Old Exams
FST 621 EXAM 1-1994
6 PTS.
1. Which ingredients are preservatives? What is the function of each? CINNAMON SUGARED DONUTS. INGREDIENTS: Enriched flour(niacin, reduced iron, thiamin mononitrate), water, sugar, partially hydrogenated soybean oil, nonfat milk, defatted soy flour, contains 2% or less of: dextrose, sodium acid pyrophosphate, egg yolks, sodium bicarbonate, salt, wheat starch, soy lecithin, gelatinized potato flour, toasted wheat, rice flour, cinnamon, sodium stearoyl lactylate, cellulose gum, calcium carbonate, dextrin, guar gum, karaya gum, food starch modified, natural and artificial flavors, titanium dioxide, yellow #5, Red #40, sodium diacetate, sodium propionate.
28 PTS.
2. Your marketing people want you to develop a new donut that has the hole filled with a "jelly like" cherry flavored filling and to individually package this for the vending machine market (3 months minimum shelf life). Do you need to add additional preservatives to the donut? If yes, which ones would be appropriate? Why or Why not? Would you need preservatives in the "jelly like" center? Why or why not? Another concept is to poke holes in the donut and to pour a liquid glaze over the top. The glaze would basically contain water, sugar and flavorings plus any preservatives you might choose to add. Do you need to add additional preservatives to the donut? Why or Why not? If yes, which ones would be appropriate? Would you need preservatives in the glaze? Why or why not?
6 PTS
3. 1. Which ingredients are preservatives? What is the function of each? Cream of Broccoli soup mix. Combine contents with two cups of milk, cook over medium heat, stirring constantly, until mixture comes to a boil. Add two cups of fresh broccoli, cover, and simmer for 10 minutes. Stir often. Stir in two table spoons of butter and serve. Ingredients: Wheat flour, modified food starch, powdered sweet cream, hydrolyzed plant protein, salt, partially hydrogenated soybean and cottonseed oil, lactose, dehydrated onion, natural flavors, sugar, spices, dehydrated parsley, disodium inosinate, disodium guanylate, dipotassium phosphate, tumeric, sodium silicoaluminate, lecithin, tocopherols, ascorbylpalmitate.
10PTS
4. Which ingredients are preservatives? What is the function of each? Orville Redenbacher's Gourmet Popping Corn Caramel Popping bag: Popping corn, partially hydrogenated soybean oil. Flavor packet: Brown sugar, partially hydrogenated vegetable oil (soy and/or cottonseed and/or palm kernel), margarine (partially hydrogenated soybean oil, water, salt, nonfat dry milk, lecithin, mono and di glycerides, sodium benzoate, artificial flavor and color, vitamin A palmitate), corn syrup, lecithin, water, salt, color added, natural flavors, artificial flavors, BHA, propyl gallate, butter( sweet cream, water milk solids).
30PTS
5. Sunfresh Brand Chilled pineapple chunks in light syrup. Ingredients: Pineapple, water, sugar, ascorbic acid, citric acid, sodium benzoate, potassium sorbate. What preservatives are used in this product? Why are they used? You change pineapple suppliers and start using pineapples from another country and all of a sudden you have spoilage problems. What are some likely causes of this and what do you need to know to determine this? Explain. If you wanted to make this a "No Preservatives" product what changes would you have to make. Why??
25PTS
6. You are Vice President of an ingredient company that manufactures a broad range of preservatives. Which of the following would you choose as something your company should invest in and why? A. pKa=5, LD50= 0.2mg/kg, D=13, good antimicrobial activity B. pKa=5, LD50=200mg/kg, D=13, good antimicrobial activity C. pKa=5, LD50=200mg/kg, D=13, good antimicrobial activity, positive Ames test (ie shows growth on plate) D. pKa=5, LD50=200mg/kg, D=13, good antimicrobial activity, negative Ames test E. pKa=4, LD50=200mg/kg, D=1, good antimicrobial activity, positive Ames test (ie shows growth on plate)
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?
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.
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 FOOD ADDITIVES EXAM
1991
1. Your company, The Forward Thinking Food Company(TFTFC), has assigned you the task of developing a whole series of new products. These products are to be very low in fat and as low as possible in calories. The first series of products will be flavored sweetened "milk like" products. The products should look (except for color) milk, feel like a milk shake and contribute calcium like milk. You may utilize ingredients that are not yet approved for use in the U.S. The products will be aseptically processed and filled into halfpint tetra brick packages. Discuss the likely choices for protein sources, fat substitutes and sweeteners in such a product. Which would you choose? Explain why.
2. For the above product, you have chosen strawberry as the prime flavor. Unfortunately the color imparted from strawberries is not adequate. What could you use to color this product. Why is this color the best choice?
FOOD SCIENCE AND TECHNOLOGY 621
FOOD ADDITIVES EXAM 1 - 1991
PLEASE NOTE : Exams in this course are designed to test your capabilities to synthesize information from the basics we have discussed and those you have gained from your readings. In most questions you will be asked to explain your answers. The explanations are generally the most important parts of your answer as far as grading goes. For example, if you were asked to choose the most appropriate antimicrobial agent from a list and explain or justify your choice, the reasons you give will be worth many more points than the choice itself. NOTE ALSO THAT TIME WILL BE A PROBLEM FOR MANY OF YOU. BUDGET YOUR TIME! IT DOES NOT PAY TO SPEND ALL OF YOUR TIME ON A FEW QUESTIONS AND HAVE TO LEAVE ONE BLANK.
35 PTS 1. You have been hired as Director of Research for the food ingredients division of Ohio Synthetics ("If it isn't better than natural, we won't sell it.). Your primary responsibility is to develop a new antimicrobial agent for use in foods. Briefly outline and then justify the criteria that you will give to your development team to assist them in choosing the best candidates for further testing. Why did you make these choices over some of the other possible choices?
50 PTS 2. What antimicrobial agent would be appropriate to use in the following products? Justify your answer fully! a. Canned juice, pH 5.0.
b. Liquid artificial sweetener, pH 6.0.
c. Refrigerated tomato sauce (10% fat), pH 4.3. d. Yeast raised pastry filled with a low sugar jelly.
15PTS 3. Pillsbury's Oven Lovin' candy cookies is a refrigerated cookie dough with "M&M's like" candy pieces in it. Ingredients: Bleached enriched flour (bleached flour, niacin, iron, thiamine mononitrate, riboflavin), sugar, chocolate candies(sugar, chocolate, cocoa butter, modified corn starch, dextrose, lecithin, natural and artificial flavor, salt, artificial color and (FD&C Blue #1,FD&C Yellow #5, FD&C Yellow#6, FD&C Red#40), calcium sulfate, gum arabic, confectioners shellac, carnauba wax, potassium sorbate, hydrogenated vegetable oil(soybean, cottonseed), high fructose cornsyrup, water, molasses, egg whites, egg yolks, salt, baking soda, natural and artificial flavor. Which of these ingredients are antimicrobial agents(AM)? What was the reason for including an antimicrobial agent in this product? Why might you want to leave out the AM agent and what changes would you need to make if you did leave out the AM. Justify your answer fully.
FOOD ADDITIVES 621 - EX 3 1993
For the labels below, identify the things you are supposed to know about and briefly explain the function. For starch, consyrup etc. be sure to identify the type and give the reason for your choice.
20 pts 1. Bridgeford Beef and Cheese Sticks. Cheese sticks: Cheddar cheese, water, sodium phosphate, salt, sorbic acid, apocarotenal. Beef Sticks: Beef, water, salt, spices, cornsyrup solids, dextrose, flavorings, sodium erythorbate, lactic acid starter culture, sodium nitrite, BHA, BHT, citric acid.
30 pts. 2. Spanish Olives: Manzanilla olives, water, pimento, salt, lactic acid, sodium alginate, guar gum and calcium chloride. Order of addition could have significant effects here. Explain this in reference to all of the ingredients except olives. i.e. Does it make a difference if you add lactic acid to the water before you add alginate? Why or why not? Calcium? etc.
30 pts 3. Strawberry Shortcake ala mode. A delicious, old fashioned favorite! Buttery rich pound cake layered with rich, creamy vanilla ice milk and topped with a ripe red strawberry sauce. Ingredients: Nonfat milk, water, strawberries, sugar, maltitol syrup, enriched flour, egg whites, corn syrup solids, maltodextrin, polydextrose, whey protein concentrate, modified food starch, natural and artificial flavors, fructose, leavening ( sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), vegetable protein, guar gum, mono and di glycerides, salt, natural flavor, sorbitan monostearate, polysorbate 60, lecithin, xanthan gum, calcium carrageenan, FD&C Red #40 and Blue #1, annatto/turmeric extracts, FD&C Yellow #5 and #6.
20 pts. 4. Sugar Free Jello Pudding -cook and serve. Cornstarch, cocoa processed with alkali, modified corn starch, salt, aspartame, calcium carrageenan, fumaric acid, hydrogenated soybean oil, polysorbate 60, artificial and natural flavors, BHA.
Extra credit. Show them if you have them. Happy holidays.
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
1
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.