9

Consumer Chemistry
Quarter 2-Module 3:
Evaluating the Use
of Food Preservatives
and Artificial Sweetening Agents

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Consumer Chemistry-Grade 9
Alternative Delivery Mode
Quarter 2-Module 3: Evaluating the Use of Food
Preservatives and Artificial Sweetening Agents
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall

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over them.

Published by the Department of Education - Region III

Secretary : Leonor M. Briones
Undersecretary : Diosdado M. San Antonio
Development Team of the Module
Author: Emeliza F. Vidal
Language Reviewer: Evelyn I. Domalaon
Content Editors: Marciano V. Cruz, Jr.
Brenda ‘Lea A. Caranto, PhD
Illustrator: Frances-Irina B. Galvez
Layout Artist: Frances-Irina B. Galvez
Management Team
Gregorio C. Quinto, Jr., EdD
Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD
EPS-Division ADM Coordinator
Marinella P. Garcia Sy, PhD
EPS – Science
Glenda S. Constantino
Project Development Officer II
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Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
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Email address: lrmdsbulacan@deped.gov.ph
 9
Consumer Chemistry
Quarter 2 - Module 3:
Evaluating the Use
of Food Preservatives
and Artificial Sweetening Agents
 Introductory Message

For the facilitator:

Welcome to Consumer Chemistry Alternative Delivery Mode (ADM) Module on Evaluating
the Use of Food Preservatives and Artificial Sweetening Agents.

This module was collaboratively designed, developed and reviewed by educators from
public institutions to assist you, the teacher or facilitator, in helping the learners meet the
standards set by the K to 12 Curriculum while overcoming their personal, social, and
economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire
the needed 21st century skills while taking into consideration their needs and
circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You also
need to keep track of the learners’ progress while allowing them to manage their own
learning. Furthermore, you are expected to encourage and assist the learners as they do
the tasks included in the module.

For the learner:

Welcome to Consumer Chemistry Alternative Delivery Mode (ADM) Module on Evaluating
the Use of Food Preservatives and Artificial Sweetening Agents.
This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to check

what you already know about the lesson to take. If
What I Know
you get all the answers correctly (100%), you may
decide to skip this module.

1
 This is a brief drill or review to help you link the
What’s In
current lesson with the previous one.

In this portion, the new lesson will be introduced to

What’s New you in various ways; a story, a song, a poem, a
problem opener, an activity or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent practice to
solidify your understanding and skills of the topic.
What’s More
You may check the answers to the exercises using
the Answer Key at the end of the module.
This includes questions or blank sentence/
What I Have Learned paragraph to be filled in to process what you learned
from the lesson.
This section provides an activity which will help you
What I Can Do transfer your new knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate your level of

Assessment
mastery in achieving the learning competency.

In this portion, another activity will be given to you to

Additional Activities
enrich your knowledge or skill of the lesson learned.

This contains the answers to all activities in the

Answer Key
module.

At the end of this module you will also find:

References - This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
2
 What I Need to Know

This module encourages you to be familiar with evaluating the use of food
preservatives and artificial sweetening agents. Various activities in evaluating the
use of food preservatives and artificial sweetening agents (artificial sweeteners) are
provided for you to perform to strengthen your knowledge and skills regarding the
topic.

At the end of this module, you are expected to:

 identify the different common food preservatives and artificial sweeteners;

 classify the different food additives (food preservatives and artificial

sweeteners) according to their uses; and

 evaluate the economic importance of food preservatives and artificial

sweeteners.

What I Know

Directions: Let us find out how much you already know about this lesson. Read each item
carefully and write the letter of your answer on the space provided.

____1. Aling Rita wants to prevent her food from spoilage by using natural antioxidants.
Which of the following is a natural antioxidant?

A. Butylated hydroxytoluene (BHT) C. Vitamin E

B. Butylated hydroxyanisole (BHA) D. Propyl Gallate
____2. What compounds inhibit deterioration of food from oxidation?
A. antimicrobial C. additives
B. preservatives D. antioxidants
____3. Tocopherol is a substance found in vitamin E. To what classification of food
additive does it belong?
A. antioxidants C. flavoring agent
B. antimicrobial D. artificial sweetener
____4. The following are examples of natural antioxidant except:
A. Ascorbic Acid C. Propyl Gallate
B. Alpha-Tocopherol D. Vitamin E
____5. Mang Tomas the baker, wants to prolong the shelf life of his bread. He uses
Calcium Propionate, what is the action of this compound in bread?
A. antioxidant C. flavor enhancer
B. mold inhibitor D. antibacterial
3
____6. What food preservatives reduce microbial spoilage by inhibiting the growth
of molds, yeast, and bacteria?
A. antimicrobials C. chelating agents
B. flavor enhancers D. antioxidants
____7. Salt, sugar, lemon, honey, garlic, and vinegar are considered:
A. artificial preservatives C. flavorings
B. spices D. natural preservatives
____8. Which of the following preservatives is an antimicrobial agent?
A. Sodium Nitrate C. Butylated hydroxytoluene (BHT)
B. Propyl Gallate D. Butylated hydroxyanisole (BHA)
____9. Which is NOT an antimicrobial preservative?
A. Tocopherol C. Nitrite
B. Nitrate D. Benzoate
____10. What was the first artificial sweetening agent used?
A. Saccharin C. Aspartame
B. Cyclamates D. Sucralose
____11. The following are artificial sweetening agents except:
A. Sucrose C. Aspartame
B. Sucralose D. Advantame
____12. The process of extending the shelf life of foods is called:
A. food processing C. food preservation
B. food manufacturing D. food packaging
____13. Nitrates and nitrites are antimicrobial preservatives commonly used in:
A. breads C. processed meat products
B. jams D. carbonated drinks
____14. As a natural preservative, salt (Sodium Chloride) is used to:
A. add taste to the food
B. remove moisture to prevent bacteria from growing
C. prevent oxidation
D. add nutritional value to the food
____15. What government agency is responsible for monitoring trading and public
safety standards in food and drug industry?
A. Department of Health
B. Food and Drug Administration
C. National Food Authority
D. Department of Agriculture

4
 What’s In

Match It!
Directions: Match each food additive in column A with the appropriate chemical formula in
column B and the proper category in column C. Write your answer on the space provided.
Column A Column B Column C

___;___1. Ethyl maltol A. C7H8O2 F. sweetener

___;___2. Lycopene B. C7H10O2 G. food flavoring
___;___3. Aspartame C. C6H8O2 H. color fixative
___;___4. Caramel D. C14H18N2O5 I. preservative
___;___5. Sorbic Acid E. C40H56 J. Colorant
Directions: Match each food additive in column A with the appropriate chemical properties
in column B. Write your answer on the space provided.
Column A Column B
_____6. Potassium Alginate A. white or slightly yellow-colored crystals that gradually
darkens in color upon exposure to light.
_____7. Potassium Nitrite B. fine white to creamy-white crystalline powder that is
used to protect food and oils from oxidation
_____8. Propyl Gallate C. white to yellowish crystalline solid that is used to
maintain the red color of cured meats
_____9. D-Tartaric Acid D. colorless crystals that are soluble in water that are
used in lime-flavored beverages and grape-flavored
jellies
_____10. Erythorbic Acid E. white to yellowish, fibrous or granular powder used as
thickening agent and stabilizer in dairy products
Word Unscramble
Directions: Arrange the jumbled letters to reveal the correct word/s based on the given
description. Write your answer on the space provided.

11. ___________________________ DOOF DAAITIVES - These are chemicals added to

foods to keep them fresh, or to enhance their color , flavor and texture.
12. ___________________________ DOOF PRERESVATISEV - These are added to
foods to prevent spoilage and extend shelf life.
13. ___________________________ BATSILISERZ - Are widely used in transformation of
proteins from a liquid to a solid form.
14. ___________________________ DOOF ALFVORSING - These are applied to foods to
boost their taste and scent.
15. ___________________________ LOCOTARNS - Any pigment or material that imparts
color when it is applied to food or drinks.

5
 What’s New

Let’s Get Fooducated!

Directions: Study the food label below. Complete the table of food additives by
classifying the listed ingredients of the food product according to its use.

Nutrition Amount/Serving % DV* Amount/Serving % DV*

Facts Total Fat 10g 15% Total Carb. 2g 1%

Serving Size 1 Hotdog (45g) Saturated Fat 3g 15% Fiber 0g 0%

Servings Per Container 10 Trans Fat 0g Sugars 1g

Calories 120 Cholesterol 35mg 12% Protein 4g

Fat Cal. 90 Sodium 410mg 17%

*Percent Daily Values (DV) are Vitamin A 0% · Vitamin C 0% · Calcium 4% · Iron 2%

based on a 2,000 calorie diet.

INGREDIENTS: MECHANICALLY SEPARATED TURKEY, PORK, WATER, MODIFIED FOOD

STARCH, SALT, SUGAR, SODIUM PHOSPHATES, SPICES, SODIUM ERYTHORBATE,
FLAVORING, SODIUM NITRITE, OLEORESIN OF PAPRIKA, RED 40, VINEGAR.

Food Additives
Preservatives Emulsifier/ Flavor Food Colors Artificial
Stabilizer Enhancers Sweeteners

Notes to the Teacher

The activities in this module are arranged from simple to complex to help the
learner gradually master the desired learning competency. Give him/her the needed
support and guidance so that he/she will be able to perform the tasks to prepare him/her
in evaluating the use of food preservatives and artificial sweetening agents.

6
 Evaluating the Use
of Food Preservatives and
Artificial Sweetening Agents

What is It

You have learned from the previous modules that the practice of food
preservation plays an important role in preventing spoilage and prolonging the shelf
life of foods by inhibiting the action of microorganisms and enzymes. Knowing how
to preserve food has been essential throughout our history. Among the first food
preservation practices were salting of meat and fish, adding sugar in foods, and
pickling. Many of the techniques of food preservation are still in place today that
help us to have access to different kinds of food whenever we need them.

Food Additives

Recall that from your previous activity, you were asked to study a food label
of a processed product. The label reads “modified food starch, salt, sugar, sodium
phosphates, spices, sodium erythorbate, flavoring, sodium nitrite, oleoresin of
paprika, red 40, and vinegar.” You may be familiar or not with some of these
ingredients. Most of the substances listed are food additives.

Substances other than the basic ingredients that are present in food, as a
result of the manufacturing, processing, preparation, treatment, packaging,
transport or storage, are called food additives.

Since food processing results in the removal of certain essential food

substances, it is necessary to use additives in prepared foods to increase its
nutritional value. Additives can be used for variety of reasons such as to enhance
color, flavor, and appearance, delay spoilage, sweetening, and etc.

7
Food Preservatives as Food Additives That Can Make Food Last Longer
Imagine that you are in a grocery store buying a bread. Can bread be able to
last for a long time without getting moldy? Probably your answer is ―No!". Then, why
can some breads last for some time without getting moldy? Let us find out as we go
along our discussion.

Preservatives are among the most common food additives. Food

preservatives play an important role in preventing deterioration of food, protecting
against spoilage from molds, yeast, and other microorganisms. Their purpose in
food is to keep it fresh and extend its shelf life.

Classification of Food Preservatives

SALT

HONEY

LEMON GARLIC

Food preservatives can either be natural or artificial. The Food and Drug
Administration (FDA) classified both natural preservatives and artificial
preservatives as ― chemical preservatives‖. While many common preservatives
occur naturally, manufacturers often use the artificial versions.

Natural food preservatives are the traditional preservatives that are also
used at home. Salt, sugar, honey, lemon juice, vinegar, and garlic (as shown in the
illustrations above) are among many natural ingredients that have been used as
preservatives. Sugar and salt are the earliest natural food preservatives that
efficiently drop the growth of bacteria in food. Salt (Sodium Chloride - NaCl) is still
used to preserve meat and fish because it removes moisture and reduces the water
to prevent bacteria from growing in. There are different ways on how to use sugar
and natural sweeteners like honey in preservation. These include drying fruits and
packing them with pure sugar and making jams or marmalade. The ascorbic acid
found in lemon juice acts as an antioxidant while the citric acid is a natural
antibacterial. Vinegar can be used to make pickles, the acetic acid found in it
inhibits bacterial growth. Garlic has an antimicrobial property that can be used as a
natural preservative for meat.

8
Artificial Food Preservatives

Are you fond of eating in fast food chains? How about going to grocery stores
buying canned goods, instant foods, soda, and junk foods? If your answer is yes,
then you are a fan of processed foods. Most of the foods that we consume are
products of food processing. Every manufacturer adds food preservatives to help
prevent or slow down spoilage. Recall that food preservation is a method of food
processing that requires the use of preservatives. In the previous page, natural
preservatives were defined and discussed. Other than natural preservatives ,
artificial preservatives are widely used in the food preservation industry nowadays
because they are the best and most effective for a longer shelf life.

Artificial food preservatives are chemical substances which, under certain

conditions, either delay the growth of microorganisms without necessarily destroying
them or prevent deterioration of quality during manufacture and distribution. Let us
find out more about the different specific use of food preservatives.

Preservatives as Antioxidants

Antioxidants are added to foods to prevent fats and oils from turning rancid
and making the food unpalatable. They are compounds that delay or prevent the
deterioration of foods by oxidative mechanisms. Packaged foods that contain
vegetable oils or animal fats (bread, potato chips, sausage, dry breakfast cereals)
often have antioxidants added.

9
 The two compounds often used as antioxidants in foods that contains oils and
fats (butter, lard, meats and other foods) are butylated hydroxytoluene (BHT) and
butylated hydroxyanisole (BHA). Fats turn rancid, in part through oxidation. It
involves the addition of an oxygen atom to or the removal of hydrogen atom from
the different chemical molecules found in food. To preserve foods containing fats,
processors package the products to exclude air. It isn’t possible to exclude air
completely, so chemical antioxidants are used to stop the chain reaction by reacting
with the free radicals. BHA, BHT, Tertiary butylhydroquinone (TBHQ), Propyl
Gallate and Sulphites or Sulfites (Sulphur Dioxide, Sodium Sulphite, Potassium
Sulphite, etc.) are among the synthetic antioxidants used, while Tocopherols
(vitamin E, Alpha-Tocopherol, and Mixed Tocopherols Concentrate), and Ascorbic
acid (vitamin C and its salts, Sodium Ascorbate, Calcium Ascorbate, and Potassium
Ascorbate ) are some of the natural antioxidants used in the food industry.

Preservatives as Antimicrobial
Food spoilage can result from the growth of molds (fungi) and bacteria.
Antimicrobial preservatives reduce microbial spoilage of food by inhibiting the
growth of bacteria, while antimycotic preservatives inhibit the growth of fungi like
yeasts and molds. Propionates (Propionic Acid and its sodium and calcium salts
like Sodium Propionate and Calcium Propionate) are added to bread and cheese to
act as molds and yeast inhibitors. Sorbates, (Sorbic Acid, Potassium Sorbate,
Sodium Sorbate, Calcium Sorbate), and Benzoates (Benzoic Acid, Potassium
Benzoate, Sodium Benzoate Calcium Benzoate), are the most common and widely
used preservatives in acidic food products like fruit juice, carbonated drinks, pickles,
jams, syrups, jellies, beverages, and tomato products. Some inorganic compounds
are also used as spoilage inhibitors. Nitrates (Sodium Nitrate- NaNO3 and
Potassium Nitrate ) , Nitrites (Sodium Nitrite - NaNO2 and Potassium Nitrite), and
Sodium Erythorbate are used in curing and giving vibrant color to processed meat
products like ham, bacon, corned beef, hot dogs, and etc. They are also particularly
effective as inhibitors of Clostridium botulinum, the bacterium that causes botulism
poisoning.

Artificial Sweeteners: Chemicals That Taste Good

Do you like drinking soda, but conscious of your sugar or calorie intake? Most
of us cannot resist the taste of sweet foods. Eating sweet foods seems to give
comfort and pleasure to most people. However, too much of these foods can lead to
health complications such as obesity, heart diseases, and diabetes. Limiting your
intake of high-sugar foods can help you attain and maintain healthy body weight,
thereby reduce your risk of having health complications.

10
 Another way to reduce calorie intake is by replacing sugars with non-caloric
sweeteners or artificial sweeteners. Although there is a little evidence that artificial
sweeteners are of any value in controlling obesity and lowering the risk of diabetes,
they have still become part of the diet for many people particularly those that love to
eat sweet foods but are conscious of their calorie intake. Saccharin (discovered in
1879) and Cyclamates (discovered in 1937) were used as artificial sweeteners
before, however, cyclamates was banned by the US Food and Drug Administration
(FDA) after the clinical studies have showed that it caused cancer in laboratory
animals. Since then, the ban was never lifted. Saccharin was also linked in the
development of bladder cancer in laboratory rats but was later declared safe for
human consumption.
Non-caloric sweeteners are regulated as food additives, and are approved
for use by the Food and Drug Administration (FDA). These include aspartame,
sucralose, acesulfame-k, neotame, saccharin and advantame. Other non-
caloric sweeteners are Stevia and Luo Han Guo or monk fruit, which are
considered as ― Generally Recognized As Safe‖ (GRAS) by the FDA. Let us know
more about these artificial sweeteners by studying the table below.
Artificial Sweeteners Approved by the Food and Drug Administration (FDA)

Sweetness Regulatory Status

Name (compared to table (US FDA Approved-
sugar or sucrose) year)
1. Acesulfame Potassium
200 times sweeter 1988; 2003 as sweetener
(Acesulfame-K)
2. Advantame 20,000 times sweeter 2014

3. Aspartame 160 times sweeter 1981; 1996 as sweetener

7,000-13,000 times
4. Neotame 2002 as sweetener
sweeter
5. Luo Han Guo fruit
extracts
100-250 times sweeter GRAS
Siraitia grosvenorii Swingle
or monk fruit
6. Saccharin 200-700 times sweeter US FDA approved
7. Steviol glycosides
(Rebaudioside A) GRAS; 2008 as ―dietary
200-400 times sweeter
Stevia or Bertoni (Stevia supplement‖
rebaudiana)

8. Sucralose 600 times sweeter 1999 - can be used in all

11
 What’s More

Independent Activity 1
Directions: Below are list of ingredients of some food products. List down the
preservatives and artificial sweeteners (if any) used in the following products. Write
your answer on the space provided.

1. Bread

Ingredients: Wheat Flour (with vitamin A and Iron), Purified Water, Washed
Sugar, Pure Vegetable Shortening (contains Palm Oil and/or Coconut Oil),
Yeast, Iodized Salt, Dough Improver, and Calcium Propionate.

__________________________________________________________________

2. Luncheon Meat

Ingredients: Beef and Pork, Water, Cereals, Soy Protein, Iodized Salt, Spices,
Sugar, MSG/Monosodium Glutamate (Flavor Enhancer), Phosphate (Water
Binding Agent), and Sodium Nitrite (Color Retention Agent).

__________________________________________________________________

3. Pancake Syrup

Ingredients: Corn Syrup, Invert Sugar, Water, Sugar, Maple Flavor, Caramel
Color, Sodium Benzoate, Potassium Sorbate, Cellulose Gum and Lactic Acid

__________________________________________________________________

4. Diet Soft Drink

Ingredients: Carbonated Water, Caramel Color, Phosphoric Acid, Aspartame,
Potassium Benzoate (to protect taste), Natural Flavors, Potassium Citrate,
Acesulfame Potassium, Caffeine.

__________________________________________________________________

5. Banana Catsup

Ingredients: Water, Sugar, Banana, Modified Starch as Stabilizer, Iodized Salt,

Spices, Vinegar, Sodium Benzoate, Artificial Color and Artificial Flavor added.

__________________________________________________________________

12
Independent Assessment 1
Directions: Below is a vocabulary word list with missing letters. Read the definition on the
right side and write the missing letters to complete the words on the left side. Write your
answer on the space provided.

Word Description/ Definition

1. S _ L _ Has a chemical name of Sodium Chloride, and is

2. A _T_O X_D_ _ T S
used to preserve meat and fish because it removes
moisture and reduces the water to prevent bacteria
from growing in.
They are compounds that delay or prevent the
deterioration of foods by oxidative mechanisms.

3. A _T_ M _ C _O B_ _ L S They are compounds that reduce microbial

4. A _ P _ _ T _ M E
5. A _ T I _ I C _ A L
S_E_TE_ER_
spoilage of food by inhibiting the growth of bacteria,
yeasts and molds.
A popular artificial sweetener, about 160 times
sweeter than table sugar.
Non-caloric sweeteners that are used to replace
natural sweeteners or sugars.

Independent Activity 2
Directions: Classify the following food additives according to their uses. Write AO for
antioxidants, AM for antimicrobials, and AS for artificial sweeteners. Write your answer on
the space provided.

________1. Sodium Chloride ________6. Acesulfame-K

________2. Butylated hydroxytoluene (BHT) ________7. Saccharin

________3. Sodium Nitrate ________8. Benzoic Acid

————4. Sugar ________9. Ascorbic Acid

————5. Tertiary butylhydroquinone (TBHQ) ________10. Aspartame

Independent Assessment 2
Directions: Complete the table below. Classify the food additives listed inside the
box according to their use. Write your answer on the space provided.

Butylated Hydroxyanisole (BHA) Steviol glycosides Acetic acid

Luo Han Guo Propyl Gallate Citric Acid

13
 Tocopherols Sodium Sulphite Sucralose

Sorbic Acid Ascorbic Acid Calcium Propionate

Potassium Nitrate Acesulfame-K Advantame

Food Preservatives Artificial Sweeteners

Antioxidants Antimicrobials

Independent Activity 3
Direction: Read the following situations below and answer the questions that follow. Write
your answer on the space provided.
1. You want to put up a bakery business. Breads are known to be semi-perishable foods.
To extend the shelf life of breads, what food preservative/s will you use? Why? Explain
briefly.

________________________________________________________________________
2. Aling Nelia noticed that there are many young papaya fruits on the tree in her backyard.
She plans to make atchara and sell it to her neighbors. What food preservative can help
Aling Nelia in this process? Explain the use/importance of this preservative.

________________________________________________________________________

3. You are planning to sell homemade fruit jams like, strawberry, mango, and pineapple.
What natural preservative can you use? Why?

________________________________________________________________________

4. Other than Aspartame, many soft drinks companies use additional artificial sweeteners
like Acesulfame Potassium in diet sodas. Sales of diet sodas increase because people tend
to buy it more. What do you think is the reason why people choose diet sodas over regular
sodas?

________________________________________________________________________

14
Independent Assessment 3
Directions: Match the food items in column A with the appropriate food additives
(preservatives and artificial sweetening agents) to use in column B. Write your answer on
the space provided.

Column A Column B
_____1. diet cola A. Sodium Nitrite
_____2. sweet pickled relish B. Calcium Propionate
_____3. banana catsup C. Potassium Sorbate
_____4. corned beef D. Sodium Benzoate
_____5. bread E. Acesulfame-K

What I Have Learned

Sentence Completion
Directions: Complete the following statements by writing what have you learned from this
topic. Write your answer on the space provided.
1. I have learned that food preservatives are
________________________________________________________________________
________________________________________________________________________
2. These preservatives are used as
________________________________________________________________________
________________________________________________________________________
3. I have realized that artificial sweetening agents are
________________________________________________________________________
________________________________________________________________________
4. I have learned that FDA-approved artificial sweetening agents are
________________________________________________________________________
________________________________________________________________________

What I Can Do

Food Label Reading

Directions: Get a sample of food product found in your home and examine each label.
Identify the food additives used and determine the use of each. Write your answer on the
space provided.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

15
 Assessment

Multiple Choice
Directions: Read each item carefully and write the letter of your answer on the
space provided.

____1.To prevent spoilage from oxidation, natural and artificial antioxidants are
added to food. Which of the following is a natural antioxidant?
A. Butylated hydroxytoluene (BHT) C. Tocopherol
B. Butylated hydroxyanisole (BHA) D. Propyl Gallate
____2. What compounds inhibit deterioration of food from oxidation?
A. preservatives C. antioxidants
B. antimicrobials D. additives
____3. Which of the following is NOT a function of food preservatives?
A. increase sales C. prolong the shelf life
B. prevent spoilage D. help maintain freshness
____4. Which of the following food preservatives is used to prevent the growth of
molds in bread?
A. Calcium Carbonate C. Calcium Propionate
B. Sodium Chloride D. Sodium Nitrate
____5. Compounds that reduce microbial spoilage by inhibiting the growth of molds,
yeast, and bacteria is called:
A. preservatives C. antioxidants
B. antimicrobials D. additives
____6. Sodium Chloride is added to fish to produce salted fish. Which of the
following is the main function of sodium chloride?
A. adds salty taste to the food
B. removes moisture to prevent bacteria from growing
C. prevents oxidation so it does not turn rancid
D. adds nutritional value to the food
____7. Jose’s mother sells home-made daing na bangus. The following ingredients
will help his mother make the product last long except:
A. salt C. monosodium glutamate
B. garlic D. vinegar

16
For number 8 and 9 refer to the given information below.
A label of a bottle of Orange Juice X reads:
Ingredients: water, sugar, ascorbic acid, sulphur dioxide, aspartame, sunset
yellow, tartrazine, vitamin A and D.
Best Before: 30 Dec 2021
____8. What is the function of sulphur dioxide?
A. to make the drink more concentrated
B. to give color to the drink
C. to give orange flavor to the drink
D. to make the drink last longer
____9. Which ingredient is used as an artificial sweetening agent?
A. sugar C. sunset yellow
B. tartrazine D. aspartame
For number 10, A label of a can of Corned Beef reads:
Ingredients: cooked beef, beef broth, iodized salt, sugar, phosphates, chili, select
spices, monosodium glutamate, sodium erythorbate and sodium nitrite
____10. Which of the following ingredients is used to preserve this product?
A. iodized salt C. monosodium glutamate (vetsin)
B. sodium nitrite D. chili
____11. Which of the following is incorrectly matched?
A. BHA : antioxidant
B. Calcium Propionate : antimycotic
C. Sodium Chloride : artificial sweetener
D. Sodium Nitrite : antibacterial
For number 12 and 15 refer to the given directions and choices below.
Directions: Read the following statements. Tell whether:
A. Both statements are true.
B. Both statements are false.
C. The first statement is true, while the second statement is false.
D. The first statement is false, while the second statement is true.
____12. Preservatives are food additives; Sweeteners can be caloric and non-
caloric
____13. Antioxidants inhibit microbial growth; Antimicrobials prevent oxidation
____14. All food additives are preservatives; Artificial sweeteners are food additives
____15. FDA regulates the use of different food additives and artificial sweeteners;
All food preservatives and artificial sweeteners are safe to use

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 Additional Activity
Homemade Tocino (Sweet Cured Pork/Chicken) Making
Would you like to start up a small business? With your knowledge of the different
food preservatives from our lesson and your determination, earning is possible. Let us find
out from this activity.
Tocino is one of the famous Filipino processed meat product that is usually served for
breakfast together with fried rice. It is typically a cured meat, may it be pork, chicken or beef.
Traditionally, tocino is reddish in color to make it look more appetizing by adding Saltpetre
(salitre), a common food preservative used in tocino making. To make the product more
natural and healthier you can just skip this process, or alternatively, you can use natural
food color like atsuete.
Ingredients:

 250 grams pork butt sliced into 1/4 inch thickness (you can also use chicken breast)
 4 tablespoons of brown sugar
 1 teaspoon of salt Seek the help of your parents
in performing this activity
 1 tablespoon garlic CAUTION particularly in handling
 1 tsp ground black pepper kitchen equipment.

 1 teaspoon of paprika (optional)

 1 tablespoon of lemon juice or vinegar
 1 teaspoon of soy sauce
 red food color (adjust according to your preference), you can also use atsuete powder or
extract, catsup can also be a substitute
Procedure:
1. In a bowl, combine all ingredients except the meat (pork or chicken) slices. Mix until well
blended.
2. Add the pork or chicken and mix. Use hand gloves to avoid stains. Mix for several
minutes.
3. Transfer to an airtight container and let it sit overnight.
4. Mix again for couple of times before putting inside the fridge. Cure for 24 hours or up to a
maximum of 2 days. Can be frozen to store it longer.
Cooking instructions:
In a pan pour at least 1/2 cup of water, add the cured meat then simmer until tender.
Continue to simmer until almost dry. Add 2 tablespoons of vegetable oil, fry until golden
brown or until the sugar has caramelized. Transfer on a serving plate.
Important Reminder:
Make a documentation (pictures of the actual preparation with caption) of your activity
from preparation to cooking and submit it to your teacher. Remember to clean your working
area after this activity.

18
 19
What I Know Independent Activity 2
Pre-assessment Match It
1. C 6. A 11. A 1. AM 6. AS
2. D 7. D 12. C 2. AO 7. AS
3. A 8. A 13. C 3. AM 8. AM
4. C 9. A 14. B 4. AM 9. AO
5. B 10. A 15. B 5. AO 10. AS
What’s In Independent Assessment 2
Match It Word Unscramble
Food Preservatives Artificial Sweeteners
1. A;G 6. E 11. FOOD ADDITIVES
Antioxidants Antimicrobials
2. E;H 7. C 12. FOOD PRESERVATIVES
3. D;F 8. B 13. STABILIZERS Butylated
Hydroxyanisole Acetic acid Steviol glycosides
4. B;J 9. D 14. FOOD FLAVORINGS (BHA)
5. C;I 10. A 15. COLORANTS Potassium
Propyl Gallate Luo Han Guo
Nitrate
What’s New
Citric Acid Sorbic Acid Acesulfame-K
Let’s Get Fooducated
Calcium
Tocopherols Sucralose
Propionate
Food Additives
Preservatives Emulsifier/ Flavor Food Artificial Sodium Sulphite Advantame
Stabilizer Enhancers Colors Sweetene
rs Ascorbic Acid
SODIUM MODIFIED SALT OLEORESIN Independent Activity 3 - Answers may vary
ERYTHORBATE FOOD STARCH OF PAPRIKA
Independent Assessment 3
SODIUM NITRITE SODIUM SUGAR RED 40
PHOSPHATES 1. E
SPICES 2. C
FLAVORING 3. D
VINEGAR 4. A
5. B
What’s More What I Have Learned - Answers may vary
Independent Activity 1 What I Can Do - Answers may vary
1. Calcium Propionate
2. Sodium Nitrite Assessment
3. Sodium Benzoate and Potassium Sorbate Multiple Choice
4. Potassium Benzoate 1. C 6. B 11. C
Aspartame, Acesulfame Potassium 2. C 7. C 12. A
5. Sodium Benzoate 3. A 8. D 13. B
Independent Assessment 1 4. C 9. D 14. D
1. SALT 5. B 10. B 15. C
2. ANTIOXIDANTS
3. ANTIMICROBIALS Additional Activity - Answers may vary
4. ASPARTAME
5. ARTIFICIAL SWEETENERS Answer Key
 References
Hill, J. W., Kolb, D. K., & Hill, R.D., C. S. (1995). Chemistry for Changing Times (Seventh
Edition ed.). Englewood Cliffs, New Jersey 07632, U.S.A.: Prentice-Hall, Inc.
Melissa Claire K. Uy, M. (2020, July 18). Sweet fix: Natural & Artificial Sweeteners.
Retrieved from Philippine Society of Endocrinology Diabetes and Metabolism:
https://endo-society.org.ph/natural-artificial-sweeteners/#
Philippine Food and Drug Administration/BUREAU CIRCULAR NO: 2006-016 Updated List
of Food Additives . (2006, October 18). Retrieved from www.fda.gov.ph: https://
ww2.fda.gov.ph/attachments/article/19772/BC%202006-016.pdf, https://
ww2.fda.gov.ph/attachments/article/550491/FDA%20Advisory%20No.%202019-
037.pdf
U.S. Food and Drug Administration/Additional Information about High-Intensity Sweeteners
Permitted for Use in Food in the United States. (2018, February 8). Retrieved from
www.fda.gov: https://www.fda.gov/food/food-additives-petitions/additional-
information-about-high-intensity-sweeteners-permitted-use-food-united-states

20
 For inquiries or feedback, please write or call:
Department of Education, Schools Division of Bulacan
Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph