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- 1How are foods genetically modified?They have their DNA Altered
- 2Why are foods genetically modified?To give them specific characteristics
- 3Name some reasons that foods are genetically modified to do/ have the characteristicsTo increase crop production
reduce the amount of water they need to grow
Disease resistant
Pest resistant
Better colour
Have a higher protein content
Withstand cold conditions - 4What are the properties of some smart starches?Pre Gelatinised starches - allows them to thicken instantly (packet noodles/custard)
Some starches allow sauces to be reheated with no syneresis (lasagna)
Some starches aren't affected by acidity so can be used to thicken acid foods like low calorie salad dressing
Modified starch helps to stabilise an oil-in-water emulsion ( e.g. In French dressing) This keeps the oil droplets suspended in the vinegar. - 5What foods are classified as smart food?foods with novel molecular structures, e.g. modified starches, fat replacers and sweeteners
functional foods, e.g. cholesterol - lowering spreads, probiotic yogurts, fortified eggs
meat analogues, e.g. textured vegetable protein (TVP), myco-protein and tofu
encapsulation technology, e.g. encapsulated flavours in confectionery
modern biotechnology, e.g. soya bean, tomato plant, particular enzymes - 6What is Textured Vegetable, Protein (TVP) made up of?It is composed of bundles of short fibres of soya protein. The soya protein is gelled by heat and shear to form a fibrous structure. Plain TVP may have a ‘beany’ taste, so needs to be flavoured. Varieties of flavoured TVP are available.
- 7How and what is Tofu made of?It is produced from ground soya beans, which have been sieved. The proteins are coagulated, producing a soft cheese-like product. Tofu is semi- solid and is available in plain and smoked forms. As it is quite soft, it absorbs flavours well.
- 8How and what is Myco Protein made from?It is produced by fermentation of a particular organism to produce fine fibres, which are formed together to produce a meat analogue. It has similar textural properties to meat and contains a small amount of fibre.
- 9What are additives?Substances added to foods to perform a range of specific function. Additives may be natural, nature identical or artificial.
- 10What are the 3 types of additives?Natural additives are substances found naturally in a foodstuff and are extracted from one food to be used in another.
Nature identical additives are man-made copies of substances that occur naturally
Artificial additives are not naturally present in foods and are made synthetically - 11What are some functions of additives?To maintain the nutrient composition of the food and to keep it safe to eat
To make food look or taste better
To extend shelf/ storage life of a product
To improve the nutritional composition of a product (e.g. increase the vitamin content)
Aiding in the processing and manufacture (e.g. emulsifiers) - 12What are some types of additives and their function?Antioxidants – decreases the chance of oils and fats in foods from combining with oxygen and changing colour or turning rancid.
Colours – are used to make food look more appetizing. During the processing of some food, colour can be lost so additives are used to restore the original colour
Flavour enhancers – are used widely in savoury foods to enhance the existing flavour in the food.
Sweeteners – are either intense or bulk. Intense sweeteners are many times sweeter than sugar and so are only used in tiny amounts. This makes them suitable for use in products such as diet drinks, which are very low in energy.
Preservatives – are used to help keep food safe to eat for longer. Any processed food with a long shelf-life is likely to include preservatives
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- Fichas sobre Sin título, creado por Iona Diack el 24/02/2016.
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