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Sistemas dispersos y alginato en alimentos

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Sistemas dispersos y alginato en alimentos

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Cuestionario aplicado sobre alginato, gelificación y emulsiones.

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Tamar
Tamar
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Sistemas dispersos y alginato en alimentos
 

Sistemas dispersos y alginato en alimentosOnline version

Cuestionario aplicado sobre alginato, gelificación y emulsiones.

by Tamar
1

La gelificación del alginato no genera zonas de unión entre moléculas.

2

El alginato es un polisacárido formado por ácido D-manurónico (M) y ácido L-gulurónico (G).

3

La mayoría de los alimentos son sistemas dispersos con una fase continua y una fase dispersa.

4

La emulsión puede clasificarse como agua en aceite (W/O) o aceite en agua (O/W).

5

El lactato es un agente gelificante principal del alginato.

6

La esferificación es una técnica asociada al uso de alginato.

7

Las emulsiones no requieren emulsificantes para estabilizarse.

8

La gelificación del alginato ocurre gracias a iones de calcio (Ca2+) que unen moléculas de polímero.

9

El alginato gelifica solo en presencia de sodio.

 
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