Question

What is known as the dispersion of fat particles in water held by the action of salt-soluble, meat-coagulable proteins?

A) Emulsification
B) Coagulation
C) Gelation
D) Denaturation

Answer 1

Emulsification is the dispersion of fat particles in water held by the action of salt-soluble, meat-coagulable proteins.

Step-by-step explanation:

The dispersion of fat particles in water held by the action of salt-soluble, meat-coagulable proteins is known as emulsification.