FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Enhance the colour of food.
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Enhance the flavour of food.
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Keep the product in the same condition as when it was produced.
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Enhance the texture of food.
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Detailed explanation-1: -Gelling agents are food additives used to thicken and stabilize various foods, like jellies, desserts and candies. The agents provide the foods with texture through formation of a gel.
Detailed explanation-2: -In the food industry, gels are frequently used as a binding agent, whipping agent, thickener, stabilizer, and adhesive, amongst many other functions (Figure 1). These ingredients are used in many products because they are highly versatile and effectively processed.
Detailed explanation-3: -Applications in Food. Stabilizers, thickeners and gelling agents are commonly referred to as food hydrocolloid. Most of them are tasteless and odorless. Food hydrocolloids have many important functions including thickening, gelling, emulsifying, stabilization, and other qualities such as controlling crystal growth.
Detailed explanation-4: -The important gums that find application in food as gelling agents include alginate, pectin, carrageenan, gellan, gelatin, agar, modified starch, methyl cellulose and hydroxypropylmethyl cellulose.