Albumin butter

Butter-like products with reduced-fat content are manufactured in several countries. Stabilizers, milk and soy proteins, sodium albumin or caseinate, fatty acids, and other additives are used. A product is now available on a commercial scale in the former U.S.S.R. that has the following composition 45% milkfat, 10% nonfat solids, and 45% moisture. It has a shelf life of 10 days at 5°C (91). Each country has established its own standards for butter and butter fat products. Many are still developing standards for a reduced-fat butter product to meet the growing consumer demand. 

Phenol is incompatible with albumin and gelatin as they are precipitated. It forms a liquid or soft mass when triturated with compounds such as camphor, menthol, thymol, acetaminophen, phenacetin, chloral hydrate, phenazone, ethyl amino-benzoate, methenamine, phenyl salicylate, resorcinol, terpin hydrate, sodium phosphate, or other eutectic formers. Phenol also softens cocoa butter in suppository mixtures. 

Chocolate contains theobromine (0.5 to 1%) instead of caffeine, and a large amount of fat (cacao-butter, 15 to 50%), starch, and albumins as well. The theobromine does not possess the stimulant action of caffeine on the nervous... 

Ghi. Ghee samli clarified butter. Prepd from cream or butter by melting and heating to 122 for about 25 mins. The water evaporates, and lactose, salt, and albumin -... 

Milk.—The secretion of the mammary gland is water holding in solution casein, albumin, lactose, and salts and fat and casein in suspension. Cream consists of the greater part of the fat, with a small proportion of the other constituents of the milk. Skim-milk is milk from which the cream has been removed. Butter- milk is cream from which the greater part of the fat has been removed, and consequently is of about the same composition as skim-milk. 

Coagulation of Fat Particles. — The casein and the albumin act as protective colloids for the fat particles, hence it is necessary to offset this protective effect before the fat or butter can be obtained free from the casein. It is generally believed that the casein forms an envelope around the fat particles, but other explanations of protective action have been offered, f... 

G. derives from butter (- butterfat), which is heated to 122 °C for about 30 min. Water evaporates and lactose, salts and albumins sink to the bottom. The melt is poured off and solidifies to a yellow, finely grained fat with a m.p. of 30 C and a water content of 0.7%. G. can be stored much longer than butter. G. is used as multipurpose fat, mainly in India where it is made from buffalo butter. 

---