List two applications of using emulsifiers in food products

Why is stabilizer used in food products?

What is the main protein in milk?

Gelatin is able to form a heat-reversible gel, used as thickeners or a stabilizer

Trans fats may affect you by:

Match the wheat protein component to its function

Match the wheat protein component to its function

Sweetness synergy occurs when a combination of two sweeteners is perceived as being less sweet than would be expected based on the sweetness of the individual sweeteners

Plant protein is a well-balanced nutritional value like animal protein

Acylglycerols including triacylglycerols TAG, diacylglycerols DAG, monoacylglycerols MAG are the most abundant lipid in animal and plant.