has bean dehulled and defatted

76
Q

Potassium bicarbonate

A

Raising agent, also regulatees pH

77
Q

Rapeseed oil

A

Oldest known vegetable oil, contains possibly harmful erucic acid

78
Q

Canola oil

A

A low erucic acid version of Rapeseed oil, also called LEAR (Low Erucic Acid Rapeseed), name from Canada + oil

79
Q

Lecithin

A

Yellow-brownish fatty substances from animal and plant tissues, amphiphilic (hydro- and lipo- phyllic), emulsifies and homogenizes

80
Q

Yeast extract

A

Flavour enhancer, contain amino acids and B Vitamins, consist of yeast cell contents without cell walls

JT's Misc. Knowledge (17 decks)

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