Which of the following additives is commonly used as thickening agent in foods like soups and sauces ?
Xanthan Gums
Xanthan Gums option is correct.
Food additives are classified by function; thickening agents are hydrocolloids that raise viscosity and stabilise the aqueous phase of soups, sauces and dressings. Xanthan gum, a high-molecular-weight polysaccharide produced by Xanthomonas campestris, gives strong pseudoplastic thickening even at low concentration and is one of the most widely used commercial thickeners.
Sodium nitrate is a curing/preservative agent used in meats, ascorbic acid is an antioxidant and acidulant, and saccharin is a non-nutritive sweetener; none has thickening function.
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Important Questions from Mixed Topic (MH-SET)
.................... is a client server application that identifies each host on the internet with a unique user-friendly name.
Every OS has a ................ or .......... which primarily resides in the main memory of the computer to perform some of the basic functions of the OS.
(i) Kernel
(ii) Interface
(iii) Nucleus
(iv) Compiler
Codes:
Which of the following are referred to as low level language?
(i) Machine language
(ii) Assembly language
(iii) High level language
(iv) Natural language
Codes:
Match the following:
List I List II (a) New York Public Library (i) Shelv AR (b) Miami University Augmented Research Group (ii) Smart library (c) Oula University Library (iii) Wolf Walk (d) North Carolina State University (iv) Find the future Codes:
Which part of the QR code represents the encoded data?
