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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Which of the following additives are emulsifying agents?
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Gelatin, guar gum, lecithin
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Guar gum, lecithin, pectin
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Lecithin, pectin, gelatin
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Pectin, gelatin, guar gum
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Explanation:
Detailed explanation-1: -Background. Gelatins are important natural amphiphilic macromolecules and can act as emulsifiers in oil-in-water emulsions due to their surface-active properties. However, they are generally weaker emulsifiers than other surface-active substances.
Detailed explanation-2: -Nowadays, pectin is gradually gaining acceptance as an effective emulsifier in numerous food applications.
Detailed explanation-3: -Some examples of emulsifiers are lecithin, soy lecithin, diacetyl tartaric acid ester of monoglyceride, Mustard, sodium stearoyl lactylate, and sodium phosphates.
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