A1169C L11 Other Additives

1. Which of the following statements best describe food enzyme?

• a) It slows down target chemical reaction

• b) It is classified by international numbering system (INS)

• c) It can be derived from plants, animals and microbial source

• d) It is an undesirable product in food

2.    Which of the following is NOT the main function of amylase in bread?

• a)    It prevents aging and extends shelf-life of bread

• b) It improves dough characteristic and fermentation performance

• c) It improves bread texture

• d) It serves as a substrate for yeast to feed on during fermentation

3. Bulking agents are non-nutritive substances added to foods to ____________ the bulk of a food.

• a) increase

• b) decrease

• c) maintain

• d) remove

4. Traditionally, ____________ derived from plants, have been used as bulking agent.

• a) cellulose

• b) fibers

• c) polydextrose

• d) lactitol

5. Which of the following is NOT a function of lactitol in food?

• a) Increase prebiotic effect

• b) Sugar replacer

• c) Enhance sensory attributes

• d) Enhance laxative effect

6. Under the Sale of Food Act, Singapore, the maximum permitted limit of polydextrose that can be added into infant formula is ___________.

• a) 0.1 g/ 100 mL

• b) 0.2 g/ 100 mL

• c) 0.5 g/ 100 mL

• d) 1.0 g/ 100 mL

7. Antifoaming agents are surface-active molecules which ____________ the surface elasticity of liquid.

• a) decrease

• b) increase

• c) inhibit

• d) stabilize

8. Which of the following is NOT a function of mineral oil in food?

• a) Glazing agent in confectionery

• b) Greasing agent in food contact machineries

• c) Antifoaming agent in food

• d) Prebiotic effect in food

9. Under the Sale of Food Act, Singapore, the maximum permitted limit of mineral hydrocarbon that can be added into dried fruits is _____________________.

• a) 0.2 part of mineral hydrocarbon per 100 parts of dried fruits

• b) 0.5 part of mineral hydrocarbon per 100 parts of dried fruits

• c) 1.0 part of mineral hydrocarbon per 100 parts of dried fruits

• d) 1.5 part of mineral hydrocarbon per 100 parts of dried fruits

10.Which of the following is a function of calcium ethylenediamine tetra-acetate (calcium-EDTA) in food?

• a) Colouring agent

• b) Anti-caking agent

• c) Extend shelf-life

• d) Humectant