Question

Complete the table by filling the mode of action / functional properties indicated as A, B, C, D, E and F

Functional Property	Mode of action
Whipping/Foaming	A
B	Formation and stabilization of fat emulsions
C	Protein matrix formation and setting
Viscosity	D
E	Hydrogen bonding of water; entrapment of water
Solubility	F

Answer 1

Functional Property	Mode of action
Whipping/Foaming	Forms stable film (A)
Emulsification (B)	Formation and stabilization of fat emulsions
Gelation(C)	Protein matrix formation and setting
Viscosity	Thickening, water binding(D)
Water binding(E)	Hydrogen bonding of water; entrapment of water
Solubility	Protein salvation(F)