Types and functions of food additives MCQs Food science

1. What is the primary purpose of food preservatives?

a) Enhance flavor
b) Improve texture
c) Extend shelf life
d) Increase color
Answer: c) Extend shelf life

2. Which of the following is a common natural preservative?

a) Sodium benzoate
b) Ascorbic acid
c) Potassium sorbate
d) Propylparaben
Answer: b) Ascorbic acid

3. What is the function of antioxidants in food?

a) Prevent microbial growth
b) Improve taste
c) Delay rancidity and spoilage
d) Enhance color
Answer: c) Delay rancidity and spoilage

4. Which additive is commonly used as a colorant in processed foods?

a) Sodium chloride
b) Beta-carotene
c) Citric acid
d) Sorbitol
Answer: b) Beta-carotene

5. What is the role of emulsifiers in food products?

a) Prevent microbial growth
b) Improve texture and stability
c) Enhance flavor
d) Add sweetness
Answer: b) Improve texture and stability

6. Which food additive is used to enhance the flavor of foods?

a) Sodium bicarbonate
b) Monosodium glutamate (MSG)
c) Xanthan gum
d) Calcium propionate
Answer: b) Monosodium glutamate (MSG)

7. What is the primary function of thickening agents in food?

a) Improve shelf life
b) Increase sweetness
c) Enhance texture and consistency
d) Add color
Answer: c) Enhance texture and consistency

8. Which additive is used as a stabilizer in dairy products?

a) Guar gum
b) Sodium benzoate
c) Calcium carbonate
d) Sodium nitrite
Answer: a) Guar gum

9. What is the main purpose of food sweeteners?

a) Preserve food
b) Add color
c) Enhance flavor and provide sweetness
d) Improve texture
Answer: c) Enhance flavor and provide sweetness

10. Which of the following is a common artificial sweetener?

a) Steviol glycosides
b) Saccharin
c) Maltodextrin
d) Dextrose
Answer: b) Saccharin

11. Which food additive is used to prevent the oxidation of fats?

a) Sodium chloride
b) Ascorbic acid
c) Potassium sorbate
d) Tartaric acid
Answer: b) Ascorbic acid

12. What is the role of chelating agents in food processing?

a) Prevent microbial growth
b) Enhance color
c) Bind metal ions and prevent spoilage
d) Improve texture
Answer: c) Bind metal ions and prevent spoilage

13. Which additive is used to control the acidity or alkalinity of food products?

a) Sodium citrate
b) Sorbitol
c) Xylitol
d) Lecithin
Answer: a) Sodium citrate

14. What is the function of anti-caking agents in powdered foods?

a) Prevent clumping and ensure free-flowing powder
b) Enhance flavor
c) Extend shelf life
d) Improve color
Answer: a) Prevent clumping and ensure free-flowing powder

15. Which food additive is used to enhance the texture of baked goods?

a) Propylparaben
b) Pectin
c) Sodium bicarbonate
d) BHA (Butylated hydroxyanisole)
Answer: b) Pectin

16. What is the role of leavening agents in baking?

a) Prevent spoilage
b) Add sweetness
c) Promote rising and light texture
d) Improve color
Answer: c) Promote rising and light texture

17. Which additive is commonly used to extend the shelf life of meats?

a) Sodium chloride
b) Sodium nitrite
c) Citric acid
d) Tartaric acid
Answer: b) Sodium nitrite

18. What is the function of stabilizers in ice cream?

a) Increase sweetness
b) Prevent crystallization and improve texture
c) Enhance color
d) Improve flavor
Answer: b) Prevent crystallization and improve texture

19. Which of the following is used as a preservative in canned foods?

a) Sodium chloride
b) Potassium sorbate
c) Calcium propionate
d) Citric acid
Answer: d) Citric acid

20. What is the primary function of flavor enhancers in food?

a) Extend shelf life
b) Improve texture
c) Boost the existing flavor
d) Add color
Answer: c) Boost the existing flavor

21. Which additive is used to improve the texture and mouthfeel of sauces and dressings?

a) Sodium benzoate
b) Xanthan gum
c) Beta-carotene
d) Aspartame
Answer: b) Xanthan gum

22. What is the role of anti-foaming agents in food production?

a) Prevent clumping
b) Reduce foam formation during processing
c) Enhance flavor
d) Increase shelf life
Answer: b) Reduce foam formation during processing

23. Which additive helps to retain moisture in baked goods?

a) Sodium nitrite
b) Glycerin
c) Calcium carbonate
d) Sorbitol
Answer: b) Glycerin

24. What is the purpose of using food colorants in processed foods?

a) Improve texture
b) Enhance appearance and appeal
c) Extend shelf life
d) Reduce fat content
Answer: b) Enhance appearance and appeal

25. Which food additive is used to prevent spoilage and maintain freshness in packaged foods?

a) Sodium chloride
b) Sodium benzoate
c) Ascorbic acid
d) Xanthan gum
Answer: b) Sodium benzoate

26. What is the primary function of gelling agents in food products?

a) Enhance flavor
b) Create a gel-like consistency
c) Extend shelf life
d) Improve color
Answer: b) Create a gel-like consistency

27. Which of the following is an example of a natural food preservative?

a) Sodium nitrite
b) Rosemary extract
c) Potassium sorbate
d) Propylparaben
Answer: b) Rosemary extract

28. What is the role of buffering agents in food?

a) Enhance flavor
b) Adjust and stabilize pH levels
c) Improve texture
d) Prevent spoilage
Answer: b) Adjust and stabilize pH levels

29. Which additive is used to improve the spreadability of margarine and spreads?

a) Lecithin
b) Sorbitol
c) Calcium propionate
d) Sodium citrate
Answer: a) Lecithin

30. What is the main purpose of using bleaching agents in flour?

a) Enhance flavor
b) Improve texture
c) Whiten and improve baking quality
d) Increase shelf life
Answer: c) Whiten and improve baking quality

31. Which of the following additives is used to prevent oxidation in oils?

a) Citric acid
b) Butylated hydroxyanisole (BHA)
c) Sodium bicarbonate
d) Lecithin
Answer: b) Butylated hydroxyanisole (BHA)

32. What is the function of bulking agents in food products?

a) Add sweetness
b) Improve flavor
c) Provide volume and texture
d) Enhance color
Answer: c) Provide volume and texture

33. Which additive is used to inhibit the growth of microorganisms in food products?

a) Citric acid
b) Sodium chloride
c) Potassium sorbate
d) Xanthan gum
Answer: c) Potassium sorbate

34. What is the primary use of sequestering agents in food processing?

a) Enhance flavor
b) Bind metal ions and prevent oxidation
c) Improve texture
d) Add color
Answer: b) Bind metal ions and prevent oxidation

35. Which additive is used to improve the consistency and mouthfeel of dairy products?

a) Sodium nitrite
b) Guar gum
c) Sorbitol
d) Sodium benzoate
Answer: b) Guar gum

36. What is the role of food stabilizers in emulsions?

a) Improve texture and prevent separation
b) Enhance color
c) Extend shelf life
d) Increase sweetness
Answer: a) Improve texture and prevent separation

37. Which additive is commonly used in jams and jellies to thicken and gel?

a) Pectin
b) Sodium citrate
c) Lecithin
d) Sodium chloride
Answer: a) Pectin

38. What is the primary function of anticaking agents in powdered foods?

a) Improve color
b) Prevent clumping and ensure flowability
c) Enhance flavor
d) Increase sweetness
Answer: b) Prevent clumping and ensure flowability

39. Which additive is used to control the fermentation process in bread making?

a) Sodium bicarbonate
b) Yeast
c) Ascorbic acid
d) Calcium carbonate
Answer: b) Yeast

40. What is the role of acidulants in food products?

a) Enhance flavor
b) Adjust acidity and tartness
c) Improve texture
d) Prevent spoilage
Answer: b) Adjust acidity and tartness

41. Which additive is used to enhance the sensory properties of food, such as taste and smell?

a) Flavorings
b) Preservatives
c) Stabilizers
d) Emulsifiers
Answer: a) Flavorings

42. What is the function of antifungal agents in food?

a) Prevent mold and yeast growth
b) Enhance color
c) Improve flavor
d) Add sweetness
Answer: a) Prevent mold and yeast growth

43. Which of the following additives helps to improve the shelf life of baked goods?

a) Calcium carbonate
b) Sorbitol
c) Sodium propionate
d) Beta-carotene
Answer: c) Sodium propionate

44. What is the role of sweeteners in diet sodas?

a) Enhance texture
b) Add sweetness without calories
c) Improve color
d) Extend shelf life
Answer: b) Add sweetness without calories

45. Which additive is commonly used to adjust the thickness of sauces and soups?

a) Xanthan gum
b) Sodium chloride
c) Sodium nitrite
d) Ascorbic acid
Answer: a) Xanthan gum

46. What is the function of food colors in candy and confectionery?

a) Enhance flavor
b) Improve texture
c) Make products visually appealing
d) Extend shelf life
Answer: c) Make products visually appealing

47. Which of the following additives is used to improve the texture and stability of salad dressings?

a) Lecithin
b) Sodium benzoate
c) Pectin
d) Sodium chloride
Answer: a) Lecithin

48. What is the primary use of propellants in aerosol food products?

a) Enhance flavor
b) Maintain texture
c) Dispense the product
d) Prevent spoilage
Answer: c) Dispense the product

49. Which additive is used to control the color of canned vegetables?

a) Sodium citrate
b) Sodium benzoate
c) Calcium chloride
d) Beta-carotene
Answer: c) Calcium chloride

50. What is the role of antioxidants in snack foods?

a) Add sweetness
b) Prevent rancidity and spoilage
c) Enhance color
d) Improve texture
Answer: b) Prevent rancidity and spoilage

Types and functions of food additives MCQs Food science

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