INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Emulsions are either oil-in-water or water-in-oil
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True
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False
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Emulsions may be either oil-in-water or water-in-oil. Technically, when generating oil-in-water vs. water-in-oil emulsions, one phase (known as the dispersed phase) is mixed into the other (the continuous phase). In other words, one liquid serves as a sort of base into which another liquid is added.
Detailed explanation-2: -An emulsion can be defined as a mixture of oily and watery liquids. To make an emulsion you need an emulsifier and force such as whisking and beating to break the oil droplets apart so they mix with the watery liquid. There are two types of emulsions.
Detailed explanation-3: -Milk is an example of water in oil emulsions.
There is 1 question to complete.