Question

Match List I with List II
List I: A. Sequestrants, B. Anticaking agents, C. Humectants, D. Firming agent
List II: I. Aluminium sulphate, II. Glycerol, III. Calcium phosphate, IV. EDTA
Choose the correct answer from the options given below:

• A. A-III, B-IV, C-I, D-II
• B. A-IV, B-III, C-II, D-I
• C. A-IV, B-III, C-I, D-II
• D. A-I, B-II, C-III, D-IV

Hint:

Additives are vital in modern seafood processing. Sequestrants like EDTA prevent "Struvite", while humectants like glycerol are used in intermediate moisture foods.

Answer 1

The Correct Option is B

Step 1: Understanding the Question:
This question matches functional groups of food additives used in fish processing with their representative chemicals.
Detailed Explanation:

• A - Sequestrants: Are additives that bind metal ions to prevent oxidation or crystal formation. EDTA (IV) is a classic example.

• B - Anticaking agents: Prevent particles from clumping together in powders. Calcium phosphate (III) (specifically tricalcium phosphate) is used for this in dry mixes and seasonings.

• C - Humectants: Help retain moisture in a product. Glycerol (II) (Glycerin) is a common humectant.

• D - Firming agent: Strengthen the structure of processed food. Aluminium sulphate (I) is often used to firm up the texture of pickled or canned products.

Step 2: Final Answer:
The correct match is A-IV, B-III, C-II, D-I, which is Option (B).