Frying purpose

Propyl gallate is unstable at high temperatures and is rapidly destroyed in oils that are used for frying purposes. 

For example /-butyl phenyl ether with aluminium chloride forms para-t-butyl phenol155. Often the de-alkylated phenol is also formed in considerable quantity. The reaction formally resembles the Fries and Claisen rearrangements. Like the Fries rearrangement the question of inter- or intramolecularity has not been settled, although may experiments based on cross-over studies156, the use of optically active ethers157 and comparison with product distribution from Friedel-Crafts alkylation of phenols158 have been carried out with this purpose in view. 

In organometallic chemistry, the use of ultrasound in liquid-liquid heterogeneous systems has been limited to Hg. The emulsification of Hg with various liquids dates to the very first reports on sonochemistry (3,203,204). The use of such emulsions for chemical purposes, however, was delineated by the extensive investigations of Fry and co-workers (205-212), who have reported the sonochemical reaction of various nucleophiles with a,a -dibromoketones and mercury. The versatility of this reagent is summarized in Eqs. (30)-(36). 

Chin-chin is crisp, slightly sweet, golden brown knots of pastry. These deep fat fried cakes are made in different shapes and styles. Chin-chin is often flavored with vanilla extract, nutmeg, caraway seed, orange or lemon rind. The African panel preferred the chin-chin with no substitution for all characteristics except appearance. The non-African panel preferred chin-chin without any substitutions for all characteristics. The soybean flour was the most desirable substitution at 30% of the all purpose flour. 

The original synthesis of 9-fluorocorticoid by Fried involves the opening the 9, 11-epoxy hydrocortisone acetate by HF. This oxirane is prepared in two steps from hydrocortisone acetate. This synthesis still remains the only method to prepare 9-fluorocorticoids (Fig. 55) [130], To date, there is no alternative known method for this purpose [136],... 

In all cases, introduction of the fluorine on 9a is conducted by means of the Fried method. To date, there is no alternative method for this purpose. ... 

Fig. 34.33. Solid Fat Index (SFI) profiles for hard stick, soft stick and tub margarines, and for all-purpose shortening and heavy duty frying oil. (Data plotted from Erickson, D. R., and M. D. Erickson, "Hydrogenation and Base Stock Formulation," in Practical Handbook of Soybean Processing and Utilization, D. R. Erickson (Ed.), pp. 218-238, AOCS Press, Champaign, IL, 1985.)...

Experiments have shown that L = 6y2 for 4 less than 6y2- For practical purposes, L may be taken as equal to 6y2- Equations (6.30) and (6.31) now become, respectively. 

The physical state of fats and oils and their crystal structures are important for application of such products. In addition, formulation of products for special applications such as bakery, confectionary, frying, salad dressing, margarines, and spreads requires special characteristics that make the products suitable for such purposes. Thus, each source material will be important for its physical and chemical characteristics and hence suitability as a food component. 

There are many types of shortenings, each tailor-made for a particular application. There are also general-purpose shortenings that are used in the preparation of many foods in cooking and frying and in the manufacture of bakery products such as cakes, cookies, rusks, wafer, pastries, and bread (86, 87). 

Tennessee.)--------, High stability frying -----, all-purpose , all-purpose emulsified --------,... 

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