WorksheetsPalm oil for food application (Part 1)
Total questions: 10
Worksheet time: 8mins
These are the different properties of fats and oils, except..
It compose molecules
Melting point
State at room temperature
Stability
What is the advantages of palm oil in frying?
Less heat stability
Heavy taste
Oxidative stability
Has deterioration odor
What is cloud point?
Temperature at which dissolved solid no longer completely soluble
Occur due to the decreasing of unsaturation level
At the temperature which the wax crystals dissolved completely
Occur due to the increasing of saturation level
These are the specification for frying oil except..
Free fatty acids below 0.1%
Smoke point above 215 degree celcius
High degree of resistance to oxidation
Melting point at maximum 100 degree celcius
Frying oil will loss its quality if...
The oil is filter after used
The oil in fryer is covered to prevent the exposure to oxygen
The foods was patted before adding to deep fryer
The oil contact with salts
Which one is true about margarine?
Emulsion of fat in water (18% fat and 80% water)
Emulsion of water in fat (40% fat and 58% water)
Emulsion of water in fat (80% fat and 18% water)
Emulsion of fat in water (80% fat and 18% water)
In the margarine manufacturing process, there are water and fat phase. What are the ingredients consists in fat blend?
Milk protein, fats, oils, stabilizers, lecithin and antioxidants.
Sugar, oils, stabilizer, preservative, emulsifier and color.
Emulsifier, fats, lecithin, flavor, oils and antioxidants.
Brine, milk protein, fats, stabilizer and fat-soluble ingredients.
What is the advantages of pasteurization process in margarine manufacturing process?
To ensure the emulsion is fed to crystallization line at constant temperature.
To improve the microbiological growth.
To avoid the fractionation of fats
To complete the fat phase
What will happen if the margarine produce is not achieved the optimum requirement?
Separate and throw
Send back to re-melting process
Selling to consumer in cheaper price
Stored in storage
These are the differences between margarine and butter except...
Margarine is made from vegetable oils while butter is from dairy fats
Margarine high in trans fat while butter provides good cholesterol
Margarine causes weight gain while butter not not causes weight gain
Margarine is used pure product while butter artificial processed ingredients
