Limited access

Upgrade to access all content for this subject

You are a food scientist for Yummy Foods working on a project to make butter more spreadable (i.e., less solid) right out of the refrigerator. Your new product will be called Better Spreader Butter.

How would you chemically manipulate the butter fats’ fatty acids to achieve this goal? Select ALL that apply.

A

Lengthen the fatty acids.

B

Shorten the fatty acids.

C

Change the fatty acid side chains to more hydrophilic ones.

D

Change the fatty acid side chains to more hydrophobic ones.

E

Increase the proportion of saturated fatty acids.

F

Increase the proportion of unsaturated fatty acids.

Select an assignment template