Food manufacturers use which of the following techniques to reduce the fat and kcalories in food?
A) adding oil to the food
B) whipping air into the food
C) rearranging the molecules in the fat
D) frying foods instead of baking them
E) eliminating fat replacers in food

Question

Quizplus · Accepted Answer

Food manufacturers often use techniques such as whipping air into the food to reduce the fat and kcalories without sacrificing texture or taste. This technique is sometimes used in the production of low-fat or reduced-fat versions of foods such as mayonnaise, salad dressings, and whipped cream. Other techniques may include using fat replacers or modifying the molecular structure of fats. Adding oil to food, frying instead of baking, and eliminating fat replacers may actually increase the fat and kcalorie content of the food. Rearranging the molecules in fat is not a commonly used technique in the food industry.

Food Manufacturers Use Which of the Following Techniques to Reduce