Anti caking agent is functions to ...
Revision for Test 2

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University
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Medium
NURMAHANI MOHD MAIDIN
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10 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
reduce the free-flow condition of a powdered food
prevent agglomeration in solid food
chelate free metals from binding tp active sites
allow desolation of colours in powdered food
2.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
Anti caking works by .......
(more than one answer)
absorbing the water
link the water to the powdered food by sulphide bridges
bind to metals and stop oxidation
coating and makes them water repellent
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the two factors that contributes to stickiness?
Collision & Adhesion
Cohesion & Adhesion
Adhesion & Collision
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Colourants are added to food to ....
(more than one answers)
impart colours and makes food attractive
Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions
improve the texture of the food
prevent agglomeration and maintain the free flow property of a solid food
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Erythrosine is no longer permitted due to health toxicology concerns
True
False
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tartazine and Congo red are examples of Azo dyes
True
False
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Choose the true statement about cochneal (carmine colourant)
Can also appear as crimson lake, E120 and carminic acid
Source include beetroot and pitaya fruit
Categorize under azo dye
Banned in certain countries due to carcinogenic property
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