Register

T object]user: which of the following choices are used primarily as food additives for their emulsifying, or blending, qualities?

T object]user: which of the following choices are used primarily as food additives for their emulsifying, or blending, qualities?
asked 60.1k views
0 votes
T object]user: which of the following choices are used primarily as food additives for their emulsifying, or blending, qualities?

asked
User Nerdio
by
7.5k points

2 Answers

4 votes

Answer:

Monoglycerides and diglycerides

Step-by-step explanation:

answered
User Buendiadas
by
7.5k points
4 votes
It would be the MONOGLYCERIDES and DIGLYCERIDES. These are commonly used for making food additives as these have the ability to emulsify, and blend. This combination is also known as partial glycerides that delivers an emulsifying effect. This is typically mixed with fats containing water.
answered
User LCJ
by
7.8k points
← Prev Question Next Question →

Related questions

User Doseke
asked Mar 19, 2018 205k views
These are used primarily as food additives for their emulsifying or bleeding qualities
Doseke asked Mar 19, 2018
by Doseke
7.8k points
1 answer
1 vote
205k views
Ask a Question
Welcome to Qamnty — a place to ask, share, and grow together. Join our community and get real answers from real people.

Categories

Other Questions

Is the plurea one of the membranes beside the lungs?
How to make a cheesecake in 5 simple steps?
Why does your eyes burn
Link Copied!