Products Derived from Butter

The typical properties assigned to cosmetic products include skin moisturization, emolhency and spreadability and coadjuvants to help maintain skin pliability and softness (57). Moisturization is usually considered to be simply occlusivity and humectancy. The role of cosmetics, especially lipid cosmetics besides moisturization, has expanded to multiple effects such as modulation of barrier function, increasing comeodesmolysis and facilitating comeocyte envelope maturation. Specific examples of lipids of interest are listed in Table 2. Examples of lipids used in cosmetics include products derived from olive oil, shea butter oil, mango kernel oil, borage oil, nut oils, and palm and coconut oils. 

The main branches into which the industry is commonly divided are covered by textbooks. The fluid milk division has Market Milk and Related Products (28) by Sommer, Market Milk (19) by Kelly and Clement, and The Market Milk Industry (26) by Roadhouse and Henderson. The ice cream division can refer to The Theory and Practice of Ice Cream Making (29) by Sommer or The Ice Cream Industry (34) by Turnbow, Tracy, and Raffetto. Wilster s Practical Butter Manufacture (38) is an up-to-date practical manual, including recent developments in continuous butter making. Hunziker s The Butter Industry (15) has long been a standard work, as has his Condensed Milk and Milk Powder (14), which deals with sweetened condensed milk, evaporated milk, dried milk, and malted milk. Whittier and Webb, in Byproducts from Milk (37), cover a whole galaxy of products derived from skim milk, whey, and buttermilk. 

The liposoluble nature of these compounds determines, a priori, the type of food in which they can be incorporated to dissolve efficientiy. 3-Carotene is added to fatty foods, such as butter, cheeses, and oils, although other pigments such as bixin and apocarotenals are also employed. Paprika and oleoresins industrially obtained from red pepper are used directly or as ingredient in the manufacture of sauces and meat products. Saffron, which contains crocin as a major pigment (a diester of crocetin with the disaccharide gentiobiose), is used as a hydrosoluble condiment for soups and to color foods and drinks. Other hydrosoluble preparations of 3-carotene and other pigments such as canthaxanthin and apocarotenoids are used to color drinks. Norbixin, a product derived from the saponification of bixin, is hydrosoluble, and used to color ice cream, cereals, and cheese. 

Rich sources of vitamin A include dairy products such as milk cheese, butter, and ice cream. Eggs as well as internal organs such as the Hver, kidney, and heart also represent good sources. In addition, fish such as herring, sardines, and tuna, and in particular the Hver oil from certain marine organisms, are excellent sources. Because the vitamin A in these food products is derived from dietary carotenoids, vitamin A content can vary considerably. Variation of vitamin A content in food can also result from food processing and in particular, oxidation processes (8). 

In the eady 1990s, the most frequently used cocoa butter equivalent in the United States was derived from palm kernel oil but a synthesized product was expected to be available in the near future. 

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. 

Cocoa butter is derived from the tree Theobroma cacao, which grows in several tropical areas, including Indonesia, the Ivory Coast, Malaysia, New Guinea and Brazil, which dominate the trade. The seeds of the tree, known as cocoa beans, were first consumed in the form of a drink prepared by the Maya and Aztec Indians. Cocoa beans were carried to Europe during the 16th century and the product was developed into the sweetened solid bar we are familiar with as chocolate. Cocoa butter is used mainly in the manufacture of chocolate confectionery, but it is also popular for applications in cosmetics and as an ingredient of pharmaceutical creams. 

The new nutrition labeling regulations, promulgated under the Nutrition Labeling and Education Act of 1993 (54), mandate that only strictly defined terms be used to make nutrient content claims. For example, the term light may only be used on products that have been specifically formulated or altered to meet one of two conditions (1) if the product derives 50% or more of its calories from fat, reduce the fat level by 50% (as compared with a reference product), and (2) if the product derives less than 50% of its calories from fat, reduce the calorie level by one-third (compared with a reference product). Generally, butter products derive more than 50% of their calories from fat and, therefore, must achieve a minimum 50% fat reduction to use the term light. The term reduced when used as a nutrient descriptor requires a formulation alteration that achieves a minimum 25% reduction in the nutrient from a reference product (63). 

Supplies and consumption of oils and fats are generally described in terms of seventeen commodity oils, four of which are of animal origin and the remainder of which are derived from plants. This selection of oils does not include cocoa butter with an annual production of around 1.7 million tonnes, which is used almost entirely for the purpose of making chocolate. Nor does it include oils consumed in the form of nuts. The production and trade data that are available and are detailed in the first chapter relate to crops either grown and harvested for the oils that they contain (e.g. rape and sunflower oils) or crops that contain oils as significant byproducts (e.g. cottonseed and corn oils). 

Products and Uses Derived from a European herb. A food and beverage spice found in vermouth wine, root beer, cream soda, butter, fruits, licorice, black... 

PA mainly occurs as its ester in TAG, especially in palm oil but also in lard, dairy products, avocado oil, butter and beef tallow (Table 1). Palmitate is a term for the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at basic pH. Aluminum salts of palmitic acid and naphthenic acid were combined during World War II to produce napalm. The word "napalm" is derived from the words naphthenic acid and palmitic acid [9]. 

Food industries are looking for alternative fats to cocoa butter (CB) from natural matrices that are denoted as cocoa butter replacers (CBRs), cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs) fat [41 83], CBRs are defined as non-lauric fats that could replace cocoa butter either partially or completely in the chocolate or other food products. On the other hand, a cocoa butter equivalent (CBE) is a type of fat that has a very similar chemical composition, but its triglycerides derive from other source than cocoa beans, such as palm kernel oil, palm oil, mango seed fat, kokum butter, sal fat, shea butter, illipe butter, soya oil, rape seed oil, cotton oil, ground nut oil and coconut oil [43]. 

Carotenoids are frequently added as colorants to processed foods such as margarines, and when in the form of P-carotene can contribute substantially to the vitamin A activity of diets (Klaui and Bauemfeind, 1981). Some carotenoids may be obtained from animal food products such as egg yolk, milk, and butter, and a small amount from animal tissues where they are deposited mostly in adipose fat. These carotenoids are derived from those animal species that absorb carotenoids and that have yellow fat. However, not all carotenoids that are deposited in animal tissue or those found in the circulation have provitamin A activity. This varies considerably among species and is related first, to their ability to absorb various individual forms of carotenoids, and second, to the chemical alterations that may occur subsequent to absorption. 

Butanoic acid is an oxidation product that contributes to the disagreeable smell of body odor. Its common name, butyric acid, is derived from the Latin word butyrum, meaning butter, because butyric acid gives rancid butter its peculiar odor and taste. 

A carboxylic acid contains a carboxyl group, which is a hydroxyl group attached to a carbonyl group. Many carboxylic acids have common names, which are derived from their natural sources. Formic acid is injected under the skin from bee or red ant slings and other insect bites. Acetic acid is produced when ethanol in wines and apple cider reacts with the oxygen in the air. Propionic acid is obtained from the fats in dairy products. Butyric acid gives the foul odor to rancid butter (see Table 14.2). 

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