Question

Compounds which control viscosity, texture, retention of moisture and softness are termed as

• A. Flavour improver
• B. Anti oxidants
• C. Chelating agents
• D. Humectants

Hint:

Humectants are vital in intermediate moisture foods (IMFs) and confectionery to depress water activity ($a_w$) and maintain soft crumb structure.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Humectants are hygroscopic organic substances incorporated into food products to promote moisture retention and regulate texture.

Step 2: Detailed Explanation:
Humectants possess multiple hydrophilic hydroxyl groups capable of forming hydrogen bonds with free water molecules.
By binding water, they lower water activity ($a_w$) while maintaining the required softness, pliability, and viscosity.
Common food humectants include glycerol, sorbitol, propylene glycol, mannitol, and invert sugar syrups.

Step 3: Final Answer:
Therefore, compounds that control viscosity, texture, moisture retention, and softness are humectants.