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.
The shelf life of margarine depends on a variety of factors, such as the production method, its sell by date and how it is stored.Margarine, also known as oleomargarine or oleo, is often used as an alternative or substitute for butter.or a long-term option, you can freeze your margarine for about 6 months while preserving its taste if you replace the wax rapper with foil or another freezer friendly product. Although salted margarine may last longer, we recommend you follow the same storage methods discussed above.