Practical Chem Cuisine Questions
Terms
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- Caffeine
- This stimulant is known to cause birth defects in pregnant women.
- Beta Carotene
- This additive is converted by the body to vitamin A
- Carrageenan
- This thickening agent is derived from Irish Moss
- Quinine
- This drug can cure malaria
- Alpha Tocopherol (Vitamin E)
- This antioxidant and nutrient prevents oils from going rancid
- Emulsifiers
- These keep oil and water mixed together
- Casein
- This is the principal protein in milk
- Ferrous Gluconate
- This coloring is used by the olive industry to generate a uniform jet-black color
- Gelatin
- This thickening agent is obtained from animal bones, hooves, and other parts
- Glycerin
- This is the backbone of fat and oil
- Mannitol
- This is used as the dust in chewing gum
- Saccharin
- This sweetner is 350 times the sweetness of sugar
- Starch
- This is the major component of flour, potatoes, and corn
- Dextrose
- This is an important sugar present in every living organism
- Fumaric Acid
- This is a solid acid that is an ideal source of tartness in dry food
- Glycerin
- The body uses this as a source of energy or as a starting point for more complex molecules
- Invert Sugar
- This is a 50-50 mixture of sugars dextrose and fructose
- Sodium Benzoate
- This has been used for over 70 years to prevent microorganism growth
- Alginate
- This thickening agent is derivative of seaweed
- Chelating Agents
- These trap trace amounts of metal atoms that would otherwise cause discoloration or rancidity
- Sorbic Acid
- This occurs naturally in the berries of mountain ash
- Lactic Acid
- This prevents spoilage in spanish-type olives
- Safrole
- This root beer flavoring was outlawed in 1960
- Brominated Vegetable Oil
- This gives the cloudy apperance to citrus-flavored soft drinks
- Sodium Propionate
- This is used to prevent mold growth on pies and cakes and does not interfere with the leavening process
- Propyl Gallate
- This retards spoilage in fats and oils. Used with BHA and BHT because of the synergistic effect they have in retarding rancidity
- Flavor Enhancers
- These have little or no flavor on their own, but they enhance the flavors of other foods
- Orange B
- This is used to color the outside of hot dogs
- Ethylenediamine tetraacetic acid
- This traps metal imputrities in modern food manufacturing that would otherwise promote rancidity
- Monosodium Glutamate
- This causes "Chinese Restaurant Syndrome"
- Sorbitol
- This is used in non-cariogenic chewing gum because oral bacteria do not metabolize it well
- Sodium Bisulfate
- This powder prevents discoloration in dried fruits
- Hydrolized Vegetable Protein
- This is a flavor enhancer that has been broken down into amino acids
- Calcium or Sodium Stearoyl Lactylate
- This is added to bread dough to lead to more uniform grain and greater volume
- Sodium Carboxymethylcellulose
- This is made by reacting cellulose with a derivative of acetic acid
- Violet No. 1
- This coloring was outlawed in 1973
- Dulcin
- This artificial sweetener was outlawed in 1950
- Thickening Agents
- These are used to stabilize factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well-mixed
- Cobalt Sulfate
- This beer foam stabilizer was outlawed in 1966
- Red No. 40
- This is the most widely used coloring
- Phosphates
- The widespread use of these has led to a dietary imbalance that leads to osteoporosis
- Cyclamate
- This artificial sweetener was outlawed in 1970
- Brominated Vegetable Oil
- Residues of this found in the body are cause for alarm
- Yellow No. 5
- This is the second most commonly used coloring
- Mannitol
- This is not quite as sweet as sugar and is poorly absorbed by the body
- Sodium Nitrite and artificial coloring
- These two additives should generally be avoided
- Dextrose
- This turns brown when heated
- Propylene Glycol Alginate
- This thickens acidic foods such as soda pop and salad dressing and stabilizes the foam in beer
- Artificial Flavorings
- These are used almost exclusively in junk foods, indicating that the real thing (usually fruit) has been left out
- Blue No. 2
- This artificial coloring is used in pet food, beverages, and candy
- Green No. 1
- This coloring was outlawed in 1966
- Lecithin
- This reduces spattering in a frying pan and produces fluffy cakes
- Gums
- These are used to thicken foods, prevent sugar crystals, etc
- Arabic
- This gum is used to stabilize beer foam
- Citrus Red No. 2
- This coloring is used on the surface of some florida oranges
- Mono- and Diglycerides
- These make bread softer and prevent staling
- Monosodium Glutamate
- Public pressure forced baby food companies to remove this from their products
- Polysorbates
- These keeps dill oil dissolved in bottled dill pickles
- Sodium Nitrate
- This is used in dry cured meat because it breaks down slowly into nitrite
- Sodium Chloride
- A diet high in this can lead to high blood pressure, which increases the risk of heart attack and stroke
- Sorbitan Monostearate
- This prevents discoloration in chocolate candy when it is heated and cooled
- Mono- and diglycerides
- This improves the stability of margine, makes caramel less sticky, and prevents oil from separating in peanut butter
- Sulfur Dioxide
- This gas is used to prevent discoloration in dried fruit