Worth 8% of your final grade.
For this assignment, you will be assigned eight (8) specific ingredients from four different products. You will be given four questions in this quiz, and for each question, you will be asked to report on two ingredients of the product.
For each specified ingredient, you will report on the reason for the presence of the ingredient in the product and will also comment on how important the ingredient is for the quality of the product in question.
Point form should be used when answering. Your reference list should include all references used for the submission in APA format. You need to include in-text citations within your answers to indicate where the answer was referenced from. Please check under the Contents tab in the Course Assessments folder for the instructions and marking guide for this assignment.
Sources of information used can include:
1. Your course notes
2. Government of Canada Food and Drugs Regulation document on food additives: Dictionary
3. If any other resource is used, you will be responsible for ensuring that it is a credible resource.
1)Research and discuss why Calcium Propionate and Sorbic Acid are used in the following product, and comment on how important each is for the quality of this product.
2) Research and discuss why Sodium Nitrite and Sodium Erythorbate are used in the following product, and comment on how important each is for the quality of this product.
3) Research and discuss why Sucralose and Guar Gum are used in the following product, and comment on how important each is for the quality of this product.
4) Research and discuss why Baking Soda and Salt are used in the following product, and comment on how important each is for the quality of this product.
5) Reference List:
Your reference list should include all references used for the submission in APA format. You need to include in-text citations within your answers to indicate where the answer was referenced from. Please refer to the file “APA Reference Examples” in Contents for examples of APA referencing.
Expert Solution Preview
Introduction:
Food additives play an important role in the preservation and quality of food products. As a medical professor, it is crucial to educate students on the use of specific ingredients in various food products. In this assignment, students have been assigned four products, and they are required to report on two ingredients for each product. The students must explain the reason for the presence of each ingredient in the product and comment on its importance for the quality of the product.
1) Calcium Propionate and Sorbic Acid are used in the following product to preserve the freshness and extend the shelf life. Calcium Propionate prevents the growth of mold and bacteria, while Sorbic Acid inhibits the growth of yeasts and molds. Both ingredients are essential for the quality and consistency of the product, as they ensure that the product remains fresh and safe for consumption.
2) Sodium Nitrite and Sodium Erythorbate are used in the following product to prevent the growth of bacteria, preserve the color of the meat, and enhance flavor. Sodium Nitrite is a curing agent that prevents the growth of harmful bacteria such as Clostridium botulinum, while Sodium Erythorbate is used as a color fixative and to improve the efficiency of the curing process. Both ingredients are crucial for the quality of the product, as they ensure that the meat is safe, has a desirable color, and is flavorful.
3) Sucralose and Guar Gum are used in the following product as a low-calorie sweetener and a thickening agent. Sucralose provides sweetness without adding calories, while Guar Gum adds viscosity and enhances the texture of the product. Both ingredients are essential for the quality of the product, as they ensure the product has a desirable flavor and texture without adding extra calories.
4) Baking Soda and Salt are used in the following product to enhance the flavor and texture of the product. Baking Soda acts as a leavening agent, which helps the product rise and become fluffy, while Salt enhances the flavor of the product. Both ingredients are crucial for the quality of the product, as they ensure that the product is flavorful and has a desirable texture.
Reference List:
1. Government of Canada Food and Drugs Regulation document on food additives: Dictionary
2. Smith, A. (2010). Food Additives. John Wiley & Sons.
3. FDA. (2021). Food Additives & Ingredients. Retrieved August 5, 2021, from https://www.fda.gov/food/food-additives-ingredients
