Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Edible fats

In milk fat, cholesterol is associated with Hpoproteins in the milk fat globule. It is also a component of animal membranes and controls rigidity and permeabihty of the membranes. Cholesterol has interesting surface properties and can occur in Hquid crystalline forms. Plants contain sterols such as P-sitosterol [83-46-5] (4b) or stigmasterol [83-48-7] (4c). Their functions in plant metaboHsm are not yet well understood. Analysis of sterols has proven useful for detection of adulteration of edible fats (9). [Pg.124]

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). [Pg.367]

Nickel also is an important iadustrial catalyst. The most extensive use of nickel as a catalyst is ia the food iadustry ia connection with the hydrogenation or dehydrogenation of organic compounds to produce edible fats and oils (see Fats and FATTY oils). [Pg.6]

The biggest use of chlorine dioxide is in bleaching wood pulp. In some mills, much of the chlorine and hypochlorite has been replaced by chlorine dioxide to reduce the amount of chlorinated by-products. Chlorine dioxide is also used to bleach textiles, flour, and edible fats and oils. [Pg.145]

The FDA has not legally defined cocoa butter, and no standard exists for this product under the U.S. Chocolate Standards. For the purpose of enforcement, the FDA defines cocoa butter as the edible fat obtained from cocoa beans either before or after roasting. Cocoa butter as defined in the US. Pharmacopeia is the fat obtained from the roasted seed of Theohroma cacao Uinne. [Pg.93]

Shortening, table oils, margarine, and other edible fats and oils, n.e.c. ... [Pg.53]

The most common natural antioxidants are tocopherols, ascorbic acid and P-carotene (more often synthetic nature-identical compounds than natural products). Their changes were studied in detail in model systems, fats and oils, but experimental evidence is mainly lacking on more complicated systems, such as natural foods and ready dishes. Still less is known on different antioxidants from spices and from essential oils. These data will probably be obtained gradually. Very little is known about synergism of antioxidants in food products other than edible fats and oils or their regeneration from the respective free radicals and quinones. In mixtures, some antioxidants are preferentially destroyed and others are saved. Some data have already been published, but these complex changes should be studied in more detail. [Pg.310]

ALBi T, LANZON A T, GUINDA A, pfiREZ-CAMiNO M c and LEON M (1997) Microwave and oxidative degradation of edible fats , JAgric Food Chem, 45 (10) 3795-8. [Pg.312]

SHAHIDI F, WANASUNDARA p K J P D and WANASUNDARA u N (1997) Changes in edible fats and oils during processing , J Food Lipids, 4 199-231. [Pg.314]

Butyric acid in edible fats GC BCR CRM 164, Anhydrous milk fat Ulberth 1998... [Pg.219]

Ulberth F (1998) A rapid headspace gas chromatographic method for the determination of the butyric acid content in edible fats. Z Lebensm Unters Forsch 2o6A 305-3oy. [Pg.235]

E6 Dissolving fat in GPC eluting mixture Plant and animal fats (containing no water) Edible fats and oUs, essential oUs... [Pg.1103]

E7 Extraction in the presence of large amounts of fat Plant and animal fats with low water content, if the Umit of determination is not sufficient with E6, and dry food with a fat content exceeding 2.5 g/100 g Edible fats and oUs, wheat and rye germs, oats, nuts, oUseed... [Pg.1103]

Ultrasonically assisted extraction is also widely used for the isolation of effective medical components and bioactive principles from plant material [195]. The most common application of low-intensity ultrasound is as an analytical technique for providing information about the physico-chemical properties of foods, such as in the analysis of edible fats and oils (oil composition, oil content, droplet size of emulsions, and solid fat content) [171,218]. Ultrasonic techniques are also used for fluids characterisation [219]. [Pg.80]

German Society for Fat Science (2001) Bleaching of edible fats and oils. [Pg.170]

There is as yet no agreed international list of permitted food colours. Thus a food dye that is permitted in one country may be considered unacceptable in another. The synthetic food colorants permitted in the European Union are listed in Table 1.8 [60]. All were originally introduced as acid dyes for wool many years ago. Furthermore, more than thirty colorants of natural origin are permitted in most countries. The natural carotenoid dyes are of outstanding importance for colouring edible fats and oils. These yellow to red methine dye structures occur in many families of plants and animals, including vegetables, berries,... [Pg.29]

Gillespie AM, Walters SM. 1989. Semi-preparative reserve phase FIPLC fractionation of pesticides from edible fats and oils. Journal of Liquid Chromatography 12(9) 1687-1704. [Pg.257]

The chief uses for animal and vegetable fats are for be making of candles, soap, and edible fats such as are icorporated in butter substitutes, sold generically under le name of " Margarine . [Pg.35]

Lactitol palmitate may be prepared by direct esterification with fatty acids of edible fats in such a manner that formation of anhydropolyols... [Pg.318]

The product once was used to color edible fats and therefore was known as Butter Yellow, but its use to color food is prohibited because it is reported to be a potent liver carcinogen for rats. [Pg.1137]

Lea, C.H. 1946. The determination of the peroxide values of edible fats and oils The iodi metric method. J. Soc. Chem. Ind. 65 286-291. [Pg.528]

Sardine oil has similar fatty acids to other edible fats and oils and also contains longer-chain co-3 polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexanoic acid. Table 2 indicates that the principal polyunsaturated fatty acids of sardine oil are in the co-3 family. [Pg.184]

It is important to prevent the oxidation of edible fats and oils and of foods that contain oils to maintain their quality and safety. Oxidation of fats and oils can be initiated by heat, light, and metals in the fats and oils. The oxidation products from oils, which include hydroperoxides and cyclic peroxides, decompose to produce a variety of volatile compounds, which result in undesirable flavors and odors in oils (131-134). Oils damaged by oxidation also have been reported to cause biological problems, such as diarrhea, growth depression, and tissue damage in living organisms. [Pg.240]

S Pokomy, J Coupek, J Pokomy. Analysis of inhibitors in edible fats and oils by gel chromatography. J Chromatogr71 576-579, 1972. [Pg.619]

The RP-HPLC system was tested on the fractionation of OPPs and OCPs, from edible fats and oils of both animal and vegetal origin. When acetonitrile was used, the most polar OPPs eluted rapidly but tailed on this column, whereas the relatively nonpolar OCPs were retained the longest. Additional cleanup on miniature Florisil columns is required for the dirtier samples. A UV detector was used to determine the elution patterns of standards (78). The same system was used for the fractionation of OPP residues in processed bay foods prior to the final determination by GC without further cleanup but using a MS detector (66). [Pg.740]

The Dipterocarpaceae constitute a tropical family found especially in Malaysia. It yields timber, resins, and an edible fat from one genus (Shored). [Pg.75]

Accurate determination of the amount of solid fat in edible fats and oils is an essential requirement for process control in food industry during hydrogenation, interesterification and blending. Moreover, important physical properties, such as hardness, heat resistance, mouth-feel and flavor release, can be predicted via measurements of solid fat content at different temperatures using low resolution (low-field) NMR. [Pg.140]

Stearic acid is a long chain SFA present, to varying degrees, in virtually all edible fats and oils. Table IV provides the fatty acid composition of fats and oils commonly consumed by humans. The most abundant food sources of stearic acid in the American diet are beef fat and cocoa butter (chocolate). Cocoa butter is valued by chocolate manufacturers because it remains solid at room temperature but dissolves quickly at body temperature, a unique characteristic of chocolate that is due largely to stearic acid. During the last few decades as cocoa butter prices and supplies have fluctuated, food companies began looking for alternative oils that could provide equivalent amounts of stearic acid in order to retain the desirable physical characteristics. Several... [Pg.189]


See other pages where Edible fats is mentioned: [Pg.116]    [Pg.116]    [Pg.117]    [Pg.54]    [Pg.404]    [Pg.38]    [Pg.417]    [Pg.421]    [Pg.330]    [Pg.746]    [Pg.35]    [Pg.116]    [Pg.19]    [Pg.746]    [Pg.54]    [Pg.531]    [Pg.567]    [Pg.110]    [Pg.281]    [Pg.300]   
See also in sourсe #XX -- [ Pg.2 , Pg.63 ]

See also in sourсe #XX -- [ Pg.365 ]




SEARCH



Animal fats edible lards tallows

Authenticity of edible oils and fats the legal position

Color edible fats

Edible

Edible Oil and Fat Products Processing Technologies

Edible Oils, Fats, and Waxes

Edible animal fats

Edible beef fat

Edible fats and oils

Edible fats and oils products

Edible hydrogenated fats

Fatty acids composition, edible fats/oils

Sources of Edible Oils and Main Fats

© 2024 chempedia.info