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Q. Classification of emulsifiers?
Emulsifiers can be classified under two categories. These are:
• Natural: These are naturally present in foods. Some examples are phospholipids and lecithin in egg yolk, which are responsible for the natural stability of mayonnaise and other products.
• Synthetic: These are chemicals prepared in the laboratories, which are used to stabilize food products. These are further classified as emulsifiers affirmed as GRAS (Generally Regarded As Safe) and emulsifiers as direct food additives.
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unit of ell constant .
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how can they used and what its side effects?
Q. Characteristics of food texture? Hardness: It is defined as the force necessary to affect a given deformation. When judged by human senses, it is the force required to pen
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