Food and Nutrition, 2.4

1. Used to add colour to products, e.g. sweets, yogurts, desserts, tinned peas and soups. (10)
5. Similar to emulsifiers, and are used to prevent separation in many products such as cook-in sauces and yogurts. (11)
8. Used to prevent decay and make food safe to eat for longer, used in bacon, sausages, cooked meats and pies (13)

2. Type of flavour enhancer, give a sweeter flavour than sugar and can be used in 'sugar free' products, (sweetners such as saccharin). (9)
3. Used to add flavour to products e.g. ice cream, chocolate mousse, yogurts, crisps and soft drinks. (11)
4. Used to prevent fats and oils becoming rancid, used in most products including fat, for example cakes, biscuits and pastries. (12)
6. Used to mix water and oil together in a stable solution and to prevent separation, e.g. in salad dressings, low-fat spreads and mayonaise. (11)
7. Give more intense flavours to foods (e.g. monosodium glutamate), used in meats, ready meals and cook in sauces. (7, 9)

Get Revising