Quizlet Practical Chem Cuisine Questions

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