Q1. ______ emulsions are typified by butter, margarines, and fat-based spreads in general.

1. Oil-in-water
2. Water-in-oil
3. Water-in-oil-in-water
4. Oil-in-water-in-oil

ANSWER: B. Water-in-oil

• Explanation – Butter, margarines, and other fat-based spreads are examples of water-in-oil (w/o) emulsions. These rely on the properties of the fat or oil and the surfactant utilized for their stability rather than the qualities of the aqueous phase, and as a result, there are fewer parameters that can be changed to influence their stability.

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Q2. Imitation cream is an example of _____ emulsion.

1. Oil-in-water
2. Water-in-oil
3. Water-in-oil-in-water
4. Oil-in-water-in-oil

ANSWER: A. Oil-in-water

• Explanation – An example of an O/W emulsion is imitation cream. The vegetable oils and fats in the dispersed phase have a droplet size of 1–5 m and a volume fraction of 10–30%. Aqueous solution comprising proteins (casein), sucrose, salts, and hydrocolloids make up the continuous phase. The stabilizing factors are as follows: Adsorbed protein film before aeration, After aeration, aggregated fat globules form a network surrounding air cells, stabilizing the foam structure; additional lipophilic surfactants accelerate fat globule aggregation.

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Q3. Salad dressing is an example of _____ emulsion.

1. Oil-in-water
2. Water-in-oil
3. Water-in-oil-in-water
4. Oil-in-water-in-oil

ANSWER – A. Oil-in-water

• Explanation: An example of an O/W emulsion is salad dressing. The vegetable oil in the dispersed phase has a droplet size of 1–5 m and a volume fraction of at least 30%. Aqueous solutions of egg yolk, sugar, salt, starch, flavors, seasonings, hydrocolloids, and acidifying substances make up the continuous phase.

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Q4. Low calorie spread is an example of _____ emulsion.

1. Oil-in-water
2. Water-in-oil
3. Water-in-oil-in-water
4. Oil-in-water-in-oil

ANSWER: B. Water-in-oil

• Explanation: An example of a W/O emulsion is a low-calorie spread. Cultured milk, salts, and tastes may be present in the water phase, with droplet sizes ranging from 1 to 20 m and a volume proportion of 16 to 50%. Edible fats and oils, partially hydrogenated, of animal or vegetable origin are included in the continuous phase. Colors, flavor, and vitamins are all there. Surfactants are added to lower surface tension and facilitate emulsification during processing, and the dispersed water droplets are fixed in a semisolid matrix of fat crystals.

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Q5. When a small amount of insoluble substance is incorporated in an emulsifier micelle, semi-transparent solution is produced and this phenomenon is called?

1. Critical micelle concentration
2. Solubilization
3. HLB
4. None of the above

ANSWER: B. Solubilization

• Explanation – Semi-transparent solution is created when a small amount of insoluble substance is mixed into an emulsifier micelle. Solubilization is the term for this phenomenon. Solid monoglyceride has a high crystallization capability, which has an impact on its performance. It also produces a liquid crystal with properties that are halfway between solid crystal and liquid. The shape depends on the type of emulsifier, the temperature, and the concentration.

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