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What are food hydrocolloids?
Food hydrocolloids are hydrophilic polymers of vegetable, animal, microbial or synthetic origin that generally contain many hydroxyl groups and may be polyelectrolytes. They are naturally present or added to control the functional properties of aqueous foodstuffs. Most important among these properties are viscosity (including thickening and gelling) and water binding but also significant are emulsion stabilization, prevention of ice recrystallization and organoleptic properties.
Ask questionImagine you are studying a group of amphibian species that vary in their habitats, some living in dense murky water, and others living in very clear ponds. What kind of
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who is the first person who saw the cell
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