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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which one makes sure oil and water mixes well together?
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stabiliser
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emulsifier
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Lecithin, a blend of naturally occurring phospholipids, is widely used in the food industry to promote o/w emulsions. Worldwide, most commercial lecithin comes from soybean oil. Egg yolk, the traditional emulsifier for mayonnaise and sauces, also contains lecithin.
There is 1 question to complete.