INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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They prevent spoilage due to oxygenation.
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They increase the viscosity of a product.
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They preserve the flavor of a product.
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They keep food from drying out.
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Detailed explanation-1: -Thickening agents increase the viscosity of food preparations without affecting other properties like taste. These agents include polysaccharides like starches and gums, or proteins like gelatin. Some thickening agents may also act on the inherent proteins in food.
Detailed explanation-2: -Various food formulations like soups, gravies, salad dressings, sauces and toppings use hydrocolloids as additives to attain the desired viscosity and mouth feel. They are also used in many food products like ice-cremes, jams, jellies, gelled desserts, cakes and candies, to create the desired texture.
Detailed explanation-3: -Thickeners are mechanically continuous process equipment which operates on a particle/floccule sedimentation principle where in simplest terms the solids settle to the bottom of the thickener tank and the water overflows the tank.