Q1. Chemically interesterified blends of 60% soybean oil and 40% beef tallow show similar properties like ________.

1. Lard
2. Margarine
3. Cocoa butter
4. Olestra

ANSWER: B. Margarine

• Explanation – Margarine should have a high solid fat content and polymorphic crystallization. Chemically interesterified mixtures of 60% soybean oil and 40% cow tallow have qualities similar to margarine. High-stability margarine mixes and hard butter with appropriate melting properties have been produced by interesterification. The crystallization behavior of fats and oils is affected by interesterification.

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Q2. _______ of fats and oils offers an alternative process for the production of fatty acids and may be performed at ambient or moderate temperatures and pressures.

1. High-pressure steam splitting
2. Alkaline hydrolysis
3. Enzyme-catalyzed hydrolysis
4. All of the above

ANSWER: C. Enzyme-catalyzed hydrolysis

• Explanation – The synthesis of fatty acids by enzyme-catalyzed hydrolysis of fats and oils is an alternate method that can be carried out at ambient or moderate temperatures and pressures. As a result, fatty acids can be extracted from oxidatively unstable oils containing highly unsaturated fatty acids or conjugated fatty acyl residues using this method.

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Q3.  _______ is a process that is used to modify the physical and functional properties of triacylglycerol mixtures in fats and oils.

1. Chemical interesterification
2. Hydrolysis
3. Hydrogenation
4. High-pressure steam splitting

ANSWER: A. Chemical interesterification

• Explanation – One of the most common reactions for modifying natural fats and oils is chemical interesterification. It’s a technique for altering the physical and functional properties of triacylglycerol mixes in fats and oils. Interesterification is defined as the exchange of acyl groups between two triglycerides, resulting in the production of new triglycerides with chemical and physical properties that are generally superior to those of the original triglycerides and result in significant changes in lipid functioning.

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Q4. ________ is the most widely employed type of interesterification reaction used by the food industry.

1. Acidolysis
2. Transesterification
3. Alcoholysis
4. Both A and B

ANSWER – B. Transesterification

• Explanation: The most common type of interesterification reaction utilized in the food sector is transesterification. Intraesterification and interesterification result in the “shuffling” of fatty acids within a single TAG molecule and among TAG molecules until an equilibrium is reached in which all conceivable combinations are generated.

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Q5. Interesterification halves the solid fat content (SFC) of lard at _____.

1. 10℃
2. 20℃
3. 30℃
4. 40℃

ANSWER: B. 20℃

• Explanation: Shortening products can be made with lard and other animal fats, as well as a variety of vegetable oils. Lard is interesterified to improve its physical qualities. At 20°C, it reduces the solid fat content (SFC) of lard, inhibits graininess (owing to a large fraction of palmitic acid in the Sn-2 position; 64%), and improves the plastic range of fat, making it a better shortening.

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