Types and functions of food additives MCQs Food science December 27, 2025August 5, 2024 by u930973931_answers 50 min Score: 0 Attempted: 0/50 Subscribe 1. . What is the primary purpose of food preservatives? (A) Enhance flavor (B) Extend shelf life (C) Improve texture (D) Increase color 2. . Which of the following is a common natural preservative? (A) Sodium benzoate (B) Ascorbic acid (C) Potassium sorbate (D) Propylparaben 3. . What is the function of antioxidants in food? (A) Delay rancidity and spoilage (B) Improve taste (C) Prevent microbial growth (D) Enhance color 4. . Which additive is commonly used as a colorant in processed foods? (A) Sodium chloride (B) Citric acid (C) Beta-carotene (D) Sorbitol 5. . What is the role of emulsifiers in food products? (A) Improve texture and stability (B) Prevent microbial growth (C) Enhance flavor (D) Add sweetness 6. . Which food additive is used to enhance the flavor of foods? (A) Sodium bicarbonate (B) Xanthan gum (C) Monosodium glutamate (MSG) (D) Calcium propionate 7. . What is the primary function of thickening agents in food? (A) Improve shelf life (B) Enhance texture and consistency (C) Increase sweetness (D) Add color 8. . Which additive is used as a stabilizer in dairy products? (A) Calcium carbonate (B) Sodium benzoate (C) Guar gum (D) Sodium nitrite 9. . What is the main purpose of food sweeteners? (A) Preserve food (B) Add color (C) Improve texture (D) Enhance flavor and provide sweetness 10. . Which of the following is a common artificial sweetener? (A) Steviol glycosides (B) Maltodextrin (C) Saccharin (D) Dextrose 11. . Which food additive is used to prevent the oxidation of fats? (A) Ascorbic acid (B) Sodium chloride (C) Potassium sorbate (D) Tartaric 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 13. . Which additive is used to control the acidity or alkalinity of food products? (A) Xylitol (B) Sorbitol (C) Sodium citrate (D) Lecithin 14. . What is the function of anti-caking agents in powdered foods? (A) Improve color (B) Enhance flavor (C) Extend shelf life (D) Prevent clumping and ensure free-flowing powder 15. . Which food additive is used to enhance the texture of baked goods? (A) Propylparaben (B) Sodium bicarbonate (C) Pectin (D) BHA (Butylated hydroxyanisole) 16. . What is the role of leavening agents in baking? (A) Prevent spoilage (B) Add sweetness (C) Improve color (D) Promote rising and light texture 17. . Which additive is commonly used to extend the shelf life of meats? (A) Sodium chloride (B) Citric acid (C) Sodium nitrite (D) Tartaric acid 18. . What is the function of stabilizers in ice cream? (A) Prevent crystallization and improve texture (B) Increase sweetness (C) Enhance color (D) Improve flavor 19. . Which of the following is used as a preservative in canned foods? (A) Citric acid (B) Potassium sorbate (C) Calcium propionate (D) Sodium chloride 20. . What is the primary function of flavor enhancers in food? (A) Extend shelf life (B) Boost the existing flavor (C) Improve texture (D) Add color 21. . Which additive is used to improve the texture and mouthfeel of sauces and dressings? (A) Xanthan gum (B) Sodium benzoate (C) Beta-carotene (D) Aspartame 22. . What is the role of anti-foaming agents in food production? (A) Reduce foam formation during processing (B) Prevent clumping (C) Enhance flavor (D) Increase shelf life 23. . Which additive helps to retain moisture in baked goods? (A) Glycerin (B) Sodium nitrite (C) Calcium carbonate (D) Sorbitol 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 25. . Which food additive is used to prevent spoilage and maintain freshness in packaged foods? (A) Sodium chloride (B) Ascorbic acid (C) Sodium benzoate (D) Xanthan gum 26. . What is the primary function of gelling agents in food products? (A) Enhance flavor (B) Improve color (C) Extend shelf life (D) Create a gel-like consistency 27. . Which of the following is an example of a natural food preservative? (A) Rosemary extract (B) Sodium nitrite (C) Potassium sorbate (D) Propylparaben 28. . What is the role of buffering agents in food? (A) Enhance flavor (B) Prevent spoilage (C) Improve texture (D) 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 30. . What is the main purpose of using bleaching agents in flour? (A) Enhance flavor (B) Whiten and improve baking quality (C) Improve texture (D) Increase shelf life 31. . Which of the following additives is used to prevent oxidation in oils? (A) Butylated hydroxyanisole (BHA) (B) Citric acid (C) Sodium bicarbonate (D) Lecithin 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 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 34. . What is the primary use of sequestering agents in food processing? (A) Enhance flavor (B) Add color (C) Improve texture (D) Bind metal ions and prevent oxidation 35. . Which additive is used to improve the consistency and mouthfeel of dairy products? (A) Guar gum (B) Sodium nitrite (C) Sorbitol (D) Sodium benzoate 36. . What is the role of food stabilizers in emulsions? (A) Extend shelf life (B) Enhance color (C) Improve texture and prevent separation (D) Increase sweetness 37. . Which additive is commonly used in jams and jellies to thicken and gel? (A) Sodium chloride (B) Sodium citrate (C) Lecithin (D) Pectin 38. . What is the primary function of anticaking agents in powdered foods? (A) Prevent clumping and ensure flowability (B) Improve color (C) Enhance flavor (D) Increase sweetness 39. . Which additive is used to control the fermentation process in bread making? (A) Sodium bicarbonate (B) Yeast (C) Ascorbic acid (D) Calcium carbonate 40. . What is the role of acidulants in food products? (A) Enhance flavor (B) Adjust acidity and tartness (C) Improve texture (D) Prevent spoilage 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 42. . What is the function of antifungal agents in food? (A) Add sweetness (B) Enhance color (C) Improve flavor (D) Prevent mold and yeast growth 43. . Which of the following additives helps to improve the shelf life of baked goods? (A) Sodium propionate (B) Sorbitol (C) Calcium carbonate (D) Beta-carotene 44. . What is the role of sweeteners in diet sodas? (A) Enhance texture (B) Extend shelf life (C) Improve color (D) Add sweetness without calories 45. . Which additive is commonly used to adjust the thickness of sauces and soups? (A) Sodium chloride (B) Xanthan gum (C) Sodium nitrite (D) Ascorbic acid 46. . What is the function of food colors in candy and confectionery? (A) Enhance flavor (B) Improve texture (C) Extend shelf life (D) 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 48. . What is the primary use of propellants in aerosol food products? (A) Enhance flavor (B) Maintain texture (C) Prevent spoilage (D) Dispense the product 49. . Which additive is used to control the color of canned vegetables? (A) Calcium chloride (B) Sodium benzoate (C) Sodium citrate (D) Beta-carotene 50. . What is the role of antioxidants in snack foods? (A) Prevent rancidity and spoilage (B) Add sweetness (C) Enhance color (D) Improve texture