Many Processed Foods Benefit from Pectin's Ability to

Multiple Choice

Many processed foods benefit from pectin's ability to

A) improve texture of frozen foods by controlling ice crystal size.
B) prevent loss of syrup during thawing of frozen foods.
C) evenly distribute added substances that would normally sink to the bottom.
D) increase viscosity of liquids.
E) All of these are correct.
F) None of these are correct.