When Designing a Butter with Higher Ratios of Unsaturated Fats

question 19

Multiple Choice

When designing a butter with higher ratios of unsaturated fats you would need to take care not to remove all saturated fats.What is the main reason for this?

• A)Saturated fatty acids are linear in structure and form closely packed structures that are more solid at room temperature.
• B)Saturated fatty acids have more carbons in them creating a denser formation at room temperature.
• C)The length of saturated fatty acids are longer and interactions with unsaturated fatty acids form solid structures at room temperature.
• D)Unsaturated fatty acids on their own would make the butter to hard as they form strong hydrophobic bonds at room temperature.

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Definitions:

Absorption Cost

A method of product costing that includes all manufacturing costs - direct materials, direct labor, and both variable and fixed overhead.

Mark-Up Percentage

Mark-up percentage is the ratio between the cost of a good or service and its selling price, expressed as a percentage over the cost, indicating the profit margin.

Return On Investment

A measure used to evaluate the efficiency or profitability of an investment compared to its initial cost.

Cost-Plus Pricing

A pricing approach that involves adding a consistent percentage or fixed sum to the production cost of a product or service to set its sale price.