9

Consumer Chemistry
Quarter 2 - Module 2
Chemical Properties of Food Additives

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Consumer Chemistry– Grade 9
Alternative Delivery Mode
Quarter 2 - Module 2:
Chemical Properties of Food Additives
First Edition, 2020

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

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Published by the Department of Education

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

Development Team of the Module

Author: Stephanie A. Roxas

Language Reviewer: Ma. Lina C. Gunita
Content Editor: Leah P. Dela Cruz
Illustrator: Alexander M. Roxas
Layout Artist: Stephanie A. Roxas

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
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
 9
Consumer Chemistry
Quarter 2 - Module 2
Chemical Properties of Food Additives
 Introductory Message

For the facilitator:

Welcome to Consumer Chemistry STE 9 Alternative Delivery Mode (ADM) Module on
Chemical Properties of Food Additives.

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 STE 9 Alternative Delivery Mode (ADM) Module on
Chemical Properties of Food Additives.
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 will give you an idea of the skills or

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

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
paragraph to be filled in to process what you learned
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.

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

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!
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 What I Need to Know

Food additives are substances that are applied to food in order to retain and
enhance its quality, freshness, taste, texture, or appearance. The chemical
composition of the additives varies and each additive must be determined on its
individual cost and benefit. It should also be mentioned that food additives are
usually use in limited amounts and are extremely low in their contribution to the
overall cost of the foods which they are added.
After passing through this module, you are expected to describe the
chemical properties of food additives. Specifically, it will help you to:
 identify the chemical properties of food additives;

 explain the uses and benefits of food additives;

 recognize the importance of determining the chemical properties of food

additives.

What I Know

Directions: Read the statements carefully. Choose the letter of the correct answer.
1. Food additives are substances that are added to food to preserve or enhance the
food’s freshness, taste and appearance. Which of the following are the two
groups of food additives?
a. organic and inorganic c. compounds and mixtures
b. natural and synthetic d. biotic and abiotic
2. Which of the following is a coating agent?
a. potassium nitrite c. cottonseed oil
b. myrrh oil d. chlorophyll
3. Which of the following are substances that can shield the cells from free radicals
that can play a role in the development of heart disease and cancer?
a. antioxidants c. emulsifiers
b. color fixative d. preservatives
4. It is a caratenoid that occurs naturally in tomatoes.
a. chlorophyll c. propyll gallate
b. lycopene d. sorbic acid

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5. Which of the following is the agent that decreases and hinders foam formation in
liquids during industrial processes?
a. defoamers c. stabilizers
b. emulsifiers d. thickeners
6. It is applied to foods to boost their taste and scent.
a. enzymes c. gum-based agents
b. food flavorings d. sweeteners
7. Cottonseed oil is a clear oily liquid used in the manufacture of _____ .
a. bubble gum c. ice cream
b. candy d. oleomargarine
8. Corn oil is a clear, light yellow liquid with a characteristic odor resembling
cooked sweet corn. Which of the following food additive categories does corn oil
belong?
a. coating agent c. preservatives
b. gum-based agent d. sweeteners
9. Casein is an odourless, yellow tan colored thickeners used in the fortification of
cereals, bread and cheese. Which of the following is the molecular formula of
casein?
a. C38H60O18 c. C81H125N22O39P
b. C4H5NO4S d. C10H11ClN2O2
10. Which of the following is used as coagulant for tofu?
a. locust bean gum c. potassium alginate
b. gypsum d. potassium nitrate
11. Gum-based agents are only for chew use and are non-absorbable by the body.
Which of the following is a gum-based agent?
a. C9H13NO c. C18H37N(CH3)2
b. C9H10O3 d. C4H6O2
12. Guar gum is used to stop ice dreg from forming and increase the frozen stability
of frozen food. What food additive category does guar gum belong?
a. thickener c. emulsifier
b. stabilizer d. coagulant
13. Potassium alginate is an odorless, tasteless, yellow granular powder and is
used in dairy and canned fruits production. Potassium alginate is _____ .
a. acid regulator c. preservative
b. coagulant d. thickener
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14. Acid regulators help control the level of acidity to prevent the spread of
microorganisms in various foods. Which of the following substances is an acid
regulator?
a. Petrolatum c. DL—Malic acid
b. Invertose d. Capsanthin
15. Annatto extracts occur as dark red solutions or suspensions in water or oil. It is
used in fish and meat products, soft drinks, snack foods and dry mixes. What
category of food additive does Annattoo belong?
a. Anticaking agents c. Food flavorings
b. Colorants d. Preservatives

What’s In

Directions: Identify the food preservative being described in each statement.

Choose your answer on the box.

SODIUM BENZOATE
SULFITE
SALT
NITRITE
BUTYLATED HYDROXYTOLUENE

__________ 1. It is commonly found in dried fruit, wine, sausages and cordial

and can trigger allergy-type symptoms and asthma attacks.
__________ 2. It is known for its ability to preserve food before the advent of
refrigeration
__________ 3. This preservative is added to meats to keep the pink-red color and
prevent “browning.”
__________ 4. This food additive, when combine with ascorbic acid (vitamin C),
can result in the formation of benzene.
__________ 5. It is approved for use as a preservative at small doses and are
typically found in margarine and spreads, salad dressings and
instant mashed potato.
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 What’s New

Activity
Make A Word

I. Objective: Infer that numerous food contains additives.

II. Procedure: All four pictures in each set are foods that contain additives. Arrange
the letters given in each set of pictures to make words. The anticipated answers are
categories of food additives. Write your answer in a separate sheet of paper.
1.

2.

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 3.

III. Guide Questions:

1. What idea is common in every set of images?
2. What are the properties of food products presented in the pictures?
3. Why do food manufacturers put food additives in their products?
4. What are some of the food additives that you consume every day? Describe their
characteristics.
5. What are the benefits of using food additive? Explain your answer.

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 and
to prepare him/her later on describing the chemical properties
of food additives.

7
 What is It

Food additives are substances added to food to preserve or enhance the

freshness, taste, texture protection or appearance of food. Some food additives,
such as salt in meats and dried fish, sugar in marmalade or sulfur dioxide in wine,
have been used in preservation for decades.
Food additives can be classified into two groups: natural and synthetic.
Natural food additives are obtained via the use of animal plant or microbial
metabolites as raw materials and for further extraction. Synthetic additives are
obtained using chemical substances. Below are some of the categories of food
additives and their examples:
CATEGORIES OF FOOD ADDITIVES
1. Coating agent is used in food appearance, shelf-life preservation, to prevent
mold erosion and water evaporation. Not only it is coated on the surface of
foods to appear shiny but can also extend shelf life.

Margarine and mayonnaise uses coating agents during processing.

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2. Gum-based agents make bubble gum and chewing gum foaming and chewy.
Gum based agents are only for chew use and are non-absorbable by the body
and thus nontoxic for they are not dissolve in water and fat.

Cheese and bubble gum contains gum-based agents.

3. Enzyme preparation for food processing - increasingly used to drive chemical

reactions which are important in the metabolism of all living organisms. In
particular, biocatalysts have been used as food additives and in the production of
raw materials for a long time.

Fruit juice and milk uses biocatalysts during food production.

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4. Food Flavorings - are applied to foods to boost their taste and scent. Flavorings
are liquid extracts and essences prepared from essential oils such as almond
and lemon, from vanilla, from fresh fruits, from ginger by extraction, from mixture
of essential oils and synthetic organic chemicals, with alcohol, glycerol, or
propylene glycol as solvents.

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5. Sweeteners - are any of the different natural and artificial substances in food and
drinks that have a sweet taste. They may be for processes such as food
preservation, fermentation, (in brewing and wine making) baking (where they
contribute to texture, tenderization and leavening), and food browning and
caramelization.

Softdrinks and cereals contains food additives, giving them a sweet taste.

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6. Colorants - any dye, pigment or material that imparts color when applied to food
or drinks. They are available in many forms including oils, powders, gels, and
pastes.

7. Preservatives - maintain the original characteristics and nutritional value in

foods. Preservative is an additive that prevents the spoilage in order to prolong
shelf life to suppress microbial activity in food.

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 Ham and kimchi uses food products that contain preservatives.

8. Anticaking agents - are additives inserted in powdery or granulated products,

such as rice, rice flour, table salt, or in confectionary, for the prevention of
lumping and for easing of packaging, transport, flow ability and use by absorbing
excess moisture and coating the particles to become water repellent. Some
anticaking agents are water-soluble while there are also soluble in alcohols and
organic solvents.

9. Stabilizers and Coagulants - are widely used in transformation of proteins from

a liquid state to a solid form. For example, coagulants are used in order to
manufacture various forms of tofu. Its function is to coagulate the soy milk with
protein and oil. Once proteins are coagulated, they cannot be returned to their
liquid form.

13
 Tofu uses coagulants while ice cream uses thickeners during processing.

10. Thickeners - these agents include polysaccharides such as gums and starches
or proteins such as gelatin. Thickening agents improve the viscosity of food
preparations without influencing other properties like taste.

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11. Color fixative - also known as coloring agents. It includes substances that are
capable of coloring substances in meat and meat products, so that the meat will
show good color and will not be broken down or damaged in food processing,
preservation and other methods. This is primarily due to the combination of nitric
oxide formed from nitrite with myoglobin and hemoglobin in meat to create
nitroso-myoglobin and hemoglobin that illustrates a form of bright red.

12. Antioxidants - are substances that can shield the cells from free radicals that
can play a role in the development of heart disease, cancer and other diseases.
Free radicals are molecules formed when food is broken down by the body or
when exposed to smoke or radiation from tobacco.

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13. Emulsifiers - is a surface-active agent that serves as a border between two
immiscible liquids that can be combined into solid emulsions such as oil and water.
In addition, emulsifiers decrease stickiness, regulate crystallization and prevent
separation.

14. Acid Regulators - help to control the level of acidity to prevent the spread of
microorganisms and increase the conserving agents’ bactericidal properties. In
various food industries, acid regulators are used primarily in the processing of
confectionery, preserves and soft drinks.

15. Defoamers - are anti-foaming agents that decrease and hinder foam formation
in liquids from the food industrial processes. These agents address both surface
foam and entrained or trapped air tissues. There is a wide range of chemical
formulations available to facilitate foam coalescence.

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 What’s More

Independent Activity 1
Directions: Match the chemical name of the food additives in Column A with listed
properties and uses in Column B. Write the letter of your answer on
your answer sheet.

COLUMN A
_____ 1. sorbic acid
_____ 2. calcium aluminosilicate
_____ 3. aspartame
_____ 4. butyl butyryllactate
_____ 5. potassium nitrite
_____ 6. sucrose acetate isobutyrate
_____ 7. stevioside
_____ 8. guar gum
_____ 9. polyvinyl acetate
_____ 10. erythorbic acid

COLUMN B
A. transparent pellets used as coating to protect cheese from fungi
B. forms viscous liquid after dispersing in hot or cold water and is use to stop ice
dreg from forming in frozen food
C. has high molecular weight used as sweeteners for candy and pastries
D. white crystalline solid used to control mold and yeast growth in cheese, baked
foods, meat and fish products
E. irregular shape grey colored rocks used in vanilla powder
F. white yellowish crystalline solid that is used to maintain the red color of cured
meats
G. odorless crystalline powder with an intensely sweet taste used in baked goods
and baking mixes
H. white or slightly yellow-colored crystals that gradually darkens in color upon
exposure to light
I. combustible weighing agent for beverages made from sugar
J. colorless to light yellow liquid with the odor of cooked butter

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Independent Assessment 1

Directions: Read the sentences carefully. Choose the answer on the table. .

COLOR FIXATIVES PRESERVATIVES FOOD FLAVORINGS

COAGULANTS COATING AGENT ANTICAKING AGENTS
GUM-BASED AGENTS THICKENERS EMULSIFIERS
SWEETENERS

__________ 1. These substances are capable of coloring substances in meat

products.
__________ 2. These food additives are used to decrease stickiness, regulates
crystallization and prevents separation.
__________ 3. These are applied to food to boost their taste and scent.
__________ 4. These food additives are used for caoting foods to appear shiny.
__________ 5. These food additives maintain the original characteristics and
nutritional value of foods.
__________ 6.These can improve the viscosity of food preparation without
influencing the other properties.
__________ 7. These are inserted in powdery or granulated products for easy
packaging and prevention of lumping.
__________ 8. These substances are any of the different and artificial substances
in food and drinks that have a sweet taste.
__________ 9. These are used in transformation of proteins from a liquid state to
solid form.
__________ 10. These can make bubble gum or chewing gum foaming and chewy.

Independent Activity 2

Directions: Write the properties, characteristics or uses of food additives that do not
describe the food additive in the banner.

soluble in water used in wine production

1.
PECTINASE powdery form yellow - brown

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 water insoluble coating agent
2. CASEIN
odorless yellow to tan color

absorb moisture water insoluble

3. MOLECULAR
SIEVE preservative white powder

4.
soluble in water crystalline powder
PROPYL
GALLATE odorless slightly bitter taste

5. thickener granular powder

POTASSIUM
ALGINATE odorless has bitter taste

Independent Assessment 2
Directions: Identify the properties, description or uses of the given food additives
from the table below. Write the letter that correspond to your answers
on the boxes after each item.
1. Guar gum
2. Lycopene
3. Capsanthin
4. D-Tartaric acid
5. Acesulfame

A. used in beverages and bakery products

B. bitter at high concentrations
C. white to light yellow free flowing powder
D. with strong sweetness
E. used in flavored beverages and jellies
F. carotenoid that occurs naturally in tomatoes
G. easily soluble in water
H. keep the humidity and improve the texture of baked foods
I. abundant in peppers
J. has an antioxidant properties
K. increase the frozen stability of frozen food
L. colorless crystals
M. partially soluble in ethanol and alcohol
N. a pink pigment
O. white to pale yellow solid
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Independent Activity 3

Directions: Fill up the table with food additives used in the given food products
below:

Independent Assessment 3

Directions: Write A if both statements are true, B if both statements are false, C if
the first statement is true and the second statement is false and D if the
first statement is false and the second statement is true.

1. Statement 1: Food additives are classified into two groups: organic and
inorganic.
Statement 2: Food additives are substances added to preserve or enhance the
appearance, taste, and freshness of food.
2. Statement 1: Defoamers hinder foam formation from food industrial processes.
Statement 2: D-Tartaric acid has a sweet taste resembling cooked corn.
3. Statement 1: Coating agents prevent the formation of mold and make the
surface of the food to appear glossy.
Statement 2: Gum-based agents are non-absorbable by the body.
4. Statement 1: Sweeteners impart color when applied to food and drinks.
Statement 2: Acid regulators serve as border between two immiscible liquids.
5. Statement 1: Preservatives maintain the original characteristics in foods.
Statement 2: Antioxidants are substances that are capable of developing the
malodor and off flavour during food storage.

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 What I Have Learned

Did you enjoy reading the module? I hope so….Now, it is time to summarize
what you have learned from the lesson and activities. Using the knowledge that you
have gained on the topic of chemical properties of food additives, kindly answer the
activity that follows:

Directions: Complete the statements below by filling in the blanks.

Food (1) _____ are substances that are applied to food to retain flavor or boost
its taste, appearance or other characteristics. (2) _____ help contain contamination
that can cause food borne illnesses. To substitute color lost during cooking, or to
make food more appealing, (3) _____ is applied to food. (4) _____ are used to
maintain a uniform dispersion on one liquid in another while (5) _____ increase the
viscosity of the final product. (6) _____ are compounds that are added to a food in
order to supplement its own natural flavor.

What I Can Do

Directions: Look at the picture below and answer the questions that follows.

1. What are the additives used in preparing food products presented in the picture?
2. What are the benefits of using food additives? Explain your answer.
3. Why are food additives important in food industry?
4. Do food manufacturers have to indicate all ingredients or additives they used?
Why do you think so?
5. Why is it important to regulate the use of food additives?
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 Assessment

Directions: Read the statement carefully. Choose the letter of the correct answer.
1. Which of the following is defined as substances intentionally added to preserve
flavors and Improve taste?
a. food addtives c. food contaminants
b. food adulterant d. food material
2. Which of the following is not a function of food additives?
a. maintain product consistency c. control acidity/alkalinity
b. maintain nutritive value d. none of the above
3. Which help in maintaining/controlling the acidic/alkaline changes during food
processing and hence maintain flavor and stability?
a. antifoaming agents c. coating agents
b. anticaking agents d. gum-based agents
4. Thickeners improve the viscosity of food preparation without influencing other
properties like taste. Which of the following is a thickener?
a. casein c. locust bean gum
b. guar gum d. polyvinylpyrrolidone
5. Potassium nitrite is used to maintain the red color of cured meats, delaying the
onset of food rancidity and preventing the development of malodor during
storage. Potassium nitrite is an example of _____ .
a. sweetener c. color fixative
b. emulsifier d. anticaking agent
6. Propyl gallate can protect the food and oils from attack of hydrogen peroxide and
oxygen free radicals. Propyl gallate is a/an _____.
a. anticaking agent c. colorant
b. antioxidant d. preservative
7. Emulsifiers are surface-active agents that serve as border between two
immiscible liquids that can be combined into solid emulsions. Which of the
following is an example of emulsifier?
a. calcium aluminosilicate c. propylene glycol monostearate
b. D-Tartaric acid d. sorbic acid
8. Stevioside is a light yellow crystalline powder used for candies and pastries.
What food additive category does stevioside belong?
a. sweetener c. food coloring
c. gum-based agent d. anti-caking agent

22
9. Colorants are available in many forms including oils, powders, gels and pastes.
These are materials that imparts color to food and drinks. Which of the following
substances is a colorant?
a. aspartame b. capsanthin c. lycopene d. potassium nitrite
10. D-Tartaric acid are colorless crystals that are easily soluble in water. D-Tartaric
acid is an example of
a. antioxidant c. defoamers
b. acid regulator d. emulsifiers
11. Polydimethylsiloxane is a clear, colorless, viscous liquid used in cooking oil,
chicken nuggets and cold drinks production. Polydimethylsiloxane
a. maintains the nutritional value of food
b. enhances the taste and scent
c. helps control the level of acidity
d. prevents the formation of foam on the surface of liquids
12. Ethoxyquin is an additive that prevents the spoilage and suppresses microbial
activity in food. Which of the following products is Ethoxyquin used?
a. wine b. mayonnaise c. cheese d. chili powder
13. Dimethyl dicarbonate is a colorless liquid used in ready-to-drink teas and
fruit flavored beverages. Dimethyl dicarbonate is a/an
a. preservative c. enzyme
b. gum-based agent d. anticaking agent
14. Erythorbic acid is a white or slightly yellow colored crystals that gradually
darkens in color upon exposure to light. It is used to control flavor deteriotion in
fruits. Erythorbic acid is an example of
a. anticaking agent b. antioxidant c. preservative d. sweetener
15. Anticaking agents absorb excess moisture and coat the particles of food to
become water repellent. Which of the following is an anticaking agent?
a. butyl butyryllactate b. ethyl maltol c. molecular sieve d. sorbic acid

Additional Activity

Directions: Complete the statements below:

My chosen word is food additive.
I know that ______ ______________________________________________.
First, I know ___________________________________________________.
In addition, I know ______________________________________________.
Finally, I know _________________________________________________.
Now, you know something that I know _______________________________.
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Answer Key

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References

Center for Food Safety and Applied Nutrition. “Overview of Food Ingredients,
Addtives & Colors.” Accessed October 29, 2020. https://www.fda.gov/food/
food-ingredients-packaging/overview-food-ingredients-additives-colors.

Department of Health & Human Services. “Food Additives,” September 30, 2012.
https://www.betterhealth.vic.gov.au/health/ConditionsAndTreatments/food -
additives.

“Food Additive.” Accessed September 30, 2020. https://www.britannica.com/topic/

food-additive.

“Food Additive.” Accessed September 23, 2020. https://www.sciencedirect.com/

topics/chemistry/food-additive.

“Food Additives,” March 20, 2019. https://foodfacts.org.za/food-additives/.

“Food Additives.” Accessed November 3, 2020. https://www.who.int/news-room/fact

-sheets/detail/food-additives.

Link, Rachael. “12 Common Food Additives - Should You Avoid Them?,” April 23,
2018. https://www.healthline.com/nutrition/common-food-additives.

PH7. “Food Additives: Characteristics and Purpose,” April 16, 2020. https://
www.ph7foodtech.com/en/blog/food-additives-characteristics-and-purpose/.

“ Food Additives from an Organic Chemistry Perspective,” August 4, 2017. https://

medcraveonline.com/MOJBOC/nbspfood-additives-from-an-organic-chemistry
-perspective.html.
 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