Across
- 3. Polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.
- 7. Produced from the hydrolysis of starch
- 9. Utilized for flavour stabilization
- 12. Food colorant with an E number of E140
- 13. Pigment present in beetroot
- 16. Produced from Xanthomonas campestris
- 17. Butter flavor
Down
- 1. Naturally found in the stem and fruit of the pineapple plant
- 2. Main bioactive compound in fresh ginger root, responsible for both its spicy-pungent flavor
- 4. Acid Vitamin also utilized as a food additive
- 5. Binders utilized in sausages
- 6. Emulsifier found in eggs
- 8. Preservative utilized in the production of cured meats
- 10. Compound responsible for the yellow colour in turmeric.
- 11. Utlized in the preservation of wines
- 14. Artifical sweetner that is made from amino acids
- 15. Utilized as a thickening agent