135) ANSWER

A) Casein

D) Whey

RATIONALE

Casein and whey are often used as additives and stabilizers in processed foods. The client with lactose intolerance may have difficulty digesting these additives since they are milk products. Sodium phosphate is a preservative. Lecithin is an emulsifier. Maltodextrin is a sugar. Key term is lactose intolerance, indicating the client has difficulty digesting milk products. Recognize casein and whey as by products of milk.