Prior knowledge - Part: Polysaccharides - Properties of polysaccharides in foods: viscosity and gelling
10 important questions on Prior knowledge - Part: Polysaccharides - Properties of polysaccharides in foods: viscosity and gelling
Why are sugars good soluble?
Is the solubility of sugars unlimited?
Which sugar can crystallize in ice cream?
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Which disaccharide is the least soluble and which the most soluble? Choose from: glucose, saccharose, xylitol, sorbitol, fructose, lactose
Most soluble --> fructose
The solubility of which disaccharide is not influenced by the temperature? How is the solubility vs. Temperature of other disaccharides?
How are sugar concentration, water activity and relative humidity related?
What happens to the amount of bound water when the sugar concentration increases?
What is the sweetest isomer?
What does the Brix/acidity ratio have to be to have a drinkable juice?
What are the most important properties of carbohydrates in food?
- Solubility and crystallization
- Water binding
- Sweetness
- Digestibility
- Viscosity and gelling
- Fat-substitution
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