Yellow fats

Commercial crude lecithin is a hrown to light yellow fatly substance with a liquid to plastic consistency. Its density is 0.97 g/niL (liquid) and 0.5 g/mL (granule). The color is dependent on its origin, process conditions, and whether it is unbleached, bleached, or Altered. Its consistency is determined chiefly by its oil. free fatty acid, and moisture content. Properly refined lecithin has practically no odor and has a bland taste. It is soluble in aliphatic and aromatic hydrocarbons, including the halogenated hydrocarbons however, it is only partially soluble in aliphatic alcohols. Pure phosphatidylcholine is soluble in ethanol,... 

Browning due to interaction of oxidised lipids and proteins occurs in vivo, the brown pigment deposited in tissues being termed lipofuscin or ceroid. The appearance of brown discoloration in the adipose tissues of, inter alia, pig, mink, and chicken, has been called the yellow fat disease . Ceroid accumulates slowly and has therefore been described as the age pigment . 

All products sell on a combination of price, perception, and performance. Unfortunately, butter is easily the most expensive of the yellow fats. In terms of perception, all fats are under pressure because of their caloric density. Butter suffers further because it was labeled saturated and has a high-cholesterol content both properties have been the subjects of adverse comments by the nutritional and medical community. The rise in concern for fat and cholesterol in the U.S. market has overshadowed the concern for chemicals and preservatives. 

Synonyms 4-Dimethylaminoazobenzene (preferred name) DAB DMAB 4-Dimethylaminoazobenzol 4-Dimetbylaminopbenylazobenzene Dimethyl yellow Brilliant fast oil yellow Fast yellow Fat yellow Chemical Formula C14H15N3 Chemical Structure ... 

Native to the deserts and sandy terrain in Northern Africa, the Golden Fat Tail Scorpion is a terrestrial species that lives under rocks and other shelter. They avoid coastal areas or anywhere that is high humidity. Most are not known for burrowing, but they do hide under rocks. Some individuals may burrow from time to time. Unfortunately, their hiding places are often located near humans. For example, the Yellow Fat Tailed Scorpion often hides in crevices in walls made of stone or brick. 

Common Name(s) Black Tip Fattail Scorpion, Yellow Desert Scorpion, Yellow Fat Tailed Scorpion Dosage . oiioz(32omg)... 

EC Commission decision of 31 March 2004 authorizing the placing on the market of yellow fat spreads, salad dressings, milk type products, fermented milk type products, soya drinks and cheese-type products with added phytosterols/phytostanols as novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council [notified under document number C(2004) 1243]. Official Journal 2004, L 105,14/04/2004, 0040-0042. 

The added emulsifiers not only influence stability but also reduce interfacial tension and influence drop-size distribution, hence influencing the creaminess of the product [29]. They can also modify the extent and type of fat crystallization [50]. Mixed gels have also been used [50]. fl-Carotene is often added to produce a yellow colour and provide vitamin A. By varying the amounts of components such as vegetable oils, animal fats and milk fat, a wide range of variations have come into use. Some examples of these spreadable fats include butter, margarine, low-fat spread, vegetable-fat spread, butterfat spread, low-calorie spread, yellow-fat spread, water-continuous spread and so on [50]. The reduced-fat and low-fat spreads tend to have fat contents of 10-79%. Flack [50] provides an illustration of a process plant layout for the manufacture of spreadable fats. 

A yellow-brown coloration of adipose tissue can be seen in chicks after the exudate produced by cod liver oil has been absorbed. It also occurs in the adipose tissue of rats fed cod liver oil, even though rats do not get exudative diathesis, and in yellow fat disease in mink (Mason and Hartsough, 1951 Lalor et al., 1951). 

Yellow fat was also observed in pigs of both groups the administration of selenium salts had no effect. 

N,N-Dimethyl-p-aminoazobenzene p-Dimethylaminoazobenzene Dimethylaminoazobenzol 4-Dimethylaminoazobenzol 4-Dimethylaminophenylazobenzene N,N-Dimethyl-p-azoaniline N,N-Dimethyl-p-phenylazoaniline N,N-Dimethyl-4-(phenylazo) benzamine N,N-DimethyM-(phenylazo) benzenamine Dimethyl yellow Dimethyl yellow N,N-dimethylaniline DMAB Fast oil yellow B Fast yellow Fat yellow Methyl yellow Oil yellow PDAB Empiricai C14H15N3 Formuia C6H5N=NC6H4N(CH3)2 Properties Yel. cryst. leaflets or orange powd. sol. in ether, min. acids, oils, chloroform, petrol, ether, Cellosolve, turpentine sol. 50-100 mg/ml in acetone sol. 5-10 mg/ml in DMSO sol. < 1 mg/ml in water, 95% ethanol m.w. 225.30 m.p. Ill C (dec.)... 

In fact, one of the main leastais of the success of functional foods has been the role of consumers undertaking new trends to a healthier lifestyle. Many objective data show this tendency. For example, between 2006 and 2007, vegetables and fruits were the top 2 products whose use increased in North America, Western Europe, and Nordic Europe, while processed foods, salty snacks, and sugars were some of the products with the biggest decrease in use. In the last 25 years, butter has decreased from around 70 % of the yellow fat market to 25 %, while low fat spreads have captured half this market In the cooking fat sector, vegetable oils have taken over the animal fats. Skimmed and semi-skimmed milks have copped 2/3 of milk sales, while low calorie soft drinks have increased to 20 % of the soft drink market [31]. 

The red ironwood tree (Lophira lanceolata) found from Sierra Leone to Uganda and Sudan, produces seeds that taste like groundnuts. When ground and pressed, a semi-solid, creamy-yellow fat, with no odor is produced. The highly valued fat is used in cooking (Menninger, 1977). 

Carotenoids are red and yellow fat-soluble pigments composed of a class of hydrocarbons (carotenes) and their oxygenated derivatives (oxycarotenoids or xanthophylls). The basic structure consists of eight isoprenoid units. A series of conjugated double bonds provides the characteristic chromophore. The basic structure can be modified by hydroxylation, hydrogenation, dehydrogenation, cyclization, or oxidation (Schwieter and Isler, 1967). Bacteria are capable of adding further isoprenoid units. 

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. 

However, it now appears that the deposition of linolenic acid in the tissues is dependent upon the species of animal. On the one hand, Ellis and Isbell (1926a,b) reported that only small amounts of trienoic acids were to be found in the case of pigs, even when they were fed large amounts of soybeans. However, Beadle et al. (1948) did find as much as 11.4% of this acid in the yellow fat of swine. Rats which had received a linseed oil diet were found to have as much as 25.6% of linolenate in their fat depots (Beadle et al., 1948) Brooker and Shorland (1950) reported that linolenate comprises as much as 17 % of the fat of pasture-fed horses. In most species, however, linolenate is absent from the depot fat. 

Cow meat from animals (>2 years) which have already calved medium red to brown red, moderately fine to coarse fibered, yellow fat, marbled. 

Similar substances have been reported in animals fed with oxidised fish meal that caused the so called yellow fat disease accompanied by animal mortality. This pigment was first observed in the brain and other light coloured tissues of turkeys. 

Properties—Vitamin A (retinol) is an almost colorless (pale yellow) fat-soluble substance. It is insoluble in water hence, there is no loss by extraction from cooking. Although the esters of vitamin A are relatively stable compounds, the alcohol, aldehyde, and acid forms are rapidly destroyed by oxidation when they are exposed to air and light Since vitamin A occurs in the stable form (the ester) in most foods, normal preparation procedures do not destroy much vitamin A activity. However, fats that undergo oxidative rancidity, can lose their vitamin A rapidly. We depend mainly on storage in a cool, dark place (refrigeration) and on added antioxidants, such as vitamin E, to protect fats and oils from vitamin A loss. 

Overall, sales in the yellow fats market rose just 1% in value in 2000, though this followed a period of continuous decline, which took the market from 923 million in 1996 to 818 million in 1999. Within the overall market, butter and margarine both increased their shares in 2000, while that of spreads fell (Table 3). 

By the end of August 2000, sales in the sector had nearly trebled to just over US 60 million/year, but this was still equivalent to just 3.6% of the total margarines and spreads market by value, and nearly 1.9% of the total yellow fats sector. Benecol and Take Control each took a similar market value. 

Unilever s global launch of Flora pro.activ, which had already appeared in the USA under the Take Control brand name. Although it was priced four times higher than standard spread brands (at Aus 3.99 for 250 g), it was an instant success, taking a 7% value share of the spreads market within its first 7 weeks on the market. It was followed in October 1999 by a launch from Unilever s main rival in the yellow fats market in the region, Goodman Fielder, which introduced Logicol under the Meadow Lea umbrella brand. Launches of both brands followed in New Zealand within a few months. 

The new products appeared to have a positive effect on the market in 2(X)0, with the margarine sector growing 7% by value following several years of decline. Overall, the phytosterol margarine market more than doubled in 2000, reaching a value of about Aus 40 million, equivalent to about 14% of the margarine category, and over 9% of the yellow fat spreads sector as a whole. 

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