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11 Nov 2019
Interfering agents and stabilizers labeling
I. LOBR &t the following ingredient list for ice cream... Milk, Cream, Skim Milk, Sugar, Buttermilk, Whey, Monster Cookie Dough (Wheat Flour, Sugar, Brown Sugar (Sugar, Molasses), Roasted Peanuts, Water, Oats, Palm Oil, Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Drops (Sugar, Hydrogenated Palm Kernel Oil, Cocoa Powder, Cocoa Processed with Alkali, Dextrose, Whey Powder, Soy Lecithin, Red 40 Lake, Yellow 5 Lake, Yellow 6 Lake, Yellow 6, Blue 1 Lake, Red 3, Blue 2 Lake, Confectioners Glaze), Baking Soda, Salt, Natural Flavors (Butter and Vanilla)), Fudge Swirl (Corn Syrup, Sugar, Water, Palm Oi, Unsweetened Chocolate Processed with Alkali, Cocoa Processed with Alkali, Pectin, Mono & Diglycerides, Polysorbate 80), Peanut Butter Flavor Base (Peanuts, Peanut Oil, Salt, Mono & Diglycerides), Corn Syrup. Contains 1% or less of Carob Bean Gum, Guar Gum, Carrageenan, Mono & Diglycerides, Cellulose Gel, Cellulose Gum. T a) Identify all of the interfering agents b) Identify all of the stabilizers . The interfering agents would be the sugar, molasses, vanilla, c) Using scientific principles, describe the role of interfering agents and stabilizers in ice cream d) Using scientific principles, explain how the quality of ice cream is compromised in the following situations..
Interfering agents and stabilizers labeling
I. LOBR &t the following ingredient list for ice cream... Milk, Cream, Skim Milk, Sugar, Buttermilk, Whey, Monster Cookie Dough (Wheat Flour, Sugar, Brown Sugar (Sugar, Molasses), Roasted Peanuts, Water, Oats, Palm Oil, Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Drops (Sugar, Hydrogenated Palm Kernel Oil, Cocoa Powder, Cocoa Processed with Alkali, Dextrose, Whey Powder, Soy Lecithin, Red 40 Lake, Yellow 5 Lake, Yellow 6 Lake, Yellow 6, Blue 1 Lake, Red 3, Blue 2 Lake, Confectioners Glaze), Baking Soda, Salt, Natural Flavors (Butter and Vanilla)), Fudge Swirl (Corn Syrup, Sugar, Water, Palm Oi, Unsweetened Chocolate Processed with Alkali, Cocoa Processed with Alkali, Pectin, Mono & Diglycerides, Polysorbate 80), Peanut Butter Flavor Base (Peanuts, Peanut Oil, Salt, Mono & Diglycerides), Corn Syrup. Contains 1% or less of Carob Bean Gum, Guar Gum, Carrageenan, Mono & Diglycerides, Cellulose Gel, Cellulose Gum. T a) Identify all of the interfering agents b) Identify all of the stabilizers . The interfering agents would be the sugar, molasses, vanilla, c) Using scientific principles, describe the role of interfering agents and stabilizers in ice cream d) Using scientific principles, explain how the quality of ice cream is compromised in the following situations..
Trinidad TremblayLv2
1 Aug 2019