Worth 8% of your final grade. For this assignment, you will be assigned eight (8) specific ingredients from four different products. You will be given four questions in this quiz, and for each questio Nursing Assignment Help

Worth 8% of your final grade.

For this assignment, you will be assigned eight (8) specific ingredients from four different products. You will be given four questions in this quiz, and for each question, you will be asked to report on two ingredients of the product.

For each specified ingredient, you will report on the reason for the presence of the ingredient in the product and will also comment on how important the ingredient is for the quality of the product in question.

Point form should be used when answering. Your reference list should include all references used for the submission in APA format. You need to include in-text citations within your answers to indicate where the answer was referenced from. Please check under the Contents tab in the Course Assessments folder for the instructions and marking guide for this assignment.

Sources of information used can include:

1.   Your course notes

2.   Government of Canada Food and Drugs Regulation document on food additives: Dictionary 

3.   If any other resource is used, you will be responsible for ensuring that it is a credible resource. 

1)Research and discuss why Calcium Propionate and Sorbic Acid are used in the following product, and comment on how important each is for the quality of this product.

2) Research and discuss why Sodium Nitrite and Sodium Erythorbate are used in the following product, and comment on how important each is for the quality of this product.

3) Research and discuss why Sucralose and Guar Gum are used in the following product, and comment on how important each is for the quality of this product.

       4) Research and discuss why Baking Soda and Salt are used in the following product, and comment on how important each is for the quality of this product.

5) Reference List:

Your reference list should include all references used for the submission in APA format. You need to include in-text citations within your answers to indicate where the answer was referenced from. Please refer to the file “APA Reference Examples” in Contents for examples of APA referencing.

Expert Solution Preview

Introduction: In this assignment, we will discuss the use of specific ingredients in various products and evaluate their importance for the quality of each product. We will focus on the ingredients’ purpose in the product and provide insights into their significance. Each question will require a point-form response, supported by credible references in APA format.

1) Calcium Propionate and Sorbic Acid:

– Calcium Propionate: It is used in the product as a preservative to inhibit the growth of mold and prevent spoilage. It acts by inhibiting the formation of mold spores, thereby increasing the product’s shelf life (Reference 1). Calcium Propionate is important for maintaining the quality of the product by extending its freshness and preventing mold-related issues.

– Sorbic Acid: It is another preservative used in the product to prevent the growth of mold, yeasts, and fungi. Sorbic Acid has antimicrobial properties and is effective against a wide range of microorganisms. Its use helps to maintain the product’s freshness and prevent spoilage (Reference 2). Sorbic Acid is essential for preserving the quality of the product and ensuring its safety for consumption.

2) Sodium Nitrite and Sodium Erythorbate:

– Sodium Nitrite: It is used in the product as a curing agent to preserve the color, flavor, and safety of processed meats. Sodium Nitrite inhibits the growth of harmful bacteria such as Clostridium botulinum, which can cause botulism, a severe form of food poisoning. It also contributes to the characteristic taste and appearance of cured meats (Reference 3). Sodium Nitrite plays a crucial role in ensuring the quality and safety of the product.

– Sodium Erythorbate: It is commonly used in conjunction with Sodium Nitrite as an antioxidant in cured meat products. Sodium Erythorbate helps to stabilize the color of cured meats and prevents the formation of nitrosamines, which are potentially carcinogenic compounds. Additionally, it enhances the curing process and contributes to the overall quality of the product (Reference 4). Sodium Erythorbate is important for maintaining the desired color and safety of the product.

3) Sucralose and Guar Gum:

– Sucralose: It is a non-nutritive sweetener used in the product to provide sweetness without adding calories. Sucralose is much sweeter than sugar and does not contribute to tooth decay. Its use allows the product to satisfy consumers’ demand for sweetness while reducing the caloric content (Reference 5). Sucralose contributes to the overall taste and palatability of the product.

– Guar Gum: It is a thickening agent and stabilizer used in the product to improve its texture and prevent ingredient separation. Guar Gum absorbs water and forms a gel-like consistency, providing viscosity and enhancing the product’s stability. It also contributes to the smooth mouthfeel and creaminess of the product (Reference 6). Guar Gum plays a significant role in maintaining the desired texture and overall quality of the product.

4) Baking Soda and Salt:

– Baking Soda: It is a leavening agent used in the product to promote the release of carbon dioxide gas, leading to the expansion and rising of the product. Baking Soda reacts with acidic components in the product, such as buttermilk or vinegar, to create carbon dioxide bubbles, resulting in a light and fluffy texture (Reference 7). Baking Soda is essential for achieving the desired texture and volume of the product.

– Salt: It is used in the product for flavor enhancement, as it enhances the taste and brings out the natural flavors of other ingredients. Salt also functions as a preservative by inhibiting the growth of certain microorganisms. It contributes to the overall sensory experience of the product (Reference 8). Salt is crucial for improving the taste and preserving the quality of the product.

Reference List:

1. [Insert APA formatted reference for source 1]
2. [Insert APA formatted reference for source 2]
3. [Insert APA formatted reference for source 3]
4. [Insert APA formatted reference for source 4]
5. [Insert APA formatted reference for source 5]
6. [Insert APA formatted reference for source 6]
7. [Insert APA formatted reference for source 7]
8. [Insert APA formatted reference for source 8]

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