Fats and Emulsions
This topic explores the properties of fats and oils, including plasticity, shortening, and emulsification. Students will learn how emulsifiers stabilise mixtures.
About This Topic
This topic explores the properties of fats and oils, including plasticity, shortening, and emulsification. Students will learn how emulsifiers stabilise mixtures.
Key Questions
- How do fats contribute to the texture of baked goods?
- What is an emulsion and how is it formed?
- Why are emulsifiers necessary in food science?
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