LMT --

Question 1

Margarine Ingredients: (4)

Answer 1

vegetable or animal fat
beta carotenes
vitamn a,d,e,k
margaine is an emlusion of water in oil

Question 2

Production process of margarine: (4)

Answer 2

Refinement
adding ingredients
mixing, cooling, kneading
packaging

Question 3

The blast chiller for Margarine: (4)

Answer 3

war fatty liquid is mixed and transformed to margarine
cooling emulsifying crystallizing and plasticizing
three cooling cylinders and one or two non cooled. in alternating arrangement.

Question 4

Oil production steps: (6)

Answer 4

Cleaning
Grinding
Pressing
extraction
removing traces
purification/refining

Question 5

Cleaning/grinding Oil: (4)

Answer 5

• magnets used for metal
• fruits are skinned and dehulled.
• Hammer or roller mills are used.
• pressed material is heated - better output but also more are substances, which need to be removed later.

Question 6

Pressing Oil: (1)

Answer 6

a srecw press uses hydraulic pressure t oextract the oil

Question 7

extraction with solvents (Lösungsmittel): (1)

Answer 7

the oil cake is treated with hexane to extract the very rest

Question 8

removing traces Oil: (1)

Answer 8

oil is heated in a stripping column so the hecan floats upwards and will be collected for the next use

Question 9

purification Oil (5)

Answer 9

• heated 45-85°C
• Alkalines are added
• this causes soap form, which is removed with a centrifuge
• Oil is filterd with activated carbon to remove pigments
• deodorizing with hot steam in a vacuum

Question 10

composition of Oil or Fat: (4)

Answer 10

• derivatives of fatty acids and glycero
• consist primary of carbon and hydrogen atoms
• glycerol and fatty acids are the building block of fat (esterification)
• fat also called triclycerides because of their chemical composition

Question 11

Properties of Oil: (5)

Answer 11

• are liquid at 20°C
• vegetable ois is low in cholesterol
• specific seed or fruit taste
• clear, green or yellowish colour
• animal fats are high in cholesterol

Question 12

What is the melting point: (Oil) (5)

Answer 12

• go from solid to liquid
• chain length of saturated fatty acid increase = melting point increase
• double bonds = lower melting point
• vegetable oil: 5-18°C
• butter: 18-22°C

Question 13

Smoke Point of Oil: (6)

Answer 13

• temperature at which the oil causes a bluish smoke
• glycerol breaks down into acrolein
• the more refind the higher the smoke point is
• vegetable oil: 170°C-190°C
• butter: 150°C
• hardened fats 210°C

Question 14

Fat spoilage (7)
inkl. reasons

Answer 14

-putrefication, protein breaks down
-sourness, production of lactic acid
-rancidity, breakdown of fats
Reasons:
-high moisture content
-exposure to light
-unhygienic handling
-heat