fats or oils rancidity results in off tastes and odors smok

) fats or oils; rancidity results in off tastes and odors. smoke point - the temperature at which a fat or an oil begins to stabilizer- ingredient added Pre-Lab Questions 1. Explain the differences among butter, margarine, s an oil begins to smoke. to food to minimize deterioration and loss of desirable properties. Textbook reference: Chapters 5, and 22 e oil Compare Boer nutrient contributions. o 2015 Cengage Learning. All Rights Reserved. May not be copied. scanned or duplicated, or posted to a publicly accessible website. in whole or in part

Solution

Butter: its made from cream and having around 80 percent fat and remaing is water and milk solids.

Margerine: It is produce when hydrogen is added to vegetable oil or we can say hydrogenated vegetable oil.

Shortenings: its is also hydrogenated product of vegitable oil having 100 percent fat. Moreover, in shortnening whipped is done with air to improve plasticity.

Vegitable oils: It is generly produce from seeds, fruits, nuts, and vegetables oils. It is generaly two type one is refined and another is unrefined. In vegitable oil refining is done to removes the impurities producing a neutral bland-flavored oil.

For deep frying, the fat is uesed which have higher smog point. Vegiyable oil and Soyabean oil have higher smog point. Higher smog point means its will not decompose when you will deep fry.