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Manufacturing margarine

TABLE 3. Fats and Oils Used in U.S. Manufacturing Margarine 1980-2002, xlO lb. [Pg.2024]

Slip point (ISO 6321, 2005) and solid fat index (AOCS method Cd 10-57, 2005) can provide information as to the suitability of an oil for use in manufacturing margarines and shortenings. Triacylglycerol (TAG) composition is an additional compositional analysis that can provide information on the potential functionality of an oil as well as its potential oxidative stability. Reversed-phase HPLC with various detection methods such as flame ionization, refractive index, evaporative light scattering, or atmospheric chemical ionization (coupled with mass spectrometry) can be used to determine TAG composition (Neff et d., 1994 Neff et al., 2001). [Pg.502]

The area sown in the UK is very small, approximately 800 hectares, yielding up to 2.5t/ha. The decorticated (dehusked) seed contains over 40% of valitable, high quality edible oils which can be used in food manufacture, margarine and cooking oils, but the major part of UK production goes irrto pet foods because the soft shells of the seed make it siritable for native birds. [Pg.349]

A large number of oils from diverse plant families belong to this group (cf. Table 14.11). These oils are important raw materials for manufacturing margarine. [Pg.650]

Maltose, l- 4- -link in, 998 molecular model of, 998 mutarotation of, 998 structure of, 998 Manicone, synthesis of. 805 Mannich reaction. 915 Mannose, biosynthesis of, 1011 chair conformation of, 126 configuration of, 982 molecular model of, 126 Margarine, manufacture of, 1063 Markovnikov. Vladimir Vassilyevich. 192... [Pg.1304]

U shape. This has profound significance on molecular packing in membranes and on the positions occupied by fatty acids in more complex molecules such as phospholipids. Trans double bonds alter these spatial relationships. Trans fatty acids are present in certain foods, arising as a by-product of the samration of fatty acids during hydrogenation, or hardening, of natural oils in the manufacture of margarine. An additional small... [Pg.113]

In this example, oil is the limiting reactant. Excess hydrogen is easily recovered from a gas-phase reactor, so margarine manufacturers make the oil the limiting reactant to ensure complete conversion of oil into margarine. The excess H2 gas is recovered and used again in a subsequent reaction. [Pg.322]

Margarines. Margarine originated as a substitute for butter. The big advantage of margarine is that as a manufactured product the properties can be tailored to suit a particular use. Various bakery margarines are manufactured to meet the technical requirements of particular uses. [Pg.86]

This reaction is used in the food industry during the manufacture of margarine. [Pg.91]

They will, for example, lower our blood-cholesterol levels. Believe it or not, margarine manufacturers have the scientific studies to back such claims. [Pg.104]

Trans fatty acids Trans fatty acids (Figure 27.13) are chemically classified as unsaturated fatty acids, but behave more like saturated fatty acids in the body, that is, they elevate serum LDL (but not HDL), and they increase the risk of CHD. Trans fatty acids do not occur naturally in plants and only occur in small amounts in animals. However, trans fatty acids are formed during the hydrogenation of liquid vegetable oils, for example, in the manufacture of margarine. [Pg.362]

In 1886, the U.S. Congress passed the Margarine Act, which added a hefty tax to margarine and required expensive licenses to make or sell it. States also passed laws forbidding manufacturers to add yellow coloring to the naturally pale spread. Why do you suppose these laws were enacted Do you agree with these sorts of laws ... [Pg.253]

L ses for lactose include Infant foods bacteriology hacking and confectionery margarine and butter manufacture manufacture of penicillin, yeast, edible protein, and riboflavin culture media adsorbent in chromatography and pharmacy... [Pg.908]

Hydrogenation of unsaturated oils to form fats in the manufacture of margarines Nickel... [Pg.121]


See other pages where Manufacturing margarine is mentioned: [Pg.748]    [Pg.808]    [Pg.2873]    [Pg.292]    [Pg.497]    [Pg.288]    [Pg.748]    [Pg.808]    [Pg.2873]    [Pg.292]    [Pg.497]    [Pg.288]    [Pg.251]    [Pg.131]    [Pg.277]    [Pg.278]    [Pg.139]    [Pg.445]    [Pg.38]    [Pg.34]    [Pg.100]    [Pg.487]    [Pg.869]    [Pg.139]    [Pg.10]    [Pg.17]    [Pg.52]    [Pg.246]    [Pg.105]    [Pg.106]    [Pg.107]    [Pg.600]    [Pg.618]    [Pg.235]    [Pg.165]    [Pg.16]    [Pg.313]    [Pg.646]    [Pg.328]    [Pg.50]    [Pg.334]    [Pg.335]    [Pg.701]   
See also in sourсe #XX -- [ Pg.49 ]




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