Describe the dispersion state, including each ingredient, of a ...

[Destiiny22]

Describe the dispersion state, including each ingredient, of a baked custard. the following food systems:
 
  What will be an ideal response?

Question 2

Sulfur compounds are responsible for flavors in garlic and cabbage.
 
  Indicate whether the statement is true or false

[soda0602]

Answer to Question 1

Gel consisting of networks of proteins from eggs and milk that trap water in their interstices. The proteins are coagulated by heat in forming the structure of the gel. For the gel to form from the uncooked sol, there is a partial neutralization of charge and dehydration by the sugar. The negative charge of the protein is partially neutralized by the calcium ions and lactic acids in milk. The gel is stabilized by hydration too. The sugar and salt are still in true solution.

Answer to Question 2

T

[Destiiny22]

TYSM

[6ana001]

Thanks for the timely response, appreciate it