Question

To increase the stability of chlorophyll during blanching, which chemicals are being used?

Answer 1

Answer:

To increase the stability of chlorophyll during blanching magnisum carbonate

calcium carbonate is used.

Blanching could be a method once natural pigment is prevented from obtaining factory-made and vegetables look quite pale in colourize the absence of daylight or chlorophyll.

Normally, inexperienced coloured colorants that are natural in terms of color are wont to treat plants.So, suji leaves, are wont to retain the inexperienced color of pigment throughout blanching in sure cases. hence suji leaf acts as a colorant in several cases. but in terms of stability, it's hierarchal abundant low, if we tend to are to match it with different artificial or artificial colorants.  

However suji leaves are natural sources and one will notice positive advantages.Sometimes Zn or metallic element are introduced into pigment to retain its stability or increase it in their carbonate forms . therefore calcium carbonate and magnesium carbonate are used.

Answer 2

Suji leaves  is the chemical that used to increase the stability of chlorophyll during blanching.

Explanation:

• When certain chemicals such as iodine is added to chlorophyll present in the leaves there is bleaching.
• The bleaching is due to the loss of chlorophyll in the leaves. The leaves become pale in colour. This is natural phenomena.
• However certain chemicals which are present in the leaves such as suji, prevents the breakdown of chlorophyll into carbon, oxygen, hydrogen and nitrogen.
• The stability of chlorophyll is increased during bleaching and longer time is taken to give the leaf the peel appearance.

To know more:

Which chemicals increse stability of chlorophyll while blanching?

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