WUSL

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Across
  1. 2. Agents that produce gas in dough, causing it to rise.
  2. 4. Help maintain uniform texture and consistency in foods.
  3. 5. Additives that keep foods moist by retaining water.
  4. 8. Additives that help mix oil and water in food products.
  5. 10. Additives that increase viscosity and improve texture.
  6. 11. Substances added to change or preserve the color of foods.
  7. 12. Adding vitamins and minerals to foods to improve nutrition.
  8. 14. Additives that control acidity and alkalinity in foods.
  9. 15. Harmful microorganisms that may incidentally enter foods.
Down
  1. 1. Restoring nutrients lost during processing (e.g., adding iron to flour).
  2. 3. Substances that prevent oxidation of fats and oils in foods.
  3. 6. Additives that prevent food spoilage caused by microorganisms.
  4. 7. Additives that provide sweetness with or without calories.
  5. 9. Additives that enter food accidentally during processing, storage, or packaging.
  6. 13. Substances used to enhance or impart taste and aroma.