Diet margarine

Quinones are firmly established in photosynthesis models. But how about vitamins E and K How do quinones work in animals First of all they transport electrons in a similar way as in photosynthesis (Metzler, 1977 Voet, 1990). Second, tocopherol is known to act as an antioxidant or radical quencher. The radical chain starting with the decomposition of unsaturated lipid peroxides, for example, is inhibited by tocopherol, which produces long-lived semiquinone radicals (Scheme 7.2.10). Vitamin E prevents, for example, sterility in rats fed rancid lipids. Vitamin E in connection with carotenes is also used as a stabilizer for diet margarines containing large amounts of essential fatty acids. Another possible activity of tocopherol is participation in oxidative phosphorylation a hydroquinone is mono-esterified with phosphoric acid to form a quinol phosphate and then oxidized to the quinone. The cationic quinone-phosphate adduct then reacts with anionic phosphate to form pyrophosphate (Scheme 7.2.10), (Wang, 1969 Breslow, 1980 Isler and Brubacher, 1982). 

Traditional margarines contain 80% fat phase and 20% aqueous phase. Diet margarines consist of 40% fat and 60% aqueous phase. Canadian Food and Drug Regulations, which are similar to those of the Codex Alimentarius, control the composition of margarine in Canada. Different regulations will prevail in other jurisdictions. 

Uses Emulsifierfor diet margarine, icings emollient, moisturizer, emulsifier in cosmetics Trade Name Synonyms Myverol 18-981[Quest Int l. http //www.quest.nl]... 

PEG-4 stearamine Polydimethylsiloxane PPG-20 lanolin alcohol ether PVM/MA copolymer Sodium Cl2-18 alkyl sulfate Sodium laureth-5 carboxylate Sodium palmitate Sodium tridecylbenzene sulfonate Sodium tridecyl sulfate Talloweth-25, emulsifier, detergents industry Laureth-9 phosphate emulsifier, detergents It. duty Ammonium laureth sulfate emulsifier, diet drinks Carrageenan (Chondrus crispus) emulsifier, diet margarine Safflower glyceride emulsifier, dip coatings Carbomer 910... 

The fat in margarine, which hy regulation is 80% hy weight (diet margarine is 39-41% fat), contains about 18% of emulsified water. The W/O emulsion is stabilized hy a mixture of mono- and diacylglycerols (approx. 0.5%) and... 

Uses Emulsifier in diet margarine, cake and icing shortenings Features Provides a stable, finely dispersed emulsion Regulatory FDA GRAS kosher... 

Uses Emuisifierfor diet margarines, icing and cream-filings shortenings Properties Soft plastic sp.gr. 0.90 (80 C) 100% act. 

Sodium and potassium benzoate are substances that may be added direcdy to human food and are affirmed as GRAS (33—35). Benzoic acid and sodium and potassium benzoate are now used as preservatives in such foods as sauces, pickles, cider, fmit juices, wine coolers, symps and concentrates, mincemeat and other acidic pie fillings, margarine, egg powder, fish (as a brine dip component), bottled carbonated beverages, and fmit preserves, jams, and jellies. The popularity of diet soft drinks has led to increased demand for both benzoate salts. 

Small amounts of trans-unsamrated fatty acids are found in ruminant fat (eg, butter fat has 2-7%), where they arise from the action of microorganisms in the rumen, but the main source in the human diet is from partially hydrogenated vegetable oils (eg, margarine). Trans fatty acids compete with essential fatty acids and may exacerbate essential fatty acid deficiency. Moreover, they are strucmrally similar to samrated fatty acids (Chapter 14) and have comparable effects in the promotion of hypercholesterolemia and atherosclerosis (Chapter 26). 

You Are What You Eat 95 Feeling Hot, Hot, Hot 99 The Evolution of Margarine 103 A Different Twist on Licorice 108 Chocolate Lovers Rejoice 112 Berry Good News 116 Just Give Me the Flax 120 Remember This 124 Cheers for Sour Cherries 128 Bitter Water and Sweet Science 132 Feeding the Diet Industry 136 Green Peas, Please 140... 

One of the best therapeutic approaches may be to prevent absorption of cholesterol from the intestines by inclusion of a higher fiber content in the diet.66 Supplementation with a cholesterol-binding resin may provide additional protection. Plant sterols also interfere with cholesterol absorption. Incorporation of esters of sitostanol into margarine provides an easy method of administration. Supplemental vitamin E may also be of value.q Another effective approach is to decrease the rate of cholesterol synthesis by administration of drugs that inhibit the synthesis of cholesterol. Inhibitors of HMG-CoA reductase,s hh (e.g., vaLostatin) iso-pentenyl-PP isomerase, squalene synthase (e.g.,... 

Formic acid (FA), benzoic acid (BA), sorbic acid (SA), and the methyl, ethyl, and propyl esters of 4-hydroxybenzoic acid (EsHBA) or their salts are the organic acids (OAs) most frequently used for the preservation of marmalades, jams, mustard, mayonnaise, margarine, wine, juices, sardines in oil, canned tuna, fish homogenate, diet foods, milk products, salad dressings, desserts, soft drinks, and other types of foods and beverages. 

Hallikainen, M.A., Sarkkinen, E.S., Gylling, H., Erkkila, A.T., and Uusitupa, MX 2000. Comparison of the effects of plant sterol ester and plant stanol ester-enriched margarines in lowering serum cholesterol concentrations in hypercholesterolaemic subjects on a low-fat diet. Eur. J. Clin. Nutr. 54, 715-725. 

The use of plant sterols—(3-sitostcrol and sitostanol in consumer products to decrease cholesterol is supported by numerous clinical studies that document their efficacy in lowering mild hyperlipidemia (Jones et al., 1998 Hallikainen and Uusitupa, 1999). Although the normal diet contains plant sterols that range from 160 to 360 mg/day, a 5- to 10-fold increase is required to exert a cholesterol-lowering effect. Consumer products with increased amounts of phytosterols that exceed the content found in the diet have been made available to the consumer. In evaluating the efficacy of including sitostanol ester in margarine as a dietary supplement for children with familial hypercholesterolemia (FH), it was found that serum total cholesterol (TC), intermediate density lipoprotein-cholesterol and LDL-cholesterol levels fell while the HDL-cholesterol/LDL-cholesterol ratio was elevated. 

Hallikainen, M.A. and Uusitupa, M.I.J. 1999. Effect of 2 low-fat stanol ester-containing margarines on serum cholesterol concentrations as part of a low-fat diet in hypercholesterolemic subjects. Am. J. Clin. Nutr. 69, 403-410. 

A role for milk fat in cancer risk has not been examined adequately in epidemiological studies, because milk fat is not consumed as a single dietary item, but as a component of dairy products and dairy products also contain non-lipid components with anti-cancer potential (Parodi, 2001a, b). On the other hand, seven studies were found in the literature, where milk fat or butter diets were compared with diets containing equal amounts of polyunsaturated vegetable oils or margarine in animal models of colon, breast, and skin cancer. All seven studies showed that there was less tumor development with milk fat-based diets (Parodi, 2004). 

Kathy boasted that she kept her cholesterol down and kept slim with a diet that included a special margarine. It never has that effect for me , said Sandy. Mind you, she did have a full cooked breakfast and five pieces of toast and marmalade. The polyunsaturated fat got lost in the crowd of harmful fats. Generally speaking fats are mostly saturated hydrocarbon compounds. Oils , on the other hand, do contain many C=C bonds and are said to be unsaturated . Natural vegetable oils contain many C=C bonds they are polyunsaturated. Poly means many. 

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