ASUOnlineQuiz7SG(1) (1).doc

Increased plasticity h winterizing a commercial

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increased plasticity h. winterizing: a commercial process for vegetable oils that removes the high-melting point triglycerides that would otherwise crystallize during low-temperature storage and make the oil appear cloudy i. hydrogenation: a commercial process in which hydrogen atoms are added to the double bonds in monounsaturated or polyunsaturated fatty acids to make them more saturated j. interesterification: a commercial process that rearranges fatty acids on the glycerol molecule within triglycerides so that they are more heterogeneous, result in smaller fat crystals, and produce a smoother-consistency fat k. polymerization: a process in which free fatty acids link together, especially when overheated, resulting in a gummy, dark residue and an oil that is more viscous and prone to foaming l. rancidity: c omplete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, moisture or by bacterial action, resulting in unpleasant taste and odor. m. flavor reversion: the breakdown of a-linolenic acid, an essential fatty acid found in certain vegetable oils, leading to an undesirable flavor change prior to the start of actual rancidity n. fat substitute: have physical and sensory properties identical to those of fats without the kilocalories o. fat mimetics: mimic the effects of fat p. fat analog: have characteristics of fat but with fewer calories because of their altered digestibility Page 3 of 4
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q. fat extender: optimize fat functionality so that less fat is required Page 4 of 4
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  • Summer '17
  • Tracy Grgich
  • Nutrition, Soybean, healthy fats

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