Question

A food company wants to use a fiber to stabilize its new product. Which of the following would be least likely to be considered?​

	a.	​lignins
	b.	​pectins
	c.	​cellulose
	d.	​mucilages
	e.	gums​

Answer 1

Answer is option D.

Pectins and gums are important polysaccharides in foods because of their functional properties. They are widely used as gelling agents, thickeners, and stabilizers.

Lignin fills the spaces in the cell wall between cellulose, hemicellulose, and pectincomponents, especially in vascular and support tissues: xylem tracheids, vessel elements and sclereid cells. It is covalentlylinked to hemicellulose and therefore cross-links different plant polysaccharides.

Cellulose is a fibrous material of plant origin and the basis of all natural and man-made cellulosic fibres.

Mucilage is a thick, gluey substance produced by nearly all plants and some microorganisms.These microorganisms include protists which use it for their locomotion. It is edible and humans used it as a medicine for irritation in the mucus membranes.

Answer is option D. Mucilage is the least likely used stabilizer of food product.