Multiple Choice
Which of the following correctly pairs the preservation method with its mechanism of action?
12. Food Safety & Regulation
Food Preservation & Additives
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Which additive below is often used for preserving the color of foods?
A
Antioxidants.
B
Bleaching agents.
C
Thickening agents.
D
Emulsifying agents.
Verified step by step guidance1
Understand the role of food additives: Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
Identify the function of antioxidants: Antioxidants are additives that prevent oxidation, a chemical reaction that can cause food to spoil or change color.
Recognize that preserving color in foods often involves preventing oxidation, which can cause browning or discoloration.
Compare other additives: Bleaching agents remove color, thickening agents change texture, and emulsifying agents help mix ingredients that normally don't combine well.
Conclude that antioxidants are the additives commonly used to preserve the color of foods by preventing oxidative damage.
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