An emulsion contains
A) the dispersed or discontinuous phase, which is usually oil.
B) the dispersion medium or continuous phase, which is usually an organic solvent.
C) a stabilizing compound that increases a liquid's surface tension to reduce its wetting ability.
D) all of the above answers are correct
E) none of the above answers is correct
Correct Answer:
Verified
Q7: The correct order for the four stages
Q11: Margarine was first introduced in the
A) 1840s.
B)
Q12: Which of the following crystalline forms is
Q13: Which of the following is not used
Q14: When fat is mixed into a flour
Q15: The shortening power is greater in a
Q17: In fried foods
A) oil is absorbed and
Q18: Which of the following emulsifiers are added
Q20: Functions of fats in foods include
A) shortening
Q21: Butter
A) may not be contain coloring additives
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