Consumer Chemistry reviewer (Q2)
M1
SALT - a natural food preservative that is directly applied to the food. Its effect is to increase osmotic pressure at a level
which will prevent microorganism development.
GARLIC - a natural food preservative that has anti-viral properties that help in fighting bacteria in both the body and
food.
NITRATES - an antioxidant and has antimicrobial properties, so it provides a significant food safety benefit, such as
preventing the growth of Clostridium botulinum which causes botulism, one of the deadliest food borne illnesses.
PROPIONATES - an artificial food preservative that is most frequently used to prevent the formation of mold in baked
goods because of its chemical property.
ANTIOXIDANT - a substance which prevents the reaction of various food constituents with oxygen.
MANNITOL - known for its high melting point and does not discolor at high temperature which makes it ideal for use
in pharmaceuticals and nutritional tablets.
SORBITOL - occurs naturally in cherries, plums, apples, many berries, seaweeds, and algae and is moderately sweet,
relatively inexpensive and has less shelf life because of hygroscopic property.
MALTITOL - a disaccharide alcohol of glucose and sorbitol. Its sweetness is 75-80% that of sucrose and its quality of
taste resembles that of sucrose.
MANNITOL -