From the given options, which of them are hydrophilic and are dispersed in solution as colloids?

Correct option is C

Stabilizers and thickeners are hydrophilic (water-attracting) substances that are commonly used in food processing. They are typically dispersed in solutions as colloids to provide texture, viscosity, and consistency to the food products. These ingredients interact with water to form stable mixtures, ensuring that the texture and stability of the food are maintained over time.
Information Booster:
· Stabilizers help in maintaining the uniformity of mixtures, especially in emulsions or suspensions, preventing separation of ingredients.
· Thickeners increase the viscosity of liquids without changing their other properties, such as gums and starches.
Additional Knowledge:
· Bleaching and Maturing Agents: These are used in food preparation, such as in flour processing, but are not typically hydrophilic colloids.
· Emulsifiers: These help in forming stable emulsions (mixtures of oil and water), but are not necessarily hydrophilic in the same way stabilizers and thickeners are.
· Antioxidants: These are used to prevent oxidation and spoilage in foods, but they are not typically involved in forming colloidal solutions.
Top of Form