Categorize the agents that food scientists use as additives in baked products and liquid foods. a) food additives in baked products or b) food additives in liquids 1) anticaking agents 2) bleaching agents 3) emulsifiers 4) leavening agents 5) ph control agents 6) thickeners

The food additives in baked products are anti-caking agents, leavening agents and bleaching agent.Anti-caking agents are additive placed in powdered and granulated materials, like flour. The main purpose is to prevent lumps formation or easily get moisture, these agents ensure and easier way to transport, store and longer useful life.Leavening agents is what cause the physical expansion of batters or doughs, which is found in baking activities. These agents contain air, steam, yeast, baking powder, and baking soda.Bleaching agents are found in bleached flours for example. It's a food additive to flour to make it whiter and help to develop gluten.On the other hand, the food additives in liquids are emulsifiers, ph control agents and thickeners.Emulsifiers are chemical additive in food to improve the homogeneous properties of a mixture. It's used where we need mix fats with liquids, oil and water for example.Ph control agents are acidity regulator, they are food additive to change the ph level or acidity level which change specific qualities like flavours. It's most used in fluids, like liquids.Thickeners are food additives to increase the viscosity of a liquid. Thickeners are important because they change the viscosity without dramatically changing any other property.

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