FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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prevent food from turning brown
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enhances the flavour
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combine two substance which cannot mix
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thickens the food
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Detailed explanation-1: -Emulsifiers thus form and stabilize oil-in-water emulsions (e.g., mayonnaise), uniformly disperse oil-soluble flavour compounds throughout a product, prevent large ice-crystal formation in frozen products (e.g., ice cream), and improve the volume, uniformity, and fineness of baked products.
Detailed explanation-2: -How do emulsifiers work? Emulsifier molecules work by having a hydrophilic end (water-loving) and hydrophobic end (water-hating). The hydrophilic end of the emulsifier molecule is attracted to the water and the hydrophobic end is attracted to the fat/oil.
Detailed explanation-3: -Emulsifiers are Food and Drug Administration–approved food additives that help products containing immiscible food ingredients, like oil and water, to combine.