9

Guided Learning Activity Kit

Chemical Properties of
Preservatives and Sweeteners
Quarter 2- Week 2
Consumer Chemistry – Grade 9
Guided Learning Activity Kit
Chemical Properties of Preservatives and Sweeteners
Quarter 2 - Week 2

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Guided Learning Activity Kit Development Team

Writer: Manilyn Adalla-Raboy

Editor: Michael Flor D. Favo
Reviewer: Vergel A. Gargallo
Graphic Artist: Louie S. Castillo

Management Team: Leonardo Zapanta EdD, CESO V

Michelle A. Mejica EdD
Manolito Basilio EdD
Evelyn D.Tarrayo EdD
Gary M. Achacoso
Rachel C.Diviva

Printed in the Philippines by Department of Education

Region III
Schools Division of Zambales
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391
E-mail Address: zambales@deped.gov.ph
Website: www.depedzambales.ph
 CHEMICAL PROPERTIES OF
PRESERVATIVES AND SWEETENERS

Introduction

Have you ever wondered why packaged or canned goods do not spoil
instantly? Have you heard about preservatives? How about artificial sweetening
agents?

Preservatives and artificial sweetening agents are classifications of additives.

These are being added to maintain the quality and consistency of the foods and help
retard the spoilage of foods thus extending its life for months or years. Preservation
of food is not a new process. Our ancestors introduced the early methods of
preservation like fermentation, smoking of meat, and salting fish. On the other hand,
artificial sweetening agents are used as additives to enhance the quality and shelf
life of foods. With the advent of processed foods, the use of additives like
preservatives and artificial sweetening agents has become very useful.

Learning Competency

Describe the chemical properties of food preservatives and artificial

sweetening agents.

Objectives

At the end of this guided learning activity kit, you are expected to:

1. define food preservatives and artificial sweetening agents;

2. enumerate examples of food preservatives and artificial
sweetening agents; and
3. describe the different chemical properties of preservatives and
artificial sweetening agents.
 Review

Directions: Fill in the blanks with appropriate word/s. Choose your answers from
the word box below.

antimicrobial additives benzoic acid food additive regulation

pH control agents sodium benzoate

1. __________________are being added to protect the foods from the growth of

microorganisms like bacteria, fungi and algae.
2. Examples of antimicrobial food additives are ____________and
3. _________________that work by changing the internal pH of microorganisms to an
acidic state that will inhibit the growth of microorganisms.
4. The usage of the approved additives must be in accordance with
the_________________________.
5. Acidity regulators or______________, are food additives used to change or maintain
pH (acidity or basicity).

Discussion

Food additives prolong the shelf life by preventing or inhibiting spoilage of

food due to fungi, bacteria, and other microorganisms. Preservatives and artificial
sweetening agents are among the classifications of food additives.

Preservatives

Preservatives are food substances or chemicals that are added to food

products to prevent or inhibit the growth of microorganisms (bacteria, molds, fungi)
that causes the spoilage of foods. There are also preservatives that slow down or
prevent changes in the physical appearance of foods like color, odor, and texture.

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 During food preservation, some foods are required to be sealed right after the
application of treatment to avoid recontamination with microorganisms. Other
methods, like drying, allow food to be stored without any special containment for
long periods.

Some common preservation techniques include drying, spray drying, freeze-

drying, freezing, vacuum-packing, canning, food irradiation, and adding
preservatives or inert gases such as carbon dioxide.

For methods of enhancing the flavor, examples include pickling, salting,

smoking, preserving in syrup or alcohol, sugar crystallization, and curing.

Table 1 shows some examples of common preservatives and the food products that
these preservatives are present.

Common Preservatives Food Products

Butylated hydroxyanisole (BHA) High-fat foods like butter, meat, and baked
goods, as well as cereals, snack foods,
dehydrated potatoes, beer, and chewing gum

Butylated hydroxytoluene (BHT) Cereals, shortenings, and foods high in fats

and oils

Sodium Nitrate Cured or smoked meats bacon, jerky, deli

meats, and smoked salmon
Sulfites Beer, cocktail mixes, processed baked goods,
pickles, olives, salad dressing, powdered
sugar, lobster, shrimp scallops, canned
clams, fruit fillings, fruit juices, and potatoes

Sodium Benzoate Used in carbonated drinks, fruit juices,

pickles, salsa, and dip

Artificial Sweetening Agents

To enhance the flavors of food products, sweeteners are added. Sweeteners

are classified as either nutritive or non-nutritive. Nutritive sweeteners are further
classified as natural sweeteners or sugar alcohols (polyols). Natural sweeteners are
obtained from natural sources like sugarcane, sugar beet, and fruits (fructose).

Sugar alcohols have almost the same sweetness as natural sweeteners but
offer lower calories. Examples of sugar alcohols are xylitol, sorbitol, and mannitol.
These sugar alcohols are commonly used in gums, toothpaste, and hard candies.

On the other hand, artificial sweeteners that contain synthetic chemicals

are considered non-nutritive sweeteners because they offer very low or no calories at
all. Artificial sweeteners are known as non-caloric which means they do not add up
calories to the foods thus, beneficial for people who are diabetic. Non-caloric
sweeteners have a sweet taste like sugar that sweeten foods, beverages, or
medications. The general term for artificial sweeteners is artificial sweetening
agents.

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 Table 2. Some examples and descriptions of common artificial sweetening
agents
Artificial Sweetener Descriptions
Saccharin The first artificial sweetener that was invented
250 - 500 times sweeter than sugar
Zero nutritional value
no calories

Aspartame 120 - 200 times sweeter than sugar

Calorie count almost zero

Sucralose It has a disaccharide structure wherein three

molecules of hydroxyl group were replaced by
three chlorine atoms.
320-750 times sweeter than sucrose
Non-caloric

Acesulfame potassium It is around 200 times sweeter than sugar

Sweet taste without adding calories
It is stable when heated

Neotame It is partially absorbed in the small intestine

but is rapidly metabolized and excreted in urine
and feces
7000 times sweeter than sucrose
Chemical Properties Of Food Preservatives And Sweeteners

Food preservatives and sweeteners are food additives. They have the same
chemical properties as food additives. Let us revisit these properties.

1. Exhibit a wide range of anti-microbial properties.

Antimicrobial additives are being added to protect the foods from the
growth of microorganisms like bacteria, fungi, and algae. Examples of
antimicrobial food additives are Benzoic Acid and Sodium Benzoate that
works by changing the internal pH of microorganisms to an acidic state that
will inhibit the growth of microorganisms.

2. Non-toxic to humans or animals.

It is not poisonous and safe for human consumptions. The use of food
additives must be approved by the Food and Drug Administration (FDA). The
usage of the approved additives must be in accordance with the food additive
regulation.
In the Philippines, R.A. No. 10611 also known as the “Food Safety Act
of 2013’ was signed into Law to strengthen the safety of the people in
consuming foods with additives.

3. Acidity regulators, or pH control agents.

These are food additives used to change or maintain pH (acidity or
basicity). They can be organic or mineral acids, bases, neutralizing agents, or
buffering agents.

4. Enzymatic Reactions
An Enzyme is a special protein that acts as a catalyst for a chemical
reaction. Enzymes slow down the activity of disease-causing bacteria thus
causing the extension in the shelf life of foods.

The use of enzymes as an additive, aids in the processing of raw

materials in food biotechnology and is used as a food ingredient.
Enzymes labeled as GRAS (Generally Recognized As Safe) are used in the food
industry.

6|P age
 Below is the list of enzyme preparations approved as GRAS by the FDA.
a. Alpha-amylase enzyme preparation from Bacillus stearothermophilus
b. Bromelain derived from pineapples
c. Mixed carbohydrase and protease enzyme product derived from Bacillus
licheniformis
d. Catalase from bovine liver
e. Ficin (peptide hydrolase) from the genus Ficus
f. Insoluble glucose isomerase enzyme
g. Lactase enzyme preparation from Candida pseudotropicalis

Guide Questions:
1. What are preservatives? sweeteners?
2. How do preservatives and sweeteners help in the food industry?
3. What are the chemical properties of preservatives and sweeteners?

Activities

Guided Practice 1
FILL WITH PRESERVATIVES
Directions: Identify the preservatives present in the following food products. Choose
your answers from the box below.

______________________ 1. smoked salmon • sodium benzoate

______________________ 2. butter
• BHT
______________________ 3. carbonated drinks
______________________ 4. cereals • sodium nitrate
______________________ 5. beer
• BHA
______________________ 6. jerky
• sulfites
______________________ 7. canned clams
______________________ 8. shortening
______________________ 9. dip
______________________ 10. chewing gum
Guided Practice 2

SWEETENERS VS SUGAR
Directions: Fill in the table by listing five (5) common artificial sweetening agents
and write the descriptions of each.

Artificial Sweetening Agents Description/s

Independent Practice

HOW SWEET ARE YOU?

Directions: Choose and review the ingredients of three (3) food products that you
often consume almost every day and complete the data needed below. Answer the
process question that follows.

Food Product Artificial Sweetening Description of the

Agent (ASA) sweetener

Process Question:

1. How do you compare artificial sweetening agents with sugar in terms of

sweetness?
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 Assessment

Performance Task

Directions: On a bond paper, choose one among the creative ways in

explaining the chemical properties of preservatives and artificial sweetening
agents. Be guided with your target objective in making your output.

Objective:

Describe the chemical properties of preservatives and artificial sweetening

agents.

a. Poster

b. acrostic poem

c. essay (10-sentence paragraph)

Your output will be evaluated using the rubric below.

Criteria Points

Content 3

Clarity of message 3

Creativity 2

Originality 2
 Reflection

LEARNING LOGS
Directions: After completing the lesson, give your reflection by completing
the sentences that follow.

1. I learned about _______________________________________________________.

2. Knowing about this topic helps me ____________________________________.

3. The part I know the most about is _____________________________________.

4. The part that is the most confusing is __________________________________.

5. I would like to know more about _______________________________________.

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 References

"Chemical Properties". 2020. Ksre.K-State.Edu. Accessed November 6.

https://www.ksre.k-state.edu/kvafl/technical-
assistance/chemical.html.

"FOOD ADDITIVES - Www.Chemistryindustry.Biz". 2020. FOOD ADDITIVES -

Www.Chemistryindustry.Biz. Accessed November 6.
http://www.chemistryindustry.biz/#:~:text=As%20we%20know%2C%
20food%20additives%20are%20not%20a%20modern%20invention.&t
ext=In%20the%20past%20century%2C%20new,and%20gelling%20ag
ents%20in%20jams.

2020. Https://Www.Scielo.Br/Scielo.Php. Accessed November 6.

https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-
20612014000100001.
 12 | P a g e
Review
Guided Practice 2 1. antimicrobial additives
Artificial Descriptions 2. benzoic acid
Sweetener 3. sodium benzoate
4. food additive regulation
Saccharin The first artificial sweetener 5. pH control agents
that was invented
250 - 500 times sweeter than Guided Practice 1
sugar
Zero nutritional value 1. sodium nitrate
no calories 2. BHA
Aspartame 120 - 200 times sweeter than 3. Sodium benzoate
sugar 4. sydroxytoluene
Calorie count almost zero 5. sulfites
Sucralose It has a disaccharide structure 6. sodium nitrate
wherein three molecules of 7. sulfites
hydroxyl group were replaced 8. BHT
by three chlorine atoms. 9. Sodium benzoate
320-750 times sweeter than 10. BHA
sucrose
Non-caloric
Acesulfame It is around 200 times sweeter
potassium than sugar
Sweet taste without adding
calories
It is stable when heated
Neotame It is partially absorbed in the
small intestine but is rapidly
metabolized and excreted in
urine and feces
7000 times sweeter than
sucrose
Independent Practice
Answers may vary.
Assessment
Answers may vary.
Reflection
Answers may vary
Key to Corrections
 Acknowledgment

The Schools Division of Zambales would like to express its heartfelt gratitude
to the following, who in one way or the other, have contributed to the successful
preparation, development, quality assurance, printing, and distribution of the
Quarter 2 Guided Learning Activity Kits (GLAKs) in all learning areas across grade
levels as a response to providing the learners with developmentally-appropriate
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and explicit instruction:

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and graphic artists for devoting much of their time and exhausting their best efforts
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Second, the content editors, language reviewers, and layout evaluators

making up the Division Quality Assurance Team (DQAT) for having carefully
evaluated all GLAKs to ensure quality and compliance to DepEd standards;

Third, the Provincial Government of Zambales, for unceasingly extending its

financial assistance to augment the funds for the printing of these learning resources
for use by learners and parents at home;

Fourth, the teacher-advisers and subject teachers, in close coordination with

the school heads, for their weekly distribution and retrieval of the GLAKs and their
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Finally, the parents and other home learning facilitators for giving the learners
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To deliver learning continuity in this challenging circumstance would not be

possible without your collective effort and a strong commitment to serving our
Zambaleño learners.

Again, our sincerest thanks!

The Management Team

 For inquiries or feedback, please write or call:

Department of Education – Region III - Schools Division of Zambales

Learning Resources Management Section (LRMS)
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391