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, and Food Preservatives.
Important Questions on Chemicals in Food
Flavouring agents does not add any nutritive value to the food.
Food additives are added to the food. Why?
In milk, the emulsifying agent is _____ .
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?
Two most familiar antioxidants are aspartame and alitame.
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 ?
Which of the following are not used as food preservatives?
