Food Additives Quiz

A chemical leavening agent that produces carbon dioxide gas when mixed with water and an acid.

A baking powder that contains both fast-acting and slow-acting acids, providing a double rise.

An acid that reacts with baking soda at room temperature, releasing carbon dioxide.

An acid that only reacts when heated in an oven, providing a second rise.

A leavening agent that uses living organisms to produce carbon dioxide, primarily used in bread and beer.

A type of biological leavening agent, also known as baker's yeast, that ferments sugar to produce carbon dioxide and alcohol.

The term used to describe the combined effects of lactic acid bacteria and yeast, commonly used to ferment dough and produce sourdough bread.

A substance that can neutralize acids, often contributing to a higher pH level.

A chemical process involving the use of a base to enhance the color, flavor, or texture of food.

A chemical reaction that produces carbon dioxide, providing a leavening effect like baking powder.

The degree of acidity or alkalinity of a solution, measured on a scale of 0 to 14. A pH of 7 is neutral, below 7 is acidic, and above 7 is alkaline.

The amount of water available for microbial growth in a food. It is a measure of the water activity in a food product. Foods with high aw are more prone to microbial growth.

The lower pH and higher aw environment can inhibit the growth of certain harmful bacteria in food. Conversely, a higher pH and lower aw can create a favorable environment for bacteria growth.

Regulations set by the FDA to ensure safety and quality of food products. They cover various aspects of food production, processing, and labeling.

A weak acid can exist in two forms: Undissociated (WAH) and dissociated (WA-), only the undissociated form can penetrate the cell membrane.

The presence of undissociated weak acids in the cytoplasm of bacteria leads to acidification. This acidification disrupts the cell's pH balance and can inhibit its growth.

Acids with low pKa values are stronger acids and dissociate more readily. Stronger acids generally have reduced antimicrobial activity compared to weaker acids.

The main component of vinegar, naturally found in unprocessed figs. Commercially produced through bacterial fermentation of grains and apples.

A commercially produced acidulant, often made through fermentation using the Aspergillus niger fungus. Highly soluble in water, it has a sharp, tangy taste and acts as a preservative.

A common organic acid used as a flavoring agent and pH reducer in foods, known for its ability to control microbial growth.

The pure (100%) form of acetic acid that freezes at 16.6°C, giving it a 'glacial' appearance.

A powerful chelator that protects the color of meat during storage and acts as an antioxidant in fatty foods.

A naturally occurring acid found in grapes and bananas, used in wine production and as a natural preservative.

A method often used for producing citric acid commercially, involving the fermentation of corn using a specific fungal microbe.

Used to control pH levels in various food products like jams, marmalades, and alcoholic beverages.

A natural organic acid found in many fruits, especially grapes and bananas, and can be produced synthetically or extracted from wine products.

Alkaline salts, also known as emulsifying salts, impact pH and improve product stability, texture, and overall quality in various food systems.

A type of alkaline salt, often used in food processing to enhance melt characteristics and create a smooth, uniform texture, especially in processed cheese.

The use of emulsifying salts to increase the pH of cheese, promoting the dispersion of protein, and creating a smooth, uniform texture, especially in processed cheese.

During heating, emulsifying salts in cheese separate calcium ions from casein molecules, creating more soluble structures, enhancing water binding and emulsification, ultimately contributing to a smooth and consistent melt.

When melting cheese, emulsifying salts are crucial for preventing fat separation, as they help bind the fat in the protein matrix, resulting in a desired melt without oily separation.

Tartaric acid's sour flavor and acidic nature make it valuable for enhancing the taste of various fruits like grapes, raspberries, oranges, lemons, and gooseberries.

DATEM, or diacetyl tartaric acid ester of mono- and diglycerides, is a vital ingredient in baking. It works by strengthening the gluten network in dough, leading to better texture and volume.

Tartaric acid has a remarkable property of binding metals. It serves as a chelating agent in food production, particularly in canned fruits, helping maintain quality and preventing discoloration.

Cream of tartar, the acidic monopotassium salt of tartaric acid, is a key component in baking powder and leavening systems. Its low solubility at room temperature allows it to react with bicarbonate only when heated, ensuring the necessary rise in baked goods.

Phosphoric acid is a synthetic acid, commonly used in food and beverages as a pH adjuster, flavoring agent, and processing aid.

Phosphoric acid is a key ingredient in cola drinks and jams, providing a tangy or sour flavor. It's also used as a pH adjuster in food processing.

Food-grade phosphoric acid, labeled as E338, is commonly used to achieve the desired sourness in food and beverages, enhancing their flavor profile and acidity.

Tartaric acid, like other acids, plays a crucial role in the preservation of food products by inhibiting the growth of harmful microorganisms, extending their shelf life.

Tartaric acid, with its unique properties, can prevent the sticking of ingredients together, making it a valuable anti-caking agent, particularly in powdered substances.