5 Chemicals That Are in (Almost) Everything You Eat

The video explores the science of food chemistry, focusing on additives used to enhance taste, appearance, and preservation. It covers artificial flavorings, colorings like red dye number 40, and stabilizers such as xanthan gum and carrageenan. The video also discusses preservatives like citric acid and sodium benzoate, highlighting their roles and potential concerns. Overall, it provides insight into how food chemistry shapes our food experience.

What is the primary reason for using food additives in processed foods?

• To increase the nutritional value

• To enhance taste, appearance, and preservation

• To make food organic

• To reduce the cost of production

Why is red dye number 40 preferred over natural red colorants like carotenoids?

• It is more expensive but healthier

• It enhances the nutritional value

• It is cheaper and more stable

• It is derived from natural sources

What is xanthan gum primarily used for in food products?

• To preserve freshness

• To add flavor

• To act as a sweetener

• To stabilize and thicken

Which of the following is a natural source of carrageenan?

• Mold

• Citrus fruits

• Red seaweed

• Bacteria

What is the role of citric acid in food preservation?

• To increase protein content

• To enhance color

• To prevent spoilage by lowering pH

• To add sweetness

How is sodium benzoate typically produced for use in foods?

• By extracting it from fruits

• By fermenting seaweed

• By synthesizing it from benzoic acid and sodium hydroxide

• By distilling it from petroleum

What potential risk is associated with the combination of sodium benzoate and ascorbic acid?

• Production of benzene, a carcinogen

• Increased nutritional value

• Enhanced flavor

• Formation of a harmless compound