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.
First named oleomargarine from Latin for oleum (beef fat) and Greek for margarite (pearl indicating luster), it was later named margarine. Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk.