Question

Hydrocolloids (starch and non-starch polysaccharides) are most commonly used in which food sectors?

A) Dairy and Meat
B) Bakery and Confectionery
C) Fruits and Vegetables
D) Beverages and Snacks

Answer 1

Hydrocolloids, including starch and non-starch polysaccharides, are most commonly used in the Bakery and Confectionery food sector.

Step-by-step explanation:

Hydrocolloids, including starch and non-starch polysaccharides, are most commonly used in the Bakery and Confectionery food sector. Starch is a widely used ingredient in bread, pancakes, cereals, noodles, pasta, porridge, and tortilla. Non-starch polysaccharides, such as cellulose and pectins, are commonly found in fruits and vegetables, but their use in the food industry is more limited compared to starch.