HUMAN NUTRITION

Detailed explanation-1: -Interfering substances: Some products can be added prevent the formation and growth of crystals. These products such as cream, butter, egg white etc., are called interfering agents. The agents coat the crystals and prevent the growth of large crystals.

Detailed explanation-2: -Other interfering agents such as heavy cream, milk and evaporated milk (milk proteins), egg whites, cocoa and chocolate solids: coat the crystals and slow their growth, and also add flavor and interest. But, remember these ingredients do not entirely stop the unwanted crystallization process.

Detailed explanation-3: -What can you add to cause the hydrolysis of a sugar? When heat, enzymes, and acids react with lactose, they break down the disaccharide into 2 monosaccharides glucose and galactose that cannot be broken down in a lactose intolerant person’s body.