Revision for Test 2

Anti caking agent is functions to ...

• reduce the free-flow condition of a powdered food

• prevent agglomeration in solid food

• chelate free metals from binding tp active sites

• allow desolation of colours in powdered food

Anti caking works by .......

(more than one answer)

• absorbing the water

• link the water to the powdered food by sulphide bridges

• bind to metals and stop oxidation

• coating and makes them water repellent

What are the two factors that contributes to stickiness?

• Collision & Adhesion

• Cohesion & Adhesion

• Adhesion & Collision

Colourants are added to food to ....

(more than one answers)

• impart colours and makes food attractive

• Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions

• improve the texture of the food

• prevent agglomeration and maintain the free flow property of a solid food

Erythrosine is no longer permitted due to health toxicology concerns

• True

• False

Tartazine and Congo red are examples of Azo dyes

• True

• False

Choose the true statement about cochneal (carmine colourant)

• Can also appear as crimson lake, E120 and carminic acid

• Source include beetroot and pitaya fruit

• Categorize under azo dye

• Banned in certain countries due to carcinogenic property

Sequestering agent functions to .....

• change the textural property of a liquid food

• absorb moisture in the air

• React with metal ions to form stable complex

• prevent clumping and maintain the free flow property of a food

Sequestering have more than one active sites than chelating agents

• True

• False

Choose the right statement about EDTA

(more than one answer)

• EDTA is a natural sequestrant

• EDTA has six reactive sites

• EDTA are water soluble and can form very stable complex with most metal ions