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Which of the following food additives have nutritional values?
Flavours and sweeteners
Fat emulsifiers and stabilizing agents
Antioxidants
Preservatives
Amino acids
Select the correct answer using the code given below:
- a)1, 2, 3 and 4 only
- b)3 and 5 only
- c)1, 2 and 5 only
- d)5 only
Correct answer is option 'D'. Can you explain this answer?
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Most Upvoted Answer
Which of the following food additives have nutritional values? Flav...
Chemicals are added to food for their preservation, enhancing their appeal, and adding nutritional value in them.
The main categories of food additives are as follows:
- Flavours and sweeteners
- Fat emulsifiers and stabilizing agents
- Flour improvers - antistaling agents and bleaches
- Antioxidants
- Preservatives
- Nutritional supplements such as minerals, vitamins and amino acids. Except for chemicals of a category
- none of the above additives have nutritive value. These are added either to increase the shelf life of stored food or for cosmetic purposes. So, option (d) is correct.
Therefore, the correct answer is (d).
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Community Answer
Which of the following food additives have nutritional values? Flav...
Flavours and sweeteners, fat emulsifiers and stabilizing agents, antioxidants, preservatives, and amino acids are all food additives. However, only some of these additives have nutritional value.
Flavours and sweeteners:
Flavours and sweeteners are additives that enhance the taste of food. They do not have any nutritional value as they do not provide any essential nutrients such as vitamins, minerals, or proteins. Their purpose is solely to improve the taste and palatability of food.
Fat emulsifiers and stabilizing agents:
Fat emulsifiers and stabilizing agents are additives that help to prevent the separation of ingredients in food products that contain fats or oils. Examples of these additives include lecithin and mono- and diglycerides. While they do not have any direct nutritional value, they play an important role in maintaining the texture and stability of food products.
Antioxidants:
Antioxidants are additives that help to prevent the oxidation of fats and oils in food, which can lead to rancidity and spoilage. Examples of antioxidants include vitamin E and ascorbic acid. While antioxidants do not provide direct nutritional value in terms of essential nutrients, they have been shown to have health benefits by reducing the risk of chronic diseases such as heart disease and certain types of cancer.
Preservatives:
Preservatives are additives that help to extend the shelf life of food products by inhibiting the growth of microorganisms that can cause spoilage or foodborne illnesses. Examples of preservatives include sodium benzoate and potassium sorbate. While preservatives do not have direct nutritional value, they play a crucial role in food safety and can help to reduce food waste.
Amino acids:
Amino acids are the building blocks of proteins and are essential for the growth, repair, and maintenance of tissues in the body. While amino acids can be used as food additives, they also have nutritional value as they provide essential nutrients that are necessary for various physiological functions.
In conclusion, out of the given food additives, only amino acids have nutritional value. Flavours and sweeteners, fat emulsifiers and stabilizing agents, antioxidants, and preservatives do not provide essential nutrients and therefore do not have nutritional value.
Flavours and sweeteners:
Flavours and sweeteners are additives that enhance the taste of food. They do not have any nutritional value as they do not provide any essential nutrients such as vitamins, minerals, or proteins. Their purpose is solely to improve the taste and palatability of food.
Fat emulsifiers and stabilizing agents:
Fat emulsifiers and stabilizing agents are additives that help to prevent the separation of ingredients in food products that contain fats or oils. Examples of these additives include lecithin and mono- and diglycerides. While they do not have any direct nutritional value, they play an important role in maintaining the texture and stability of food products.
Antioxidants:
Antioxidants are additives that help to prevent the oxidation of fats and oils in food, which can lead to rancidity and spoilage. Examples of antioxidants include vitamin E and ascorbic acid. While antioxidants do not provide direct nutritional value in terms of essential nutrients, they have been shown to have health benefits by reducing the risk of chronic diseases such as heart disease and certain types of cancer.
Preservatives:
Preservatives are additives that help to extend the shelf life of food products by inhibiting the growth of microorganisms that can cause spoilage or foodborne illnesses. Examples of preservatives include sodium benzoate and potassium sorbate. While preservatives do not have direct nutritional value, they play a crucial role in food safety and can help to reduce food waste.
Amino acids:
Amino acids are the building blocks of proteins and are essential for the growth, repair, and maintenance of tissues in the body. While amino acids can be used as food additives, they also have nutritional value as they provide essential nutrients that are necessary for various physiological functions.
In conclusion, out of the given food additives, only amino acids have nutritional value. Flavours and sweeteners, fat emulsifiers and stabilizing agents, antioxidants, and preservatives do not provide essential nutrients and therefore do not have nutritional value.
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Which of the following food additives have nutritional values? Flavours and sweeteners Fat emulsifiers and stabilizing agents Antioxidants Preservatives Amino acids Select the correct answer using the code given below:a)1, 2, 3 and 4 onlyb)3 and 5 onlyc)1, 2 and 5 onlyd)5 onlyCorrect answer is option 'D'. Can you explain this answer?
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