Vegetable butters

Vegetable Butters Most fats/oils derived from vegetable sources are liquid, reflecting the unsaturated nature of most of their component acids. The few that are sohd (i.e., have melting points above ambient temperature) are known as butters. The best-known and most important member of this class is cocoa butter (Section 5.2), which is the major or only, fat component in chocolate. Others discussed in Section 6 include iUipe butter (Borneo tallow), kokum butter, mango kernel fat, sal fat, and shea butter. These along with palm oil are, in some countries, permitted replacements, in part, for cocoa butter in chocolate (20, 21). 

Despite popular impression stearic acid (18 0) is less common than palmitic. It is present in most vegetable fats though a significant component in only a few such as the vegetable butters cocoa butter (30-36%, Section 3.3.7), Illipe or Borneo tallow (46%, Section 3.3.17) and Shea butter (44%, Section 3.3.32). Present in most animal fats, it is a major component in the tallow of ruminant animals (5-30%, Section 3.4.2). 

The semi-solid fat, isolated by expelling and extraction, is used directly as a component of vegetable shortenings. It can be converted to a vegetable butter either by partial hydrogenation or fractionation. The meal is toxic to livestock. 

This Includes a number of vegetable butters, such as cocoa butter (made from the cocoa bean), Borneo tallow or green butter (made from Malayan, an East Indian plant), shea butter (made from an African plant), and Mowrah fat or illipe butter (made from an Indian plant and used for soap and candies). 

Other iess known vegetable butters include Shea butter from the African plant Butyrospermum parkii, Mowrah fat or iiiipe butter from the Indian plant Bassia longifolia, and nutmeg butter. By broadening the definition of butter to include foods that are spread like butter, peanut butter, hazelnut butter, and walnut butter are included as vegetable butters. 

Vegetable butter ( cocoa butter, -+shea butter). 

Animal fats and vegetable oils are triacylglycerols, or triesters, formed from the reaction of glycerol (1,2, 3-propanetriol) with three long-chain fatty acids. One of the methods used to characterize a fat or an oil is a determination of its saponification number. When treated with boiling aqueous KOH, an ester is saponified into the parent alcohol and fatty acids (as carboxylate ions). The saponification number is the number of milligrams of KOH required to saponify 1.000 g of the fat or oil. In a typical analysis, a 2.085-g sample of butter is added to 25.00 ml of 0.5131 M KOH. After saponification is complete, the excess KOH is back titrated with 10.26 ml of0.5000 M HCl. What is the saponification number for this sample of butter ... 

The colorant is prepared by leaching the annatto seeds with an extractant prepared from one or more approved, food-grade materials taken from a hst that includes various solvents, edible vegetable oils and fats, and alkaline aqueous and alcohoHc solutions (46,47). Depending on the use intended, the alkaline extracts are often treated with food-grade acids to precipitate the annatto pigments, which ia turn may or may not be further purified by recrystallization from an approved solvent. Annatto extract is one of the oldest known dyes, used siace antiquity for the coloring of food, textiles, and cosmetics. It has been used ia the United States and Europe for over 100 years as a color additive for butter and cheese (48—50). 

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. 

Small amounts of trans-unsamrated fatty acids are found in ruminant fat (eg, butter fat has 2-7%), where they arise from the action of microorganisms in the rumen, but the main source in the human diet is from partially hydrogenated vegetable oils (eg, margarine). Trans fatty acids compete with essential fatty acids and may exacerbate essential fatty acid deficiency. Moreover, they are strucmrally similar to samrated fatty acids (Chapter 14) and have comparable effects in the promotion of hypercholesterolemia and atherosclerosis (Chapter 26). 

Trichloroethylene has been detected in dairy products (milk, cheese, butter) at 0.3-10 pg/kg (0.3-10 ppb), meat (English beef) at 12-16 ppb, oils and fats at 0-19 ppb, beverages (canned fruit drink, light ale, instant coffee, tea, wine) at 0.02-60 ppb, fruits and vegetables (potatoes, apples, pears, tomatoes) at 0-5 ppb, and fresh bread at 7 ppb (McConnell et al. 1975). Samples obtained from a food processor in Pennsylvania contained trichloroethylene concentrations of 68 ppb in plant tap water, 28 ppb in Chinese-style sauce,... 

Lycopene (C.I 75125) E 160d 5% lycopene Tomato extract, vegetable oil Orange red Snacks, butter, margarine, vegetable oils and fats, pastas, soups, gravies, sauces. 

E 100 1% bixin propylene glycol, potassium hydroxide, mono- and diglycerides Annatto extract in vegetable oil. Yellow-orange beverages Butter, oils, margarines, processed... 

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. 

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