A frozen dessert shows phase separation and ice crystal growth after repeated freeze–thaw cycles. Which combination of stabilizer and emulsifier is MOST effective in preventing this?

Match the food additives with their primary functional roles: Additives A. Sodium nitrite B. Lecithin C. BHT (Butylated hydroxytoluene) D. Aspartame Functional Roles1. Emulsifier in chocolate2. Artificial sweetener in diet drinks3. Meat curing agent4. Antioxidant in fats and oils

Consider the following statements regarding food additives: 1. Nitrites act as curing agents and inhibit Clostridium botulinum. 2. Sulfur dioxide functions only as a coloring agent. 3. Emulsifiers reduce surface tension between immiscible liquids. 4. Saccharin is a nutritive sweetener. Which of the statements given above are correct?