Components of food that may cause adverse reactions - Food Dyes
25 important questions on Components of food that may cause adverse reactions - Food Dyes
How can food dyes be classified?
- Synthetic dyes
- Dyes from natural sources
How does an azo group look like?
If people respond to dyes, what symptoms do they get?
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How can colorants give rise to adverse reactions?
- They themselves can
- Contaminating residues could be responsible for the effect, since the colourant is extracted from a natural source
What is the function of sulphites in food?
- They inhibit enzymes like polyphenol oxidase. This helps prevent enzymatic browning.
- Inhibition of non-enzymatic browning. They react with the carbonyl intermediates or substrates for this reaction. --> potatoes, apples, white wines, vinegars
- Antimicrobial actions --> white wine no acetic acid
- Dough conditioning --> biscuits, frozen pizza dough
- Antioxidant uses --> meat and beer
- Bleaching actions --> pectins, fruit
Does washing or cooking affect the sulphite content?
What are symptoms related to sulphite sensitivity?
What are 3 theories on the mechanism of adverse reactions to sulphites?
- Inhalation of SO2 and bi-sulphite, also when swallowing. Causes bronchoconstriction in asthmatics.
- Immune response (IgE?). Sulphites can indue triggering of human mast cells and histamine release.
- Deficiency of sulphite oxidase that metabolises sulphite to sulphate, sulphate does not cause adverse reactions.
What kind of symptoms do adverse reactions to nitrate/nitrite give?
Where can nitrate/nitrite be found in?
What are the forms of benzoates used in food?
Sodium benzoate (salt form)
In what foods are benzoates present?
- Added to beverages, ice cream, margarine
- Natural in tea, berries, spices and prunes
What symptoms do adverse reactions to benzoates give?
In what food products are parabens used?
Do parabens occur naturally in food?
Can benzoates occur naturally in food?
What kind of fats are more sensitive to deterioration?
In what kind of food products are BHA and BHT present?
What is the limit of BHA/BHT in food?
What kind of adverse reactions do BHA/BHT give?
Are salicylates naturally occurring?
By which molecule is the umami flavour caused?
In which foods are glutamates added?
In which forms is glutamate present in food?
What is the 'Chinese restaurant syndrome'?
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