Q. Which category of food additive are used in greatest quantity.
- Coloring agent
- Texturizing agent
- Flavoring agent
- All of the above
Answer: b)
- Although flavoring agents comprise the greatest number of chemicals, texturizing agents are used in the greatest total quantity. These agents are used to add to or modify the overall texture or mouth feel of food products
Q. Additive used in food products for specific yet limited purposes called
- Nutritional additive
- Non-nutritional additive
- Miscellaneous Additives
- All of the above
Answer: c)
Miscellaneous Additives: There are numerous other chemicals used in food products for specific yet limited purposes. Included are various processing aids such as chelating agents, enzymes, and anti-foaming agents; surface finishing agents; catalysts; and various solvents, lubricants, and propellants.
Q. Benefits of food additive are
- Safer and More Nutritious Foods
- Greater Choice of Foods
- Lower-Priced Foods
- All of the above
Answer: d)
There are obviously many recognized benefits to be derived from additives. Some of the major benefits are a safer and more nutritious food supply, a greater choice of food products, and a lower-priced food supply.
- Safer and More Nutritious Foods
- Greater Choice of Foods
- Lower-Priced Foods
- Risks of additives
Q. Three major goals of food additives
- Monitoring the intake of chemicals and relating it to the acceptable daily intake (ADI) values
- Identifying consumer groups that may be at risk for food additive intake close to or higher than the ADI values
- All of the above
- None of the above
Answer: c)
The goal of local assessment is to take into account local food supply and cultural differences in dietary habits that may influence the intake of food additives. Food additive intake assessment has three major goals:
1. Monitoring the intake of chemicals and relating it to the acceptable daily intake (ADI) values
2. Identifying consumer groups that may be at risk for food additive intake close to or higher than the ADI values
3. Provide information for the regulatory bodies for reassessing the food additive regulations in case of high intake in all or some consumer groups.
Q. An estimate of the amount of food additives, expressed on a body weight basis, that can be ingested over a lifetime without appreciable health risk called
- RDI value
- ADI value
- BMR value
- None of the above
Answer: b)
The ADI value is determined by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The ADI value defines an estimate of the amount of food additives, expressed on a body weight basis that can be ingested over a lifetime without appreciable health risk (WHO, 1987).
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