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Questions and Answers
What is the primary characteristic of emulsifying properties in food systems?
What is the primary characteristic of emulsifying properties in food systems?
- They increase the nutritional value of food
- They increase the caloric density of food
- They reduce the flavor of food
- They enhance the texture and stability of mixtures (correct)
Which of the following is an example of a low-fat food system that exhibits emulsifying properties?
Which of the following is an example of a low-fat food system that exhibits emulsifying properties?
- Whipped cream
- Mayonnaise
- Creamy yogurt (correct)
- Salad dressing
What is the typical function of emulsifying properties in food products?
What is the typical function of emulsifying properties in food products?
- To increase the shelf life of food
- To reduce the cost of food production
- To create a stable mixture of liquids (correct)
- To enhance the flavor of food
What is a common characteristic of food products that exhibit emulsifying properties?
What is a common characteristic of food products that exhibit emulsifying properties?
What type of fatty acid esters are Sucrose esters of fatty acids?
What type of fatty acid esters are Sucrose esters of fatty acids?
Which type of fatty acid is being referred to in the phrase 'Mono and diesters of fatty acids'?
Which type of fatty acid is being referred to in the phrase 'Mono and diesters of fatty acids'?
Which of the following is NOT an example of a food product that exhibits emulsifying properties?
Which of the following is NOT an example of a food product that exhibits emulsifying properties?
What is the key difference between mono and diesters of fatty acids?
What is the key difference between mono and diesters of fatty acids?
What is discussed later in the context of semulsifier?
What is discussed later in the context of semulsifier?
What type of compounds are Sucrose esters of fatty acids and Mono and diesters of fatty acids?
What type of compounds are Sucrose esters of fatty acids and Mono and diesters of fatty acids?
What is used to emulsify Mayonnaise according to the text?
What is used to emulsify Mayonnaise according to the text?
Which type of droplet is used in creating Mayonnaise?
Which type of droplet is used in creating Mayonnaise?
What is another term used for oil droplet emulsions?
What is another term used for oil droplet emulsions?
Which phase is involved in creating Mayonnaise emulsion?
Which phase is involved in creating Mayonnaise emulsion?
What role do emulsifiers play in the emulsification of Mayonnaise?
What role do emulsifiers play in the emulsification of Mayonnaise?
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