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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Emulsifier
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Bulking agent
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Humectant
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None of the above
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Detailed explanation-1: -Lecithin in egg yolks is one of the most powerful and oldest forms of an animal-derived emulsifier used to stabilize oil in water emulsions, for example, in mayonnaise and hollandaise sauce.
Detailed explanation-2: -Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk.
Detailed explanation-3: -emulsifier, in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing.
Detailed explanation-4: -Mayonnaise is an oil in water emulsion and egg components are its emulsifier. Egg contributes to the emulsification, stabilization, flavor and color of mayonnaise. Egg possesses high nutritional value and is comprised of 75 % water, 12.5 % protein, 12 % fat, and a small proportion of carbohydrate (Maghsoudi 2004).