Question:
Given below are stages of manufacturing of a blended fat spread.
(A) Pasteurization of the dispersion at suitable time and temperature combination, hot filling and storage at refrigerated temperature.
(B) Addition of calculated amount of stabilizer, salt, mixing and homogenization.
(C) Taking calculated amount of protein source and blending with fat source to form an oil-in-water type emulsion.
(D) Addition of flavour of choice and blend to uniformly distribute throughout emulsion.
Choose the correct sequence of manufacturing stages from the below given options.
Given below are stages of manufacturing of a blended fat spread.
(A) Pasteurization of the dispersion at suitable time and temperature combination, hot filling and storage at refrigerated temperature.
(B) Addition of calculated amount of stabilizer, salt, mixing and homogenization.
(C) Taking calculated amount of protein source and blending with fat source to form an oil-in-water type emulsion.
(D) Addition of flavour of choice and blend to uniformly distribute throughout emulsion.
Choose the correct sequence of manufacturing stages from the below given options.
(A) Pasteurization of the dispersion at suitable time and temperature combination, hot filling and storage at refrigerated temperature.
(B) Addition of calculated amount of stabilizer, salt, mixing and homogenization.
(C) Taking calculated amount of protein source and blending with fat source to form an oil-in-water type emulsion.
(D) Addition of flavour of choice and blend to uniformly distribute throughout emulsion.
Choose the correct sequence of manufacturing stages from the below given options.
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To order emulsified food processes, remember that forming the base emulsion (C) must happen first, while pasteurization and cooling/storage (A) always serve as the final steps.
Updated On: Jul 21, 2026
- (B), (C), (D), (A).
- (C), (B), (D), (A).
- (C), (D), (A), (B).
- (B), (D), (C), (A).
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
A blended fat spread is a stable emulsion of water and edible fats (both milk fat and vegetable oil).
To achieve a stable emulsion, the ingredients must be mixed, homogenized, and processed in a specific sequence.
Step 2: Detailed Explanation:
Let us arrange the manufacturing steps in their logical order:
1. Emulsion Formation (C): First, the calculated protein source (such as buttermilk powder or caseinates, which act as emulsifiers) is blended with the fat source (vegetable oils and milk fat) to form a stable oil-in-water (O/W) emulsion.
2. Stabilization (B): Next, stabilizers, salt, and other non-fat ingredients are added. The mixture is then thoroughly blended and homogenized to reduce fat droplet size and ensure a uniform emulsion.
3. Flavouring (D): Once the base emulsion is stable, sensitive ingredients like flavors and colors are added and blended to distribute them evenly throughout the mix.
4. Thermal Treatment & Packaging (A): Finally, the blended spread is pasteurized to destroy pathogens, packaged while hot to prevent contamination, and cooled to promote fat crystallization and form a stable spread.
This sequence corresponds to the order: (C) \(\rightarrow\) (B) \(\rightarrow\) (D) \(\rightarrow\) (A).
Step 3: Final Answer:
The correct manufacturing sequence is (C), (B), (D), (A).
A blended fat spread is a stable emulsion of water and edible fats (both milk fat and vegetable oil).
To achieve a stable emulsion, the ingredients must be mixed, homogenized, and processed in a specific sequence.
Step 2: Detailed Explanation:
Let us arrange the manufacturing steps in their logical order:
1. Emulsion Formation (C): First, the calculated protein source (such as buttermilk powder or caseinates, which act as emulsifiers) is blended with the fat source (vegetable oils and milk fat) to form a stable oil-in-water (O/W) emulsion.
2. Stabilization (B): Next, stabilizers, salt, and other non-fat ingredients are added. The mixture is then thoroughly blended and homogenized to reduce fat droplet size and ensure a uniform emulsion.
3. Flavouring (D): Once the base emulsion is stable, sensitive ingredients like flavors and colors are added and blended to distribute them evenly throughout the mix.
4. Thermal Treatment & Packaging (A): Finally, the blended spread is pasteurized to destroy pathogens, packaged while hot to prevent contamination, and cooled to promote fat crystallization and form a stable spread.
This sequence corresponds to the order: (C) \(\rightarrow\) (B) \(\rightarrow\) (D) \(\rightarrow\) (A).
Step 3: Final Answer:
The correct manufacturing sequence is (C), (B), (D), (A).
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