Fats, composition and properties

German, J.B., Simoneau, C., DePeters, E., Tong, P.S., Mattas, J. and Sullivan, J. (1995) Effects of feeding supplemental fat to dairy cattle on milk fat composition and properties. 2. Triglyceride distribution and milk fat functionality. J. Dairy Set, 78, (Suppl. 1), 134. 

Farad, definition, 1-23 to 26 Faraday constant, 1-1 to 11 Faraday effect, 12-165 to 178 Fats, composition and properties, 7-9 to 13 Fatty acids and methyl esters, physical properties, 7-7 to 8... 

Composition and Properties. Cocoa butter is a unique fat with specific melting characteristics. It is a soHd at room temperature (20°C), starts to soften around 30°C, and melts completely just below body temperature. Its distinct melting characteristic makes cocoa butter the preferred fat for chocolate products. 

The composition and properties of particular types of creams depend upon their intended use. Half and half, with 10 to 12% fat, is used as a coffee whitener and cereal cream. It may have additional milk solids and a stabilizer added. Usually half and half is homogenized and either pasteurized or ultrapasteurized for longer shelf life. In some countries it is sterilized. Most states in the United States require it to contain a minimum of 10.5% and a maximum of 18% milk fat. 

Fluorescence microspectrophotometry typically provides chemical information in three modes spectral characterization, constituent mapping in specimens, and kinetic measurements of enzyme systems or photobleaching. All three approaches assist in defining chemical composition and properties in situ and one or all may be incorporated into modem instruments. Software control of monochrometers allows precise analysis of absoiption and/or fluorescence emission characteristics in foods, and routine detailed spectral analysis of large numbers of food elements (e.g., cells, fibers, fat droplets, protein bodies, crystals, etc.) is accomplished easily. The limit to the number of applications is really only that which is imposed by the imagination - there are quite incredible numbers of reagents which are capable of selective fluorescence tagging of food components, and their application is as diverse as the variety of problems in the research laboratory. 

The composition and properties of cocoa butter have been summarized (Chalseri and Dimick, 1987) and extensive details of the composition of cocoa butter and CBA fats have been compiled (Wong Soon, 1991 Lipp and Anklam, 1998a Lipp et al., 2001). There are serious problems to be considered when applying sets of historical and some contemporary data to the determination of fat authenticity, particularly where this involves the widely used sterol, triacyl-glycerol and fatty acid data. Improvements in the resolution of chromatography... 

Fearon, A.M. 2001. Optimising milk fat composition and processing properties. Aust. J. Dairy Technol. 56, 104-108. 

Concentration of whev proteins. As mentioned earlier, microfiltration can be used to remove bacterias. In addition, they are capable of separating phospholipids, fats and casein fines of sweet whey or sour (acidified) whey. Ultrafiltration of whey has been well proven to provide an array of protein products of diverse compositions and properties. Inorganic membrane filtration can be used at different stages of the process to make whey protein concentrates (WPC) in powder form with a protein content reaching 50%. 

The fatty acid or alcohol groups present in an ester can be exchanged in a number of ways by reaction with an excess of other fatty acids (acidolysis), alcohols (alcoholysis), or other esters (interesterification). Generally, the starting point will be a triacylglycerol, and these reactions provide routes by which the composition and properties of oils and fats can be modified. 

Biochemistry - A new table on the Composition and Properties of Common Oils and Fats, as well as an expanded table on Properties of Fatty Acids and their Methyl Esters. 

Although nutrition specialists object to excessive consumption of animal fat, this component constitutes a considerable percentage in the global consumption balance. To improve its nutritional value, it is modified with respect to animal lipid composition and properties. The fat present in milk, eggs, and poultry meat is of particular interest. Nutritional modification of the amount and quality of cows milk fat plays an important role and can be effectively performed. However, fat modification by feeding is limited due to the biohydrogenation in rumen, resulting in a lower supply of unsaturated FA from feed. 

Another possibility for the modification of fat composition and physical properties (e.g., milk fat) is the application of molecnlar distillation. This method involves the evaporation of more volatile molecnles and their condensation. After the process of milk fat distillation, fractions rich in short- and long-chain TGA and with rednced amounts of cholesterol are obtained. These fractions are used for the production of dietetic butter for people suffering from disturbances in fat assimilation (Staniewski, 2000). 

The organochemical structures of annually renewable resources range from simple chemical structures to complex structures that are not easily duplicated in the test tube. The natural polymers useful for industrial applications include cellulose, starch, and protein. Cellulose is a polysaccharide with glucose linked as in cellobiose. Cellulose usually occurs in a fibrous form. Starch is also a carbohydrate polymeric compound that consists of both linear polymer and branched polymer end occurs in granules in plants. Proteins are found both in plants and animals. Fats and oils and sugars are usually monomers and have a range of compositions and properties. 

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