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11 Cards in this Set

  • Front
  • Back
A binder is an ingredient used to bind together two or more other materials in mixtures.
Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value.
Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health.
Food coloring
Colorings are added to food to replace colors lost during preparation, or to make food look more attractive.
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk.
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.
Flavor enhancers
Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
Glazing agents
Glazing agents provide a shiny appearance or protective coating to foods.
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.