INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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indirect food additive
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color additive
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direct food additive
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flavor additive
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Detailed explanation-1: -Sodium phosphate (mono-, di-, and tri-) is used as a buffering salt in foods. The principal use is for pH stabilization of food systems for fruit and vegetable product systems (Fennema, 1985).
Detailed explanation-2: -Phosphate additives play an especially important role in the meat industry, where they are used as preservatives. They are also used as a component of melting salts in the production of soft cheese. Phosphates loosen the structure of protein, enabling it to bind more water.
Detailed explanation-3: -Sorbic acid is a naturally occurring compound that’s become the most commonly used food preservative in the world, and it makes the global food chain possible. It’s highly effective at inhibiting the growth of mold, which can spoil food and spread fatal diseases.