To increase the stability of chlorophyll during blanching, which chemicals are being
Answers
Blanching is a process when natural chlorophyll is prevented from getting manufactured and vegetables look quite pale in color in the absence of sunlight or chlorophyll.
Normally, green colored colorants that are natural in terms of color are used to treat plants.So, suji leaves, are used to retain the green color of chlorophyll during blanching in certain cases. Hence suji leaf acts as a colorant in many cases. However in terms of stability, it is ranked much low, if we are to compare it with other synthetic or artificial colorants.
However suji leaves are natural sources and one can find positive benefits.Sometimes zinc or magnesium are also introduced into chlorophyll to retain its stability or increase it in their carbonate forms . So calcium carbonate and magnesium carbonate are also used.
Answer:
Chemicals like Calcium Carbonate, Magnesium Carbonate, Zinc Carbonate, etc.
Explanation:
One of the process of cooking food, in which chlorophyll is stopped from getting manufactured and the vegetables as well as leaves that are being cooked is discoloured due to the release of chlorophyll. Chemicals are often used to retain the green colour of chlorophyll. These chemicals are known as colorants. The commonly used colorant which are chemically derived can be the carbonate of various metals, like Calcium Carbonate, Magnesium Carbonate, Zinc Carbonate, etc.