Artificial butter

Kunst,/. art profession skill work (of art). Kunst-. artificial synthetic technical art. -asphalt, m. pitch, -ausdruck, m. technical term, -baumwolle,/. artificial cotton, -ben-zin, n. synthetic gasoline, -bronze, f. art bronze, -butter, /. artificial butter, oleomargarine. -darm, m. artificial gut, synthetic saiisage casing, -druck, m. art printing. -dUnger, m. artificial manure, fertilizer, -eis,... 

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

Americans were eating a wide variety of artificially colored products, including ketchup, jeUies, cordials, butter, cheese, ice cream, candy, sausage, noodles, and wine. The use of the new synthetic colorants in dmg and cosmetic products was also increasing rapidly. 

Hubbs, A. F., Battelli, L. A., Goldsmith, W. T., Porter, D. W., Frazer, D., Friend, S., Schwegler-Berry, D., Mercer, R. R., Reynolds, J. S., Grote, A., Castranova, V., Kullman, G., et al. (2002). Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. Toxicol. Appl. Pharmacol. 185, 128-135. 

Soon, a second question is asked I wonder if the modified recipe would taste different if we used only half as much butter so the modified recipe is further modified and tested against the recipe that uses half as many eggs. And a third question, I wonder if the modified-modified recipe would taste different if we used artificial flavoring so the modified-modifed recipe is further modified and tested against the recipe that uses half as many eggs and half as much butter. And so on. The result is a recipe that tastes like cardboard. ... 

See article cm Oleomargarine (Vol. I, Fatty Substances) and Artificial Butter (thie chapter). 

Natural butter, dissolved in petroleum ether and treated in the hot with ethyl or methyl alcohol, gives solutions scarcely coloured a faint straw yellow if artificial colour is present, the solutions are more or less intense yellow. 

Artificial butter is commonly obtained by emulsifying oleomargarine with skim milk, usually with the addition of varying proportion of vegetable oils (sesamd, arachis, cottonseed), animal fats (beef fat, neutral hog s fat), aromatic substances (ethyl butyrate, coumarin), and sometimes also casein, lactose and egg-yolk in some cases it is artificially coloured (annatto, coal-tar colours). 

Besides margarine, there are other artificial butters in which the oleomargarine is substituted, partly or wholly, by cacao butter for these, too, the general methods for the analysis of fatty substances [see Vol. I) and especially those given for butter are employed. 

Unlike olive oil, the analysis of cocoa butter is not governed by legal definitions. However, the legal definition of chocolate is specific in relation to whether cocoa butter is present alone or as the major vegetable fat, with strict limits on the presence of other vegetable fats in the product. Cocoa butter is also one of the few fats for which artificially manufactured substitutes of similar composition have been constructed and openly marketed. Because of this, analysis of the adulteration of cocoa butter probably has a greater importance than that of any fat other than olive oil, and the approaches to this analysis are described in chapter 3. 

Margarine is also produced by partial hydrogenation of vegetable oils, such as corn oil or soybean oil. The extent of hydrogenation is carefully controlled so that the solid fat will be spreadable and have the consistency of butter when eaten. If too many double bonds were hydrogenated, the resulting product would have the undesirable consistency of animal fat. Artificial color is added to the product, and it may be mixed with milk to produce a butterlike appearance and flavor. 

Butter is adulterated with excess of water and ealt starch, animal fata other than those of butter, and artificial coloring matters. 

Hy Skor. [H.B. Taylor] Artificial butter flavor, liq. and spray dried. 

Because diamonds are so much more valuable than the other forms of carbon, it has long been the dream of entrepreneurs to make gem-quality diamonds from other carbon-based substances. In fact, we have been able to make artificial diamonds for about 50 years. One of the first crude diamonds was actually made by compressing peanut butter at high pressures and temperatures ... 

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