Nutrition – Food Technology Activity attached below

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Name: ________________________________
Food Technology Activity
Purpose:
To better understand the presence and functions of common food additives.
Instructions: Using the food labels found around your household, or in a store, attempt to find
examples of each of the following food additives. On the line provided, write the product name that
contains each category and answer the questions related to food products. Use your book Chapter 3
and table 3-3 as a resource.
1. Antimicrobial:____________________________________
a. Why would an antimicrobial agent be added to a food?
b. List the antimicrobial agent in this example._____________________________
c. Give an example of another food likely to contain an antimicrobial agent.
2. Fat Replacer:____________________________________
a. Why are fat replacers found in foods?
b. Are there known health risks for any fat replacers currently on the market? If so,
describe the health risks.
c. Give an example of another fat replacer currently on the market.
3. Color Additive:____________________________________
a. Name the color additive(s) identified on the label of this product.
b. Why is the additive added to this food?
c. Are there any health risks associated with color additives? If so, what are they?
4. Emulsifier:____________________________________
a. Name the emulsifier on the label of this product.
b. Describe the potential appearance of this product if emulsifier was left out of the
preparation.
c. Are there any health risks associated with using this product? If so, describe.
5. Plant Stanols and Sterols:____________________________________
a. Name the plant stanol or sterol identified on the label of this product.
b. Why is this product referred to as a ?functional food??
c. Describe a medical condition that would possibly be helped by using this product.
6. Alternative Sweetener :____________________________________
a. How many Calories per serving are found in this product?
b. Which specific alternative sweetener(s) is/are found in this product?
c. A person suffering from which medical condition would not be able to use this product?
Why?
7. Curing/Pickling Agents :______________________________________
a. Why would a nitrate be added to a food?
b. What are the health risks associated with using products containing nitrates?
c. Provide an example of another food that commonly contains nitrates.
8. Leavening Agent:_______________________________
a. What is the leavening agent contained in this product?
b. What would this food look like if the leavening agent was not added?
c. Give an example of another leavening agent used in foods.
9. Flavor Enhancers:_______________________________
a. What does MSG stand for?
b. Why is MSG used and in what types of foods is MSG commonly found?
c. Are there any individuals who should avoid using MSG?
10. Thickener/Stabilizer:_______________________________
a. Name the thickener or stabilizer identified on the label of this product.
b. Why are thickeners and stabilizers used?
c. Give two examples of other food products that typically contain thickeners/stabilizers.
11. Antioxidants:_______________________________
a. Name the antioxidant identified on the label of this product.
b. Why are antioxidants used?
c. What other additives are used as antioxidants? Are there any health risks associated
with any of their use?

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