FDSN524 Final Exam
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| Food additive | Anything else outside of the standard of identity for that food product.
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| A ____ additive must be named on the food label. A ______ additive is added in small amounts during some phase of production. | direct, indirect
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| Food Additives Amendment | Additives must be proven safe before added to food.
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| Delaney Cause | Prohibited a tolerance on any additive that was a known carcinogen.
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| Dietary Supplement Health and Education Act | Defined materials as "dietary ingredients" rather than "food additives"; no health claims for dietary supplements.
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| Additives must give both ______ and _______ effects. | physical, technical
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| T or F: Additives can be used to disguise poor quality and improve flavor. | False
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| T or F: There is no GRAS exception for synthetic color additives. | True
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| Name four functions of food additives. | Preservatives, nutritional, sensory agents, processing agents, shelf life
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| Name five types of food additives. | Humectants, Irradiation, Preservatives, Pre-probiotics, leavening agents
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| Antimicrobial | Inhibit growth of pathogenic or spoilage organisms.
eg. sodium chloride, acetic acid
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| Antioxidant | Prevent free radical reaction; prevents deterioration of fat, color, flavors (oxidation)
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| Curing agents inhibit growth of _____ bacteria. | C. botulinum
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| Name four flavor enhancers. | MSG, salt, aspartame, vanillin,
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| Stabilizers provide ______, _______, and ______ to the food formula. | viscosity, consistency, texture
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| Name five categories of food additives. | Anticaking compounds, antioxididants, emulsifiers, food colors, irradiation, sweeteners, preservatives
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| Gives two examples of anticaking compounds. | Silicon Dioxide, aluminum phosphate
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| T or F: Antifoamers must have higher surface tension than the system it is being added to. | False
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| T or F: Alkaline earth and heavy metal ions are reported to stiffen bread doughs. | True
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| Chelating agents | Form complex with trace metals making them inactive, reducing discoloration, turbidity, and oxidation in food products
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| Water insoluble colors are _____. They are used to color food with high fat content. | lakes
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| What are the three components of flavor? | Taste, odor, perception of heat/cool
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| What are four constituents of flavors? | Sweetness, organic acids, salt, astringency
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| MSG is a _______. | flavor enhancer
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| Humectants | Function to maintain moisture and texture in foods.
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| What are the three most commonly used preservatives? | Benzoates, sorbates, propionates
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