Diet margarines have approximately half the fat and more than twice the water as stick margarines.
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Q28: Emulsifying agents, such as mono- and diglycerides
Q29: Complete the following outline of the steps
Q30: Refined oils have a higher smoke point
Q31: Refined oils have a higher smoke point
Q32: Define emulsions. Explain how emulsifiers work.
Q34: Complete the following outline of the steps
Q35: Elaidic acid produced during hydrogenation raises the
Q36: The addition of phytostanol and/or phytosterol esters
Q37: Complete the following outline of the steps
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