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WorksheetsFood Ingredients: Food colors and corn sweeteners
Total questions: 15
Worksheet time: 30mins
All of the following are the use of food colors except:
To provide color to colorless and “fun” foods
To make food more attractive, appetizing and informative
To preserve food from oxidation reaction
To correct natural variations in color
Synthetic color additives are traditionally termed primary colors. Which of the following is not a primary color:
Green
Blue
Red
White
Yellow
Colorant determination includes all of the following except:
Water activity
Stability
Water solubility
Desired hue
Colors categories include artificial and natural coloring. Which of the following is not an example of water soluble artificial coloring?
FD&C Green #3, (Fast Green FCF)
FD&C Blue #3, (Brilliant Blue)
FD&C Blue #2, (Indigotine)
FD&C Red #40, (Allure Red AC)
Water-insoluble colors are termed:
FD&C Yellow #6, (Sunset Yellow FCF)
FD&C Red #3, (Erythrosine – pink)
FD&C aluminum lakes
FD&C Blue #1, (Brilliant Blue FCF)
All of the following are the weakness of natural coloring except:
Natural colors have low tinctorial strength due to a low quantity of pigment present
Natural colors generally have poor stability in that their color and rate of degradation are affected by pH, temperature, etc.
Natural colors need to be used at higher levels than FD&C colors
Natural colors are usually extracted from botanical sources
Which of the following is not an example of natural coloring?
Tartrazine
Paprika
Annatto
Turmeric
There are several controversy related to food coloring. Which colorant is linked to thyroid cancer in rats?
Indigotine
Tartrazine
Erythrosine
Fast Green FCF
What are the two artificial dyes that are only approved for external food coloring?
Orange B and Sunset yellow FCF
Citrus Red Number 2 and Allure Red AC
Fast Green FCF and Brilliant Blue FCF
Orange B and Citrus Red Number 2
What is the possible health benefits of Brilliant Blue FCF?
Help to stabilize blood pressure
Help to prevent paralysis
Help to prevent cancer
Help to prevent hypersensitivity
All of the following are the corn sweetener products obtaind from starch hydrolysis except:
Maltodextrin
Corn syrup
Starch
Glucose Syrup
Corn syrup has Dextrose Equivalent (DE) of:
20 - 58
6 - 20
100
0
What type of corn sweetener that is commonly used in thickening of sauces or soups?
Corn syrup
Corn sugar
Maltodextrin
Corn starch
What type of corn sweetener that is commonly used in production of soft drinks and candy?
Corn starch
Maltodextrin
Corn sugar
Corn syrup
High Fructose Corn Syrup (HFCS) is widely used by the food manufacturers due to its low cost. However, the use of HFCS is dangerous for health. Which of the following is not the health problem related to HFCS?
Type 2 Diabetes
Hypertension/ High Blood Pressure
Allergies
Kidney Stones
