Food Additives

Front 1

Which chemical preservative is added to tomato sauce to extend the shelf life

Back 1

Sodium benzoate

Front 2

Benzoic acid is naturally found in

Back 2

Cranberries

Front 3

_______ of benzoic acid is more soluble in water than benzoic acid

Back 3

Salt

Front 4

Benzoic acid is more effective in what pH range

Back 4

5.5 - 7.0

Front 5

Benzoic acid is more effective against mold than __________

Back 5

Bacteria

Front 6

Which form of benzoate is anti - microbial

Back 6

Undissociated

Front 7

Which enzyme is used as anti - staling agent in bread

Back 7

Alpha amylase

Front 8

Structure of sorbic acid

Back 8

Front 9

Sorbic acid is much effective at pH

Back 9

6.5

At <6.5 pH undissociated form is much active

Front 10

Sorbic acid is mostly used as a preservatives in

Back 10

Baked products

Front 11

Nisin is a

Back 11

Wide spectrum antibiotic

Front 12

Polysorbates are used as

Back 12

Emulsifier

Front 13

Which preservative would you prefer to prevent rope formation in bread

Back 13

Calcium propionate

Front 14

Which preservative is found to be much effective to prevent ropiness of bread

Back 14

Propionic acid

Front 15

Which component of cinnamon has anti microbial effect

Back 15

Cinnamaldehyde

Front 16

Ex of class 1 preservative

Back 16

Sugar

Salt

Oil

Spices

Wood smoke

Front 17

Food additive present in foods are sometimes represented by their

Back 17

E number

Front 18

Antimicrobial activity of sodium chloride is related to its ability to

Back 18

Decrease the water activity

Front 19

Mustard shows antimicrobial effect because it contains

Back 19

Allyl isothiocyanate

Front 20

______________ acid found in carbonated non alcoholic drink

Back 20

Phosphoric

Front 21

In addition packaging, preservative used to sterilise the packaging material

Back 21

Hydrogen peroxide

Front 22

Which property of hydrogen peroxide makes it effective preservative

Back 22

Ability to chelate metals

Front 23

H2O2 is used as a preservatives in which food commodity

Back 23

Milk

Front 24

Anti microbial effect of thyme is due to the presence of

Back 24

Thymol

Front 25

Name some flour treatment agent

Back 25

Ascorbic acid

L - cysteine

Potassium bromate

Front 26

Which antioxidant function as an electron donor, metal chelator and oxygen scavenger

Back 26

Ascorbic acid

Front 27

Nisin is used as

Back 27

An antimicrobial agent

Front 28

Which compound act as both synergists and antioxidant

Back 28

Ascorbic acid

Front 29

Nisin is effective against

Back 29

Gram +ve bacteria

Front 30

Natamycin is also called

Back 30

Pimaricin

Front 31

Nisin is

Back 31

Antibiotic and polypeptide

Front 32

Which compound is added to fat to delay the transformation of alpha'-alpha form

Back 32

Sorbitan tristearate

Front 33

Dimethyl dicarbonate is used as

Back 33

Antimicrobial agent

Front 34

Dimethyl dicarbonate has got application in preservation of

Back 34

Wine

Front 35

Which component of clove have antimicrobial effect

Back 35

Eugenol

Front 36

Which component of garlic have antimicrobial effect

Back 36

Allicin

Front 37

Allicin is

Back 37

Allyl sulphide

Front 38

Which protein is many fold sweeter than sucrose

Back 38

Monelin

Front 39

Antimicrobial action of Carbon dioxide is much against

Back 39

Gram negative bacteria

Front 40

Sucrose esters of fatty acids

Back 40

Emulsifier

Antimicrobial agent

Front 41

Which is the sweetest known substance

Back 41

Talim

Front 42

Incidental additive

Back 42

These are the substances present in foods at insignificant level and do not serve a technical or functional effect in that food

Front 43

Anti caking agents are

Back 43

Those used to maintain the free flow nature of granular or powdered products

Front 44

Cyclamate is

Back 44

A non- nutritive sweetner

Front 45

Examples of clarifying agent

Back 45

Gelatin

Bentonite

Diatomaceous earth

Front 46

Examples of anti caking agents

Back 46

Tricalcium phosphate

Magnesium silicate

Calcium silicate

Front 47

Name a polyhydric alcohol

Back 47

Sorbitol

Front 48

Which salt of saccharine is mainly used as sweetner

Back 48

Sodium

Front 49

Which polyols has sweetness equal to sucrose

Back 49

Xylitol

Front 50

Monosodium glutamate is mostly used in

Back 50

Savory

Front 51

Lecithin is used as

Back 51

Emulsifier

Front 52

Which preservative is not recommended in foods application

Back 52

Formaldehyde

Front 53

Locust bean gum is obtained from the

Back 53

Carob tree

Front 54

Which colorant is NOT recommend for food applications

Back 54

Malachite green

Front 55

Carboxymethyl cellulose is used as

Back 55

Stabilizer

Front 56

Monosodium glutamate is used as a

Back 56

Flavour enhancer

Front 57

Calcium chloride can be used as

Back 57

Firming agent

Front 58

Use of more than one class II preservative is allowed.

True or False

Back 58

True

Front 59

The term GRAS used related to additives, stand for

Back 59

Generally recognized as safe

Front 60

Alginates are used as

Back 60

Thickners

Front 61

Macrocytis pyrifera is the source of

Back 61

Alginates

Front 62

Cyclamate is not used as sweetner because upon hydrolysis it produces a carcinogenic compound called

Back 62

Cyclohexylamine

Front 63

Use of nitrogen trichloride as bleaching agent is

Back 63

Discontinued

Because it react with methionine to form toxic substance Methionine sulphoximine

Front 64

Class 1 preservative

Back 64

They are those which have no limit quantity to be added

Front 65

Which is used as fat replacers

Back 65

Sucrose polyester ( olestra )

Front 66

Vinegar is used as preservative in

Back 66

Ketchup

Front 67

Name a chelating agent

Back 67

Citric acid

Front 68

Polyhydroxy acids can easily be employed for

Back 68

Chelation

Front 69

The term hydrocolloids refers to

Back 69

Thickners

Stabilizer

Hydrocolloids are functional carbohydrates used in many foods to enhance their shelf life and quality. These additives are used to modify the viscosity and texture of food products like ice cream, salad dressings, gravies, processed meats, and beverages. They are chiefly used to modify the rheology of the food system, specifically viscosity and texture. Some are used alone while others are used in synergistic combinations.

Front 70

Process which is responsible for the preservative nature of sugar is

Back 70

Osmosis

Front 71

Nitrate and Nitrite is helpful in meat processing as it

Back 71

Improves colour

Front 72

Chelating agents are also called

Back 72

Sequestrants

Front 73

Which inorganic acids is extensively used in foods processing

Back 73

Phosphoric acid

Front 74

Aspartame has enrgy value

Back 74

Equal to sucrose

Front 75

Cyclamate is ________ times sweeter than sucrose

Back 75

30

Front 76

Which colourant is not from natural source

Back 76

Taryrazine

Front 77

Thaumatin is obtained from

Back 77

Thaumatococcus daneilli

Front 78

Which additive is being derived from Thaumatococcus daneilli

Back 78

Artificial sweetener

Front 79

Neohesperidine is obtained from

Back 79

🍊 Orange

Front 80

Name a flavour enhancer

Back 80

Mono sodium glutamate

Front 81

Name a dough softener

Back 81

Sodium metabisulphide

Front 82

_____________ and _____________ proteins have better whipping property

Back 82

Disorder and flexible

Front 83

__________ with_______ hydrophobic group are poor foam former

Back 83

Protein, fewer

Front 84

Foaming nature of protein is

Back 84

Max at isoelectric pH

Front 85

Name a pigment that is water soluble

Back 85

Norbixin

Front 86

Norbixin, dissolved in soft water is most efficient for

Back 86

Neutral product

Front 87

Which colouring agent have limited use in confectionery because of flavour

Back 87

Paprika