Vegetable fat

CH20H-CH(0H)-CH,0H, C3HHO3. Normally obtained as a colourless, odourless, viscous liquid with a very sweet taste. M.p. 20 C, b.p. 182 C/20mm. It absorbs up to 50% of its weight of water vapour. It occurs (glycerides) in combination with various fatly acids in all animal and vegetable fats and oils. 

Tnsteann a tnoctadecanoyl ester of glycerol found in many animal and vegetable fats... 

The most popular natural antioxidants on the market are rosemary extracts and tocopherols. Natural antioxidants have several drawbacks which limit use. Tocopherols are not as effective ia vegetable fats and oils as they are ia animal fats. Herb extracts often impart undesirable colors or flavors ia the products where used. In addition, natural antioxidants cost considerably more than synthetic ones. Despite this, the pubHc s uncertainty of the safety of synthetic antioxidants continues to fuel the demand for natural ones (21). 

Frozeu desserts containing vegetable fat (mellorine-type) are permitted iu some states. A wide variatiou of composition exists depending ou iudividual... 

MeUorine is similar to ice cream except that the milk fat is replaced with vegetable fat (6% min). The total soHds in mellorine are 35—39%, of which there are 10—12% milk soHds. 

Although soybeans contribute about one-half of the world production of oilseeds, they supply less than one-third of the total edible vegetable fats and oils (Table 11) because of their relatively low oil content. Nonetheless, production of soybean oil exceeds the combined production of cottonseed, peanut, and sunflower seed oils. 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

Myristic acid occurs as a glyceride in many vegetable fats and oils, in particular in coconut oil,i its isolation from which involves separation from homologs by fractional distillation of the acids or their esters. The trimyristin obtained from nutmegs 2 (p. 100) or from the seeds of Virola venezuelensis forms the most suitable source. 

This has a very high resistance to impact damage, even at subzero temperatures. It has good creep strength in dry conditions up to 115°C but degrades by continuous exposures to water hotter than 65°C. It is resistant to aqueous solutions of acids, aliphatic hydrocarbons, paraffins, alcohols (except methanol), animal and vegetable fats and oils, but is attacked by alkalis, ammonia, aromatic and chlorinated hydrocarbons. 

Notwithstanding the fascinating reaction chemistry of N2O it is salutory to remember that its largest commercial use is as a propellant and aerating agent for whipped ice-cream — this depends on its solubility under pressure in vegetable fats coupled with its non-toxicity in small concentrations and its absence of taste. It was also formerly much used as an anaesthetic. 

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 C10-C,8 fatty acids and fatty acid methyl esters, important intermediates for the production of surfactants, are almost exclusively produced by hydrolysis or a transesterification reaction of animal or vegetable fats and fatty oils. 

The starting substances for the production of a-ester sulfonates are the triglycerides of animal and vegetable fats and oils. The transesterification of the glycerides with alcohol leads directly to fatty acid alkyl esters and glycerin [7]. 

Jamieson, G. S. (1932), Vegetable Fats and Oils The Chemistry, Production and Utilization of Vegetable Fats and Oils, Cornell Univ., Cornell, NY. 

These are sometimes referred to as oils and fats. The only difference between the two is that materials are normally referred to as fats if they are solids at room temperatures and oils if they are liquids. The terminology is not always consistent as the material from coconut is normally referred to as coconut oil when in fact it is a hard fat. Most animal fats are solid at room temperature while most vegetable oils are liquid at room temperature. However, there are animal fats that are liquid at ambient temperatures and vegetable fats that are solid. 

When attempts were first made to substitute vegetable fats for animal fats the limited supply of hard vegetable fats, e.g. coconut, was a... 

Hard Fats. These are substances like lard or hard vegetable fats such as hardened palm kernel oil (HPKO) or blended hard vegetable fats. These are normally weighed out and mixed into the system,... 

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