- The Maillard Reaction is not well-defined. What are the minimum requirements needed?
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- Reducing Sugar and Protein
- Reducing Sugar, Protein and Water
- Reducing Sugar and Amino-bearing compound
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- Is the browning of food due to oxidative or non-oxidative reactions?
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- Oxidative
- Non-oxidative
- Both
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- Early investigation of the effect of moisture content on browning was stimulated by color changes in (which product)?
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- Dried eggs
- Apples
- Tomatoes
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- The typical caloric value of a liquid (not powdered) caramel color is
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- 4 calories per gram
- 1 calorie per gram
- 0 calories per gram
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- The U.S. Department of Agriculture (USDA) allows for caramel color applied to
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- Raw meat & poultry
- Cooked meat & poultry
- Both
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- The U.S. code of Federal Regulations (CFR) for the Food & Drug Administration (FDA) gives GRAS status to caramel color for use in
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- Food only
- Food and Cosmetics
- Food, Cosmetics, and Parmaceuticals
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- From 1865 to 1925, which market sector in USA was the largest user of caramel color?
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- Baking
- Soft drinks
- Beer
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- Today which market sector in the Pacific Rim accounts for the largest caramel color consumption?
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- Soy sauce
- Fish sauce
- Cola
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- Which of the following represents a non-food application of caramel color?
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- Concrete admixture
- Leather tanning
- Paint
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- The shelf life of most D.D. Williamson liquid caramel colors is:
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- 5 years
- 2 years
- 6 months
|
Answers:
1-b, 2-c, 3-a, 4-b, 5-b, 6-c, 7-c, 8-a, 9-a, 10-b |
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