INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Butter is made by agitating cream to form a ____ emulsion.
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water-in-oil
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gas-in-liquid
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oil-in-water
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gas-in-solid
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Explanation:
Detailed explanation-1: -INTRODUCTION. Butter is a water-in-oil emulsion that contains at least 80% fat and no more than 16% water. Butter is made from cream, which is an oil-in-water emulsion, and it is obtained through a phase inversion from oil-in-water to water-in-oil emulsion that occurs during churning.
Detailed explanation-2: -The type of emulsion in which water droplets are dispersed in an oil medium is called water in oil emulsion. For example, Cold cream.
Detailed explanation-3: -Milk is an example of an oil-in-water emulsion, while butter is water-in-oil.
There is 1 question to complete.