CRC Ingredient Functionality and Application 2

Question 1

Which starch is best for a low-pH retorted sauce that must tolerate heat and shear?

Accepted Answer

Cross-linked waxy maize starch

Answer

Cross-linking strengthens granules so they resist acid, heat, and shear.

Question 2

Which property makes xanthan gum useful in pourable dressings?

Accepted Answer

Pseudoplastic flow with strong suspension at rest

Answer

Xanthan is shear-thinning yet provides high low-shear viscosity that suspends particles and is stable in acid and salt.

Question 3

Compared with gelatin gels, agar gels typically:

Accepted Answer

Melt at much higher temperatures and set on cooling around 35-40°C

Answer

Agar melts around 85°C but sets near 35-40°C, unlike melt-in-mouth gelatin.

Question 4

High-methoxyl pectin forms a gel under which conditions?

Accepted Answer

Above 55% soluble solids and pH about 2.8-3.5

Answer

HM pectin needs high sugar and low pH to reduce repulsion and hydration.

Question 5

Kappa-carrageenan is known for which interaction in dairy systems?

Accepted Answer

Binding to casein micelles to stabilize suspensions such as chocolate milk

Answer

Carrageenan associates with casein, giving stabilization at very low use levels.

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