Essay
Why would I select one fat or oil over another for use in a food product? Explain the reason for the selection
Correct Answer:

Answered by ExamLex AI
There are several factors to consider wh...View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Correct Answer:
Answered by ExamLex AI
There are several factors to consider wh...
View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Related Questions
Q8: There are three types of rancidity: hydrolytic,
Q15: What are fat replacers? Define fat substitutes,
Q17: The Food and Drug Administration (FDA) required
Q20: Emulsions are classified on the basis of
Q21: The _ crystalline form of fat is
Q23: The melting point of a fat is
Q24: Fats are high in satiety because<br>A)they are
Q35: Matching<br>Definition choices:<br>-shortening<br>A)a fat that tenderizes, or shortens,
Q39: The selection of the oil for any
Q40: In fried foods<br>A) oil is absorbed and