Q. Which of the following is used as the clarifying agent
- Gelatin
- Bentonite
- Diatomaceous earth
- All of the above
Answer: d)
There are basically 2 groups of materials that need to be acted upon including; proteins and polyphenols. There is one other contributing cause of suspended haze that we often overlook being entrained carbon dioxide. Moving the wine into a warmer area from a cold cellar can frequently reduce this contributor. The array of clarifying agents available include; Activated carbon, Bentonite (wine grade), Casein and caseinates, Diatomaceous earth, Egg albumen, Gelatin (low bloom), Isinglas, Kieselsols, Polyvinylpyrrolidone (PVP), and Sparkalloid. Commercial combinations of some of these are also available.
Q. Which of the following preservatives is NOT recommended in food application
- Formaldehyde
- Sorbic acid
- Benzoic acid
- None of the above
Answer: a)
Formaldehyde cannot be used as preservative in food.
Q. Enzyme __________ is used as clarifying agent
- Pectic enzyme
- Gelatin
- Both a and b
- None of the above
Answer: a)
Pectin is a polysaccharide found in plant cell walls and its where the pulpy fibrous part of juice comes from. It’s not completely digestible and many food companies add pectin as a fiber like cellulose or lignin. As a result of this usage, pectin is extremely colorful and has a very rich texture. But that texture is not always desired in liquid.
Adding a little bit of pectinase will, over time, destroy these walls and get rid of much of the texture.
Q. Carboxymethyl cellulose is used as
- Stabilizer
- emulsifier
- leavening agent
- none of the above
Answer: a)
Carboxymethyl cellulose (CMC) is a sodium salt derivative of cellulose. Unlike cellulose, it is water soluble and can function as a suspending agent, stabilizer, film former or thickening agent.
CMC finds use in gluten-free baking by providing dough with viscosity and bread with volume much like gluten proteins do.
Q. Baking powder is used in baking as
- Antimicrobial agent
- anticaking agent
- leavening agent
- None of the above
Answer: c)
Baking powder is a chemical leavening agent that combines sodium bicarbonate (baking soda) and an acid (or even two acids) in one single dry, white powder sold in grocery stores and bulk stores. Baking powder is an easy way to get your cakes to rise without having to whip egg whites like mad or without worrying about adding an acid to react with baking soda because everything you need to make a cake rise is in baking powder.
So, while when you add baking soda to a cake recipe, you’ll notice that you also have to add an acidic ingredient (like vinegar, sour cream, buttermilk, etc), when you bake with baking powder, the acid is already present in the commercial powder.
