What are fat replacers? Define fat substitutes, mimetics, analogs, and extenders Compare and contrast the differences among carbohydrate-, protein-, and lipid-based fat replacers Describe the positive and negative characteristics of olestra What is the importance of fat replacers in the modern food industry and how does it relate to the health of society today?
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Q42: A:Match each term with the appropriate definition.
-hydrogenation
A)compounds
Q62: Matching
Definition choices:
-emulsion
A)a fat that tenderizes, or shortens,
Q64: As of January 2006, the food industry
Q66: Discuss how the four characteristics of a
Q66: Describe the many functions of fats in
Q66: Matching
Definition choices:
-plasticity
A)a fat that tenderizes, or shortens,
Q67: What is an emulsion? Describe the differences
Q71: Discuss how to store fats properly. What
Q72: What are some possible sources of error
Q72: Why would I select one fat or
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