Set: Chemical Cuisine Glossary

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All 5 Terms

Term Definition
Antioxidants retard the oxidation of unsaturated fats and oils, colorings, and flavorings. Oxidation leads to rancidity, flavor changes, and loss of color. Most of these effects are caused by reaction of oxygen in the air with fats.
Chelating Agents trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid
Emulsifiers keep oil and water mixed together
Flavor enhancers have little or no flavor of their own but accentuate the natural flavor of foods. They are usually used when very little of a natural ingredient is present.
Thickening agents natural or chemically modified carbohydrates that absorb some of the water that is present in food, therefore making the food thicker. They "stabilize" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed.

Set Information

Terms 5
Creator jalenack
Created March 3, 2006
Groups None
Tags sciencebowl, pwnjackie
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Most Missed Words

  1. Chelating Agents → trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid - 1 miss
  2. Thickening agents → natural or chemically modified carbohydrates that absorb some of the water that is present in food, therefore making the food thicker. They "stabilize" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed. - 1 miss