Salad oil

Wkiterization is a specialized appHcation of fractional crystallization that is utilized to remove saturates or waxes from Hquid oils. Salad oils, which do not cloud at refrigerator temperature, have been produced by winterizing lightly hydrogenated soybean ok. However, many producers now use refined, bleached, deodorized oks for this purpose (24). 

Salat, m. salad lettuce, -machen, n. (Breirinj ) doughing in and keeping the mash very cold, -ol, n. salad oil, specif, olive oil. 

Tafel-bl, n. salad oil, esp. olive oil. -paraffin, n. cake paraffin, -quarz, m. tabular quarts, -salz, n. table salt, -schiefer, m. roofing slate slate in slabs school slate, -schmiere, /. table grease, -spat, m. tabular spar, wol-lastonite. -wa(a)ge, /. counter scales platform scales, -wasser, n. table water, drinking water, -wein, m. table wine. 

C12-0043. Salad oil (whose major ingredients are long-chain fatty acids such as C17 H33 CO2 H) and vinegar (a dilute aqueous solution of acetic acid, CH3 CO2 H) are not miscible. Explain. 

YANG X Q, WANG Y F and XU F (1995) Natural antioxidant tea polyphenols application on oil and food Study on inhibiting the deterioration of salad oil and instant noodles , J UnivAgric Zhejiang, 21 (5), 513-18. 

The principal factors which affect the breaking temperature are type of salad oil (cottonseed, corn, soybean, or other), proportion of oil, proportion of total moisture, and proportion of yolk. To a much lesser degree, the breaking temperature is also influenced by the mean particle size of the dispersed oil and the concentration of crystalloids in the water. 

On-line NPLC-GC-FID and/or FUR analysis has been used in discriminating between paraffin waxes and paraffin oils present in, or migrating between, food packaging and food simulants FID was used for quantitation [967]. In a typical application, online coupled LC-GC-F1D has also been used for the analysis of food contamination by mineral oil from printed cardboard [968]. The technique has revealed that many foods are contaminated with mineral oil products. Grob et al. [969] have determined mineral oil in canned food by on-line LC-LC-GC-F1D. DEHP was determined in salad oil by means of conventional LC-GC [970]. HPLC-GC-MS/MS (ion trap) can serve highly useful purposes in areas of applications such as impurity... 

Soy bean oil is suitable for use in frying or as a salad oil. It is also a popular starting point for making margarine. 

Wheat bran+ salad oil S. feltiae 3 weeks 25°C 107g medium Abe (1987)... 

Salad oil Motor oil Tjr TM Karo syrup Isopropyl alcohol... 

Hhong et ah (2009) described the sensory attributes of morama oil as fresh, thick, creamy, and smooth with a grassy and earthy aroma and raw nutty flavor and aftertaste. Compared to both sunflower and olive oils, potato chips fried in morama oil were rated as more acceptable by consumers (Tlhong et ah, 2009). Therefore, as a cooking oil, morama oil has great potential in terms of consumer acceptability. However, its acceptability as a salad oil remains imexplored. 

Special soaps, heavy-metal soap, lubricants, paints and lacquers I drying oils , candles, salad oil. shortening, synthetic detergents, etismetics. and entulsilicrs. 

Food uses Margarine, hydrogenated Margarine, shortening. Salad oils, mayonnaise, Food shortenings, Salad dressings, margarine,... 

C. C. Akoh and B. G. Swanson, Optimized synthesis of sucrose polyesters Comparison of physical properties of sucrose polyesters, raffinose polyesters and salad oils, J. Food. Sci., 55 (1990) 236-243. 

Margarine, cakes, chocolate, salad oils, and other everyday edible products are produced from natural oils via catalytic hydrogenation. Polyethylene and polypropylene plastics, com-... 

Cu supported on A1203 is less active than Ni and this property is used to brush hydrogenate. Only minimum hydrogenation occurs maintaining the melting point but sufficient to improve stability against air. This is sometimes used for producing salad oils. 

Boemer Number, Foreign Fats in Lard (Cb 5-40) estimates the presence of tallows and similar fats, based on differences in melting points of foreign glycerides and fatty acids as compared with pure pork fat. Cloud Point Test (Cc 6-25) determines the temperature at which a cloud first forms in cooling a sample of melted fat to the first stage of crystallization Cold Test (Cc 11-53) measures the relative resistance of a sample to crystallize at an established temperature in terms of time. The 5.5-hr test at 0°C is used as an index of stearin removal in the winterization of salad oils. 

Function Cooking or salad oil component of margarine or shortening coating agent texturizer. 

Gather these materials One small can of concentrated grape juice salad oil an alcohol solution of 85 to 90% strength 2 pint jars 2 test tubes and 3 quart jars fitted with covers. 

Fill one quart jar halfway with water. Measure 1 full test tube of concentrated grape juice. Add this to the water. Cover the jar and shake it very hard. Record the result. Allow it to stand for a few minutes, and record whether or not any change takes place. Fill the next quart jar halfway with water. Measure 1 full test tube of salad oil, and add it to the water. Cover the jar and shake it. Record the result immediately and again after allowing it to stand for 5 minutes. Fill one pint jar with water and the other pint jar with alcohol. Pour both into the... 

Follow this procedure Arrange the 6 jars in a row and label each one with the name of one of the chemicals listed above. Fill the first 5 jars halfway with water. Add teaspoonfuls of sulfuric acid to the jar labeled sulfuric acid, 1 teaspoonfuls of acetic acid to the jar labeled acetic acid, and so forth until you get to the jar labeled salad oil. Fill that jar, which contains no water, halfway with salad oil. 

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