FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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antioxidants
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foaming agents
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gelling agents
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stabilizers
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Detailed explanation-1: -In other dairy beverages, most notably chocolate milk, carrageenan long has been the hydrocolloid of choice as it provides optimal suspension of cocoa particles. This is paramount for chocolate milk packaged in clear bottles as the carrageenan prevents solids from separating and settling to the bottom of the container.
Detailed explanation-2: -Article-Chocolate Milk Stabilizers Dairyblend MB-C products are a proprietary blend of gels and gums that will stabilize the beverage during processing. This keeps the cocoa and other solids suspended. It will also add viscosity and better mouth coating” for regular and low fat products.
Detailed explanation-3: -Chocolate milk has few added ingredients. It consists of partly skimmed milk, sugar or glucose fructose, cocoa, colour, salt, carrageenan, artificial flavour, Vitamin A Palmitate, Vitamin D3. Carrageenan is used as a thickening agent, and is found in all chocolate milk.