Organics
For produce to be considered organic, it must be grown without this type of pesticide, herbicide, and fertilizer
synthetic
environmental concern, perceived nutritional benefits, and perceived flavor are all examples of why consumers may choose this type of food
organic
An emulsion that stays intact for a few days.
semi-permanent
butter is an example of this type of emulsion
oil-in-water
this oil is the top produced and consumed oil
soybean
a preservation technique that exposes food to gamma radiation or electron beams, killing the microbes in the food
Ionizing radiation
the process in which one or two genes from a different species is inserted into a plant, which alters its genes
genetic engineering
this is derived from the bones, skins, hides, and connective tissues of animals
gelatin
hydrogenated oils from plants are combined to create what
margarine
most fats contain these essential fatty acids
linoleic and linolenic acid
The label that would go on a food containing 70-95% organic ingredients
"made with organic ingredients
squash, potatoes, and papaya
A natural emulsifyer found in egg yolk
Lecithin
this type of oil contains double bonds, which are all converted to single bonds
hydrogenated oils
lipids are made up of these 2 things
glycerol and fatty acids
organics were standardized in this year
1990
RNA interference (RNAi) is an example of this type of genetic engineering
gene silencing
jellies, whipped cream, milk, and pumice stone are all examples of this type of mixture
colloids
these oils have a high melting point, meaning that they are what state of matter at room temperature
solid
this lipid classification makes up about 90-95% of fats in foods
triglycerides
The length of time in which the land used for organic production must be free of prohibited substances
36 months
this naturally occurring insecticide is extracted from chrysanthemums
pyrethrin
this type of gelatin is hydrated in cold water initially
unflavored/course gelatin
Butter and margarine burn very easily due to the presence of what
this type of fatty acid contains no double bonds
saturated fatty acids