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GCSE Food Preparation and Nutrition · key term
The ability of a fat to be shaped or spread under light pressure without becoming fully liquid.
Used by AQA
Specification 3.3.2.3 · Paper 1
Revise: Fats and Oils PropertiesPlasticity is the ability of a fat to be shaped or spread under light pressure without becoming fully liquid. Think of butter that is soft enough to spread on bread but still holds its shape.
Plasticity means a fat can be shaped or spread without being fully liquid. It is not simply another word for melting.
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