Which ingredient is MOST likely to solve separation problems in a refrigerated dairy dip product?

The ingredient most likely to solve separation problems in a refrigerated dairy dip product is mono and diglycerides. These compounds are emulsifiers that help stabilize mixtures of oil and water, which is particularly important in dairy products where fat and water can separate over time.

When added to a dip, mono and diglycerides work by reducing the surface tension between the oil and water phases, allowing them to blend more uniformly. This results in a creamier texture and helps prevent the separation of ingredients during storage, ensuring a more appealing and consistent product.

Other ingredients like sucrose and soybean oil serve different purposes; sucrose is primarily a sweetener and does not address separation issues. Soybean oil, while it is a fat source, does not have the emulsifying properties beneficial for binding the water and oil phases. Heavy cream adds richness and increases fat content but does not enhance the stability of emulsions as effectively as mono and diglycerides do.