Define the term emulsification and describe how the process of emulsification is used by food processors
Food manufacturers blend fat with watery ingredients by way of emulsification. For example, salad dressings separate to form two layers—vinegar (water) on the bottom, oil on top. Other dressings, such as mayonnaise, are also made from vinegar and oil, but they never separate. The difference lies in a special ingredient of mayonnaise, the emulsifier lecithin in egg yolks. Lecithin, a phospholipid, blends the vinegar with the oil to form the stable, spreadable mayonnaise.
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Food processors and manufacturers use amylopectins primarily to produce sauces and gravies for frozen foods because they ________.
A. form a stable starch gel B. are resistant to spoilage C. are easily digested D. are sweet tasting
Which of the following actions is appropriate to prevent a clogged feeding tube?
A. instill heparin into the tubing B. slow the feeding to run at ½ the normal rate for one hour a day C. use a small volume syringe and add air into the tube D. flush the tube with 25 mL of tap water several times a day E. reinsert the stylet that was used during tube placement
One of the major functions of insulin is to:
a. convert fat to glucose. b. decrease protein synthesis. c. stimulate fat breakdown. d. promote uptake of amino acids.
Which of the following is a biochemical marker of low-grade inflammation?
a. HDL cholesterol b. LDL cholesterol c. insulin d. C-reactive protein