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T object]user: which of the following choices are used primarily as food additives for their emulsifying, or blending, qualities?
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T object]user: which of the following choices are used primarily as food additives for their emulsifying, or blending, qualities?

User Nerdio
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Answer:

Monoglycerides and diglycerides

Step-by-step explanation:

User Buendiadas
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It would be the MONOGLYCERIDES and DIGLYCERIDES. These are commonly used for making food additives as these have the ability to emulsify, and blend. This combination is also known as partial glycerides that delivers an emulsifying effect. This is typically mixed with fats containing water.
User LCJ
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