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Exam 1

Last updated 4:55 PM on 8/31/26
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54 Terms

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What are the functional ingredients

salt, sweeteners, sodium nitrite, cure accelerates, phosphates, water, acidulants, MSG

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Characteristics of salt as a functional ingredient

most important, preservation, shelf life

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what is the typical amount of salt as a percentage

2-3%

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what is the dry cured percentage for salt

5-8%

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what is sweetener limited to as a percentage

2

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What are the type of sweeteners

Sucrose, dextrose, corn syrup, sorbitol, honey

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