Which of the following crystalline forms is best for food preparation because it yields fine-textured baked goods and smooth-surfaced hydrogenated vegetable shortenings?
a. alpha ()
b. beta prime (')
c. beta ()
d. There isn't one best form. They all achieve these characteristics.
Question 2
Which of the following would decrease the melting point of a fat?
a. making the fat crystals larger
b. increasing the proportion of saturated fatty acids in the fat
c. changing the double bond configurations from cis to trans
d. increasing the number of kinks in the fatty acid molecules
Diagram of the food chain
faimly forms
Food Insecurity
Food webs show feeding relationships and energy flow
Food Sources of the Essential Fatty Acids Many oils and nuts
As the world’s population continues to grow, demands on limited resources for food production