题目内容

HIGH INTENSITY SWEETENERS (1 满分)Sucralose and stevia fall into the category of high-intensity sweeteners. This group of sugar substitutes are usually much sweeter than sucrose and are used in very small quantities with the sole purpose of adding sweetness to a product. Other sweeteners in this category are acesulfame-K, aspartame, cyclamate, and saccharin.1. Dr. Fenster mentioned in the lesson that sweeteners are most commonly used in soft drinks. Which of the following do you think is the second most common use of high intensity sweeteners?

A. Confectionary (candy)
B. Dairy products
Canned/Preserved foods
D. Oral hygiene products (toothpaste, mouthwash)
E. Sweet and savoury snacks

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A. Confectionary (candy) B. Dairy products Canned/Preserved foods D. Oral hygiene products (toothpaste, mouthwash) E. Sweet and savoury snacks

What term is used to describe a food additive that is used to prevent browning of fruits and oxidation of fats?______

Sulfite based food additives, which are used in products such as wine and frozen french fries, can cause severe allergic reactions in some individuals.

How do BHA and BHT preserve freshness in a product such as bread?BHA and BHT are antioxidants and through a chemical interaction they help prevent free radicals from promoting the oxidation of fat in the bread thus preserving the freshness of the product.

Nitrates are converted to nitrites in our digestive system.

A. Confectionary (candy)
B. Dairy products
Canned/Preserved foods
D. Oral hygiene products (toothpaste, mouthwash)
E. Sweet and savoury snacks