Fat products

The most difficult property of fat to replace is flavor. Great expenditure of effort has gone into producing a tme butter flavor as flavor boosters in nondairy fat products and in dairy products including milk, cream, butter, and ice cream. Results have led to a successful dupHcation of buttery flavors which closely match the intended target. 

Pectin, which occurs in most plants as the glue which binds the cells together, is extracted commercially from citms peel and has been extracted from apple pomace. It is suggested for many no-fat products including sauces, desserts, and dressings. 

FIG. 23-34 Effeot of reaction pressure and temperature on tLe rate of hydrogenation of soybean oil. (Swern, ed., Baileys Industrial Oil and Fat Products, ijol 2, Wiley, 1979. )... 

For some time worldwide a systematic and large expansion of vegetable oil production has been occurring, especially in southeastern Asia in 1990 the consumption of fats amounted to about 80 million tons. Eighty percent was used as food, 6% as feed, but 14%—more than 14 million metric tons—was used for industrial purposes. By the year 2000 the world fat production will have risen to over 100 million tons [3]. Also, in the future the oleo chemistry will have a broad and reliable raw materials basis. Tables 3 and 4 give information on the present and future production of important fats and fatty oils and the composition of the fatty acid mixtures that can be derived from these fats. 

It is common practice to stabilize full-fat products by preheating the seed, or by extrusion as in the case of full-fat soybean flour (6). Heat treatment deactivates lipases and lipoxygenases... 

Daft JL. 1987. Determining multifumigants in whole grains and legumes, milled and low-fat products, spices, citrus fruit, and beverages. J Assoc Off Anal Chem 70 734-739. 

One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which is incompatible with recent consumer trends toward healthier food and low-fat products (Bouchon... 

Carrageenan A Fat Replacement in Ground Beef. Recently, Egbert et al (43) reported on the use of carrageenan, a hydrocolloid isolated from seaweed, as a fat replacement in ground beef. This low-fat product has been adopted by the... 

Lipolysed milk fat products can serve as cream-like/butter-like flavouring agents [19]. 

A fully functional PDH complex leads to acetyl CoA accumulation. Overproduction of acetyl CoA, without utilisation in the respiratory chain complex, results in accumulation of acetyl CoA in the cytoplasm, where it serves as a substrate for fat production. An inability to metabolise acetyl CoA also leads to increased circulating levels of ACAC and [8, 13]. 

Several types of fluid creams are manufactured and sold directly to consumers. The most significant difference in the creams is the level of milk fat they contain from as little as 10% in half and half to 40% in whipping cream. All commercial creams are produced by centrifugally separating the less dense, higher-fat products from the residual skim milk. Most often, cream with 40% fat is separated and then standardized with skim milk to give creams with the desired fat contents. In some instances, creams with desired fat contents are collected directly from the separator in others, as in plastic cream (made for manufacturing purposes), a 40% cream is pasteurized and reseparated while hot to yield a product with 80% fat. 

Support Protocol 2 Sample Preparation from Crude Oil and Fat Products Dl.5.4... 

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