Question

Match List-I with List-II
List-I (Additive) & List-II (Function)
(A) Glucono delta lactone & (I) Antioxidant
(B) Propyl Gallate & (II) Acidulant
(C) Erythrosine & (III) Emulsifier
(D) Polyglycerol esters of fatty acids & (IV) Colour

Choose the correct answer from the options given below:

• (A) - (III), (B) - (IV), (C) - (II), (D) - (I)
• (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
• (A) - (IV), (B) - (III), (C) - (I), (D) - (II)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

To solve additive matching questions quickly, look for familiar structural suffixes:
- Esters of fatty acids are almost always emulsifiers due to their dual hydrophilic-lipophilic nature.
- Gallates (e.g., propyl gallate) are classic fat-soluble antioxidants.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Food additives are substances added to food to preserve flavor, improve appearance, or stabilize emulsions.
These additives are grouped into functional classes such as acidulants, antioxidants, colors, and emulsifiers depending on their primary technological role.

Step 2: Detailed Explanation:
Let us analyze each additive in List-I and pair it with its corresponding functional class in List-II:
1. Glucono delta lactone (GDL):
GDL is a neutral cyclic ester of gluconic acid.
When dissolved in water, it slowly hydrolyzes to gluconic acid, resulting in a gradual drop in pH.
This gradual, controlled acidification makes it an ideal acidulant (II) for direct-acidified cheese (like cottage cheese), tofu coagulation, and bakery applications.
2. Propyl Gallate:
Propyl gallate is an ester formed by the reaction of gallic acid and propanol.
It functions as a synthetic antioxidant (I) that scavenges free radicals, preventing lipid oxidation and rancidity in fat-rich foods like ghee and butter.
3. Erythrosine:
Erythrosine (also known as Red No. 3) is an organoiodine compound.
It is a synthetic cherry-pink coal-tar dye used as a food colour (IV) in dairy desserts, gelatins, and candies.
4. Polyglycerol esters of fatty acids:
These are formed by polymerizing glycerol and esterifying it with fatty acids.
Because they contain both hydrophilic and lipophilic groups, they act as effective non-ionic emulsifiers (III) that stabilize fat-water emulsions in whipped toppings and spreads.
This provides the matching: (A)-(II), (B)-(I), (C)-(IV), (D)-(III).

Step 3: Final Answer:
The correct matching sequence is (A) - (II), (B) - (I), (C) - (IV), (D) - (III).