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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.
Explain Use of food Additives - method of food preservation? Food additives may be defined as substances added intentionally to food, generally, in small quantities to improve
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Structural isomers: Select one: a. Have the same molecular weight b. Have the same connectivity c. Are mirror images d. All of the above e. None of the above
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