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When mixed with sugar and acid, this type of fiber forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm. A. hemicelluloses B. gums and mucilages C. starch D. pectin
When mixed with sugar and acid, PECTIN forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm.
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Asked 10/4/2012 3:10:49 PM
Updated 9/13/2015 8:07:51 PM
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Flagged by emdjay23 [9/13/2015 1:05:49 PM], Unflagged by jeifunk [9/13/2015 8:07:49 PM], Edited by jeifunk [9/13/2015 8:07:51 PM]
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When mixed with sugar and acid, PECTIN forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm.
Added 9/13/2015 1:05:50 PM
This answer has been confirmed as correct and helpful.
Confirmed by jeifunk [9/13/2015 8:07:46 PM]
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