Exam 22: Fats and Oils

Margarines and various spreads found in the market can range from _____% fat.

Stability and functionality are obtained by their modification through hydrogenation.

Monoglycerides and diglycerides are used as _____ in a variety of foods.

The _____ can influence the render fat's color and flavor.

Fats and oils contribute to a food's flavor,texture,and freshness.

When fat was included in the Nutrition Labeling and Education Act,it became advantageous to lower fats in various products.

_____ allows fatty acids to be rearranged or redistributed on the glycerol backbone.

Fatty acids are chains of _____ carbon atoms.

_____ oil does not require winterization.

Fats and oils come from plant and animal sources.

Each gram of fat contains _____.

Chemical tests can determine the degree of unsaturation of the fatty acids in a fat.

Food science is concerned most with the _____.

The first step in the refining process of many oils is _____.

Fats and oils are composed of carbon,hydrogen,and oxygen.

The end product of deodorization is a _____.

Deodorization removes odor from oil.

Expellers and solvents extract fats from animal products.

Monoglycerides and diglycerides repel rather than attract water.

Dry heat cannot be used to render fat.