: 180
Sweeteners: Saccharin = ortho-sulfobenzoic acid imide, 550x sweeter, zero cal, slight bitter taste, heat-stable. Aspartame = dipeptide (Asp-Phe methyl ester), 200x sweeter, has calories but tiny amounts used, WARNING for PKU patients (contains phenylalanine), NOT heat-stable (decomposes in cooking). Sucralose = chlorinated sucrose (3 OH → 3 Cl), 600x sweeter, zero cal, HEAT-STABLE (can cook). Alitame = 2000x sweeter (high potency, hard to control dosage). Preservatives: Sodium benzoate (C6H5COONa, E211) — inhibits mold/yeast in acidic foods (jams, drinks). Potassium metabisulfite (K2S2O5) — antioxidant in wines, dried fruits. Sodium sorbate — prevents mold. Antioxidants: BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) — phenolic compounds that scavenge free radicals → prevent fat/oil rancidity. Added to chips, cereals, cooking oils. JEE focuses on: sweetener names and relative sweetness, aspartame's PKU warning and heat instability, sodium benzoate as preservative, BHA/BHT as antioxidants.