Food Ingredients & Additives
What the exam tests
Food Ingredients & Additives tests functional roles, regulatory status, and interactions. Expect questions on GRAS, additive listings, humectants, hydrocolloids, emulsifiers, preservatives, and clean-label substitution.
Core rules
- The FD&C Act defines food additives; substances are GRAS, prior-sanctioned, or approved by regulation. GRAS can be self-determined, but FDA notification is voluntary and not an approval.
- Additives must be used at levels no higher than needed for function (GMP) and labeled by common name.
- Functional classes: preservatives (organic acids, nitrite), antioxidants (BHA/BHT, tocopherols, ascorbate), emulsifiers (lecithin, mono- and diglycerides), hydrocolloids (xanthan, guar, pectin, carrageenan), humectants (glycerol, sorbitol), leavening acids and bases, anti-caking agents, sequestrants (EDTA), colors, and flavors.
- Synergy and antagonism matter: EDTA chelates metals; ascorbate regenerates tocopherol; salt can mask preservative efficacy; pH determines organic-acid activity through the undissociated acid.
- Clean label is a marketing term, not a regulatory category; natural has no comprehensive legal definition for all foods.
Worked example
A soft cookie becomes too hard during storage. Water activity is 0.72, and the formulator wants a softer bite. Adding glycerol at 3% lowers aw and plasticizes the starch-protein matrix, but too much causes spread and off-flavor. Sorbitol gives less browning; invert syrup adds both humectancy and reducing sugars. The choice must be tested for aw, texture, and label impact, not just add a humectant.
Traps
Assuming GRAS means safe for any use. Confusing an additive function with its chemical class. Ignoring that preservative efficacy depends on pH and water activity. Treating clean-label alternatives as drop-in replacements.