Fat, hard

These are sometimes referred to as oils and fats. The only difference between the two is that materials are normally referred to as fats if they are solids at room temperatures and oils if they are liquids. The terminology is not always consistent as the material from coconut is normally referred to as coconut oil when in fact it is a hard fat. Most animal fats are solid at room temperature while most vegetable oils are liquid at room temperature. However, there are animal fats that are liquid at ambient temperatures and vegetable fats that are solid. 

Hard Fats. These are substances like lard or hard vegetable fats such as hardened palm kernel oil (HPKO) or blended hard vegetable fats. These are normally weighed out and mixed into the system,... 

The fat present pays an important role in puff pastry since it has to separate the layers of pastry. To produce the most effective barrier a fat with the highest possible solid fat index is required, i.e. a very hard fat. Fat suppliers have developed special very hard margarines expressly for... 

The solution is to use hot or boiling water in mixing the pastry. This partially gelatinises the starch in the flour as well as melting the fat. A hard fat is used in this sort of product, either lard, the traditional material, or a hard vegetable fat. The hot water could also reduce the activity of some of the enzymes present such as amylase. 

Variation 2 Compare the Effect of Using Vegetable Oil Instead of Hard Fat... 

Employing any method compare the effect of using the same weight of a vegetable oil such as rape or soy bean oil compared with a control sample made with a hard fat. In this experiment it would be worth comparing the shelf life of the control and the sample. 

Trilaurin (Dynasan 112) Trimyristin (Dynasan 114) Tripalmitin (Dynasan 116) Hard fat (Witepsol H42) Hard fat (Witepsol W35)... 

Treatment of active ulcerative proctitis Mesalamine Rowasa Hard fat NF... 

Hydrogenation is a chemical process where liquid oils are converted to solid fats. In this process, hydrogen is added to oils in the presence of a catalyst. Inedible oils or less useful oils are converted to edible, hard fats by this process. For example, cotton oil is treated with hydrogen at about 500°C in the presence of a catalyst. The resultant hard fat is used for cooking. 

Fish oil is also converted to hard fat by a similar process and the resultant fat is used in the manufacture of soap. 

Stearic acid C17H35 COOH basic ingredient of tallow and other hard fats grocery store... 

Hard fat, which gives body to the product and acts as a lubricant during extrusion. 

To illustrate descriptive analysis, I will draw from both the wine and beer industry. Oregon State University s Sensory Science Laboratory, located in the Department of Food Science and Technology, is heavily involved in wine and beer research. The principle problems and solutions in the sensory analysis of wine and beer should be transferable to other products. Common wine descriptors, such as soft, hard, fat, are ambiguous. What do soft or hard mean when referring to wine The goal of descriptive analysis is to use precise terms, even referring to specific chemical entities when possible. In the wine industry, objective sensory analysis must overcome the historical romance of wine. 

Hard fats are used to coat water-soluble bioactives. Release occurs by heating above the melting point of the fat or by mechanical rupture. Fat coatings have been used for protecting many water-soluble materials, which may otherwise be volatilized or damaged during thermal processing and to deliver materials such as ferrous sulfate, vitamins and other minerals. The peptides of casein hydrolysates encapsulated in lipospheres were shown to have reduced bitterness (Barbosa et al. 2004). 

Solid fats with about 60% of essential fatty acids can be obtained by (reduced temperature) interesterification of sunflower oil and about 5% of hard fat. 

Trans-containing b) canoia oii, or other iiquid vegetabie oiis, inciuding biends, to achieve specific fatty acid compositions a) hydrogenated canola hard fat 92 47 5-7 4-5 1-2... 

In situations where the use of canola oil must be maximized, that is the hard fat component as well as the more liquid component must be from canola oil, the same approach as outlined above for soft margarine must be used. As was already pointed out, demand for stick margarine is declining, and the need for margarine made entirely from canola oil is no longer significant even in the countries where canola oil is used as the main oil. 

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