Which of the following is the primary function of edible food coatings?[Fill in the blank]

Question

BlackTom AI · Accepted Answer

The question asks about the primary function of edible food coatings. This requires evaluating what each option claims the coatings do, and identifying which one best matches the main purpose.
Option a: 'Enhance sensory properties' — While edible coatings can influence appearance, texture, or taste to some extent, these enhancements are typically secondary benefits. The core purpose is not primarily to enhance sensory attributes, but to protect and preserve the food.
Option b: 'Increase marketing capabilities' — Coatings may affect presentation, but increasing marketing capabilities is not a fundamental function of the coating itself. Marketing attributes arise from the product’s branding, packaging, and messaging, not from the technical role of the coating.
Option c: 'Extend the shelf-life of the food products' — This aligns with the fundamental role of edible coatings: acting as a barrier to moisture, gases, and micro-organisms, thereby slowing deterioration and preserving quality over time. This is widely recognized as the primary objective in many food science contexts.
Option d: 'Increase calcium content in foods' — Edible coatings do not inherently add calcium or other nutrients as their primary function. While some coatings can be fortified, the main purpose remains protective, not nutritional fortification.
In summary, the most accurate description of the primary function is that edible coatings extend shelf-life by reducing moisture and gas exchange and protecting against spoilage. The other options describe secondary effects or misstate the fundamental role of coatings, which are not their core purpose.

Which of the following is the primary function of edible food coatings?[Fill in the blank]

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