FST 621 EX 3 95

FST 621 EX 3 95

40 pts. 1. Jell-OŽ BRAND No Bake Double Layer Chocolate Dessert

INGREDIENTS: CRUST MIX: Enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin); sugar; corn syrup; partially

hydrogenated vegetable oil (soybean and/or cottonseed and/or canola); caramel color; soy flour; salt; baking soda; cocoa processed with alkali; soy lecithin; artificial flavor; BHA, TBHQ and citric acid.

FILLING MIX: sugar, cornstarch modified, cocoa processed with alkali; sodium phosphates; artificial flavor, salt, partially hydrogenated

soybean oil, titanium dioxide, mono- and diglycerides , red 40, yellow 5, blue 1, BHA, natural flavor.

TOPPING MIX: sugar, hydrogenated vegetable oil (palm kernel, soybean and/or cottonseed), skim milk, cocoa processed with alkali, propylene glycol monostearate, sodium caseinate, corn syrup,

gelatin, whey, cornstarch modified, acetylated mono-glycerides, hydroxylated soy lecithin, salt, sodium

carboxymethyl cellulose, artificial flavor, BHA and citric acid, Beta carotene.

Tell me the "whats and whys" for these ingredients.

Preparation instructions.

1. CRUST

STIR Crust Mix and 1/3 cup melted margarine thoroughly using fork in 8 x 8 x

2- or 9 x 9 x 2-inch square pan until crumbs are well moistened.

PRESS firmly onto bottom of pan.

2. FILLING

POUR 1 1/2 cups cold milk into deep, narrow-bottom bowl. Add Filling Mix.

BEAT with electric mixer on lowest speed 1 minute.

POUR over crust.

3. TOPPING (Use same bowl & beater. No need to wash!)

BEAT 1 cup cold water and Topping Mix with electric mixer on low speed until

blended. Beat on high speed 3 minutes or until topping thickens and forms

soft peaks. Do not underbeat. Spread over filling.

REFRIGERATE at least 1 hour or until set.

STORE leftover dessert, covered, in refrigerator.

Additional questions on back.

40 pts 2. BISQUICK Ž Shake'n Pour Buttermilk Pancake Mix

INGREDIENTS: enriched flour bleached (wheat flour, niacin, iron, thiamin

mononitrate, riboflavin), sugar (baking soda, sodium aluminum phosphate, monocalcium phosphate) vegetable shortening (contains partially hydrogenated soybean and/or cottonseed oil), buttermilk, nonfat milk, salt, egg white, propylene glycol monoesters, dried corn syrup, soy lecithin, cellulose gum, sodium stearoyl lactylate, xantham gum, gum arabic, mono and diglycerides, sodium caseinate, dextrin.

Tell me the "whats and whys" for these ingredients.
Your marketing consultants; Dewey, Cheetham and Howe; suggest that you change from the yellow, opaque plastic container to a clear plastic container so that "the consumers can see what they're buying". What ingredient changes might be necessary if you did this? Explain. DCH also suggests that the pancake mix be made more fun and colorful. One concept is to have a colorful mix that gives normal looking pancakes. Another concept is to have the mix be one color and the pancakes another. How might you accomplish this? Explain.

Preparation Instructions.

1. HEAT griddle to 375 ; grease if necessary.

2. SHAKE container before adding water until mix loosens from bottom.

3. POUR 1 cup water into container; replace lid tightly.

4. TURN container upside down; strike lid sharply on counter until mix

loosens from bottom.

5. SHAKE very hard 30 seconds. Immediately check batter; continue to shake, if necessary, until well mixed.

6. POUR batter onto griddle, forming 4-inch pancakes.

7. COOK until dry around edges. Turn; cook until golden. 8 to 10 pancakes.

20 pts. From an old label for an "Orange Drink - less than 5% juice", ingredients: Water, corn sweeteners, citric acid, concentrated orange juice, maleic acid, orange oil and essence, gum arabic, glyceryl abietate, distilled citrus oils, certified color, potassium sorbate, sodium beznoate. This product was sold in refrigerated vending machines in a 1/2 pint "milk" carton.

Tell me the "whats and whys" about the ingredients. For corn sweeteners and certified color, be sure to be specific about what is there and why. Your marketing person says that you can't sell this product if it contains preservatives? Can you make this product without preservatives? Briefly explain.
Food Additives -FST 621 Exam 2 1996

Hunt's "Juicy Gels"

Ingredients: Filtered water, sugar, fruit juice from concentrate (water, apple, pear, pineapple, peach), carrageenan, artificial and natural flavors, adipic acid, citric acid, potassium citrate, locust bean gum, sodium citrate, Red 40.

Nutrition Facts: Serving size=1 pkg 99g, Calories 100, Fat 0, Sodium 40mg, Total carbohydrate 25g, sugars 24g, protein 0, Vit C 2%.

Question 1 - 15pts

What creates the gel in this product? What is the function of each of these?

Question 2 - 20pts

You are asked to duplicate this product using starch as the primary thickening ingredient. What would you use and why? What problems would you expect? Explain. What ingredient solutions could you propose for these?

Question 3- 10pts

Your marketing guru suggest pectin as an alternative. What would you use and why? What problems would you expect? Explain. What ingredient solutions could you propose for these?

Question 4 - 20pts

Your marketing people have suggested making the original Juicy Gels "sugar free". How could you accomplish this? What are your choices of sweeteners? Briefly state the advantages and disadvantages of each for this product.

McCormick's Lite Gravy Brown Gravy mix.

Directions: In a small sauce pan, gradually add 1 cup water to contents of this package stirring vigorously with a fork. bring to a boil over medium heat, stirring frequently. Simmer 3 minutes. Stir and serve.

Nutrition Information: Serving size 1/4cup, calories 12, protein <1g, Carbohydrates 2g, fat1g, sodium 400mg, Thiamin 4%.

Ingredients:

Natural and artificial flaavorings, potato starch, cellulose gel, modified corn starch, salt, monosodium glutamate, xanthan gum, caramel color, partially hydrogenated soybean and/or cotton seed oil, silicon dioxide, cellulose gum, beef fat, onion, spice, locust bean and guar gum, disodium inosinate, disodium guanylate, BHA and sulfiting agents.

Question 5 -25pts Tell me "What? and "Why?" for the ingredients you are supposed to know about. DO NOT waste your time with the others.

Question 6 - 10pts You are asked to simplify this label. What are the most likely ingredients that could be removed? Briefly explain.

FSN 621 - FOOD ADDITIVES EXAM

1. Your company, B.A. Foods, is considering expanding its product line. You are their chief Food Technologist and are asked to recommend which gum(s) would be useful in a.) Swiss style yoghurt; b.) popcicle and c.) salad dressing. You should evaluate each of the gums listed below for use in each of the three products. Be sure to give both your reasons for choosing a gum as we'll as your reasons for rejecting a gum.Choose from: xanthan, algin, guar, and arabic.

Discuss the potential for using the listed surfactants in a) "one

bowl" cake mix, b) oil in water emulsion. and c) water in oil emulsion. Be sure to explain your reasoning. Choose from: polyoxyethylenesorbitanmonooleate (polysorbate 80), gIycerolmonostearate, glycerodioleate.

..For one the ingredient labels listed below, describe the functions of the ingredients and where necessary explain the type used. Explain your reasoning.

FSN 621 - MEGA EXAM 4

1. For the following product, identify each of the starred ingredients and give its function:

RICE-A -RONI Savory Classics

Green Bean Almondine

In, ' Cheese Sauce

Rice and Pasta Mix with Green Beans and Almonds

Directions:

Combine 1-3/4 cups of hot water, rice-pasta mix, seasoning packet, and 2 tablespoons margarine or butter in a pot and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Stir occasionally. Simmer until most of the liquid is absorbed and rice is tender.

Ingredients: Enriched parboiled long grain rice, enriched macaroni product, partially hydrogenated soybean oil, Romano cheese, non-fat milk,almonds,cream,sait,green beans, buttermilk,Parmesan cheese, on lons,food starch-modified , monosodium glutamate, butter,artificial flavor, chicken fat, natural flavors, corn syrup *Parsley,chicken broth,almonds, soyand/or safflower oil, lecithin , sodium caseinate, guar gum , annatto color, citric acid*, BHA*, BHT*,and Propylgallate*-

2. For the following product, identify each of the starred

ingredients and give its function:

KUDOS Granola Snack (Really a candy bar) Chocolate Chip

Ingredients:

Milk Chocolate(sugar, milk, cocoa butter, chocolate, lecithin , vanillin), granola (almonds,rolled oats,crisp rice, coconut,malt), corn syrup butter, semi-sweet chocolate chips(sugar, chocolate, cocoa butter, lecithin ) , corn syrup solids , glycerin, peanuts, sugar, salt, TBHQ , yellow# 5.

3. For the following product, identify each of the starred ingredients and give its function:

JELL-0

GELATIN POPS

FROZEN WHIPPED GELATIN ON A STICK Ingredients:

Water, sugar, corn syrup*, gelatin*,adipic acid, trisodlum citrate, guar gum , fumaric acid, locust bean gum, hydroxypropyl methylcellulose*, artificial color, artificial flavor, natural flavor, BHA.

4. For the following product, identify each of the starred ingredients and give its function:

BETTY CROCKER

SOFTSUNDAE

Soft vanilla ice cream & caramel sauce Ingredients:

Ice Cream: milk, cream, corn sweetners , sugar, whey, non-fat milk, buttermilk, natural flavors, mono-, and diglycerides , guar gum , locust bean gum , polysorbate 80 , carrageenan , cellulose gum , annatto.

Caramel sauce:

Corn sweeteners , sweetened condensed milk, sugar, cream, maltodextrin , modified corn starch , butter, salt, mono- and di-glycerides, potassium sorbate , sodium alginate , sodium bicarbonate, artificial flavor, sulfiting agents.

FOOD ADDITIVES

FALL, 1989

QUIZ 3

25 PTS 1. You are asked to develop a chocolate syrup product that will compete with products currently on the market. The product will be sold in a plastic squeeze bottle. The product will be formulated so that it may be used as a sweet, chocolate flavored and colored, and viscous sauce.

a. What are the major choices for providing viscosity in this product? Which one would you choose for your product? Explain why you would make this choice?

b. What sweeteners can you use in this product? Which one would you choose? Why?

c. What emulsifiers, if any, would you use in this product? Why?

d. What antioxidants or sequesterants, if any, would you use in this product? Why?

e. What antimicrobial agents, if any, would you use in

this product? Why?

25 PTS 2. Identify and explain the functions of the ingredients in the following product:

Cool Whip - frozen whipped topping

Ingredients:Water, corn syrup, hydrogenated coconut and palm oils, sugar, sodium case mate, natural and artificial flavors, polysorbate 60 , sorbitan monostearate, xanthan gum, guar gum,artificial color.

25 PTS 3. Identify and explain the functions of the ingredients in the following product:

Granola Dipps - chocolate chip, granola bars dipped in real milk chocolate

Ingredients:Milk chocolate (sugar, cocoa butter, whole milk powder, chocolate liquor, lecithin, salt, vanillin), granola (rolled oats, brown sugar, rolled whole wheat, partially hydrogenated vegetable oil (soybean and/or pah n and/or cottonseed oil), nonfat milk, dried unsweetened coconut, almonds, honey). crisp rice (rice, sugar, salt, malt), semisweet chocolate chips (sugar, chocolate liquor, cocoa butter, lecithin,vanilla flavor), corn syrup, invert sugar, brown sugar, cornsyrup solids, glycerin, partially hydrogenated vegetable oil (soybeans and/or palmand/or cottonseed oil), sorbitol, salt, natural and artificial flavors, BHA.

25 PTS 4. Identify and explain the functions of the ingredients in the following product:

Jell-O Cheesecake - No baking. Filling mix and graham crumbs. Mix crumbs with 3 TBS of sugar and 1/3 cup of margarine. Press firmly into pan. Pour 1 1/2 cups oc cold milk into bowl. Add filling mix. Blend at slow speed of mixer. Blend at medium speed for 3 minutes. Filling will be very thick. Pour into crust and chill for at least 1 hour before serving.

Ingredients:Sugar, cheese, wheat flour, hydrogenated palm kernal, soybean and coconut oils, butter milk, graham flour, modified tapioca starch, whey, molasses, corn syrup solids,sodium phosphates ,invert sugar, sodium case mate, salt, propylene glycol momostearate, bicarbonate of soda,triglycerol monostearate , acetylated monoglycerides, natural flavor, artificial flavor, hydroxylated lecithin.

FSN 621 FOOD ADDITIVES

EXAM 2

1. You are Director of Product Development for a major cereal company. Your marketing group has come up with a new idea for a hot breakfast cereal. "is your breakfast a "Total" waste ? Do you gag on oatmeal ? It's time you tried "POP SMARTS", the new exciting way to get your day off to nutritious start. You'll love the taste."

The product concept is essentially for an individual serving of microwave popcorn that has been fortified to provide a good nutritional label. The nutritional label of the unfortified product is shown below.

POP SMARTS

Nutrition Information Per Serving

Serving size 2 cups

Servings per container 1

Calories per serving 100

Protein 2 grams

Carbohydrate 1 0 grams

Fat 4 grams

Percentage of U.S. RDA Per Serving

Protein

Vitamin A

Vitamin C

Thiamin

Riboflavin

Niacin

Calcium

Iron

Sodium

Discuss what will be necessary to bring this product up to the point where all of the % 's of the U.S.RDA were at least 50. Identify which nutrients would be easy and which would be diff icult. Explain your reasoning. Where appropriate indicate what for of the nutrient you would use and tell why. Discuss possible solutions to the difficulties identified above. Explain these approaches.

2. Your company wants to make a calcium fortified fruit juice based drink. There is a problem with stability. The calcium is precipitating. The precipitate was analyzed and it was discovered that it was a complex of an organic acid and calcium. How might you correct this ? What information would you like to have to assist you in solving this ? Explain your reasoning and choices as well as potential difficulties.

3. In you weekly meeting with your product development staff, an argument arises as to whether or not it would be better to use a

sequesterant or an antioxidant in your product to extend the shelf life of a product that has had problems due to off flavor development during storage. Present both sides of the argument along with an explantion of the rationales for each.

1. You are additives. developing a. List the Si v e the b.List the Give the

621 EXAM 11 - FALL '86

Director of Research for a major manufacturer of food

You have been directed to explore the possibilities of some now food additives.

characteristics you would want in a new antioxidant. reason for your choices.

characteristics you would want in a new sequesterant. reasons for your choices.

2.Your company makes a series of high nutrition products. One of these products contains 100% of the U.S. RDA for vitamins, 30% of the calories from polyunsturated fish oils, 900 calories per serving, 500 mg of calcikm per serving, 600 mg of sodium per serving, 800 mg of potassium per serving, and 20 mg of iron per serving.

A.For the powdered form of the products discuss which, if any, of the following antioxidants you might use. Explain your choices.

1.ascorbic acid

2.ascorbylpalmitate

3.BHT

B.For the canned product, discuss the possibilities for using the

following sequesterants. Explain your reasons.

LOG K

	Ca +2	Fe +2	Fe +3	Na +	K +
G00	25	25	25	25	25
GAB	1	5	10	3	10
MED	10	12	5	6	8
MOD	16	17	16	3	3
BND	8	10	12	6	6

FSN 621 - Last Quiz.

1. Buckeye Biotech has produced three new organic acids by fermentation. You have the following data on these acids:

Acid pKa Solubility in Cold H20 Sol. in Hot H20

A 3.1 40 40

B 3.1 10 40

C 3.1 10 20

Taste

Prof i I e

Which acid would work the best in a drink mix powder? Why?

Buckeye Biotech claims that one or more of these acids could be used as an acidulant in an aspartame-sweetened softdrink and that by so doing, you could use less aspartame than would be needed if citric acid were used. Which ones could possibly do this? Explain how this might work. Would it make any difference if the drink were sweetened with an aspartame/saccharin blend? Why or why not?

FSN 621 Food Additives Quiz II

1. Briefly describe how to run an Ames test.

2. Briefly discuss the advantages and disadvantages of the Ames

test.

3. If you were allowed to have only five pieces of data to evaluate the safety of a proposed food additive so that a decision whether to continue work on this additive and to commit significant funds for facilities to produce 'this additive could be made, what five pieces of data would you choose and why? Explain your choices. It may also be helpful to explain why you didn't make some choices.

NOTE: A lifetime feeding study generates many pieces of data.

One of those, for example, might be the effect of

feeding the additive on the lifespan of the animal.

FSN 621 - FIRST QUIZ

5 OCTOBER 1988

25pts 1. List the various legal categories of substances that can be added to foods. Briefly define each of these. Make sure your definitions distinguish between the categories.

2 5pts 2. People often complain that certain food additives are banned unfairly by the FDA because foods containing low levels of aflatox in which is much more toxic are allowed to be sold. Discuss this from a legal perspective and site several examples from the Food and Drug Act that specifically state that different criteria should be used.

50pts 3. You are the manager of a venture capital fund and have been approached by a small chemical company that has produced a new red colorant that they think will be very useful in foods. They are seeking funds to finance lifetime feeding studies. What tests (assume that the proposed additive is functionallyadequate) would you require them to submit data from before you would finance their chronic feeding studies In mice and dogs? Explain fully your choices. Why did you choose these tests? Where appropriate discuss the results in terms of what you would accept ? What are they going to tell you? You may also choose to discuss some tests that you don't feel would be worthwhile and explain your reasoning.

Food Science and Nutrition 621

QUIZ 2

1. Briefly describe how the Ames Test works.

2. You're the Director of Research for a major producer of food additives. Your ace chemist, Ethyl Ester, tells you that her latest discovery shows negative in the Ames Test and,therefore, you don't have to worry about its carcinogenicity. How do you respond to this?

3. Ethyl tells you that her new additive has a very low LD5 0, shows no adverse effects in lifetime feeding studies and reproductive studies, is not metabolis 4ed or stored. Is this likely to be good enough? Why or why not? What data will you need to see before you submit your petition?

FOOD ADDITIVES QUIZ 2 -1991

ANSWER # 1 AND #2. ANSWER YOUR CHOICE-OF

TWO OF QUESTIONS #3#4#5. DO NOT ANSWER ALL

5.

30 ptsl. The product concept is:

Designer Pudding

The package contains three squeeze tubes of colored, clear decorating material and a package of pudding mix. The directions are to add 2 cups of cold milk to the pudding mix, mix vigorously for I minute and let the pudding set in the refrigerator for 1 hour. Decorate the pudding by squeezing the decorating material from the tubes onto the pudding. The pudding and the decorating material are thickened with starch.

For the ingredients you are supposed to know about, give the whats and whys for the pudding mix. Begin with the starch. What type and why? A ntioxidants? Sequesterants? Antimicrobial agents? Do the same for the decorating material.

20 pts 2.Your ace chemist has synthesized a new organicacid antimicrobial agent which has a pKa of _ He also notes that the compound can chelate zinc, magnesium , . iron, copper and calcium with stability constants of 11.2, 9,12.3, 15, and 14 respectively.. He suggests that this compound would be extremly useful in our line of salad dressings where we frequently have microbial and flavor problems. Ignoring the regulatory problems, do you agree with him or not? Why? Part of our salad dressing line is a "ranch" style that skim milk as the major ingredient. Would the usefulness in this product be different? Why or why not?

25pts 3. For the label below from a refrigerated sausage gravy, explain the whats and whys of the ingredients you are supposed to know about.

Heat and Serve Instructions: Place pouch in boiling water. Do Not Cover Heat for 10 minutes after water begins to bod. Remove rk)uch from water and cut open a comer of pouch with scissors. Pour Gravy into serving bowl.

Microwave Heating Instructions: Place pouch on non-nietallic dish.

Make a small slit in the center of t he pouch (near t he top). Heat for approximately 5 minutes if frozen, or 2 minUtCSif defrosted - C ut open a comer of the pouch at the top with scissors. Pour Gravy into serving bowl.

Suggested Uses: Serve over biscuits, with mashed potatoes or balked yams, with countr% fried steak, over broccoli or green beans, wine meat loaf, or over waffles.

Gravy is made with cooked Tennessee Pride Country Sausage

INGREDIENTS: 25pts 4. For the label below from a microwave cake, explain the

whats and whys of the ingredients you are supposed to

know about.

Important: Because microwaves cook differently, times are approximate.

Separate packages. Prepare 1 package per serving*

1. EMPTY Cake Mix into pan.

Add 3 tablespoons water

2. STIR vigorously 1 minute (batter will thicken).

3. MICROWAVE on high 1 minute 15 seconds or until top springs back when touched with back of spoon. If top does not spring back, continue microwaving, checking every 15 seconds, up to 1 minute.

4. COOL 5 minutes. Knead Frosting packet about 10 seconds' Tear off corner and squeeze over top of cake and spread gently

*To prepare both packages at the same time, microwave

cakes side by side as directed.

High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.

NOTE: Do not use pan in conventional or convection oven.

10 points The FD&C Act sets two different criteria for safety of added and non-added substances. For added substance this is:

For substances that are not added directly, the criterion is:

30 points Tennessee Pride Sausage Gravy. Fully Cooked. Previously handled frozen for your protection. Refreeze or keep refrigerated. Use promptly after purchase. Packaged in a "boil-in-the bag" pouch. Ingredients: Gravy: Water, enriched bleached wheat flour (Niacin, iron, thiamine mononitrate, riboflavin. Folic acid), Partially hydrogenated soy bean oil, corn starch- modified, corn syrup solids, salt, milk, sodium caseinate, lactose, monosodium glutamate, sodium benzoate, sugar, spices, titanium dioxide, spice extractives, flavoring. Artificial color and flavor. Fuly cooked sausage: Pork, salt, spices, natural flavoring, sugar, monosodium glutamate, BHT, Propyl gallate, and citric acid. The marketing people demand a simplification of the ingredients and a reduction in fat. You are charged with dealing with the microbial stability of the product. Can you remove any of the microbial agents? Explain. Are there more appropriate choices of antimicrobial agents? Explain. If you don’t change the antimicrobial agents, would making the product a "No Fat" product affect the microbial stability? Explain.

30 points Your company is considering the following antimicrobial agents:

name	pKa	Distribution. Coefficient	LD₅₀	Ames test
Bug Buster	5	1	0.1mg/kg	negative
Mold Mauler	5	10	100 mg/kg	negative
Yeast Slayer	5	1	100 mg/kg	positive
Prokiller	4	1	100 mg/kg	negative
Microcide	4	7.2314	0.1 mg/kg	negative
BugNo	5	25	100 mg/kg	negative

A. Which one would you choose (based on the information provided) to explore further if your company was seeking to market one of these ? Explain.

B. What else would you want to know before you make the decision to spend more money developing this antimicrobial agent? Explain.

30 points You are developing a fruit filled energy bar that consists of an outer crust (cake/cookie/cracker etc.) and a sweetened fruit filling (jelly, jam, restructured fruit, etc.). Your first prototype had problems with both yeast and molds. What antimicrobial agents would you add? WHY? Explain your choice fully. How might you accomplish the same effect without adding antimicronial agents? Explain.

Food Additives Exam 3

Fall, 1994

Identify the ingredients. Tell what type is there and why.

20 PTS.

1. Jello pudding snacks. Aseptically processed pudding in individual cups. Ingredients: Skim milk, sugar, partially hydrogenated cottonseed oil, cornstarch-modified, cocoa processed with alkali, salt, sodium stearoyl lactylate, natural and artificial flavor.

20 PTS

2. Hunt's Juicy Gels. 10% real fruit juice. Ingredients: Filtered water, sugar, fruit juice from concentrate (water, apple, pear, pineapple, peach), carrageenan, artificial and natural flavors, adipic acid, citric acid, potassium citrate, locust bean gum, sodium citrate, Red 40.

20pts

3. Smucker's low sugar concord grape jelly. Ingredients: Concord grape juice, sugar, water, fruit pectin, Carob (also known as locust) bean gum, citric acid, potassium sorbate, calcium chloride.

30 PTS

4. Weight Watchers Smart Snackers, raspberry fruit filled cookies. Ingredients: Enriched wheat flour (contains niacin, reduced iron, thiamin mononitrate, riboflavin), sugar, high fructose corn syrup, water fructose, raspberries, modified food starch, dextrose, corn syrup, evaporated apples, glycerin, cultured whey, natural flavor, citric acid, sodium alginate, potassium sorbate, sodium benzoate, pectin, sodium bicarbonate, natural and artificial flavors, FD&C Red #40.

Answer any two of the following questions. If more than two are answered, only the first two will be graded. 5pts each.

5. For question 2, Juicy gels; could you use guar to reduce your ingredient costs? Why or why not?

6. For question 2, Juicy gels; you make "blue" berry (containing no blueberries), what colorants can you use to color the product?

7. What is the "wonder gum"? Name a common use for it.

FST 621 - FOOD ADDITIVES

EXAM II - FALL, 1992

Please remember that the "why's" and explanations are the most important pats of the answers.

25pts.

1. You have the following sequesterants to choose from:

Seq.	log stability constant for:
	Na	K	Ca	Fe+2	Fe+3	Cu
A	5	6	20	16	18	25

B	25	30	6	7	8	8

C	25	30	35	7	8	8

D	5	6	6	20	22	23

Which, if any, might be useful in foods? Explain.

25 pts.

2. Your company wants to make a snack for "Body Builders". You are asked to make this product by adding ~1/3 of the RDA for protein (~15g) to an existing formulation for a starch gel. The current formulation has the following ingredients:

Sugar, corn starch, sodium phosphates, FD&C yellow #5, natural and artificial flavors.

and is sold as a powder which needs to be cooked.

a. What type of starch is used? Why?

b. Discuss the potential difficulties that might arise when you add the protein. Explain. What differences would you expect in flavor, texture, appearance, and ease of preparation?

c. What would you have to do convert the product to an instant pudding? What difficulties in part b would you expect to be more problematic in this product? Less problematic? Explain.

25pts.

3. For the product below, identify all of the ingredients you are supposed to know about, explain the function and why the ingredient is used.

25pts.

4. For the product below, identify all of the ingredients you are supposed to know about, explain the function and why the ingredient is used.

Bonus Question:

5pts

For question #1, would it make any difference if the protein added was:

A. egg white

B. calcium caseinate

C. sodium caseinate

Why?
FST 621 Food Additives Ex 2 -'95

By now you should understand clearly what I am expecting from you. When there is starch or modified starch, corn syrup, etc., you must tell me what type and why. Be cautious of your time, DO NOT leave any question unanswered. Remember "the whys" and explanations are where you make your points on this exam. Try to keep you answers relevant.

10pts 1. Kroger Taco Sauce, Ingredients: Tomato puree, water, jalapeno peppers, chili peppers, sugar, modified starch, dehydrated onion, salt, citric acid, sodium benzoate, dehydrated garlic. What kind of starch is used? Why?

30pts 2. Your are the Director of Research for Wyler's. Currently they market a chicken flavor instant bouillon which contains: salt, corn syrup solids, monosodium glutamate, chicken, hydrolyzed corn gluten, hydrolyzed wheat gluten, onion powder, chicken fat, garlic powder, turmeric, natural flavorings, corn oil, glycerol mono-oleate, propylene glycol, BHA, BHT, propyl gallate,citirc acid, gum arabic, L-cysteine hydrochloride, thiamin hydrochloride.

A. Briefly identify and explain the function of all of the ingredients you are supposed to know about.

B. You want to convert this product to an instant gravy. What must you add to do this? Explain.

C. You want to also make an instant gravy mix that has no more calories than does the bouillon. How can you do this? Explain.

D. You want to extend the product line of product B to include a canned ready to serve gravy. What changes do you need to make? Explain.

30pts 3. JELL-O Sugar Free Cook and Serve chocolate pudding. Stir mix into 2 cups milk, stir constantly until the mixture comes to a full boil. Pour into dishes and cool. Ingredients: cornstarch, cocoa processed with alkalai, cornstarch modified, salt, aspartame, calcium carrageenan, fumaric acid, acesulfame potassium (or asulfame K), hydrogenated soybean oil, polysorbate 60, Red 40, Yellow 5, artificial flavor, Blue 2, natural flavor, BHA.

A. Briefly identify and explain the function of all of the ingredients you are supposed to know about.

B. What changes would you make to convert this product to an instant product? Explain.

C. What changes would you make to convert this product to a canned product? Explain.

30 pts 4. Consider the following products:

Estee low calorie Fruit Spread. Ingredients: Water, grape juice, apple juice concentrate, sodium gluconate, carrageenan, natural flavor, citric acid, guar gum, potassium sorbate, sodium citrate, sodium saccharin, glucono delta lactone, artificial flavor, red 40, blue 1, yellow 5.

Fifty 50 low calorie spread. Ingredients: Water, raspberries, sorbitol, natural and artificial flavors, gellan gum, citric acid, xanthan gum, sodium citrate, aspartame, potassium sorbate, sodium benzoate, caramel color, red 40.

Smucker's Red Raspberry Preserves. Ingredients: Red Raspberries, high fructose corn syrup, corn syrup, fruit pectin, citric acid.

A. Briefly identify and explain the function of all of the ingredients you are supposed to know about.

B. Explain why these products have different ingredients. How are the gels different?

FOOD SICENCE AND NUTRITION 621

FOOD ADDITIVES EXAM III

1990

100 PTS

1. For the labels listed below, identify the ingedients and tell what their function is in this product. For starch, corn syrup, etc., be sure to explain what type as well as why it is used. You should give an explanation for your choices. i.e. What is here and why is it here?

a. Cracker Combos snacks Filling made with peanut butter. This is a chrunchy cyllinder that is filled with a soft mixture.

Ingredients:Enriched flour (with niacin, reduced iron, thiamin mononitrate and riboflavin), peanut butter (peanuts, hydrogenated vegetable oil, mono and di glycerides), corn oil corn starch, hydrogenated soybean oil,dextrose, sugar, salt, cheddar cheese (milk, cheese cultures, salt and enzymes),baking soda, sodium acid pyrophosphate, sodium steroyl-2-lactylate, calcium sulfate, monocalcium phosphate, natural color, TBHQ, sodium sulfite.

b. Rice-a-Roni brand Fried rice with almonds, Rice and Vermecelli mix with herbs and Oriental seasonings. Directions: Combine rice vern=micelli mix and 2 tablespoons butter in large skillet and saute over medium heat stirring frequently until vermicelli is lightly browned. Stir in 2 cups hot water and contents of seasoning packet and bring to a boil. Cover, reduce heat and simmer for 15 to 20 minutes.

Ingredients: Enriched rice, enriched vermicelli, lactose, salt, natural flavors, monosodium glutamate, almonds, corn syrup*, celery*, leek*, onions*, partially hydrogenated vegetable oil (soybean and/or cottonseed), parsley*, spice, garlic*, artificial flavor, disodium inosinate, disodium guanylate, sodium sulfite, BHA, BHT.

c. Weight Watchers brand grape spread 1/2 the sugar of regular jelly.

Ingredients: water, high fructose corn syrup, grape juice concentrate, corn syrup, fruit pectin, citric acid, potassium citrate, calcium acetate, potassium sorbate, xanthan gum.

d. Heinz brand HomeStyle Gravy, chicken flavor. Canned( in a jar) ready to eat gravy.

Ingredients: Water, food starch-modified, chicken broth, wheat flour, chicken fat, salt, monosodium glutamate, partially hydrogenated canola oil, whey, chicken meat, sodium caseinate, onion powder, cream, dipotassium phosphate, mono and di glycerides, spices, sugar, butter, lecithin, paprica oleoresin, natural flavoring, tumeric oleoresin, turmeric.

FST 621 - Ex 3 96

This exam is a take home exam. You are allowed to do the following: 1. Utilize your class notes (this includes class email). 2. Utilize your texbook i.e. Dictionary of Food Ingredients 3. Utilize any labels you have collected or visit the grocery store to view labels. 4. Utilize you superior intellect and vast knowledge of food. You may not consult with or discuss the exam with anyone (except me, if you have a question).

Answers should be to the point and product specific. I will not search through "shotgun" answers to find a suitable answer.

1. Yoo-Hoo is a chocolate drink that is sold in the soft drink section of the supermarket. It is bottled in clear glass. You should assume that it is processed by UHT and aseptically filled.

Ingredients:Water, dairy whey, high fructose corn syrup and/or sucrose, non-fat milk, corn syrup solids, cocoa (processed with potassium carbonate), soybean oil (partially hydrogenated), sodium caseinate, salt, tricalcium phosphate, dipotassium phosphate, xanthan gum, guar gum, mono and di-glycerides, vanillan, lecithin, calcium ascorbate, natural flavor, vitamin A palmitate, niacinamide, Vitamin D and riboflavin.

2.Weight Watchers Fat Free Raspberry filled Smart Snackers cookies (similar to a fig newton). Ingredients:Enriched wheat flour (contains niacin, reduced iron, thiamin mononitrate, riboflavin), sugar, high fructose corn syrup, water, fructose, raspberries, modified food starch, dextrose, corn syrup, evaporated apples, glycerine, cultured whey, natural flavor, citric acid, salt, sodium alginate, potassium sorbate, sodium benzoate, pectin, sodium bicarbonate, natural and artificial flavor, FD&C Red #40.

3.Banquet frozen Coconut Cream pie. CONTAINS crust, coconut cream and a whipped topping.INGREDIENTS:TOPPING: (Water, partially hydrogenated soybean and cottonseed oils, corn syrup, high fructose corn syrup, sugar, milk replacer (whey, sodium caseinate, sodium phosphate, non-fat dry milk, calcium phosphate, calcium oxide), modified food starch, gelatin, non-fat dry milk, cellulose gum, polysorbate 60, sorbitan mononitrate, lecithin, salt, artificial butter flavor, dry whole milk, imitation vanilla extract), water, graham cracker meal (flour, Graham flour, animal and/or vegetable shortening (contains one or more of the following:lard, beef fat, partially hydrogenated soybean and cottonseed oils),sugar, molasses, dextrose, salt, leavening ( sodium bicarbonate),honey), Partially hydrogenated soybean and cottonseed oils,corn syrup, high fructose corn syrup, sugar, Contains 2% or less of each of the following: coconut, milk replacer (whey, sodium caseinate, sodium phosphate, non-fat dry milk, calcium phosphate, calcium oxide), modified food starch, gelatin, cellulose gum, non-fat dry milk, salt, artificial coconut flavor, polysorbate 60, sorbitan monosterate, lecithin, imitation vanilla extract, dry whole milk, FD&C yellow #5 and 6.

For each of the three labels tell what and why. Be specific for each of these products. If several ingredients have similar functions, you may want to discuss them together, but certainly address why you have multiple ingredients with the same function.

For product #1 Yoo-Hoo, there is a significant dark sediment in the bottle that is partialy dispersed upon shaking. What do you think it is? Why? What could you do to eliminate it? There is also a white ring near teh top.

For product #2, tell what is in the cookie and what is in the filling and explain (if you have not done this in your what and why segment. What do you think it is? Why? What could you do to eliminate it?

For product # 3, reduction in the number of ingredients is mandatory. What could you eliminate? What must you keep? Hint: Start with cracker crumb crust, pie filling and topping and then add in what you need to market this product as a "thaw and eat product". Explain.

	Pie	Yoo-Hoo	Snackers

Nutrition facts
Serving Size	130g	240mL	20g
Calories	350	130	70
Tot Fat	20g	1g	0g
Sat fat	6g	0.5	0
Cholesterol	<5mg	0	0
Sodium	250mg	180	45
Tot Carb	39g	29	16
Fiber	2g	o	o
sugars	30g	20	7
protein	3g	2	1

FST 621 Exam 2 - 1997

50 pts Schwebel’s Creme Horns

A pastry shell filled with a high fat foam.

Shell: Bleached wheat flour, margarine(partially hydrogenated soybean and cottonseed oil, water, salt, lecithin, mono and di-glycerides, sodium benzoate, vitamin A palmitate, artificial color, artificial flavor), water, calcium propionate, sodium steroyl lactylate, artificial flavor, artificial colors (FD&C Yellow #5 & #6).

Filling Ingredients: Sugar, vegetable shortening (partially hydrogenated soybean and palm oils, mono and di glycerides, polysorbate 60), water, stabilizer (sugar, modified corn starch, locust bean gum, skim milk powder, salt, soy protein), hydrated polysorbate 80, glyceryl tristearate, glyceryl lactyl palmitate, sodium carboxymethyl cellulose, sodium benzoate, sodium propionate, acetic acid, salt, artificial flavors.

Give the function of the ingredients and explain what they are doing in this product. Your explanations are very important. For ingredients like corn syrup and starch, etc. identify the type and explain the reasons for your choice.

50 pts Thank You brand canned Red Ruby Cherry Pie Filling or topping

Ingredients: Cherries, corn syrup, modified food starch, erythorbic acid, artificial color (Red 40).

Nutrition Facts

Serving Size 1/3 cup (89g)

Calories 90 Calories from fat 0

Total fat 0g

sat fat 0g

Sodium 25mg

Total Carbohydrate 23g

Dietary fiber 1g

Sugars 19g

Protein 0g

Vit A 2%

Vit C 0%

Calcium 0%

Iron 2%

A.Give the function of the ingredients and explain what they are doing in this product. Your explanations are very important. For ingredients like corn syrup and starch, etc. identify the type and explain the reasons for your choice.

Note: For the rest of the question, I expect you to show your knowledge of sweeteners as well as any other ingredient or process you need to alter. For sweeteners, it is appropriate to indicate why you didn’t choose a certain one as well as why you chose the one you did. Don’t repeat a comment but refer to it.