Part 9

Question 1

colour is based on_____

Answer 1

light absorption by molecules

Question 2

E=

Answer 2

Planck’s constant * speed of light/wavelength

Question 3

functions of colourants?

Answer 3

restore original appearance of product after processing, ensure colour uniformity, intensify colours, protect flavours and light sensitive vitamins A and E from photodegradations, make attractive, preserve product identity, visual indication of quality

Question 4

What does FD&C mean?

Answer 4

food, drug and cosmetic designation (regulated, approved for safety, purity, and consistency)

Question 5

synthetic food colours have/are:

Answer 5

acidic functional groups, conjugated, comprised of atoms w/ lone pairs, water sol. cuz de-ionized

Question 6

FD&C Citrus Red No.2 is restricted to:

Answer 6

surface of tangerines/oranges for uniform surface colour

Question 7

two types of synth food colours?

Answer 7

dyes and lakes

Question 8

these food colours are water soluble and have high colourant content

Answer 8

dyes

Question 9

these food colours are chemically bound/strongly adsorbed on a carrier, are oil soluble, and have low colourant content

Answer 9

lakes

Question 10

example of lakes?

Answer 10

icing

Question 11

high colourant content means high ____ strength

Answer 11

tinctoral

Question 12

points to remember when consider NOEL, ADI , and EDI?

Answer 12

1) assumption of max permitted lvls, which oversestimates 2) EDI is only 5% of ADI and only 3% of NOEL 4) NOEL has safety factor of 100

Question 13

what is Feingold hypothesis?

Answer 13

linking of behavioural disorders in children with synth food colourant intake (no sci linkage)

Question 14

colourants are called ___ on product labels in Canada

Answer 14

colour

Question 15

HFCS is both a ___ and an____

Answer 15

sweetener; ingredient

Question 16

what is citric acid used for?

Answer 16

antiox, antimicrobial, acidulant to control pH, sour taste response

Question 17

natural flavours usually come in this form:

Answer 17

flavour paks, (juicing, collect vapour that comes off, remove water, condense, add back)

Question 18

modified cornstarch is used as?

Answer 18

bulking agent to add mouthfeel and body

Question 19

what is acesulfame potassium used for?

Answer 19

sweetener (synthetic and non-nutritional)

Question 20

why use neotame?

Answer 20

as sweetener (but HFCS is still there to mask bitter taste)

Question 21

why use sodium citrate?

Answer 21

pH control for acidulation

Question 22

what is cellulose gum used for?

Answer 22

bulking agent

Question 23

advantages of synth colourants?

Answer 23

extensive testing for safety, highly concentrated and pure, certified for consistency, wide range of colours, acid/light/processing stable, applicable to wide range of products, uniform colour, reproducible, cost is cheap

Question 24

how do GHB and GBL work?

Answer 24

nervous system depressants, odourless/colourless, take effect in 15-30 min and can last for hours–>rape drugs