Practical Chem Cuisine Questions
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Created by:
asuth Staff on March 4, 2006
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63 terms
Terms | Definitions |
|---|---|
 Caffeine | This stimulant is known to cause birth defects in pregnant women. |
| Beta Carotene | This additive is converted by the body to vitamin A |
| Carrageenan | This thickening agent is derived from Irish Moss |
| Quinine | This drug can cure malaria |
| Alpha Tocopherol (Vitamin E) | This antioxidant and nutrient prevents oils from going rancid |
| Emulsifiers | These keep oil and water mixed together |
| Casein | This is the principal protein in milk |
| Ferrous Gluconate | This coloring is used by the olive industry to generate a uniform jet-black color |
| Gelatin | This thickening agent is obtained from animal bones, hooves, and other parts |
| Glycerin | This is the backbone of fat and oil |
| Mannitol | This is used as the dust in chewing gum |
| Saccharin | This sweetner is 350 times the sweetness of sugar |
| Starch | This is the major component of flour, potatoes, and corn |
| Dextrose | This is an important sugar present in every living organism |
| Fumaric Acid | This is a solid acid that is an ideal source of tartness in dry food |
| Glycerin | The body uses this as a source of energy or as a starting point for more complex molecules |
| Invert Sugar | This is a 50-50 mixture of sugars dextrose and fructose |
| Sodium Benzoate | This has been used for over 70 years to prevent microorganism growth |
| Alginate | This thickening agent is derivative of seaweed |
| Chelating Agents | These trap trace amounts of metal atoms that would otherwise cause discoloration or rancidity |
| Sorbic Acid | This occurs naturally in the berries of mountain ash |
| Lactic Acid | This prevents spoilage in spanish-type olives |
| Safrole | This root beer flavoring was outlawed in 1960 |
| Brominated Vegetable Oil | This gives the cloudy apperance to citrus-flavored soft drinks |
| Sodium Propionate | This is used to prevent mold growth on pies and cakes and does not interfere with the leavening process |
| Propyl Gallate | This retards spoilage in fats and oils. Used with BHA and BHT because of the synergistic effect they have in retarding rancidity |
| Flavor Enhancers | These have little or no flavor on their own, but they enhance the flavors of other foods |
| Orange B | This is used to color the outside of hot dogs |
| Ethylenediamine tetraacetic acid | This traps metal imputrities in modern food manufacturing that would otherwise promote rancidity |
| Monosodium Glutamate | This causes "Chinese Restaurant Syndrome" |
| Sorbitol | This is used in non-cariogenic chewing gum because oral bacteria do not metabolize it well |
| Sodium Bisulfate | This powder prevents discoloration in dried fruits |
| Hydrolized Vegetable Protein | This is a flavor enhancer that has been broken down into amino acids |
| Calcium or Sodium Stearoyl Lactylate | This is added to bread dough to lead to more uniform grain and greater volume |
| Sodium Carboxymethylcellulose | This is made by reacting cellulose with a derivative of acetic acid |
| Violet No. 1 | This coloring was outlawed in 1973 |
| Dulcin | This artificial sweetener was outlawed in 1950 |
| Thickening Agents | These are used to stabilize factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well-mixed |
| Cobalt Sulfate | This beer foam stabilizer was outlawed in 1966 |
| Red No. 40 | This is the most widely used coloring |
| Phosphates | The widespread use of these has led to a dietary imbalance that leads to osteoporosis |
| Cyclamate | This artificial sweetener was outlawed in 1970 |
| Brominated Vegetable Oil | Residues of this found in the body are cause for alarm |
| Yellow No. 5 | This is the second most commonly used coloring |
| Mannitol | This is not quite as sweet as sugar and is poorly absorbed by the body |
| Sodium Nitrite and artificial coloring | These two additives should generally be avoided |
| Dextrose | This turns brown when heated |
| Propylene Glycol Alginate | This thickens acidic foods such as soda pop and salad dressing and stabilizes the foam in beer |
| Artificial Flavorings | These are used almost exclusively in junk foods, indicating that the real thing (usually fruit) has been left out |
| Blue No. 2 | This artificial coloring is used in pet food, beverages, and candy |
| Green No. 1 | This coloring was outlawed in 1966 |
| Lecithin | This reduces spattering in a frying pan and produces fluffy cakes |
| Gums | These are used to thicken foods, prevent sugar crystals, etc |
| Arabic | This gum is used to stabilize beer foam |
| Citrus Red No. 2 | This coloring is used on the surface of some florida oranges |
| Mono- and Diglycerides | These make bread softer and prevent staling |
| Monosodium Glutamate | Public pressure forced baby food companies to remove this from their products |
| Polysorbates | These keeps dill oil dissolved in bottled dill pickles |
| Sodium Nitrate | This is used in dry cured meat because it breaks down slowly into nitrite |
| Sodium Chloride | A diet high in this can lead to high blood pressure, which increases the risk of heart attack and stroke |
| Sorbitan Monostearate | This prevents discoloration in chocolate candy when it is heated and cooled |
| Mono- and diglycerides | This improves the stability of margine, makes caramel less sticky, and prevents oil from separating in peanut butter |
| Sulfur Dioxide | This gas is used to prevent discoloration in dried fruit |
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