ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersWhat each class of additive and ingredient does, how it is chosen and dosed, and how its safety is assessed and regulated: preservatives, antioxidants, emulsifiers, hydrocolloids, colours, sweeteners, flavour enhancers and processing aids.
In the exams: GATE XE-G Section 3 (addition of preservatives and food additives); ICAR AIEEA-PG Code 18 Unit I (food additives); ICAR AICE 35.a Unit 1
ICAR AIEEA-PG / PGS — Code 18 Food Science Technology
Unit I food additives: definitions, INS/E numbers, classes and examples, ADI, natural and synthetic colours, sweeteners, preservatives and antioxidants.
How our questions for ICAR AIEEA-PG / PGS spread across the units of Food Additives & Ingredient Technology. Difficulty: 25 easy, 25 medium, 10 hard.
| Preservatives: benzoates, sorbates, sulphites, nitrites and natural antimicrobials | 9 | |
| Hydrocolloids: starches, gums, pectins, carrageenan, alginates and gelatin | 6 | |
| Food colours: synthetic and natural | 6 | |
| Definitions, classification and the INS/E-number system | 5 | |
| Emulsifiers and stabilisers | 5 | |
| Sweeteners: nutritive and non-nutritive | 5 | |
| Flavour enhancers and acidulants | 5 | |
| Safety evaluation: JECFA, ADI and good manufacturing practice | 4 | |
| Antioxidants: synthetic and natural | 4 | |
| Leavening agents, enzymes and processing aids | 4 | |
| Fat replacers and sugar replacers | 4 | |
| Clean-label reformulation | 3 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Additives numbered in the 200s in the INS/E system are mainly:
D. Preservatives
100s colours, 200s preservatives, 400s thickeners and emulsifiers.
Further reading: Codex CAC/GL 36-1989 and CXS 192-1995
Nitrite is added to cured meats mainly to:
D. Control C. botulinum and fix colour
It forms nitrosomyoglobin.
Further reading: Davidson, Taylor and David, Antimicrobials in Food
Ascorbate or erythorbate is added with nitrite in cured meats to:
B. Reduce nitrosamine formation
It also speeds colour formation.
Further reading: Davidson, Taylor and David, Antimicrobials in Food
Citric acid improves the action of phenolic antioxidants mainly by:
A. Chelating pro-oxidant metal ions
It is a synergist rather than a primary antioxidant.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
PGPR (INS 476) is used in chocolate to:
D. Reduce yield value
Lecithin reduces plastic viscosity.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
Which hydrocolloid at very low levels stabilises chocolate milk through interaction with casein?
D. κ-Carrageenan
It forms a weak network with casein micelles.
Further reading: Phillips and Williams, Handbook of Hydrocolloids
Phosphoric acid is characteristic of:
C. Cola drinks
It gives sharp acidity.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
Monocalcium phosphate in baking powder is:
B. A fast-acting leavening acid
Sodium bicarbonate is the gas source.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
Olestra is:
A. A non-absorbed sucrose polyester
Approved in the US in 1996 for snacks.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
Why are carbohydrate-based fat replacers unsuitable for frying?
A. They cannot fry
They work by binding water.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
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