Question

Emulsifiers prevent the generation of free radicals which damage the food.
If this is true enter 1, if false enter 0.

Answer 1

Answer 0

Oil and water don’t mix but they do form emulsions. Emulsifiers are the chemicals that make emulsions happen. Nature uses proteins and phospholipids, and many emulsifiers used in modern food production are based on these natural substances. Antioxidants are the chemical substances prevent the generation of free radicals which damage the food.