4.0 food additives and substitutes

anticaking agent

a food additive that absorbs moisture so powdered food ingredients remain free-flowing

antimicrobial agent

a preservative that prevents the growth of microbes in food

bulking agent

a substance added to food to enhance texture or thicken the consistency

delaney clause

legislation that prohibits the approval of any food additive found with carcinogens

food additive

added to a food to cause a desired change

food substitute

natural or synthesized substance to change content of a produce but mimic functional properties

GRAS list

list of all food additives that are recognized as safe

humectant

food additive that is used to help products retain moisture

incidental food additive

substance unintentionally entering a food product

preservative

added to food to prevent or slow spoilage

sulfite

salt-containing sulfur used to prevent browning on fruits and veggies

aerobic

needs oxygen

anaerobic

no oxygen

bacteria

extremely small single-celled organisms that multiply through cell division

contamiination

making food unfit by introducing undesirable elemenets

mold

a fungus that forms with a fuzzy appearance

microbe

microorganism causing disease or fermentationmic

microbiology

the study of organisms too small for the human eye

pathogen

microorganism that can cause illness

starter

substance containing microorganisms that are added to food to bring out desirables

yeast

single-celled fungus that reproduces by budding