Question

The process which permits the formation of the polymorphic form in fats is known as

• A. Conditioning
• B. Hydrogenation
• C. Tempering
• D. Shortening

Hint:

The classic example of controlling fat polymorphism is the \textbf{tempering} of chocolate. This careful heating and cooling process is done to ensure the cocoa butter crystallizes in its most stable and desirable form.

Answer 1

The Correct Option is C

Step 1: Define polymorphism in fats. Polymorphism is the ability of a substance to crystallize in more than one distinct crystal form. Fats like cocoa butter have several polymorphic forms, each with different melting points and physical properties (e.g., snap, gloss).

Step 2: Define the given processes.
Hydrogenation: A chemical process that adds hydrogen to unsaturated fats, making them more solid and stable.
Tempering: A process of carefully controlled heating and cooling of fats (most famously chocolate) to encourage the formation of a specific, stable polymorphic crystal form. This ensures desirable qualities like a glossy finish and a firm snap.
Conditioning/Shortening: These are broader terms. Shortening is a type of fat, and conditioning can refer to various treatments. Tempering is the specific process for controlling polymorphism.