Question

Match List-I with List-II
{|p{8cm}|l|} List-I (Additive) & List-II (Class)
(A) A food additive, which prolongs the shelf-life of foods through free radical inhibition. & (I) Stabilizer
(B) A food additive, which prevents food from drying out by counteracting the effect of a dry atmosphere. & (II) Preservative
(C) A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms. & (III) Humectant
(D) A food additive, which makes it possible to maintain a uniform dispersion of two or more components. & (IV) Antioxidant

Choose the correct answer from the options given below:

• A. A-III; B-IV; C-I; D-II
• B. A-II; B-I; C-IV; D-III
• C. A-IV; B-III; C-II; D-I
• D. A-III; B-I; C-II; D-IV

Hint:

Associate key mechanisms with their regulatory class:
- Free radical inhibition $\rightarrow$ Antioxidant.
- Prevention of moisture loss/drying out $\rightarrow$ Humectant.
- Antimicrobial control $\rightarrow$ Preservative.
- Prevention of phase separation $\rightarrow$ Stabilizer.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Regulatory bodies such as Codex Alimentarius and FSSAI categorize food additives into specific functional classes.
These classes are defined by the technological and preservative roles the additive performs in food formulations.

Step 2: Detailed Explanation:
Let us analyze the functional definitions in List-I and match them with their respective classes in List-II:
1. Statement (A): "A food additive, which prolongs the shelf-life of foods through free radical inhibition."
Free radical inhibitors prevent the oxidation of lipids and proteins.
This matches the function of an Antioxidant (IV), which terminates autoxidation chain reactions by donating hydrogen atoms or electrons to free radicals.
2. Statement (B): "A food additive, which prevents food from drying out by counteracting the effect of a dry atmosphere."
This is the standard definition of a Humectant (III).
Humectants are hygroscopic substances that attract and bind water molecules, preventing moisture loss in dry environments.
3. Statement (C): "A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms."
This represents the primary function of a Preservative (II), which inhibits the growth of bacteria, yeasts, and molds.
4. Statement (D): "A food additive, which makes it possible to maintain a uniform dispersion of two or more components."
This defines a Stabilizer (I), which maintains the emulsion, suspension, or structural integrity of food products, preventing separation.
Matching these gives: A-IV, B-III, C-II, D-I.

Step 3: Final Answer:
The correct matching is A-IV; B-III; C-II; D-I.