carbohydrates: monosaccharides, disaccharides, and. polysaccharides. 2. List the functions of carbohydrates in the body. 3. Describe the differences between insoluble and soluble. fiber and their role in promoting health. 4. Explain the process of digesting and absorbing dietary. carbohydrates. 5. Explain how the body regulates blood sugar levels, and. the hormones involved in the process.
(a) Description. Margarine (or oleomargarine) is the food in plastic form or liquid emulsion, containing not less than 80 percent fat determined by the method prescribed in Official Methods of Analysis of the Association of Official Analytical Chemists, 13th Ed.
It would later be named âmargarineâ. Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some locales it is colloquially referred to as  oleo , short for oleomargarine.Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is in a stable crystalline form.In some jurisdictions margarine must have a minimum fat content of 80% to be labelled as such, the same as butter.Colloquially in the US, the term margarine is used to describe non-dairy spreads like Country Crock, and I Can't Believe It's Not Butter! with varying amounts of fat content.t would later be named âmargarineâ. Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some locales it is colloquially referred to as  oleo , short for oleomargarine.