Solid fat

Septic Tank Untreated liquid household wastes (sewage) will quickly clog your absorption field if not properly treated. The septic tank is a holding tank in which this treatment can take place. When sewage enters the septic tank, the heavy solids settle to the bottom of the tank the lighter solids, fats and greases partially decompose and rise to the surface and form a layer of scum. The solids that have settled to the bottom are attacked by bacteria and form sludge. 

Talg, m. tallow (solid) fat, grease suet Anat.) sebum. 

Hydrogenation has found commercial application in the conversion of liquid to solid fats. Vegetable oils contain a relatively high proportion of double bonds. Treatment with hydrogen under pressure in the presence of a catalyst converts double bonds to single bonds and produces solids such as margarine. 

Flaky piecrusts used to contain lard, or at least butter. Solid fats are important in baking, as they separate sheets of dough into thin, independent flakes. Traditional solid fats are animal-derived saturated fats, such as lard and butter. Some vegetable fats, such as coconut and palm kernel oils, are solid, but they are more expensive than some liquid vegetable oils like corn oil, cottonseed oil, or soybean oil. These oils come from plants that are used for more than just the oil they provide. Using several different parts of the plant makes growing them more economical. 

The double bonds that make this an unsaturated fat prevent the molecule from bending they lower the melting point making a liquid oil rather than a solid fat. 

Today, soaps are made from fats and oils that react with lye (sodium hydroxide). Solid fats like coconut oil, palm oil, tallow (rendered beef fat), or lard (rendered pork fat), are used to form bars of soap that stay hard and resist dissolving in the water left in the soap dish. 

Commercial bar soaps contain sodium tallowate, sodium cocoate, sodium palmate, and similar ingredients, all of which are the results of reacting solid fats—tallow, coconut oil, and palm kernel oil, respectively—with lye. 

This reaction is used in the food industry to convert vegetable oils into shortening (Fig. 18.12). Oil and solid fat molecules both have long hydrocarbon chains, but... 

FIGURE 18.12 When the runny oil (top) is hydrogenated, it is converted into a solid fat (bottom). Hydrogen adds to the carbon-carbon double bonds, converting them into single bonds. The resulting more flexible molecules can pack together more closely and form a solid. 

As detailed in Data Table 1, add 1 mL of each specified fat or oil to each of the remaining eight test tubes. Heat all tubes in a hot water bath until the solid fats melt. 

NMR spectroscopy is one of the most widely used analytical tools for the study of molecular structure and dynamics. Spin relaxation and diffusion have been used to characterize protein dynamics [1, 2], polymer systems[3, 4], porous media [5-8], and heterogeneous fluids such as crude oils [9-12]. There has been a growing body of work to extend NMR to other areas of applications, such as material science [13] and the petroleum industry [11, 14—16]. NMR and MRI have been used extensively for research in food science and in production quality control [17-20]. For example, NMR is used to determine moisture content and solid fat fraction [20]. Multi-component analysis techniques, such as chemometrics as used by Brown et al. [21], are often employed to distinguish the components, e.g., oil and water. 

The usefulness of NMR in such analysis is because the proton spin-relaxation time constants are different for different components, such as water, liquid fat and solid fat. For example, the signal from solid fat is found to decay rapidly while the liquid signals decay much slower. This phenomenon is the basis for an NMR technique to determine the solid fat content [20], However, as the relaxation time constant of water, for example, could depend on its local environment, such as protein concentration, it may overlap with that of oil and other components. As a result, it could be difficult to formulate a robust and universal relaxation analysis. It... 

Low Resolution Nuclear Magnetic Resonance (LR-NMR) systems are routinely used for food quality assurance in laboratory settings [25]. NMR based techniques are standardized and approved by the American Oil Chemist s Society (AOCS) (AOCSd 16b-93, AOCS AK 4-95), the International Union of Pure and Applied Chemistry (IUPAC) (solid fat content, IUPAC Norm 2.150) and the International Standards Organization (ISO) (oil seeds, ISO Dis/10565, ISO CD 10632). In addition to these standardized tests, low resolution NMR is used to measure moisture content, oil content and the state (solid or liquid) of fats in food. Table 4.7.1 summarizes common food products that are analyzed by low-resolution NMR for component concentration. 

Ultrasonically assisted extraction is also widely used for the isolation of effective medical components and bioactive principles from plant material [195]. The most common application of low-intensity ultrasound is as an analytical technique for providing information about the physico-chemical properties of foods, such as in the analysis of edible fats and oils (oil composition, oil content, droplet size of emulsions, and solid fat content) [171,218]. Ultrasonic techniques are also used for fluids characterisation [219]. 

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... 

Apart from butter or butter oil most fats that are used in biscuits are defined in terms of their physical and chemical properties. Fat suppliers are skilled at producing products with controlled physical and chemical properties from a range of raw materials. The baker can either buy fat on a physical and chemical specification, e.g. solid fat index, slip melting point, and not to contain lauric fat, or on an origin basis, e.g. to be coconut oil. The advantage of the botanical specification is that the item is a commodity and can be obtained from numerous sources. The disadvantage of this approach is that the product is tailored for a particular use. 

Initially the fats and sugar are mixed together to produce a light textured mixture. This process is known as creaming. The time this takes is very dependent on the mixer used and the form of the fat, e.g. solid fat or bakery margarine, but 10 min usually suffices. The batter can be controlled by mixing to a specified specific gravity. 

In this note the use of hydrogen in the fat hardening industry has been described with particular reference to the conversion of the unsaturated oleic and linoleic fatty acids into stearic acid However, what has been said in regard to diis matter is equally applicable to the conversion of olein and linolein into stearin, cotton-seed and most fish oils being quite easily converted into solid fats. 

You may find the term hydrogenation familiar. Some food products, such as margarine and peanut hutter, contain hydrogenated vegetable oils. Hydrogenation is used in the food industry to convert liquid vegetable oils, which contain carbon-carbon double bonds, to solid fats, such as shortening, which are fully saturated. 

The high temperatures used in cooking convert solid fat in the food into liquid fat, which more readily forms an emulsion, especially in combination with bile acids in the small intestine. In this form, the fat is more accessible to digestive enzymes (see below). 

You can hydrogenate some of the double bonds in any polyunsaturated fat. Hydrogenation, whether complete or partial, results in an increase in the melting point, a fact that makes it possible to convert a liquid oil to a solid fat. (Note that partial hydrogenation may convert some of the cis double bonds into tram double bonds, thereby producing a trans fat.)... 

Solids-not-fat (SNF) = proteins, lactose, minerals, acids, enzymes, vitamins Total milk solids = fat + SNF... 

Fat, oil and Solid fats Pork-fat substitute with good taste. 

Takatori T, Shimono N, Higaki K, Kimura T. Evaluation of sustained release suppositories prepared with fatty base including solid fats with high melting points. Int J Pharm 2004 278(2) 275-282. 

The density of bulk milk (4% fat and 8.95% solids-not-fat) at 20°C is approximately 1030 kg m 3 and its specific gravity is 1.0321. Milk fat has a density of about 902 kg m " 3 at 40°C. The density of a given milk sample is influenced by its storage history since it is somewhat dependent on the liquid to solid fat ratio and the degree of hydration of proteins. To minimize effects of thermal history on its density, milk is usually prewarmed to 40-45°C to liquify the milk fat and then cooled to the assay temperature (often 20°C). 

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