Food Additives Quiz

Q. Nitrogen trichloride reacts with methionine to form.

1. Methionine cyanide
2. Methionine trichloride
3. Methionine sulphoximine
4. Methionine sulphate

Answer: c)

Methionine sulphoximine: Nitrogen trichloride reacts with methionine in protein to form methionine sulfoximine.

Q. Which of the following is used to increase the firmness of foods

1. Magnesium pectate
2. Calcium chloride
3. Ferrous sulphate
4. Chromium oxide

Answer: b)

Calcium chloride: It is generally accepted that calcium ions form cross-linkages between pectin molecules via an “egg-box” model protecting pectin from hydrolysis thus preserving cell structure (Poovaiah and others 1988).

Q. Which of the following acts as chelating agent

1. Sulphur dioxide
2. Chromium oxide
3. Sorbic acid
4. Citric acid

Answer: d)

Citric acid: Citric acid is an excellent chelating agent, binding metals by making them soluble. It is used to remove and discourage the buildup of limescale from boilers and evaporators.

Q. Polyhydroxy acids can easily be employed for

1. Chelation
2. Flavor enhancement
3. Gelation
4. None of the above

Answer: a)

Chelation: Chelation therapy is a chemical process in which a synthetic solution—EDTA (ethylenediaminetetraacetic acid)—is injected into the bloodstream to remove heavy metals and/or minerals from the body.

Q. The term hydrocolloids refer to.

1. Thickeners
2. Stabilizers
3. Both a and b 
4. None of the above

Answer: c)

• Thickeners: A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste.
• Stabilizers: The stabilizers are a group of compounds, usually polysaccharide food gums that are responsible for adding viscosity to the mix and the unfrozen phase of the ice cream. This results in many functional benefits.

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