humectant

I am interested in research on humectant which are ingredients in foods that are safe, novel and as the name suggests retain moisture. I am only interested in merchants that are of biological not chemical in origin. The humectant should be taste free.

Show more >
  • $11.00
    ANSWER
    Tutor has posted answer for $11.00. See answer's preview

    ******

    **********

    Course:

    ******

    ***********

    Humectants

    ***

    ***********

    ****

    retain

    ******** thus *********** a ************ ********** ********** *** **** ** ****

    ********

    ******* **** ********* the ******* ** moisture *** ********** ***** ** **** ** ********

    their

    ***** **** ***** * ******* ** foods **** ** ** ****** ********** **** ** ******** *** ********* ********

    thus

    ******** ********* ******** ** *** food **** **** **** **** *** ******* *** quality

    ***

    ***** **** ** ***** ***** ************** ****** ******* Syrup **** referred ** as ******************** glucose is

    ***

    ** *** humectants **** *** * **** ******** *** ** *** ******* to absorb *****

    and

    ******* ** ******** * product’s shape ******* than ***** ********** for **** ******* ** time ***** Wiley 2010)

    It

    **** ********* **** *********** value ** ***** ******* syrup is ******** hence **** not *********

    ***

    variation *** the pH Aqueous ******* ** **** controls the ********* and ******* ** ****

    ********

    as **** as ****** **** ** **** ********* moisture reducing ***** activity *********** ******* ****** ******** the

    *********

    function of ********* *** softness ** *** ***** ******* syrup ***** **********

    ****

    ******** and lengthens *** ***** life ** *********** *** moisture found ** ****** *****

    ***

    ********* ******** in food ******** determines the ******** of ***** ********* physical ******** and *******

    properties

    ** not controlled *** moisture **** ** ******** *** ***** **** of the ****

    *******

    ***** ** ******* mostly use ********** ** ** ***** ** ****** and control Surname ** ********

    **

    the ****** ** ** ** **** **** ***** *********** **** added to ********** ******** syrup ****

    the

    volume **

    ***

    ******* ** **** ** ******* *** texture (Ash * & Ash * ****** ******* ** ***********

    Hull

    P ***** InterScience ******* ******** (2010) ******* syrups: ********** **** applications ********** * ** Wiley-Blackwell **** *** M *********

    ***

    I ******

    ********

    **

    preservatives

    ******** * ** Synapse information *********

    Buy

Learn more effectively and get better grades!

Do my homework