When you vigorously agitate cream, you get a solid fat (butter). If you did the

ID: 267806 • Letter: W

Question

When you vigorously agitate cream, you get a solid fat (butter). If you did the same with mayonnaise, you would probably get a liquid fat. (I've never tried it, this is a hypothetical question). What accounts for this difference?

a.butter contains more protein than oil

b.butter contains bacterial cultures

c.oil contains more water than butter

d.butter is mostly saturated; oil is mostly unsaturated

e.butter is mostly monounsaturated; oil is mostly polyunsaturated

When you gently whisk vinegar, oil and egg yolks, you can get them to mix together. However, when you vigorously agitate cream, you will cause the fat-soluble and water-soluble portions to separate into butter and whey. The interesting thing is, we are working with the same kind of chemical process (just in the opposite direction). Which of the following are TRUE about these phenomena (select ALL that apply):

a.emulsifiers in egg yolks allow the oil and vinegar to combine when you make mayonaisse

b.cream is already an emulsion; agitating breaks up the emulsion and allows fats to clump together, separate from the water soluble whey

c.when you make butter, you are creating an emulstion but when you make mayo, you are destroying an emulsion

d.whey is an emulsion but cream is not

e.when you make butter, you are destroying an emulsion but when you make mayo, you are creating an emulsion

Why is the phenomenon of emulsification important for us nutritionally? Consider BOTH biological processes (what happens in your body) well as how this concept applies to prepared foods.

Explanation / Answer

The 4th option is correct. Butter is a saturated fat, which is why it is in solid form; while the mayonnaise is an emulsion of oil, vinegar or lemon juice, and egg yolk, which is why mayonnaise is unsaturated complex and gives a liquid fat.

2nd question-

The options a, b, and e are correct option. Cream and mayo are emulsions but butter is not. Butter is already made by agitating the mild, which causes fat and water to separate. Emulsion is a non separate combination of fat and water.

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When you vigorously agitate cream, you get a solid fat (butter). If you did the

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