Topics:
Animal Refresher, Meat Science
Most Commonly Used Humectants in Food
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Question (English)
Most commonly used humectants are:
- Glycerol and Sorbitol only
- Propylene glycol only
- NaCl and Sugar only
- All the above ✓ Correct
Explanation:
Correct Answer: All the Above
The most commonly used humectants in food include Glycerol, Sorbitol, Propylene glycol, NaCl (salt), and Sugar — all of them are recognised humectants.
Why All Are Correct
- Glycerol & Sorbitol — primary synthetic/natural humectants; directly bind water molecules; widely used in baked goods, confectionery, dried fruits
- Propylene glycol — approved food-grade humectant; used in semi-moist foods
- NaCl (salt) — the oldest humectant; used in curing; lowers Aw significantly
- Sugar (sucrose) — used in jams, jellies, dried fruits; highly effective Aw depressant at high concentrations (e.g., 60%+ sugar in jam)
Aw Values and Microbial Safety
- Fresh meat: Aw ~0.99 (very susceptible)
- Cured meat (salt+nitrite): Aw ~0.95–0.97
- Jam (high sugar): Aw ~0.75–0.80 (mould-resistant)
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
