FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Abosorbs moisture from powders to keep them free-flowing
|
|
anticaking agent
|
|
|
antimicrobial agent
|
|
|
ph control agent
|
|
|
preservative
|
Explanation:
Detailed explanation-1: -Anticaking agents function by absorbing excess moisture or by coating particles to make them more water repellant, which helps inhibit clumping. Added in very small amounts, these compounds prevent dry foods from sticking together, ensuring a product remains dry and free-flowing.
Detailed explanation-2: -Anti-caking agents are ingredients added in small amounts to foods, cosmetics, and more to prevent products from clumping and binding together. There are many different anti-caking ingredients with GRAS status on the market. Manufactures choose the anti-caking agent to use based on product and consumer expectation.
There is 1 question to complete.