Multiple Choice
Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?
A) phospholipids
B) vegetable gums
C) mono- and diglycerides
D) polysorbate 60 and propylene glycol monoesters
E) ground paprika, dried mustard, and other finely ground herbs or spices f. all of the above answers are correct
Correct Answer:
Verified
Correct Answer:
Verified
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