FOOD PROCESSING AND PRESERVATION
REFRIGERATION AND FREEZING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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marbling
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emulsification
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fermentation
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homogenization
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Detailed explanation-1: -An emulsion is a type of colloid formed by combining two liquids that normally don’t mix. In an emulsion, one liquid contains a dispersion of the other liquid. Common examples of emulsions include egg yolk, butter, and mayonnaise. The process of mixing liquids to form an emulsion is called emulsification.
Detailed explanation-2: -Egg Flavoring is a flavoring substance with a taste and smell similar to that of fresh eggs. This product is available in liquid or powder, water or oil solubility, and natural or non-natural forms. Egg Flavoring is most commonly used as a flavoring in baking applications such as biscuits and cakes.
Detailed explanation-3: -emulsion. Mixture that forms when liquids that ordinarily do not mix, such as oil and water, are combined.