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Author Question: How is the spreadability of a commercial spread related to the composition of the fat? To the ... (Read 33 times)

sdfghj

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on: Aug 19, 2018
How is the spreadability of a commercial spread related to the composition of the fat? To the temperature of the fat?

Question 2

Compare the calorie content of 1 T. shortening, 1 T. butter and 1 T. regular margarine.


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Liddy

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Reply #1 on: Aug 19, 2018
Answer to Question 1

More saturated fat and increased hydrogenation decrease spreadability of fat. Higher temperature increases spreadability.

Answer to Question 2

110 kcal/T. shortening; 100 kcal/ T. butter; 80 kcal/T. margarine.


sdfghj

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Reply 2 on: Aug 19, 2018
YES! Correct, THANKS for helping me on my review

ghepp

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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