Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?
A) phospholipids
B) vegetable gums
C) mono- and diglycerides
D) polysorbate 60 and propylene glycol monoesters
E) ground paprika, dried mustard, and other finely ground herbs or spices f. all of the above answers are correct

Question

Quizplus · Accepted Answer

Mono- and diglycerides are commonly used emulsifiers in food processing to improve emulsion stability, dough strength, and texture.

Which of the Following Emulsifiers Are Added to Foods for Their