food sciences exam review- additives

define food processing

raw food ingredients are covered into specific foods for consumption

what are examples of prehistoric processing methods?

slaughtering, fermenting, sun drying, preserving with salt, and cooking

what helped food processing progress in the mid 1700s?

industrial and agricultural advancements

define scientific agriculture

crop rotation and improved fertilization

what did Nicolas Appert do to drastically improve for processing methods?

invented canning

how did brian donkin improve canning?

he invented the “unbreakable tin” to replace the breakable glass bottles

what was an ice house?

a heavy insulated room to store blocks of natural ice obtained from cold northern lakes

why were ice houses necessary?

they were used to keep meat and produce cold

what did producers in the 1800s use to adulterate food?

cheap and dangerous bulk ingredients like detergent, formalin, smouch, alum and acorn dust

define additive

a chemical or other substance that becomes part of a food product either intentionally or accidentally

what is an intentional additive?

purposely added into foods (sugar, corn syrup)

what is an indirect additive

contaminants- accidents during processing or packaging

what is the difference between contaminants and adulteration?

contaminants are an accident, adulteration is adding with intention

which of the following is not a main use for additives?

improving packaging of certain products

why must and additive adhere to for the FDA to approve it?

the safety of a food additive for human consumption must never be in doubt

what are anticaking additives used for?

keeps ingredients in a powder form for mixing or not sticking together

define antimicrobial

inhibits bacterial growth

what additive helps stop the oxidation of fats?

antioxidants

why are nitrites added to meats?

chemical preservation and retaining color

what is a dough strengthener useful for?

to improve a dough’s ability to withstand mechanized processing

emulsifiers are additives that do what?

keeps fat dispersed in water or dispersed water in fat

to attract water in a food to lower water activity you canned a type of additive called?

humectants (glycerol, sorbitol,mannitol)

what’s the difference between enriched and fortified?

enriched is added when there were none and fortified is adding more when there was little

what type of additive helps to prevent off flavors from metal cans?

sequestrants