In your own words, write an essay on the following topic:
After (1)describing the main similarities and differences between carbohydrate-based hydro colloids, and (2)describing the structure of gelatine,(3) choose three diverse foods available in New Zealand supermarkets that each contains a different hydro colloid(s). One, but only one, of the foods must be dairy-based. (4)Describe what each hydro colloid’s role in the food is and (5) suggest reasons why it was chosen and not another. Price and consumer perceptions may be among the reasons. Also,(6) if possible suggest another hydro colloid(s) – if any – that could be used in place of the declared hydro colloid(s) to achieve the same functional effect.