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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.
In a multi-electron atom, which of the following orbitals described by the three quantum members will have the same energy in the absence of magnetic and electric fields: (1)n=
absorption
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what are the chemical properties of colloids
Chemicals in food Several chemicals are added to food for their preservation and improving their appeal. These involve flavorings, antioxidants, fortifiers, sweeteners, dyes, e
Sn + No3- ------- Sno2 + No2
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The total number of electrons present in all the p-orbitals of bromine are: (1) Five (2) Eighteen (3) Seventeen (4) Thirty five Ans: Seve
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