Butter, 441 Table

The three compounds presented in Table 6.34 are the key odorants of butter [63]. A comparison of the odour profiles of five samples of butter (Table 6.35) with the results of quantitative analysis (Table 6.34) show that the concentrations of these three odorants, which were found in samples 1 and 2, produce an intensive butter aroma. In samples 3 and 5, the concentration of 2,3-butanedione is too low and, therefore, the buttery odour quality is weak. In sample 4, the excessively high butyric acid concentration stimulates a rancid off-flavour. 

The fatty acid composition of mango kernel fat and the high levels of oleic and linoleic acids in the sn-2 position are very similar to that of shea butter (Barretdtet et aL, 1963). The fat from the kernel of Butyrospermum parkii). Shea Butter is important commercially as an ingredient for the confectionery industry. From the study of Van Pee et al. (1981) it appears that mango kernel fat may be a good substitute for shea butter (Table 5.4). 

Furan Fatty Acids. These occur in fish liver oil in a range of 1-6% and up to 25% in some freshwater fish. Furan fatty acids are also part of the minor constituents of some plant oils and butter (Table 3.10). They are also present in fruits (lemon, strawberry), vegetables (cabbage, potato) and mushrooms (champignons). 

In the animal organism, cholesterol is the starting point for the synthesis of other steroids, such as sex hormones and bile acids. In fact, GC-MS analyses and radio immunoassays show that among the sex hormones, progesterone (I in Formula 3.102) appears most often in animal food. It is enriched in the fat phase, leading to relatively high concentrations in butter (Table 3.50). Traces of this steroid also occur in plant foods. Testosterone (II in Formula 3.102), 3,17-estradiol (III) and 17-estrone (IV) are other sex hormones which have been identified as... 

In the AEDA of UHT milk (Table 10.38), 5-decalactone, which contributes to the aroma of butter (Table 10.40) as well as unripened and ripened cheese (cf. 10.3.5), is the predominant aroma substance. Apart from other lactones, 2-acetyl-l-pyrroline, methional, 2-acetyl-2-thio-azoline and 4,5-epoxy-2-decenal are among the identified aroma substances. 

Only the three compounds listed in Table 10.40 make an appreciable contribution to the aroma of butter. A comparison of the aroma profiles of five samples of butter (Table 10.41) with the results of a quantitative analysis (Table 10.40) show that... 

It IS hard to find a class of compounds in which the common names of its members have influenced organic nomenclature more than carboxylic acids Not only are the common names of carboxylic acids themselves abundant and widely used but the names of many other compounds are derived from them Benzene took its name from benzoic acid and propane from propionic acid not the other way around The name butane comes from butyric acid present m rancid butter The common names of most aldehydes are derived from the common names of carboxylic acids—valeraldehyde from valeric acid for exam pie Many carboxylic acids are better known by common names than by their systematic ones and the framers of the lUPAC rules have taken a liberal view toward accepting these common names as permissible alternatives to the systematic ones Table 19 1 lists both common and systematic names for a number of important carboxylic acids... 

Butter. In the United States about 10 wt % of edible fats used are butter. Butter is defined as a product that contains 80% milk fat with not more than 16% moisture. It is made of cream with 25—40% milk fat. The process is primarily a mechanical one in which the cream, an emulsion of fat-in-semm, is changed to butter, an emulsion of semm-in-fat. The process is accompHshed by churning or by a continuous operation with automatic controls. Some physical properties are given in Table 16 (see Emulsions). 

Buttermilk. Buttermilk is drained from butter (chum) after butter granules are formed as such, it is the fluid other than the fat which is removed by churning. Buttermilk may be used as a beverage or may be dried and used for baking. Buttermilk from churning is - 91% water and 9% total sohds. Total sohds include lactose [598-82-3] 4.5% nitrogenous matter, 3.4% ash, 0.7% and fat, 0.4%. Table 17 gives the U.S. specifications for dry buttermilk (DBM) and whey. 

Siace cocoa butter is a natural fat, derived from different varieties of cocoa beans, no single set of specifications or chemical characteristics can apply. Codex has attempted to define the physical and chemical parameters of the various types of cocoa butter (14) (Table 5). 

Table 14. Fatty Acid Composition of Raw Cocoa Beans and Cocoa Butter ...

Table 19. World Market Share of Butter, Margarine, and Spreads ...

Expression Dewaterings of Fibrous Materials. Fibrous materials are frequently dewatered in belt-filter, screw, disk, and roU presses and in batch pot and cage presses. Table 1 Hsts appHcations of screw, roU, and pot presses. Screw and high pressure belt presses are continuous and have replaced batch pot and cage presses in most appHcations. Traditionally, however, batch presses have been used for squee2ing cocoa butter from cocoa beans, which require pressures up to 41 MPa (6000 psi) (39). A description of many types of batch presses is included in Reference 40. 

Table 9.8 Triglyceride composition of palm oil and cocoa butter.

Thus when palm oil is incubated in this way its composition shifts and becomes more like cocoa butter (see Table 9.9 and compare with Table 9.8). 

The examples in Table 12-3 illustrate the diversity of colloidal suspensions. Colloidal suspensions are commonly found in nature, and humans have learned how to make useful suspensions. Some of these are foods such as butter, Ice cream, and whipped cream. Others are personal care items like shampoos, shaving creams, and hair sprays. 

Most chocolate is consumed in the form of chocolate confectionery. Sweet chocolate is produced from chocolate liquor with the addition of sugar and cocoa butter. Sometimes called dark chocolate, sweet chocolate must contain at least 15% chocolate liquor, but may contain as much as 50%. Semisweet or bittersweet chocolate consists of a minimum of 35% chocolate liquor. The chocolate liquor content results in sweet and semisweet chocolate containing the highest amount of theobromine and caffeine per serving of any type of chocolate confectionery (Table 9). Within brands of sweet chocolate, there is wide variation in the methylxanthine... 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

Butter. Similarly, butter would be weighed out and added to the product. Butter can be replaced with butter oil (see Table 10 in Section 3.14.5), which is butter with its water content removed. Butter oil has been used as a way of supplying butter to the bakery industry from intervention stocks with a reduced chance of the butter being diverted for table use. 

Table 10 Specification for butter oil from IDF standard 68a 1977for anhydrous milk fat...

Peanut Butter Cookies, Three types of peanut butter cookies, control, high protein (30% bean protein concentrate substitute for flour) and high fiber (20% bean hulls substituted for flour) prepared at Michigan State University bakery were evaluated for their physical characteristics (Table 2),... 

Table II, Quality characteristics of peanut butter cookies prepared with navy bean hull (20%) and protein (30%) substitutions for wheat flour.

The displacement value is defined as the number of parts of suppository ingredients that displace one gram of cocoa butter base. These values are summerized in Table 9.1. The following examples will illustrate the displacement value calculations ... 

TABLE 9.1. Approximate Cocoa Butter Displacement Values of Certain Drugs in Suppositories. 

Since the amount of aspirin in each suppository is 325 mg, it is an adult suppository. Therefore, 2 g mold should be used. The displacement value of aspirin as seen in Table 9.1 is 1.1. Therefore, the amounts of cocoa butter and aspirin are calculated as follows ... 

The common fatty acids have a linear chain containing an even number of carbon atoms, which reflects that the fatty acid chain is built up two carbon atoms at a time during biosynthesis. The structures and common names for several common fatty acids are provided in table 18.1. Fatty acids such as palmitic and stearic acids contain only carbon-carbon single bonds and are termed saturated. Other fatty acids such as oleic acid contain a single carbon-carbon double bond and are termed monounsaturated. Note that the geometry around this bond is cis, not trans. Oleic acid is found in high concentration in olive oil, which is low in saturated fatty acids. In fact, about 83% of all fatty acids in olive oil is oleic acid. Another 7% is linoleic acid. The remainder, only 10%, is saturated fatty acids. Butter, in contrast, contains about 25% oleic acid and more than 35% saturated fatty acids. 

Some plants produce a mixture of fatty acids (Table 11.3). The fat in seeds of the cacao tree (Theobroma cacao) contains a mixture of stearic and palmitic acids. The fat is known as cocoa butter from its resemblance to the butter produced from cow s milk (see Box 11.2). 

Approximately 75% of all elements found on and in the Earth are metals. They are crystalline solids that at room temperature range from hard to butter-like soft to liquid (mercury). They are generally good conductors of heat and electricity as a result of the swarm of relatively free electrons in their outer shell that move without much resistance to other elements, particularly those with a dearth of electrons in their outer shells. In pure states, most metals have a shiny luster when cut. Those located at the far left of the table have only one electron in their outer shell. Therefore, they are very reactive and are not usually found in pure form. Instead, they are found in compounds, minerals, or ores that must be processed to extract the pure metal from the other elements in the compounds. 

Figure 6. A-Chromatogram of toxic butter clam extract showing the presence of the PSP toxins. B-Chromatogram of extract from non-toxic (bioassay) mussels showing the presence of a trace of GTX II, GTX III, and C. Conditions as in Table I with gradient shown in Figure 4.

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