Fats and Emulsions
Nutrition and Food Science · Secondary 4 · Food Science and Properties · 2.º Período

Fats and Emulsions

Study the properties of fats and oils, including their role in aeration, shortening, and the formation of emulsions.

MOE Syllabus OutcomesMOE NFS Syllabus Section 2.1: Properties of FatsMOE NFS Syllabus Section 2.2: Emulsification

About This Topic

Study the properties of fats and oils, including their role in aeration, shortening, and the formation of emulsions.

Key Questions

  1. How do emulsifiers work in mayonnaise?
  2. What is the shortening effect in pastry making?
  3. How does oxidation affect dietary fats?

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