Full-fat products

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... 

Flavourings consist of a blend of flavouring substances, which can be classified as lipophilic or hydrophilic. Fat or oil serves as carrier of lipophilic, and water as carrier of hydrophilic substances. Tab. 5.4 shows the variation in odour threshold values of selected flavouring substances when placed in water vs. oil. Due to these great variations, reduction in fat levels of foods will affect not only the intensity of the flavour but also its balance, since only little or no carrier system is available for lipophilic flavour components in water. The lipophilic part of the flavour cannot be retained in the food matrix and is released immediately. Fat-reduced or fat-free foods show high flavour impact initially which dissipates quickly, while full fat products gradually build up intensity and dissipate more slowly (schematically depicted in Fig. 5.25). 

The oil in the soya bean has a laxative effect and may cause soft body fat to be produced. The extracted meal does not contain sufficient oil to cause this problem, but it should be borne in mind in view of the increasing tendency to use full-fat soya bean products in dietary formulations, especially for pigs. The full-fat products are produced by batch pressure cooking or extrusion of the whole bean. The extruded... 

Limit consumption of saturated fat found in fatty meats, full-fat dairy products, and hydrogenated vegetable oils to less than 7% of total calories. 

Oily fishmeal is allowed in organic rations and it has an even higher essential amino acid content than full-fat soya. However, its use in poultry rations is limited partly by cost, restrictions on the source of the fishmeal imposed by organic standards, the fact that some customers demand birds that are fed on a vegetable-based diet and concerns about fishy taints to the product (Walker and Gordon, 2001). 

Figure 2. Relationship between calcium solubility and pH after complete digestion for four soy products. Key solid line, full-fat soy flour long-dashed line, soy protein isolate short-dashed line, soy protein concentrate and dotted line, defatted soy flour...

Initial work to establish chip preparation conditions showed that end product characteristics were influenced by meal particle size, by the amount of water added to form the dough, and by the length of time the dough was mixed (1). A very acceptable product was achieved with these process conditions a blend of particle sizes most of which were in the 14-30 mesh range, an 18% added water level, and a mixing time of 5 min. The final product had a crisp texture, a typical roasted peanut flavor, and was quite similar in composition to full-fat roasted peanuts. Chips contained about 49% oil, 27% protein, and 1% moisture. 

The only full-fat oilseed flour with significant domestic sales is soy. It has been used in bakery products, breakfast cereals, canned baby foods, canned infant formulas for lactose-intolerant babies, and adult dietary beverages (24). 

Full fat milk contains about 3% fat and triacylglycerols account for about 95% of the lipid fraction. Other components of the lipid fraction are diacylglycerols, cholesterol, phospholipids, and free fatty acids. The lipid structures contain many fatty acids from all major classes, that is, saturated, monounsaturated, and polyunsaturated fatty acids (Haug et al., 2007). More than 60% of the fatty acids in cow s milk and consequently in dairy products are saturated, including shorter and medium... 

Soluble proteins in various aqueous fractions of glandless cottonseed flour (hexane-defatted) and peanut products (whole peanuts, and full-fat and hexane defatted meal and flour) were determined by methods of Cherry et al (10), and McWatters et... 

Full-fat Soybeans. AAFCO definitions do not exist for whole oilseeds per se. Considerable variations in composition occur between species, location and weather during crop maturation. Soybeans typically contain 19% oil at 92% total solids and 21% oil at 100% total solids (dmb). Definitions for full-fat soybean products are as follows. 

---