NFA 323
LIPID LAB
October 12, 2017 (typed)
A. Whipping cream to butter
Using an electric hand beater, whip 1 cup of whipping cream to form whipped cream. Continue whipping until butter is formed. Taste the butter.
1. Describe the different colloids (two emulsions and one foam) as you turn whipping cream into whipped cream, and then on to butter. Describe the composition of the liquid remaining in the bowl after butter is formed.
B. Analysis of fats (use data collected in Fats table)
1. Even though the serving size is 14 g, some of the fats contain different amounts of fat per serving. Discuss the major ingredient difference that accounts for these fat (and kcal) differences. (with the same weight of serving size).
2. Do any of these margarines contain any trans fat? How do you know?
3. Consider the fats that contain saturated fat. For each of them, what is/are the sources of saturated fat?
4. How do ingredient differences between shortening and regular stick margarine affect nutritional composition (kcal and fat per serving)?
5. Identify some emulsifiers contained in the margarines. Why are emulsifiers necessary? Why does the ingredient list of butter NOT include emulsifiers?
6. Name the ingredients added to some products to “preserve freshness”. Why are these needed? (What is likely to destroy freshness?)
