1.

Which of the following statements are true? The guidelines for "the use of chemical additives in food processing" by Food Protection Committee in publication 398 include:a. Use of antioxidants to maintain nutritional value.b. Use of anti microbial agents and inert gases for food stability.c. Use of colouring and flavouring agents to enhance the attractiveness. d. Use of buffers in food processing.1. All are true2. a, b, c are true3. a and d are true4. All are false

Answer» Correct Answer - Option 1 : All are true

The correct answer is All are true.

  • Major Additives are
    • Antioxidants like vitamin C are preservatives by inhibiting the degradation of food by oxygen.
    • Food coloring - Colorings are added to food to replace colors lost to make or preparation food look more attractive.
    • Flavors - Flavors are additives that give food a particular smell or taste and may be derived from natural ingredients or artificially created.
    • Anticaking agents - It keeps powders such as milk powder from caking or sticking.
    • Preservatives - It prevents or inhibits spoilage of food due to fungi, bacteria, and other microorganisms.

  • Food additives can be divided into various groups, although there is some overlap because some are exerted more than one effect. For example - salt is both a preservative as well as a flavor.


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