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Author Question: Which of the following fats benefits from interesterification? a. lard b. cocoa butter substitutes ... (Read 96 times)

ericka1

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on: Aug 19, 2018
Which of the following fats benefits from interesterification?
 a. lard
  b. cocoa butter substitutes
  c. butter
  d. both a and b are correct
  e. both b and c are correct

Question 2

Which of the following statements is false about interesterification?
 a. It is a commercial process that rearranges fatty acids on the glycerol molecule in order to produce a fat with a grainier texture.
  b. Interesterification creates lard with a slightly lower melting point.
  c. Both answers are true.
  d. Both answers are false.


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mistyjohnson

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

d

Answer to Question 2

d


ericka1

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  • Posts: 544
Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

steff9894

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Reply 3 on: Yesterday
Excellent

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