Which of the following components in processed foods contributes to emulsification and stabilization?
A) caseinates
B) whey powder
C) whey protein isolates
D) immunoglobulins

Question

Quizplus · Accepted Answer

Caseinates are milk protein derivatives that are commonly used as emulsifiers and stabilizers in processed foods. They can help to create a smooth texture and prevent separation of ingredients in products such as salad dressings, sauces, and processed cheeses. Whey powder, whey protein isolates, and immunoglobulins are also milk protein derivatives but are not commonly used for emulsification and stabilization purposes in processed foods.

Which of the Following Components in Processed Foods Contributes to Emulsification