Ingredients butter

Margarine and butter contain fat plus water and water-soluble ingredients, eg, salt and milk soHds that impart flavor and color to the product. Generally these products are distributed at refrigerated temperatures to retain their quaHty. Greaseproof packaging, such as polyethylene-coated paperboard, aluminum foil/paper, parchment paper wraps, and polypropylene tubs, is used for butter and margarine (see Dairy substitutes). 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

The cocoa bean is the basic raw ingredient in the manufacture of all cocoa products. The beans are converted to chocolate Hquor, the primary ingredient from which all chocolate and cocoa products are made. Eigure 1 depicts the conversion of cocoa beans to chocolate Hquor, and in turn to the chief chocolate and cocoa products manufactured in the United States, ie, cocoa powder, cocoa butter, and sweet and milk chocolate. 

Cocoa butter is the common name given to the fat obtained by subjecting chocolate Hquor to hydrauHc pressure. It is the main carrier and suspending medium for cocoa particles in chocolate Hquor and for sugar and other ingredients in sweet and milk chocolate. 

Cocoa butter substitutes of all types enjoy widespread use ia the United States chiefly as ingredients ia chocolate-flavored products. Cocoa butter equivalents are not widely used because of their higher price and limited supply. 

Most chocolate consumed in the United States is consumed in the form of milk chocolate and sweet chocolate. Sweet chocolate is chocolate Hquor to which sugar and cocoa butter have been added. Milk chocolate contains these same ingredients and milk or milk soHds (Eig. 2). 

The amount of lecithin required falls within a narrow range of about 0.2—0.6% (27). It can have a substantial effect on the amount of cocoa butter used, reducing the final fat content of chocolate by as much as 5%. Because cocoa butter is usually the most costly ingredient in the formulation of chocolate, the savings to a large manufacturer can be substantial. 

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

Heat the ingredients, except the dnammon stick, in a saucepan over low heat to melt the butter. Strain into a mug or heatproof glass. Garnish with a cinnamon stick... 

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

The combination of ground cocoa beans and sugar produces a very hard substance with an unpleasant mouthfeel. However, the addition of extra cocoa butter results in a product that melts easily in the mouth. Additionally, the production of cocoa butter results in a lower fat cocoa powder which can be used more readily in both beverages and foods. As the amounts of cocoa butter and other fats, milk solids, sugar, and other ingredients increase, the amount of theobromine and caffeine in the final product decreases. 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

Melt the butter in a pan, adding the vegetable oil and the pecans or walnuts and toast them slightly. Remove from heat and add the rest of the above ingredients to the pan. Mix well. 

Sodium bicarbonate is soluble in water at 0°C a saturated solution is 6.5% with the solubility rising to 14.7% at 60°C. It can be expected then that sodium bicarbonate will dissolve in the aqueous phase of a batter or dough. It will then react with any acid present, including any acid ingredients such as butter milk. Chlorinated cake flour, where it is still used, has sufficient acidity (110 g of the flour will neutralise 0.27 g of sodium bicarbonate). 

Various fat-containing ingredients are in use in bakery products, which can be categorised as essentially pure fats, e.g. lard, largely fat ingredients, e.g. butter, ingredients with a substantial fat content, e.g. whole milk, and ingredients with traces of fat, e.g. wholemeal flour. 

These can be the natural material itself one example would be pieces of vanilla pod or an extract, e.g. vanilla extract. Extracts can be prepared in several ways. One is to distil or to steam distil the material of interest. Another is to extract the raw material with a solvent, e.g. ethyl alcohol. Alternatively, some materials are extracted by coating the leaves of a plant with cocoa butter and allowing the material of interest to migrate into the cocoa butter. These techniques are also used in preparing perfumery ingredients, indeed materials like orange oil are used in both flavours and perfumes. 

Butter is the principal form of milk fat as an ingredient in baked products. The manufacture of butter is one of the two oldest dairy products, the other product being cheese. 

When butter or margarine are used they are normally handled at temperatures near 18°C, which leaves the ingredient manageable but without breaking the emulsion. Specially blended dough fats can be handled at this temperature. Alternatively, the dough fat is handled at temperatures near 27°C, where it is pumpable. It is possible to use these fats at up to 40°C. 

A dairy ingredient that is often used in biscuits is butter (see Section 8.4.2 on fats). 

The displacement value is defined as the number of parts of suppository ingredients that displace one gram of cocoa butter base. These values are summerized in Table 9.1. The following examples will illustrate the displacement value calculations ... 

The calculations involved here include determination of the amount of cocoa butter needed by using the displacement values as well as the amount of other ingredients. The calculations are shown in Examples 1-3. In this section, a brief overview is provided for the method of suppository preparation with cocoa butter. The first step is to decide whether cocoa butter is appropriate for the suppositories that are required to be prepared. If the use of cocoa butter is justified, the second step is to determine the weight of the suppository. Usually the adult rectal suppository with cocoa butter is 2 g, the children s suppository is 1 g, and the glycero-gelatin suppository for vagina is 5 g. The final step involves calculation of the amounts of all ingredients needed. 

In this problem, the active ingredient, zinc oxide, is prescribed as a percentage. If the displacement value is used and the cocoa butter amount is varied, the zinc oxide percent will not be 30%. Therefore, in situations like this, prepare a 30% zinc oxide - cocoa butter mixture and fill in the molds to obtain the desired suppositories. There is no need to vary the cocoa butter amount. 

Another fat-soluble vitamin, E, was found by Evans and Bishop in 1923. Pregnant rats on a defined diet (alcohol-extracted casein, cornstarch, and lard) supplemented with butter (vitamins A and D) and yeast extract (vitamin B group) produced few young because of fetal resorption. Male rats on the same diet were sterile. The disorders, which have not been identified in man, were corrected by wheat-germ oil, from which tocopherol, the active ingredient, was isolated in 1936. In spite of intensive investigations and a recognition that the vitamin is an antioxidant and destroyer of free radicals, the function of vitamin E remains obscure. 

A-Nitrosodiethanolamine at levels of 600-7386 ppb was detected in 11 samples of cosmetics in the United States which included hand creams, face creams, shampoos, cocoa butter cream, moisturizing lotion and a make-up remover (all products listed diethanolamine and/or triethanolamine as ingredients) (Tunick etal., 1982). TV-Nitroso-diethanolamine was found in all seven cosmetic formulations one with traces (< 10 ng/g) and six at levels of 41 7 000 ng/g and in 12 of 13 lotions (seven with traces <10 ng/g and five with 14-140 ng/g) and in eight of nine hair shampoos (three with traces < 10 ng/g and live with 17-280 ng/g) in the United States (Fan et al., 1977b). Of 191 cosmetics analysed, 77 contained from 10 to more than 2000 ppb N-nitrosodiethanolamine (Elder, 1980). Westin etal. (1990) analysed 20 different suntan lotions in Israel and found that three were contaminated with 17-27 ppb TV-nitroso-diethanolamine (with traces 5-10 ppb). 

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