Upgrade to remove ads
Additives in Food - Leaving Cert Home Economics
Leaving Certificate Home Economics
Terms in this set (23)
Any substance added to food including colourings, flavourings, antioxidants, preservatives, physical conditioning agents and nutritive additives.
A type of additive added to food to prevent oxidative rancidity e.g. vitamin E added to vegetable oils.
Butylated Hydroxyanisole (BHA)
An example of an artificial antioxidant made from chemicals and used in stock cubes.
Butylated Hydroxytoulene (BHT)
An example of an artificial antioxidant made from chemicals and used in chewing gum.
Artificial sweeteners used in large amounts to recreate the same level of sweetness as sugar e.g. sorbitol.
A type of additive. They can be either natural or synthetic and used to improve or replace colour in foods e.g. caramel in gravy.
The unintentional pollution of food by foreign bodies, either chemical physical or micro-biological.
An emulisifier that has a hydrophylic (water loving) head and a high hydrophobic (water hating) tail. The head attaches to a water based molecule and prevents them from separating, creating an emulsion.
A type of additive. They can be either natural or synthetic. They are used to add or replace flavours in food e.g. sugar in tinned beans.
A type of additive that is used to enhance and intensify the flavour within a food. The additive does not have its own flavour. Often used in Chinese food e.g. Monosodium glutamate (MSG).
The addition of nutrients to a food to increase the amount of nutrients in that food e.g. folic acid or vitamin B2.
Any food that contains an added natural ingredient that gives the food a special benefit function e.g. plant sterols used in dairy spreads.
Genetically Modified Food (GM)
Foods that have their DNA altered in order to enhance or remove a particular characteristic of a food to increase shelf life.
An example of a physical conditioning agent added to prevent foods from drying out e.g. mannitol in sweets.
Artificial sweeteners used in slimming diet foods. They have the ability to make the food taste much sweeter than if sugar was added e.g. canderel.
Monosodium Glutamate (MSG)
A type of flavour enhancer used in Chinese food.
Nutrients (usually vitamins and minerals) that are added into food during processing to increase nutritive value e.g. iron in breakfast cereals.
Chemicals that are used to kill insects etc, but can remain on food and harm humans.
Physical Conditioning Agents
A type of additive that is added to foods to help improve the texture.
A type of physical conditioning agent used to prevent lumping of a food when rehydrated e.g. magnesium carbonate in cake mixes.
A type of additive, added to foods to reduce spoilage and risk of food poisoning. They are also used to extend the shelf life of a product. They can be natural or synthetic e.g. vinegar in chutney
A type of physical conditioning agent added to stabilise emulsions e.g. guar gum in cakes.
A type of additive which sweeten food. There are natural and artificial sources.
THIS SET IS OFTEN IN FOLDERS WITH...
Food processing - Leaving Cert Home Economics
Carbohydrates - Higher Level Leaving Cert Home Eco…
Protein - Higher Level Leaving Cert Home Economics
Milk Processing - Leaving cert Home Economics
YOU MIGHT ALSO LIKE...
TLE Chapter 1 Lesson 2 Methods of Processing Meat…
Fortification and Enrichment
Food Analogs & Food Additives
Food Science-Ch. 16 Additives-KW
OTHER SETS BY THIS CREATOR
Minerals and Water
Junior Cert Biology H.L.