22 Questions
What is the function of additives like benzoyl peroxide and chlorine gas in the flour industry?
For bleaching and dough toughening purposes
What is the purpose of humectants like glycerin and sorbitol in foods?
To prevent undesirable drying and maintain moisture levels
What is the function of sequestrants like EDTA and phosphates in food systems?
To prevent deterioration of food due to metallic ions
What type of additives are used to toughen dough and bleach flour?
Oxidising agents
In which industry are sequestrants like EDTA commonly used?
Soft drinks and malted beverages
What is the purpose of additives like dextrose and corn syrup in foods?
To maintain moisture levels and prevent drying
What is the function of potassium iodate in flour?
As an oxidising agent for dough toughening and bleaching
What is the purpose of calcium peroxide in flour?
As an oxidising agent for dough toughening and bleaching
What is the primary function of Propionic acid and Calcium salts in the food industry?
To prevent spoilage caused by moulds, bacteria, and yeast.
What is the characteristic of sweeteners in terms of caloric value?
They provide greater than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity.
What is the role of Anticaking agents in food products?
To prevent lumping and caking, and to absorb moisture.
What is the primary function of enzymes in food processing?
Digestion and clarification
Which food additive is used to prevent flavor and color changes in food products?
Antioxidants, such as Lecithin, vitamin C, and citric acid.
What is the purpose of using Non-nutritive sweeteners in food products?
To provide less than 2% of the caloric value of sucrose.
What is the purpose of using firming agents in canned fruits and vegetables?
To retain texture
What is the function of Butylated hydroxyanisole (BHA) in food products?
To prevent spoilage caused by moulds, bacteria, and yeast.
What is the role of stabilizing agents in food products?
To ensure a stable emulsion
What are polyols, and how are they used in food products?
Polyols are sweeteners like sorbitol and mannitol, used in products like chocolates, ice cream, and pastries.
Which chemical substance is used as an Antioxidant in food products?
Gallic acid.
What is the primary function of neutralizing agents in food processing?
To remove excess acidity
What is the role of Silicates in food products?
To prevent lumping and caking, and to absorb moisture.
What is the purpose of using Aspartame in food products?
To provide a sweet taste without adding calories.
Study Notes
Sweeteners
- Provide less than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity when used to sweeten food.
- Examples: sorbitol, mannitol, aspartame (fruit flavor), acesulfame-k.
- Used in: chocolates, ice cream, pastries, jams, drinks.
Enzymes
- Function: digestion and clarification.
- Examples: pepsin, rennet, papain, amylase, pectinase.
- Used in: cheese making, tenderizing meat, beverage clarification.
Neutralizing Agents
- Function: to remove excess acidity.
- Examples: alkaline salts of Na, K, Mg, and Ca.
- Used in: wine, ice cream.
Stabilizing Agents
- Function: to ensure a stable emulsion.
- Examples: carageenan gums, gum arabic, calcium citrate.
- Used in: chocolate milk, ice cream, foam stabilizer in beer.
Firming Agents
- Function: to retain texture of canned fruit and vegetables.
- Examples: CaCO3, sodium aluminium sulphate, calcium citrate.
- Used in: canned tomatoes.
Flour Improvers
- Function: for bleaching and dough toughening.
- Examples: benzoyl peroxide, chlorine gas, ClO2.
- Used in: flour.
Humectants
- Function: to prevent undesirable drying of foods and maintain moisture level.
- Examples: glycerin, sorbitol, mannitol, dextrose, and corn syrup.
- Used in: shredded coconut.
Sequestrants (Chelating Agents)
- Function: to prevent deterioration of food due to free metallic ions.
- Examples: Ca-EDTA, phosphates like KH2PO4, organic acids like tartaric acid and citric acid.
- Used in: soft drink industries, malted beverages.
Antioxidants
- Function: to prevent flavor and color changes, and retard rancidity.
- Examples: lecithin, vitamin C, tocopherols, citric acid, tartaric acid, and gallic acid.
- Used in: dry mix, rasogollas, vadas, ghee, and butter, edible oils and fats.
Anticaking and Free-Flowing Agents
- Function: to prevent lumping and caking, and absorb moisture.
- Examples: carbonates and phosphates of Ca and Mg, silicates of Ca, Mg, Al, and Na.
- Used in: table salt, instant mix.
This quiz covers the characteristics of nutritive sweeteners, including their caloric value and sweetening capacity. It also explores their uses in various food products.
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