Which of the following is not used as an emulsifier in the food industry?
A) gluten
B) gelatin
C) egg white
D) vegetable gum such as carrageenan
E) milk and soy proteins
Correct Answer:
Verified
Q2: The function of a fat that tenderizes
Q5: Which of the following statements is incorrect
Q6: An emulsion contains
A)the dispersed or discontinuous phase.
B)the
Q7: How would you classify oil-and-vinegar and commercial
Q7: The correct order for the four stages
Q9: When fat is mixed into a flour
Q11: Margarine was first introduced in the
A) 1840s.
B)
Q11: Which of the following crystalline forms
Q12: The reason why some emulsifiers are able
Q13: Many ingredients may serve as emulsifiers, and
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