Chemicals in Food
Chemicals in Food: Overview
This topic covers concepts, such as, Chemicals in Foods, Artificial Sweeteners, Types of Artificial Sweeteners, Aspartame, Alitame, Saccharin, Sucralose, Food Colours, Flavouring Agents, Emulsifiers, Antioxidants & Food Preservatives etc.
Important Questions on Chemicals in Food
Write an emulsifying agent which is used in oil in water emulsion.
Write an emulsifying agent which is used in water in oil emulsion.
Explain how an Emulsifier Works?
Why egg yolks are used in mayonnaise?
Which of the following can be classified into food chemistry?
What is the stable artificial sweetener under cold conditions only?
The number of hybridised carbons present in "Aspartame" is
Which of the following chemicals can be added for sweetening of food items at cooking temperature and does not provide calories?
What are food preservatives? Explain it by giving two examples.
Give the structure of the following chemical compound and write its one use : Alitame
Give the structure of the following chemical compound and write its one use : Saccharin
Give the structure of the following chemical compound and write its one use. Butylated Hydroxy Anisole (BHA).
Sulphur containing artificial sweetening agents are
Why do we add edible colours to the food ?
According to the Public Health Department, the following colouring matters are allowed in food products ?
According to the Public Health Department, the following colouring matters are not allowed in food products ?
Why are food additives added to the food ?
Food preservative in tomato ketchup is
Write the structural formula Sucralose.
Explain physical methods for preservation of food.
