exercise 11 nov2009

Food Additives


There four types of food additives:

1. Additive
Preservatives Preservatives are added into food to prevent or slow down
spoiling of food caused by bacteria, fungi or microorganisms.
Example :Sodium nitrite, sodium benzoate
2. Antioxidants
Function : prevent fats and oils from becoming rancid when exposed to air.
Example : Ascorbic acid(vitamin C)
3. Flavouring agents
Function To make the food taste better so as to make them more appealing.
Example : Monosodium glutamate (MSG), aspartame
4. Stabilisers and thickening agents
Function : Make food taste smoother and finer. Stabilisers also
prevent food from being separated into oil and water.
Example Acacia gum, azo compounds, triphenyl compounds

Not all food additives are good because most of them are
chemicals. All food additives in Malaysia should follow the Food
Act 1983.
Some effects of food additives on health and environment are:
Food additives Harmful effect if taken in excess
Sodium nitrite Can cause cancer
Sodium benzoate Can affect the smooth functioning of our nerves Can cause allergic reaction to our bodies too
Tartrazine Can worsen the condition of asthma patients
Colouring substances Cause cancer, migraine, allergy
and deforms babies Monosodium glutamate Difficulties in breathing, headaches,
general weakness and vormitting

Question

1 Which of the following is not a natural preservative?
A Sugar C Monosodium glutamate
B Sodium chloride D Vinegar

2 What is the function of flavouring agent when added to food?
A To prevent food from being reduced
B To help in antioxidation of food
C To absorb any foul smell from food
D To make food taste better

3 A sweet sample contains two artificial colourings. Which of the method below can
be used to separate the two colourings?
A Distillation C Chromatography
B Filtration D Using a separating funnel

4 Which of the following pairs is wrong? Food additive Example
A Artificial colouring Azo dye
B Antioxidant Benzoic acid
C Emulsifier Acacia gum
D Flavouring Aspartame

5 The sweetening substance which has no calorific value in “Pal Sweet” is
A Saccharine C Acacia gum
B Aspartame D Triphenyl compound

9 Common salt (sodium chloride), sugar and spices are three natural compounds used
to preseve food apart from improving its taste.
(a) What is food preservative?
___________________________________________
(b) How does sodium chloride function in preserving food?
___________________________________________
(c) Saccharine is an artificial sweetener which is 500 times sweeter than sugar. It
is added to dried preserved fruits.
(i) State the side effect of saccharine.
________________________________________
(ii) Name another sweetener which is less toxic and can be used to replace
saccharine.
________________________________________
(d) MSG is a food enhancer.
(i) Write the full name of MSG.
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(ii) State the side effect of consuming excess MSG.
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