Produce factory spreads and mixtures melted vegetable-creamy and vegetable-fat
Butter is a soft, yellow-hued, edible emulsion of butterfat, water, air, and sometimes salt. It is made from the churning of cream and is used as a spread as well as an important ingredient in cooking and baking. Margarine is an inexpensive alternate to butter, made from oil or a combination of oils through the process of hydrogenation. Many people prefer margarine over butter because it is lower in fat and cholesterol than butter.VIDEO ON THE TOPIC: 3 Healthy Vegetable Recipes For Weight Loss
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- DEFINITION AND CLASSIFICATION OF COMMODITIES
- Oil binders for confectionery products
- Butter and Margarine
- Butter & Spreads
- 17.2: Fats and Oils
- Emulsions: making oil and water mix
- Types of Edible Solid Fats
- Replacements for Trans Fats—Will There Be an Oil Shortage?
- Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics
- Specific oils and shortenings for food manufacturers
DEFINITION AND CLASSIFICATION OF COMMODITIES
Most of the edible fats described below are solid or semisolid at room temperature and most are from animal sources. A small number of plant fats are also naturally solid or semisolid at room temperature. Plant fats that are usually liquid at room temperature can be transformed into a solid fat if they undergo a process called hydrogenation in which hydrogen is added to the plant oil. This changes the chemical characteristics of the oil, making it solid at room temperature.
The process also creates trans-fatty acids, which transforms the healthy plant oils, composed largely of unsaturated fat, into less healthy solid fats containing a high level of saturated fat. Brown butter is often used as a flavoring condiment for enhancing the taste of other foods. It is easily created by melting butter slowly so that the milk solids begin to brown, but not burn. As the butter is heated, it is transformed into a golden brown liquid with a nutty and complex flavor.
If heated too long, it becomes dark and burned and takes on a very unpleasant odor and flavor. Clarified butter is produced by melting regular butter over low heat and skimming off the milk solids that rise to the top.
The golden yellow clarified layer is then strained off, leaving only sediments in the bottom of the pan. Clarified butter has a rich buttery flavor and is excellent for cooking because it has a higher smoke point than regular butter. It is used in many baked dishes and for creating a variety of sauces. Clarified butter is also known as drawn butter and is often used as a dipping sauce for various types of seafood, such as shrimp and lobster. Common Uses: ingredient in baked dishes and sauces, condiment.
Originating in India, ghee is a form of clarified butter that is made from a strongly flavored cream. After the butter from the cream is clarified, it is allowed to remain on the heat for a longer period, which results in a darker, caramelized, strongly flavored butter. It has a very high smoke point, making it useful for high heat cooking methods. Ghee, which is usually sold in cans, does not have to be refrigerated because it contains no milk solids that can spoil.
Common Uses: cooking, ingredient in baked dishes and sauces, condiment. One of the two basic types of butter is lactic butter the other main type is sweet butter. It is produced from cream that is pasteurized, cooled, and inoculated with a lactic acid producing bacteria starter culture.
The culture ripens the butter and at the appropriate time, the butter is pasteurized again to stop the ripening process. Lactic butter is favored in many European countries where the rich flavor of the butter is preferred. It also has a lower moisture content, which is preferred by European bakers since excess moisture in butter can affect baking results. Lactic butter is also referred to as ripened butter. Common Uses: cooking, baking, condiment, ingredient for sauces, flavoring ingredient.
Sweet butter, which is simply referred to as "butter", is produced from cream that has been churned until it becomes semisolid. It is one of the two main types of butter the other is lactic butter. Any type of milk can be used, but cow's milk is the most popular. Water and milk solids are the remaining components. Sweet butter may be sold salted or unsalted. Many people mistakenly believe that "unsalted butter" is the only type of sweet cream butter because of the absence of salt and "salted" butter refers to a product that is entirely different, when actually both products are identical except for the salt.
Any butter produced with sweet rather than sour cream is known as sweet cream butter. Both unsalted and salted butter are popular for everyday use, but unsalted butter is preferred for the preparation of sweet dishes. Butter is used as a topping for breads and rolls, is melted onto cooked vegetables, and is added to many types of sauces to provide a rich, smooth flavor.
It is also used as an ingredient in hundreds of baked goods such as breads, rolls, cakes, and pastries. The flavor, color, texture, body, and salt are among the criteria used by the USDA for grading.
The grade consists of a letter grade and sometimes a numerical score such as AA or a score of 93, which is the best. Other grades include A, or a 92 score, B, or a score of 90, and C, representing a score of Butter is perishable so it should be stored in the refrigerator. It should be tightly wrapped because it will absorb odors and flavors quite easily. Unsalted butter may be kept in the refrigerator for 2 or 3 weeks and salted butter may be kept somewhat longer 4 or 5 weeks because the salt acts as a preservative.
Butter freezes extremely well and may be kept in the freezer for long-term storage for at least a half year. In order to produce whey butter, the whey is drained from the cheese curds during the cheese making process. Any cream remaining in the whey is separated and churned into butter. Whey butter is strong and salty with a cheese flavor and it has limited appeal.
It can be found in some specialty shops and farmers markets. Cocoa butter is a cream colored vegetable fat that is obtained from cocoa beans, usually as a byproduct during the production of chocolate and cocoa powder. It is used as a flavoring for various foods and it is also used in the cosmetic industry for the manufacture of soaps and lotions. It is very high in saturated fat so it should be used sparingly. Coconut oil is extracted from the dried meat of the coconut and is very popular in India and Southeast Asia.
Unlike most other oils obtained from plant sources, it solidifies at room temperature and has a buttery texture. In the United States, coconut oil is most often used in commercially prepared products such as cookies, candies, ice cream, whipped toppings, and nondairy coffee creamers.
Coconut oil is also used in the manufacture of various cosmetics, soaps, lotions, and suntan oils and is very beneficial in maintaining healthy skin. It is generally agreed among nutritionists and health professionals that foods with high levels of saturated fats should be avoided, but this may not be true with coconut oil.
There are several studies that have indicated that the saturated fat in coconut oil metabolizes in the body similar to an unsaturated fat and as a result, LDL bad cholesterol will not increase. It has been suggested that coconut oil is much like a carbohydrate: it digests rapidly and it is used for immediate energy rather than being stored as fat.
As a result, a greater quantity of coconut oil can be consumed before it is stored as fat. Some studies have indicated that adding coconut oil to the diet may contribute to weight loss because it satisfies hunger and decreases the appetite. People who have problems in receiving adequate nourishment, such as AIDS patients, have benefited from the addition of coconut oil to their diets. There is also evidence that because coconut oil is digested much like a carbohydrate, it may improve athletic performance and endurance.
Despite all of the studies and individual testimonials, there are an equal number of health professionals and organizations that disagree with the claims of the positive effects associated with coconut oil. In promoting healthy food choices, both the USDA and the FDA recommend a diet low in saturated fat and the American Heart Association is skeptical concerning the studies indicating the health benefits of coconut oil.
It is evident that more scientific studies will be necessary before the claimed health benefits of coconut oil can be proven. Common Uses: commercial baked goods, candy and sweets, commercially prepared whipped toppings, nondairy coffee creamers, shortening production, soaps, cosmetics, lotions, suntan oil. Lard is pork fat that has been rendered and clarified to produce a product that is firm and evenly textured with a mild flavor.
Lard that is not processed has a soft, greasy texture and a strong flavor. Processing methods include bleaching, filtering, and hydrogenation.
The fat around the kidneys produces lard with the best quality. At one time, lard was extremely popular as an all-purpose cooking fat and for use in baking. It has become much less popular because of the health problems associated with the overuse of saturated fat in the diet.
However, it is still preferred by many pastry cooks because it produces the most tender and flaky crusts. Some cooks add butter to lard when making pastries in order to make the crust more flavorful. Like butter, lard will absorb flavors and aromas so it should be tightly wrapped when it is stored. The label should be checked for the proper storage method because some types of lard, depending on the processing technique, may be stored at room temperature, while other types require refrigeration.
Margarine has been a popular butter substitute for over a hundred years. It is made from various vegetable oils such as soybean and corn.
In order to produce margarine in a solid form, the vegetable oil must undergo hydrogenation, which is a process that adds extra hydrogen to the oils. This process changes the chemical composition of the vegetable oils resulting in the oils becoming a solid at room temperature. The hydrogenation process also produces trans-fatty acids, which converts the healthy unsaturated fats of the vegetable oils into solid saturated fats. This characteristic makes many of the margarines on the market no better or worse than butter in terms of nutrition and health.
When shopping for margarine, look for brands that are low in trans-fatty acids. Margarine can be used similar to butter as a topping for bread, rolls, biscuits, or vegetables. It is much more spreadable than butter when used directly from the refrigerator. Margarine is often used in a variety of baked goods and can be used in any recipe requiring butter. Margarine should be stored in the refrigerator where it will keep for 2 months or more and for long term storage, it may be kept in the freezer for a half year or longer.
Like butter and other solid fats, margarine will absorb the flavors and odors of other foods so it should be tightly wrapped or covered when storing. Suet is a white, solid fat obtained from the area surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.
It is also used in the manufacture of tallow candles. It was very popular at one time, but it has lost much of its popularity due to increased awareness of health problems associated with saturated fat. Suet is sold in large chunks or in a shredded form in small packets. Made from vegetable oils, vegetable shortening is a solid fat at room temperature because of a process called hydrogenation in which hydrogen is added to the oils.
This changes the chemical characteristics of the oils, making them solid at room temperature. The process also creates trans-fatty acids, which transforms the healthy oils, composed largely of unsaturated fat, into less healthy fats containing mostly saturated fat. Like lard, vegetable shortening is very useful in baking light and flaky pastries. Some varieties may have butter flavoring added, which improves the flavor and gives the shortening a light golden color.
Vegetable shortening can be stored at room temperature for a year or more if it is tightly covered.
Oil binders for confectionery products
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Butter and Margarine
No one knows exactly when ice cream was first produced. Ancient manuscripts tell us that the Chinese liked a frozen product made by mixing fruit juices with snow — what we now call water ice. This technique later spread to ancient Greece and Rome, where the wealthy in particular were partial to frozen desserts. After disappearing for several centuries, ice cream in various forms reappeared in Italy in the Middle Ages, most probably as a result of Marco Polo returning to Italy in after some 17 years in China, where he had acquired a liking for a frozen dessert based on milk. From Italy, ice cream spread through Europe during the 17th century, long remaining a luxury product for the royal courts. Industrial ice cream production began at the end of the 19th century when the first mechanical refrigerators were pioneered. Ice cream and related products can be divided into a number of categories. As legislation varies from one country to another, the following should be regarded as a guideline only. The fat content of ice cream typically determines the category to which it belongs.
Butter & Spreads
We also look at palm oil scores, animal rights, shine a spotlight on Arla and give our recommended buys. This is a product guide from Ethical Consumer, the UK's leading alternative consumer organisation. Since we've been researching and recording the social and environmental records of companies, and making the results available to you in a simple format. Is it palm oil free? The palm oil industry is destroying a significant amount of tropical rainforests in Malaysia and Indonesia.
Fats in Food Products pp Cite as. The fat spreads market shows considerable regional variations on a global basis. Until recently the microstructure of volume market spreads has been that of emulsions mainly of a fat continuous nature with dispersed aqueous drops. The structure of the product is dominated by the crystallisation characteristics of the fat crystal size, shape and intercrystalline bonding.
17.2: Fats and Oils
Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans fats in foods. Alternatives to trans fats are needed now in order to preserve the freshness and provide an appealing texture of many packaged foods.SEE VIDEO BY TOPIC: Can You Ice Cream Vegetables?
Butter is made from the butterfat of milk, whereas modern margarine is made mainly of refined vegetable oil and water. In some places in the United States, it is colloquially referred to as oleo , short for oleomargarine. Due to its versatility, margarine can be used as an ingredient in other food products, such as pastries, doughnuts, cakes and cookies. In , the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid and the previously unknown palmitic acid. Emperor Napoleon III of France offered a prize to anyone who could make a satisfactory butter alternative, suitable for use by the armed forces and the lower classes.
Emulsions: making oil and water mix
Palsgaard offers a range of oil binders custom designed to alleviate oil separation and fat bloom in confectionery fat systems with a high amount of liquid oils. All these products normally have a high amount of free flowing liquid oil that tends to migrate to the surface — if not controlled. The usual challenge is to find the balance between a stable but waxy product and a smooth but unstable product with oil separation. The typical dosage is 0. Even at these low dosage levels it is possible to efficiently extend the shelf-life of the product time before oiling-out.
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Ice cream is a frozen product consumed all over the world in dairy products [ 1 ]. After the first and general definition, ice creams have been defined as food systems called polyphasic. These daily products include ice crystals, air bubbles, protein-hydrocolloid structures, a cryoconcentrated aqueous phase, emulsified fat, proteins and salts.
Types of Edible Solid Fats
Fats and oils are the most abundant lipids in nature. They provide energy for living organisms, insulate body organs, and transport fat-soluble vitamins through the blood. Fats and oils are called triglycerides or triacylcylgerols because they are esters composed of three fatty acid units joined to glycerol , a trihydroxy alcohol:.
Replacements for Trans Fats—Will There Be an Oil Shortage?
These examples represent emulsions, which are stable mixtures of tiny droplets of one immiscible fluid within another, made possible by chemicals called emulsifiers. In both cases, emulsifiers are needed to prevent the suspended droplets from coalescing and breaking the emulsion. Anybody who has made a simple oil-and-vinegar salad dressing knows that, with enough shaking or whisking, one can make a temporary emulsion.
Миновав похожую на сад террасу и войдя в главное здание, она прошла проверку еще на двух внутренних контрольных пунктах и наконец оказалась в туннеле без окон, который вел в новое крыло.
Вскоре путь ей преградила кабина голосового сканирования, табличка на которой гласила: АГЕНТСТВО НАЦИОНАЛЬНОЙ БЕЗОПАСНОСТИ (АНБ) ОТДЕЛЕНИЕ КРИПТОГРАФИИ ТОЛЬКО ДЛЯ СОТРУДНИКОВ С ДОПУСКОМ Вооруженный охранник поднял голову: - Добрый день, мисс Флетчер. - Привет, Джон.
- Не ожидал, что вы придете. - Да, я .
Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics
Безопасность шифра не в том, что нельзя найти ключ, а в том, что у большинства людей для этого нет ни времени, ни необходимого оборудования. Стратмор покачал головой: - Это шифр совершенно иного рода. - Иного рода? - Сьюзан смотрела на него вопрошающе. Невзламываемый шифр - математическая бессмыслица.
Он это отлично знает.
Specific oils and shortenings for food manufacturers
- Может, все-таки чего-нибудь выпьете. Беккер понимал, что, по мнению бармена, ведет себя странно. - Quiere Vd. Algo? - настаивал бармен.