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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
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
Consumer Chemistry
Quarter 2 - Module 1:
Food Preservatives and
Artificial Sweetening Agents
Introductory Message
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:
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.
1
This is a brief drill or review to help you link the
What’s In
current lesson with the previous one.
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
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
4
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.
5
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?
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!
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.
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?
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
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
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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.
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
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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- ness of
Figure 5. Food and Beverage 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!
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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
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.
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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.
15
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 A. erythritol
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, anhydrous F. aspartame
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.
16
17
WORD DESCRIPTION
1. -
2. -
3. -
4. -
5. -
INDEPENDENT ASSESSMENT 3
DIRECTION: Identify the words being described in each number.
DIRECTION: Complete the paragraphs by enumerating the things that you have learned
about food preservatives and artificial sweetening agents.
18
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.
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
19
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
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
20
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.
21
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
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References
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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