CHE-126 Lecture Notes - Lecture 14: Beta-Carotene, Sodium Bicarbonate, Corn Syrup
Document Summary
Answers to questions about your topic april 20. Substances added to enhance the color, texture, nutrition and taste of food. Sugar, salt corn syrup, citric acid, baking soda, veggie colors, mustard. and pepper. Salt is added to preserve ham, meat, pickle vegetables. Sugar is added to preserve jams, jellies, ham. Cures meats and gives pick color to ham, hot dogs, bacon, and bologna. Some foods are naturally colored fruits & veggies. Carrots are orange due to red-orange compound beta carotene. Beta carotene added to butter and margarine to give it a light orange-
