Chemicals in food: sweeteners, preservatives, antioxidants

37 questions on Chemicals in food: sweeteners, preservatives, antioxidants from the Chemistry in Everyday Life chapter: 8 NEET level, 15 JEE Main, 14 JEE Advanced. Each one opens with its answer and solution.

• Which artificial sweetener is a cyclic compound known chemically as ortho-sulphobenzimide and is about 550 times sweeter than cane sugar? NEET level
• Which artificial sweetener is a methyl ester of a dipeptide and is unstable at cooking temperature, so it is used only in cold foods and soft drinks? NEET level
• Sucralose is a trichloro derivative of which natural sugar? NEET level
• Sodium benzoate, C6H5COONa, is added to packaged fruit juices and jams mainly as a NEET level
• Which of the following is used as an antioxidant in edible oils and butter? NEET level
• Jams and jellies are preserved by adding large amounts of sugar because NEET level
• Sulphur dioxide and sulphites are commonly used to preserve NEET level
• Saccharin is considered suitable for diabetic patients because NEET level
• Relative sweetness (compared with sucrose = 1, mass for mass) is taken as: aspartame 100, saccharin 550, sucralose 600, alitame 2000. The correct increasing ord... JEE Main level
• A person with phenylketonuria cannot metabolise phenylalanine. Which sweetener must this person avoid because its hydrolysis releases that amino acid? JEE Main level
• The main practical difficulty in using alitame as a sweetener is that JEE Main level
• Assertion (A): Aspartame is suitable for sweetening a cake that is baked in an oven. Reason (R): Aspartame is unstable at cooking temperature. JEE Main level
• Assertion (A): Common salt is used to preserve raw mango pickles. Reason (R): A high salt concentration withdraws water from microorganisms by osmosis, preventi... JEE Main level
• Assertion (A): Butylated hydroxytoluene (BHT) retards the rancidity of fats. Reason (R): BHT is a strong oxidising agent which oxidises the fat before air can. JEE Main level
• Match the sweetener in List I with the feature in List II. List I: P saccharin, Q aspartame, R sucralose, S alitame. List II: 1 trichloro derivative of sucrose;... JEE Main level
• Which one of the following sets contains only food preservatives? JEE Main level
• Pickles are often covered with a layer of vegetable oil mainly because the oil JEE Main level
• Antioxidants such as BHA protect a fat from rancidity because they JEE Main level
• A diabetic person wants a calorie-free sweetener that can also be used in a dish cooked at high temperature. According to the standard NCERT treatment, the most... JEE Main level
• Select the correct statements about artificial sweeteners. JEE Main level
• Select all the food preservatives from the following. JEE Main level
• Select the correct statements about traditional preservation methods. JEE Main level
• Take saccharin to be 550 times sweeter than sucrose on a mass-for-mass basis. How many milligrams of saccharin give the same sweetness as 5.0 g of sucrose? Give... JEE Main level
• Aspartame is the methyl ester of the dipeptide formed from one molecule each of aspartic acid (C4H7NO4) and phenylalanine (C9H11NO2). Its molecular formula is JEE Advanced level
• Complete hydrolysis of one mole of aspartame in acid consumes how many moles of water, and what are the products? JEE Advanced level
• Four unknown food additives were examined. A: nitrogen present, hydrolysed by dilute acid giving methanol, loses sweetness on boiling. B: contains three chlorin... JEE Advanced level
• Sucralose is obtained from sucrose, C12H22O11, by replacing three hydroxyl groups with three chlorine atoms. Its molecular formula is JEE Advanced level
• The antioxidant action of BHT (2,6-di-tert-butyl-4-methylphenol) is best explained by the fact that JEE Advanced level
• A tiny amount (about 0.02 percent) of BHA protects a large mass of fat for a long time. This is possible because JEE Advanced level
• In wine making, sulphites are added so that sulphur dioxide is released. The role of SO2 and the change in the oxidation state of sulphur are JEE Advanced level
• A water-soluble white salt X is used in a pickle. Its aqueous solution is slightly basic. On adding dilute HCl a white solid separates, which melts at 122 degre... JEE Advanced level
• Consider the statements. I. Aspartame is stable at baking temperature. II. Sucralose retains its sweetness on cooking. III. Saccharin is calorie-free as it is e... JEE Advanced level
• Select the correct statements about BHT (butylated hydroxytoluene). JEE Advanced level
• Take sweetness (relative to sucrose, mass for mass) as: saccharin 550, aspartame 100, sucralose 600, alitame 2000. Select the correct statements. JEE Advanced level
• Select the correct statements about aspartame. JEE Advanced level
• Select the correct statements. JEE Advanced level
• Aspartame is the methyl ester of the dipeptide of aspartic acid (C4H7NO4) and phenylalanine (C9H11NO2). Take aspartame to be 100 times sweeter than sucrose on a... JEE Advanced level