Lipids

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Across
  1. 4. Dissolved aromatic molecules in foods and distribute their essence throughout the recipe
  2. 5. One of the most important uses of fats in foods
  3. 6. Occurs as the surface of foods react with oxygen, they lose their electrons by combining with oxygen
Down
  1. 1. A mixture of two or more liquids that are normally immiscible
  2. 2. Replacers Substances that replace fats in foods
  3. 3. Adding air bags or gas to batters and doughs, The fat forms bubbles around air molecules, which are incorporated into the batter