Question:

Match Uses/Functions of Soybean lecithins with Product.

List - IList - II
A. Instant foodI. Viscosity reduction
B. ChocolatesII. Emulsifier, antispattering
C. MargarineIII. Nutrition supplement
D. DieteticsIV. Wetting and dispersing agent

Show Hint

Always consider the primary function of lecithins in different food products to correctly match their uses.
Updated On: May 26, 2026
  • A-IV, B-I, C-II, D-III
  • A-IV, B-II, C-III, D-I
  • A-IV, B-III, C-II, D-I
  • A-I, B-IV, C-III, D-II
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The Correct Option is A

Solution and Explanation

Step 1: Concept
Lecithins are phospholipids that have various functions in food products due to their amphiphilic nature. They can act as emulsifiers, viscosity modifiers, wetting agents, and nutrition supplements.

Step 2: Meaning

- Viscosity reduction: Decreases the thickness or resistance of a liquid. - Emulsifier: Helps mix two immiscible substances (e.g., oil and water). - Antispattering: Prevents splashing during cooking. - Nutrition supplement: Provides essential nutrients like phospholipids, fatty acids, and vitamins.

Step 3: Analysis

1. Instant Food (A): - Lecithins can be used in instant foods to improve texture and stability by acting as a wetting and dispersing agent, which helps in the uniform distribution of ingredients. 2. Chocolates (B): - In chocolates, lecithins act as emulsifiers and antispattering agents, helping to maintain a smooth consistency and prevent unwanted splashing during production. 3. Margarine (C): - Lecithins are commonly used in margarine as an emulsifier, which helps in the dispersion of oil throughout the mixture, ensuring a smooth texture and preventing separation. 4. Dietetics (D): - While lecithins can be used for nutritional purposes, they are not typically classified under dietetics but rather as a functional ingredient that provides nutrition.

Step 4: Conclusion

Based on the analysis, the correct matching is: - A (Instant food) uses IV (Wetting and dispersing agent). - B (Chocolates) uses II (Emulsifier, antispattering). - C (Margarine) uses II (Emulsifier). - D (Dietetics) does not directly match any of the given functions but can be inferred to use III (Nutrition supplement). However, since the options provided do not include a direct match for dietetics and nutrition supplement, we must choose the closest fit based on the available options. Final Answer: (A)
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