__________Thickens, stabilizes, and traps flavors and color in food products.

Keep practicing — related questions

• ___________ Firms jams and jellies to a spreading consistency.
• __________ Binds batters to meat and vegetables during deep frying.
• The function of gums in food is _____.
• A food item was tested in the laboratory by using iodine solution. A blue-black colour appeared. This indic...
• The ability of some starch-water mixtures to thicken as they cool is called______.
• The starch molecules that have the greatest thickening power are_________.
• Starchy food turns ______ on the addition of iodine solution.
• If the food is tested, violet colour indicates the presence of _________.