Chapter 16

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Across
  1. 2. a substance added to change in the product's characteristics
  2. 4. generally recognized as safe
  3. 6. the zone between the concentration in which an additive is normally used and the level at which a hazard exists
  4. 14. added to foods on purpose
  5. 16. preservatives that prevent growth of microbes in food
Down
  1. 1. component parts of food products
  2. 3. bars the approval of any food additive found to cause cancer in humans or animals
  3. 5. chemicals that would speed the aging process and whiten flour
  4. 7. salts containing sulfur
  5. 8. must be used within set guidelines
  6. 9. additive that alters or stabilizes the pH of a mixture
  7. 10. absorb moisture
  8. 11. produced by combining an organic acid and an alcohol
  9. 12. go into foods unintentionally
  10. 13. additives used to help products retain moisture
  11. 15. substances added to food to prevent or slow spoilage and maintain natural colors and flavors