9

Consumer Chemistry
Quarter 2 - Module 1:
Food Preservatives and Artificial
Sweetening Agents
Consumer Chemistry – Grade 9
Alternative Delivery Mode
Quarter 2 - Module 1: Food Preservatives and Artificial
Sweetening Agents
First Edition, 2020

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Published by the Department of Education - Region III

Secretary : Leonor M. Briones
Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author: Jayson B. Eugelio

Language Reviewer: Vilma DC. Payumo
Content Editor: Florida P. Tolentino
Illustrator: Jayson B. Eugelio
Layout Artist: Raphael J. Estarez

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
Glenda S. Constantino
Project Development Officer II
Marinella P. Garcia Sy, PhD
EPS – Science
Joannarie C. Garcia
Librarian II

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
 9

Consumer Chemistry
Quarter 2 - Module 1:
Food Preservatives and
Artificial Sweetening Agents
 Introductory Message

For the facilitator:

Welcome to the Consumer Chemistry STE 9 Alternative Delivery Mode (ADM) Learning
Module on 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 the Consumer Chemistry STE 9 Alternative Delivery Mode (ADM) Learning
Module on 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 correct (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.

Answer Key This contains answers to all activities in the 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 in Describing the chemical properties

of Food Preservatives and Artificial Sweetening Agents. Various activities 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:
• describe the different (a) natural and artificial food preservatives and (b) nutritive
and non-nutritive artificial sweetening agents;
• identify the commonly used food preservatives and artificial sweeteners at home;
and
• appreciate the importance of food preservatives and artificial sweeteners.

What I Know

Directions: Read the following questions carefully and choose the letter of the correct
answer.

1. It is a natural food preservative that is directly applied to the food. Its effect is to
increase osmotic pressure at a level which will prevent microorganism
development.
a. garlic c. salt
b. onion d. vinegar

2. It is a natural food preservative that has anti-viral properties that help in fighting
bacteria in both the body and food.
a. garlic c. salt
b. onion d. vinegar

3. It is an antioxidant and has antimicrobial properties, so it provides a significant

food safety benefit, such as preventing the growth of Clostridium botulinum which
causes botulism, one of the deadliest food borne illnesses.
a. benzoate c. propionates
b. nitrates d. sorbates

4. It is an artificial food preservative that is most frequently used to prevent the

formation of mold in baked goods because of its chemical property.
a. benzoate c. propionates
b. nitrates d. sorbates

3
5. It can be described as a substance which prevents the reaction of various food
constituents with oxygen.
a. antimicrobial agent c. chelating agent
b. antioxidant d. sweetening agent

6. It is known for its high melting point and does not discolor at high temperature
which makes it ideal for use in pharmaceuticals and nutritional tablets.
a. maltitol c. sorbitol
b. mannitol d. xylitol

7. Which of the given artificial sweetener occurs naturally in cherries, plums, apples,
many berries, seaweeds, and algae and is moderately sweet, relatively inexpensive
and has less shelf life because of hygroscopic property.
a. maltitol c. sorbitol
b. mannitol d. xylitol

8. It is a disaccharide alcohol of glucose and sorbitol. Its sweetness is 75-80% that of

sucrose and its quality of taste resembles that of sucrose.
a. erythritol c. lycasin
b. isomaltose d. maltitol

9. Which of the following statements is NOT true about mannitol?

a. It is a polyol made by hydrogenation of fructose.
b. It does not absorb moisture into products and is therefore often used as a dusting
powder for chewing gum to prevent the gum from sticking to manufacturing
equipment and wrappers.
c. It is also included in chocolate-flavored coating agents for ice cream and sweets
due to its high melting point and does not discolor at high temperatures.
d. It prevents the accumulation of plaque on the tooth surfaces.

10. Which of the following statements describes an isomaltose?

a.It is considered as an excellent sweetener for infants, children, and diabetic
patients.
b.It occurs naturally in cherries, plums, apples, many berries, seaweeds, and algae.
c. It is moderately sweet, relatively inexpensive and has less shelf life.
d.In large dose, it may cause osmotic transfer of water into the bowel leading to
diarrhea.

11. Which of the following statements describes an aspartame?

a. It is approximately 7,000 – 8,000 times sweeter than sugar, although some report
that it has sweetening power up to 13,000 times that of sugar.
b. It is an odorless white crystalline powder with a refreshing sweet taste, but it is
extremely unstable at extreme pH range
c. It is about 300–500 times as sweet as sucrose, depending upon its concentration
and the type of food medium in which it is used.
d. It is moderately sweet, relatively inexpensive and has less shelf life because of
hygroscopic property.

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12. Which of the following statements is NOT true about benzoates?
a. Benzoates are compounds based on benzoic acid,
b. They are most frequently used in the preservation of soft drinks such as
carbonated drinks and squashes, but are also found in products such as pickles,
flour, toothpaste, and medicines.
c. The most used benzoate is potassium benzoate - the potassium salt of benzoic
acid, which inhibits the growth of mold, yeast, and bacteria.
d. They are added to meat and smoked fish where it helps prevent the growth of
bacteria.

13. Which of the given statements describes a sucralose?

a. Its contents may cause Phenylketonuria (PKU).
b. It has a bitter metallic aftertaste which is particularly evident at higher
concentrations.
a. When used alone, it provides essentially no calories and is not fully absorbed.
b. It is about 300–500 times as sweet as sucrose, depending upon its concentration
and the type of food medium in which it is used.

14. Which of the following statements is NOT true about acesulfame-K?

a.It is used in non-carbonated fruit juices, fruit drinks, frozen stick type confections,
breath mints and sweetening agents in drug products.
b. It has been an approved sweetener since 1988, and yet most people are not
even aware that this is an artificial sweetener being used in their food and bever-
ages.
c. It is listed in the ingredients on the food label as acesulfame-K, acesulfame
potassium, Ace-K, or Sunett.
d. It is 200 times sweeter than sucrose (table sugar) and is often used as a
flavor-enhancer or to preserve the sweetness of sweet foods.

15. How will you describe a xylitol?

a. It is a polyhydric alcohol that is a natural sugar substitute commercially made
from xylan-containing plants hydrolyzed to xylose.
b. It is as sweet as sucrose, dissolves quickly, and has a negative heat of
solution which results in a cooling effect.
c. It is 200 times sweeter than sucrose (table sugar) and is often used as a
flavor-enhancer or to preserve the sweetness of sweet foods.
d. It is an odorless white crystalline powder with a refreshing sweet taste, but it is
extremely unstable at extreme pH range

5
 What’s In

DIRECTION: Take a walk around your kitchen. Search for some commonly used
products. Complete the list below and answer the questions that follow.

QUESTIONS:
1. What compounds are present in these products?
_________________________________________________________________
_________________________________________________________________

2. How are these products used in your kitchen?

_________________________________________________________________
_________________________________________________________________

There are several compounds that we use in our daily life. These compounds have
become an essential part of our growth and survival. We encounter these compounds
everyday; in the food we eat, the water we drink and the air we breathe. In this module,
we will learn about the compounds in the foods that we eat. Let us proceed!

What’s New

DIRECTION: One of the commonly used compounds at home is salt. Read the following
story entitled “Why the Sea is Salty” and answer the questions that follow.
The given story is one of the most famous Filipino folklores about the sea.

Why the Sea is Salty

Many years ago, the sea tasted like ordinary rainwater. It was bland and
tasteless. Fortunately, the people living in the islands knew about a friendly giant
who kept mounds of salt in his cave.
The people would cross the ocean on their boats to reach the gentle giant's
island, and that is how they were able to bring salt back to their villages, to prepare
tastier meals.

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 One time, however, the ocean was quite rough, and they could not sail out
to gather salt. They eventually ran out of salt and the villagers no longer enjoyed
their tasteless meals. They wondered how they could get salt again, when a child
suggested they ask the giant to stretch out his legs over the ocean so that they
could walk to his island instead.
The kind giant agreed, and villagers with empty salt sacks walked along the
giant's leg. Unfortunately, the giant's foot landed on an anthill, and the ferocious
red ants started biting the enormous leg.
"Hurry!" pleaded the giant, who strained to keep his itchy legs still.
As soon as the people reached the giant's island, he immediately withdrew
his foot and scratched the itchy bites. The villagers just smiled at how a giant could
be bothered by tiny ants.
Anyway, the people got their salt
and the giant again stretched his leg
over the ocean. Immediately, the ants
began biting his swollen foot. Once
again, the giant asked the people to
hurry up, but the heavy salt sacks
slowed them down.
Besides, the people did not
believe that the tiny ants could really
affect the giant, so they idly chatted
away, and walked rather slowly.
Before the villagers could cross
the ocean, the giant cried out and
thrust his ant-bitten foot into the ocean.
All the packed salt fell into the
plain-water sea and melted.
The giant saved the people from
drowning, but no one was able to
recover the spilled salt. From that day
onwards, the sea became salty.

QUESTIONS:
1. How will you describe the taste of the seawater compared to the taste of
freshwater?
2. In your opinion, what do you think is the real reason why the sea is salty?
3. What are some examples of food where salt is used?
4. Aside from salt, what are the other substances that we use in the foods that
we eat?

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 or guidance so that he/she will be able to perform the tasks to prepare him/her
later on in describing food preservatives and artificial sweetening agents.

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 FOOD PRESERVATIVES AND
ARTIFICIAL SWEETENING AGENTS

What is It

FOOD PRESERVATIVES
Preservatives are substances which, under certain conditions, either delay the
growth of microorganisms without necessarily destroying them or prevent deterioration of
quality during manufacture and distribution.
It can be naturally occurring or artificial substance that is added to products such
as foods, pharmaceuticals, paints, biological samples, or wood to prevent decomposition by
microbial growth or by undesirable chemical changes.
Food preservatives, spices, and flavoring
agents have been added to foods for thousands of
years. Chemical food preservatives are applied to
foods as direct additives during processing or develop
by themselves during processes such as fermentation.
The use of preservatives will prolong the shelf life of
the food even further. Let us have a look at the
different natural and artificial preservatives.
Figure 1. Natural Preservatives

NATURAL PRESERVATIVES
Natural food preservatives like salt, sugar, spices, and vinegar are some of the
traditional ingredients that we use at home.
• Salt is used in brines or is directly applied to the food. Their effect is to increase osmotic
pressure at a level which will prevent microorganism development. The cell growth of
the microorganisms is inhibited or the organism itself may be destroyed.
• Sugar is a natural preservative that helps food get rid of water and microorganisms.
Sugar follows the same science as salt that is osmosis or dehydration. It soaks up the
water that may lead to the growth of bacteria and further keep the food well preserved
for a longer period.
• Garlic has anti-viral properties that help in fighting bacteria, both in your body and food.
Tossing a clove of garlic or some minced garlic in your soup, dressing, dip or any other
dish will help keep harmful bacteria at bay and will let the food stay fresh for longer.
• Vinegar is made from fermentation of sugar and water solutions and it acts as an
effective natural preservative. The acidity of acetic acid present in vinegar kills microbes
and inhibits food spoilage.
• Onion as a natural food preservative is quite a popular preservative additive. It contains
antioxidant and antimicrobial properties.

ARTIFICIAL PRESERVATIVES
These substances may be sprayed on the outside of a food or added to foods in
medications. The exact definition of an artificial preservative is problematic, however, as
many artificial preservatives are in fact derivatives of natural compounds.
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 Most common chemical preservatives are derived from acids and their main
preservative function is that they raise the acidity of foods which kills micro-organisms.
Artificial preservatives may be organic (derived from a living organism, e.g. a plant) such as
benzoates, propionates, and sorbates or inorganic (derived from non-living things, e.g.
rocks) such as sulfites (sulphites) and nitrites/nitrates.
Artificial food preservatives are subdivided into antimicrobial agents, antioxidants
and chelating agents.

1. Antimicrobial agents
Antimicrobial agents are added to foods to destroy bacteria or inhibit the growth of
mold on food, these can improve the safety of the food as well as increasing its shelf life.
These include benzoates, sorbates, and nitrates. Although you may not wish to use these
products in home food preservation, it is important to be aware of their uses and potential
health implications.

a. Nitrates are salts of nitrous acid, the most used nitrate being sodium nitrate. It is
an antioxidant and has antimicrobial properties, so they provide a significant food safety
benefit, such as preventing the growth of Clostridium botulinum which causes botulism, one
of the deadliest foodborne illnesses. Nitrate (NO3) is broken down by bacteria to nitrite
(NO2) during the curing process. It interacts with the myoglobin in meat which helps to give
meat a more appealing dark red appearance.

b. Benzoates are compounds based on benzoic acid. Sodium benzoate is best

known as a preservative used in processed foods and beverages to extend shelf life,
though it has several other uses. It’s an odorless, crystalline powder made by combining
benzoic acid and sodium hydroxide. Benzoic acid is a good preservative on its own, and
combining it with sodium hydroxide helps it dissolve in products.

c. Propionates are compounds of

propionic acid. They are most frequently used to
prevent the formation of mold in baked goods.
One of the most used propionates is calcium
propionate used to inhibit the growth of mold on
bread. Calcium propionate is most active in the
pH range below 5.5. It is the ideal preservative
for bread and rolls because it has little effect on
yeast and does not interfere with its
fermentation. In contrast, sodium propionate will
delay fermentation of yeast and is not
recommended for use in breads or rolls, but it is
Figure 2. Food Products
preferred for the preservation of cakes.

d. Sorbates are compounds based on sorbic acid. Potassium sorbate is the most
used food preservative in the world. It is widely used as a preservative in foods, drinks, and
personal care products. It is an odorless and tasteless salt synthetically produced
from sorbic acid and potassium hydroxide.

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2. Antioxidant preservatives
An antioxidant can be defined as a substance which prevents the reaction of
various food constituents with oxygen. This protective effect is desirable because
many foods become discolored or spoiled when oxidation takes place. Some antioxidants
are natural including retinoids (vitamin A) and ascorbic acid (vitamin C) which is found
in fruits and vegetables. Artificial antioxidants include butylated hydroxytoluene (BHT)
and butylated hydroxyanisole (BHA) which are used in bakery products, fats, and oils.
Some antioxidant preservatives are also naturally present in foods as well as being
artificially synthesized to add to foods such as sulphites (also spelled as sulfites). Both
natural and artificial antioxidants are used to preserve a variety of foods.

3. Chelating agents
Chelating agents are chemicals added to foods to bind metal ions such as iron,
cobalt and copper which would otherwise exert detrimental effects on the texture, aroma,
and color of food. An ideal chelator should have high solubility in water, resistance to
biotransformation, ability to reach the sites of metal storage, retain chelating ability at the
pH of body fluids and the property of forming metal complexes that are less toxic than the
free metal ion. The most used chelating agent is EDTA (ethylenediamine tetra acetic
acid) which helps to prevent color deterioration. EDTA is used in soft fats such as in
mayonnaise, spreadable fats, and sauces where it helps keep these products from going
rancid preserving their taste and flavor.
These are the food preservatives that we use in the foods that we eat. Now, let us
read more about artificial sweetening agents. Let us proceed!

ARTIFICIAL SWEETENERS
Normally we add sugar to sweeten any food or drink. Sugar, as we know, is sucrose
(C12H22O11). Sucrose is a natural sweetener we obtain from natural resources like cane sugar.
However, sucrose has a high caloric value and is
considered unhealthy in high doses.
We used chemistry to come up with alternatives
or substitutes such as artificial sweeteners. The major
health benefits of sucrose substitutes in foods and
drinks are their contribution to controlling body weight,
diabetes and in promoting oral health. There are
actually a few chemicals we use as artificial sweeteners.
They are classified as either nutritive or non-nutritive.
Let us take a look. Figure 3. Sweetener

NUTRITIVE SWEETENERS
Sugar alcohols are considered nutritive sugar substitutes because they provide
calories when consumed. Chemical structures of sugar alcohols are a hybrid
between sugar molecule and an alcohol molecule. However, they are neither a sugar nor
an alcohol. Sugar alcohols, or polyols, contain fewer calories than sugar. Foods that
contain sugar alcohols can be labeled sugar-free because they replace full-calorie sugar
sweeteners.

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 Sugar alcohols naturally occur in many fruits and vegetables but are most widely
consumed in sugar-free and reduced-sugar foods. The sweetness of sugar alcohols varies
from 25% to 100% as sweet as table sugar (sucrose). The amount and kind being used
will be dependent on the food. The following table lists the details on each of the sugar
alcohols.
• Sorbitol: Sorbitol occurs naturally in cherries, plums, apples, many berries, seaweeds,
and algae, and is moderately sweet, relatively inexpensive and has less shelf life
because of hygroscopic property. Sorbitol is a humectant that is a polyol (polyhydric
alcohol) produced by hydrogenation of glucose with good solubility in water and
poor solubility in oil. It is approximately 60% as sweet as sugar, and has a caloric
value of 2.6 kcal/g. It is highly hygroscopic and has a pleasant, sweet taste.
• Xylitol: Xylitol is a polyhydric alcohol that is a natural sugar substitute commercially
made from xylan-containing plants hydrolyzed to xylose. It is as sweet as sucrose,
dissolves quickly, and has a negative heat of solution which results in a cooling effect.
It is found naturally in a variety of fruits, vegetables and are available in various other
processed forms such as gums, lozenges, syrups, and snack foods. Xylitol prevents
the accumulation of plaque on the tooth surfaces.
• Mannitol: Mannitol is a polyol made by
hydrogenation of fructose. It does not absorb
moisture into products and is therefore often
used as a dusting powder for chewing gum to
prevent the gum from sticking to manufacturing
equipment and wrappers. It is also included in
chocolate-flavored coating agents for ice cream
and sweets due to its high melting point and
does not discolor at high temperatures, which
makes it ideal for use in pharmaceuticals and
nutritional tablets.
Figure 4. Sweet Products

• Erythritol: Erythritol exists widely in nature, including in lichens, mushrooms, fruits,

fermented foods, and body fluids of mammals. It is also obtained from the fermentation
of glucose by yeast. The sweetness of erythritol is 70-80% that of sucrose.
• Isomalt (Palatinit): Palatinit is obtained by the dehydrogenation of palatinose. The
sweetness of palatinit is 45% that of sucrose. The majority of ingested palatinit reaches
large intestine, where it is fermented to organic acid by enterobacteria and
subsequently absorbed.
• Maltitol: Maltitol, also termed as reducing maltose, is a disaccharide alcohol of
glucose and sorbitol. It occurs as a white, odorless, sweet, anhydrous crystalline
powder. The sweetness of maltitol is 75-80% that of sucrose and its quality of taste
resembles that of sucrose.
• Isomaltose (Palatinose): Palatinose is a disaccharide of glucose and fructose. It is
obtained from sucrose using a transferase produced by Protamino bacterrubrum. The
sweetness of palatinose is 42% that of sucrose. It is considered as an excellent
sweetener for infants, children, and diabetic patients.
• Hydrogenated glucose syrup (Lycasin): An example of Polysaccharide polyol is the
Hydrogenated glucose syrup or Lycasin. Most used type of Lycasin contains 6- 8%
sorbitol, 50-55% maltitol, 20-25% maltotritol and 10- 20% polysaccharide alcohols.

11
 The reason that sugar alcohols provide fewer calories than natural sugars is because
they are not completely absorbed in our body. For this reason, high intakes of foods
containing some sugar alcohols can lead to abdominal gas and diarrhea. Any food that
contain sorbitol or mannitol must include a warning on their label.
The presence of sugar alcohols in foods does not mean that you can eat unlimited
quantities. You will need to read the food labels for the calorie and carbohydrate content
regardless of the claim of being sugar free, low sugar, or low carbohydrates.

NON-NUTRITIVE SWEETENERS
Low-calorie sweeteners (referred to as non-nutritive sweeteners) are ingredients added
to foods, yogurt, medicinal preparation, dentifrices, mouthwash, and beverages to provide
sweetness without adding a calorie. The non-caloric sweeteners are generally much
sweeter than sucrose and can be used in small amounts.
• Saccharin: Saccharin is about 300–500 times as sweet as sucrose, depending upon its
concentration and the type of food medium in which it is used. The major drawback
of saccharin is its bitter metallic aftertaste, which is particularly evident at higher
concentrations. Saccharin is used to sweeten products such as drinks, candies,
cookies, and medicines.
• Aspartame: Aspartame is an odorless white crystalline powder with a refreshing sweet
taste, but it is extremely unstable at extreme pH range. It is used in non-carbonated fruit
juices, fruit drinks, frozen stick type confections, breath mints and sweetening agents in
drug products. Concerns about the safety of aspartame relate to its phenylalanine and
aspartate contents, may cause Phenylketonuria (PKU).
• Neotame: Neotame is a derivative of aspartic acid and phenylalanine. It is
approximately 7,000 – 8,000 times sweeter than sugar, although some report a
sweetening power of up to 13,000 times that of sugar.
• Sucralose: Sucralose is the newest non-nutritive sweetener on the market. It is most
well-known for its claim to be made from sugar. It is 600 times sweeter than sucrose
(table sugar). When used alone, it provides essentially no calories and is not fully
absorbed. It is currently found in over 4,500 products, including foods that are cooked or
baked.
• Acesulfame-K: The acesulfame-K has been an
approved sweetener since 1988, and yet most people
are not even aware that this is an artificial sweetener
being used in their food and beverages. It is listed in
the ingredients on the food label as acesulfame K,
acesulfame potassium, Ace-K, or Sunett. It is 200
times sweeter than sucrose (table sugar) and is often
used as a flavor-enhancer or to preserve the sweet-
Figure 5. Food and Beverage ness of sweet foods.

These substances can help us preserve or enhance the foods that we eat. But always
remember that all substances can cause serious health problems when improperly
consumed. It is the amount of the substance that causes it to be toxic, not the substance
itself. Now that you are familiar with Food Preservatives and Artificial Sweetening Agents,
let us answer different activities about the lesson. Can you do it? Let us see!

12
 What’s More

INDEPENDENT ACTIVITY 1
DIRECTION: Classify the substances in the WORD BANK whether it is natural or artificial.
Write your answers in the pots followed by a short description about each
substance.
WORD BANK

Salt Propionates Sugar

Sorbates Benzoates

INDEPENDENT ASSESSMENT 1
DIRECTION: Write FACT if the statement is true and write BLUFF if it is false.

_________ 1. Chelating agents are chemicals added to foods to bind metal ions such as
iron, cobalt and copper which would otherwise exert detrimental effects on
the texture, aroma, and color of food.
_________ 2. Nitrates are salts of nitrous acid that interacts with the myoglobin in meat
which helps to give meat a more appealing dark red appearance.

13
_________ 3. Sodium Benzoates is an odorless, crystalline powder made by combining
benzoic acid and sodium hydroxide.
_________ 4. Propionates are compounds based on sorbic acid, they are frequently used
to prevent food decay in products such as bread, dairy products, salad, fruit
products and smoked fish.
________ 5. EDTA (ethylenediamine tetra acetic acid) is an odorless and tasteless salt
synthetically produced from sorbic acid and potassium hydroxide.

INDEPENDENT ACTIVITY 2
DIRECTION: Complete the puzzle below by identifying the unknown words being described
in each number.

ACROSS
1. It is an odorless white crystalline powder with a refreshing sweet taste, but it is
extremely unstable at extreme pH range.
2. It has a bitter metallic aftertaste which is particularly evident at higher concentrations.
3. It prevents the accumulation of plaque on the tooth surfaces.
4. It is a derivative of aspartic acid and phenylalanine and it is approximately
7,000 – 8,000 times sweeter than sugar.
5. It is the other term used for sugar alcohol which contain fewer calories than sugar.
DOWN
6. It is approximately 60% as sweet as sugar, and has a caloric value of 2.6 kcal/g.
7. It is also included in chocolate-flavored coating agents for ice cream and sweets due
to its high melting point and does not discolor at high temperatures.
8. It is the newest non-nutritive sweetener on the market, and it is 600 times sweeter
than sucrose.
9. It is a natural sweetener with a chemical formula of C12H22O11 and it can obtain from
natural resources like cane sugar.
10. It exists widely in nature, including in lichens, mushrooms, fruits, fermented foods,
and body fluids of mammals.

14
INDEPENDENT ASSESSMENT 2
DIRECTION: Match the given descriptions in column A to the words being described in
column B. Write the letter of your answer on the space before each number.
A B
________ 1. It is as sweet as sucrose, dissolves quickly, and
has a negative heat of solution which results in A. erythritol
a cooling effect.
B. maltitol
________ 2. It is also included in chocolate-flavored coating
agents for ice cream and sweets due to its high
melting point and does not discolor at high C. sorbitol
temperatures, which makes it ideal for use in
D. xylitol
pharmaceuticals and nutritional tablets.
________ 3. It is also obtained from the fermentation of
glucose by yeast. The sweetness of erythritol is E. mannitol
70-80% that of sucrose.
________ 4. It occurs as a white, odorless, sweet, F. aspartame
anhydrous crystalline powder. The sweetness
of maltitol is 75-80% that of sucrose and its
quality of taste resembles that of sucrose.
________ 5. It is an odorless white crystalline powder with a
refreshing sweet taste, but it is extremely
unstable at extreme pH range.

INDEPENDENT ACTIVITY 3
DIRECTION: Look for at least 5 words related to either chemical food preservatives or
artificial sweeteners. Write a brief description for each of your answers.

15
 WORD DESCRIPTION
1. ____________________ - _____________________________________________
2. ____________________ - _____________________________________________
3. ____________________ - _____________________________________________
4. ____________________ - _____________________________________________
5. ____________________ - _____________________________________________

INDEPENDENT ASSESSMENT 3
DIRECTION: Identify the words being described in each number.

________ 1. These are substances which prevent the reaction of various food
constituents with oxygen.
________ 2. These are chemicals added to foods to bind metal ions such as iron, cobalt
and copper which would otherwise exert detrimental effects on the texture,
aroma, and color of food.
________ 3. It is approximately 7,000 – 8,000 times sweeter than sugar, although some
report a sweetening power of up to 13,000 times that of sugar.
________ 4. It is 600 times sweeter than sucrose (table sugar). It is currently found in
over 4,500 products, including foods that are cooked or baked.
________ 5. It is 200 times sweeter than sucrose (table sugar) and is often used as a
flavor-enhancer or to preserve the sweetness of sweet foods.

What I Have Learned

DIRECTION: Complete the paragraphs by enumerating the things that you have learned
about food preservatives and artificial sweetening agents.

Food preservatives are _____________________________________________

___________________________________________________________________
___________________________________________________________________
______________________________________________________________.

Artificial sweetening agents are ______________________________________

___________________________________________________________________
___________________________________________________________________
______________________________________________________________.

These substances are important because ______________________________

___________________________________________________________________
___________________________________________________________________
_____________________________________________________________.

16
 What I Can Do

DIRECTION: Filipinos are known for our cultural festivals and the cuisines that we serve
during those occasions. One of these delicious foods is the Philippine adobo.
Complete the list by identifying at least 5 food preservatives needed in
cooking adobo. Answer the questions that follow.

INGREDIENTS:
1. ___________________________
2. ___________________________
3. ___________________________
4. ___________________________
5. ___________________________

QUESTIONS:
1. What do you think is the role of preservatives in cooking food?
2. Aside from adobo, identify at least 3 other Filipino cuisine that uses food preservatives.

Assessment

Directions: Read the following questions carefully and choose the letter of the correct
answer.

1. It refers to the substances which, under certain conditions, either delay the growth
of microorganisms without necessarily destroying them or prevent deterioration of
quality during manufacture and distribution.
a. non-nutritive sweetener
b. nutritive sweetener
c. preservatives
d. preservation

2. Which is TRUE about antimicrobial agents?

a. They are used to preserve a variety of foods including vegetable oils and
spreads, nuts, cheese, and bread.
b. They are added to foods to destroy bacteria or inhibit the growth of mold on
food.
c. They are a group of artificial preservatives which help to prevent food spoilage
by slowing down the reaction of food with oxygen in the atmosphere.
d. They are chemicals added to foods to bind metal ions such as iron, cobalt and
copper which would otherwise exert detrimental effects on the texture, aroma,
and color of food.

17
3. It is a disaccharide alcohol of glucose and sorbitol. Its sweetness is 75-80% that of
sucrose and its quality of taste resembles that of sucrose.
a. erythritol c. lycasin
b. isomaltose d. maltitol

4. Which among the given is obtained from the fermentation of glucose by yeast with
sweetness of 70-80% that of sucrose.
a. erythritol c. lycasin
b. isomaltose d. maltitol

5. Which of the following statements does NOT describe a sorbitol?

a. Sorbitol is a humectant that is a polyol (polyhydric alcohol) produced by
hydrogenation of glucose with good solubility in water and poor solubility in oil.
b. It is approximately 60% as sweet as sugar, and has a caloric value of 2.6 kcal/g.
c. It is highly hygroscopic and has a pleasant, sweet taste.
d. It prevents the accumulation of plaque on the tooth surfaces.

6. Which of the following statements describes an Isomaltose/platinose?

a.It is considered as an excellent sweetener for infants, children, and diabetic
patients.
b.It occurs naturally in cherries, plums, apples, many berries, seaweeds, and algae.
c. It is moderately sweet, relatively inexpensive and has less shelf life because of
hygroscopic property.
d.In large dose, it may cause osmotic transfer of water into the bowel leading to
diarrhea.

7. Which of the following statements describes an aspartame?

a. It is approximately 7,000 – 8,000 times sweeter than sugar, although some report
a sweetening power of up to 13,000 times that of sugar.
b. It is an odorless white crystalline powder with a refreshing sweet taste, but it is
extremely unstable at extreme pH range
c. It is about 300–500 times as sweet as sucrose, depending upon its concentration
and the type of food medium in which it is used.
d. It is moderately sweet, relatively inexpensive and has less shelf life because of
hygroscopic property.

8. It is a natural food preservative that causes dehydration by drawing out and tying up
water from the tissue of the food.
a. garlic c. salt
b. onion d. vinegar

9. Which of the given artificial sweetener occurs naturally in cherries, plums, apples,
many berries, seaweeds, and algae and is moderately sweet, relatively inexpensive
and has less shelf life because of hygroscopic property.
a. maltitol c. sorbitol
b. mannitol d. xylitol

10. It can be defined as a substance which prevents the reaction of various food
constituents with oxygen.
a. antioxidant c. chelating agent
b. antimicrobial agent d. sweetening agent

18
11. Which of the following statements is NOT true about Benzoates?
a. Benzoates are compounds based on benzoic acid,
b. They are most frequently used in the preservation of soft drinks such as
carbonated drinks and squashes, but are also found in products such as pickles,
flour, toothpaste, and medicines.
c. The most used benzoate is potassium benzoate - the potassium salt of benzoic
acid, which inhibits the growth of mold, yeast, and bacteria.
d. They are added to meat and smoked fish where it helps prevent the growth of
bacteria.

12. How will you describe a xylitol?

a. It is a polyhydric alcohol that is a natural sugar substitute commercially made
from xylan-containing plants hydrolyzed to xylose.
b. It is as sweet as sucrose, dissolves quickly, and has a negative heat of
solution which results in a cooling effect.
c. It is 200 times sweeter than sucrose (table sugar) and is often used as a
flavor-enhancer or to preserve the sweetness of sweet foods.
d. It is an odorless white crystalline powder with a refreshing sweet taste, but it is
extremely unstable at extreme pH range

13. Which of the given statements describes a sucralose?

a.Its contents may cause Phenylketonuria (PKU).
b.It has a bitter metallic aftertaste which is particularly evident at higher
concentrations.
c. When used alone, it provides essentially no calories and is not fully absorbed.
d.It is about 300–500 times as sweet as sucrose, depending upon its concentration
and the type of food medium in which it is used.

14. Which of the following is an example of an artificial antioxidant?

a. ascorbic acid (vitamin C)
b. butylated hydroxytoluene (BHT)
c. retinoids (vitamin A)
d. sulphites

15. Which of the following statements is NOT true about Acesulfame K?

a.It is used in noncarbonated fruit juices, fruit drinks, frozen stick type confections,
breath mints and sweetening agents in drug products.
b.It has been an approved sweetener since 1988, and yet most people are not even
aware that this is an artificial sweetener being used in their food and beverages.
c. It is listed in the ingredients on the food label as acesulfame K, acesulfame
potassium, Ace-K, or Sunett.
d.It is 200 times sweeter than sucrose (table sugar) and is often used as a
flavor-enhancer or to preserve the sweetness of sweet foods.

19
 Additional Activities

DIRECTION: One of the most common methods of preservation is through the use of salt.
Perform the given activity on making SALTED EGGS. Answer the questions
that follow.

“SALTED EGGS”

Ingredients:
• 8 cups water (2 liters)
• 1 lb salt (500 grams)
• 3 eggs

Procedure:
1. Pour water in a pot and add in salt. Bring water to boil and stir until salt is totally
dissolved. Set aside to cool completely.
2. Place 3 washed and dried eggs in a container. Pour in the cooled salted water
until covering all the eggs. Close the lid and keep for at least 14 days before
using. ( Note: You can keep the eggs for more than 14 days for a stronger salty
taste)
3. To use, simply boil the eggs like any normal eggs. Ready to serve.

GUIDE QUESTIONS:

1. How will you describe the importance of food preservatives and artificial
sweetening agents in the following industries?

a. food industry
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
b. business industry
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

20
 21
Independent Assessment 1
WHAT I KNOW
1. FACT 4. BLUFF
1. C 11. B 2. FACT 5. BLUFF
2. A 12. D 3. FACT
3. B 13. C
4. C 14. A Independent Activity 2
5. B 15. B
6. B
7. C
8. D
9. D
10. A
WHAT’S IN
(Answers may vary)
WHAT’S NEW
(Answers may vary)
WHAT’S MORE Independent Assessment 2
1. D
2. E
Independent Activity 1
3. A
1. (NATURAL) Salt is used in brines or is directly
4. B
applied to the food. Their effect is to increase osmotic
5. F
pressure at a level which will prevent microorganism
development. The cell growth of the microorganisms
Independent Activity 3
is inhibited or the organism itself may be destroyed.
(Answers may vary)
2. (NATURAL) Sugar is a natural preservative that
helps food get rid of water and microorganisms. Sug-
Independent Assessment 3
ar follows the same science as salt that is osmosis or
1. Antioxidants
dehydration. It soaks up the water that may lead to
2. Chelating agents
the growth of bacteria and further keep the food well
3. Neotame
preserved for a longer period.
4. Sucralose
3. (ARTIFICIAL) Benzoates are compounds based
5. Acesulfame K
on benzoic acid. Sodium benzoate is best known as
a preservative used in processed foods and beverag-
WHAT I HAVE LEARNED
es to extend shelf life, though it has several other
(Answers may vary)
uses. It’s an odorless, crystalline powder made by
combining benzoic acid and sodium hydroxide.
WHAT I CAN DO
4. (ARTIFICIAL) Propionates are compounds of pro-
(Answers may vary)
pionic acid, they are most frequently used to prevent
the formation of mold in baked goods. One of the ASSESSMENT 11. D
most used propionates is calcium propionate used to 1. C 12. B
inhibit the growth of mold on bread. Calcium propio- 2. B 13. C
nate is most active in the pH range below 5.5. 3. D 14. B
5. (ARTIFICIAL) Sorbates are compounds based on 4. A 15. A
sorbic acid. Potassium sorbate is the most used food 5. D
preservative in the world. It is widely used as a pre- 6. A
servative in foods, drinks, and personal care prod- 7. B
ucts. It is an odorless and tasteless salt synthetically 8. C
produced from sorbic acid and potassium hydroxide. 9. C
10. A
ADDITIONAL ACTIVITIES
(Answers may vary)
Answer Key
References

BYJU’S Learning App. Accessed October 16, 2020. https://byjus.com/chemistry/artificial-

sweeteners-sweetening-agents/
Fallon, Andrea “Common Food Preservatives”. Accessed October 15, 2020.
https://www.wholeheartedfamilyhealth.com/common-food-preservatives/
Longdom.com. Accessed October 16, 2020. https://www.longdom.org/proceedings/sugar-
alcohols-chemical-structures-manufacturing-properties-and-applications
ScienceDirect I Science, Health and Medical Journals, Full Text Articles and Books.
Accessed October 15, 2020. https://www.sciencedirect.com/topics/food-science/
food-preservative
ScienceDirect I Science, Health and Medical Journals, Full Text Articles and Books.
Accessed October 15, 2020. https://www.sciencedirect.com/topics/medicine-and-
dentistry/sweetening-agent
WebMD. Accessed October 16, 2020. https://www.webmd.com/diabetes/qa/what-are-the-
different-types-of-artificial-sweeteners
Web Manila. Accessed October 15, 2020. http://folktales.webmanila.com/folktales/water/?
saltysea#:~:text=Before%20the%20villagers%20could%20cross,onwards%2C%
20the%20sea%20became%20salty.

22
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