Chemicals in Food — Prelims Questions

Which of the following artificial sweeteners is unstable at cooking temperatures and breaks down into its constituent amino acids and methanol?

Which of the following is primarily used as an antioxidant in food products to prevent oxidative rancidity in fats and oils?

Which of the following statements about Monosodium Glutamate (MSG) is INCORRECT?

Which artificial sweetener is a trichloro derivative of sucrose and is known for its excellent heat stability, making it suitable for baking?

Which of the following food preservatives is particularly effective in acidic conditions (pH 2.5-4.0) and inhibits the growth of yeasts and moulds in products like fruit juices and jams?

Which of the following is NOT a primary function of chemicals added to food?