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Trans-fats
Trans fat, also called trans-unsaturated fatty acids, or trans fatty acids, is a type of unsaturated fat that naturally occurs in small amounts in meat and milk fat. It became widely produced as an unintentional byproduct in the industrial processing of vegetable and fish oils in the early 20th century for use in margarine and later also in snack food, packaged baked goods, and for frying fast food. In nature, unsaturated fatty acids generally have ''cis'' configurations as opposed to ''trans'' configurations. While saturated fatty acids without any double bonds are created from unsaturated fats by the process of fat hydrogenation, partial hydrogenation converts some of the ''cis'' double bonds into ''trans'' double bonds by an isomerization reaction with the catalyst used for the hydrogenation, which yields a trans fat. In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical proper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fat Hydrogenation
Fat hydrogenation is the process of combining fat – typically liquid vegetable oils – with hydrogen, to convert some or all of the unsaturated fat into saturated fat, resulting in a solid or semi-solid fat. Changing the degree of saturation of the fat changes some important physical properties, such as the melting range, which is why liquid oils become semi-solid. Solid or semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product. Because partially hydrogenated vegetable oils are cheaper than animal fats, are available in a wide range of consistencies, and have other desirable characteristics such as increased oxidative stability and longer shelf life, they are the predominant fats used as shortening in most commercial baked goods. The process is typically carried out at very high pressure, with the help of a nickel catalyst that is removed from the final product. Process Hydrogenating vegetable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vaccenic Acid
Vaccenic acid is a naturally occurring trans fatty acid. It is the predominant kind of trans-fatty acid found in human milk, in the fat of ruminants, and in dairy products such as milk, butter, and yogurt. Trans fat in human milk may depend on trans fat content in food. Its IUPAC name is (11''E'')-11-octadecenoic acid, and its lipid shorthand name is 18:1 ''trans''-11. The name was derived from the Latin ''vacca'' (cow). Vaccenic acid was discovered in 1928 in animal fats and butter. Mammals convert it into rumenic acid, a conjugated linoleic acid, where it shows anticarcinogenic properties. Its stereoisomer, ''cis''-vaccenic acid, is an omega-7 fatty acid, is found in Sea Buckthorn (''Hippophae rhamnoides'') oil. Its IUPAC name is (11''Z'')-11-octadecenoic acid, and its lipid shorthand name is 18:1 ''cis''-11. Health Vaccenic acid is also found in human orbitofrontal cortex of patients with bipolar disorder and schizophrenia. Alkaline phosphatase inhibited 25% by vacce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Fat
Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):The quote values vary by 1–3% according to the source: Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. Trans fats occur naturally in meat and milk from ruminants. The predominant kind of trans fat found in milk is vaccenic fatty acid. Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of vegetable oils. In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts. However, two Canadian studies have shown that vaccenic aci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conjugated Linoleic Acid
Conjugated linoleic acids (CLA) are a family of isomers of linoleic acid. In principle, 28 isomers are possible. CLA is found mostly in the meat and dairy products derived from ruminants. The two C=C double bonds are conjugated (i.e., separated by a single bond). CLAs can be either cis-fats or trans-fats. CLA is marketed as a dietary supplement on the basis of its supposed health benefits. Biochemistry CLA describes a variety of isomers of octadecadienoic fatty acids. Commonly, CLAs are studied as some mixture of isomers wherein the isomers c9,t11-CLA (rumenic acid) and t10,c12-CLA were the most abundant. Studies show however that individual isomers have distinct health effects. Conjugated linoleic acid is both a ''trans'' fatty acid and a ''cis'' fatty acid. The ''cis'' bond causes a lower melting point and, ostensibly, also the observed beneficial health effects. Unlike other ''trans'' fatty acids, it may have beneficial effects on human health. CLA is conjugated, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methanol
Methanol (also called methyl alcohol and wood spirit, amongst other names) is an organic chemical and the simplest aliphatic alcohol, with the formula C H3 O H (a methyl group linked to a hydroxyl group, often abbreviated as MeOH). It is a light, volatile, colourless, flammable liquid with a distinctive alcoholic odour similar to that of ethanol (potable alcohol). A polar solvent, methanol acquired the name wood alcohol because it was once produced chiefly by the destructive distillation of wood. Today, methanol is mainly produced industrially by hydrogenation of carbon monoxide. Methanol consists of a methyl group linked to a polar hydroxyl group. With more than 20 million tons produced annually, it is used as a precursor to other commodity chemicals, including formaldehyde, acetic acid, methyl tert-butyl ether, methyl benzoate, anisole, peroxyacids, as well as a host of more specialised chemicals. Occurrence Small amounts of methanol are present in normal, healthy hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Sabatier (chemist)
Prof Paul Sabatier FRS(For) HFRSE (; 5 November 1854 – 14 August 1941) was a French chemist, born in Carcassonne. In 1912, Sabatier was awarded the Nobel Prize in Chemistry along with Victor Grignard. Sabatier was honoured for his work improving the hydrogenation of organic species in the presence of metals. Education Sabatier studied at the École Normale Supérieure, starting in 1874. Three years later, he graduated at the top of his class. In 1880, he was awarded a Doctor of Science degree from the College de France. In 1883 Sabatier succeeded Édouard Filhol at the Faculty of Science, and began a long collaboration with Jean-Baptiste Senderens, so close that it was impossible to distinguish the work of either man. They jointly published 34 notes in the ''Accounts of the Academy of Science'', 11 memoirs in the ''Bulletin of the French Chemical Society'' and 2 joint memoirs to the ''Annals of Chemistry and Physics''. The methanation reactions of COx were first d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laureate
In English, the word laureate has come to signify eminence or association with literary awards or military glory. It is also used for recipients of the Nobel Prize, the Gandhi Peace Award, the Student Peace Prize, and for former music directors of orchestras who retain some level of involvement. History In ancient Greece, the laurel (''Laurus nobilis'') was sacred to Apollo, and as such, sprigs of it were fashioned into a crown or wreath of honor for poets and heroes. This symbolism has been widespread ever since. "Laureate letters" in old times meant the dispatches announcing a victory; and the epithet was given, even officially (e.g. to John Skelton) by universities, to distinguished poets. The name of "bacca-laureate" for a bachelor's degree shows a confusion with a supposed etymology from Latin bacca lauri (the laurel berry), which, though incorrect, involves the same idea. From the more general use of the term "poet laureate" arose its restriction in England to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nobel Prize
The Nobel Prizes ( ; sv, Nobelpriset ; no, Nobelprisen ) are five separate prizes that, according to Alfred Nobel's will of 1895, are awarded to "those who, during the preceding year, have conferred the greatest benefit to humankind." Alfred Nobel was a Swedish chemist, engineer, and industrialist most famously known for the invention of dynamite. He died in 1896. In his will, he bequeathed all of his "remaining realisable assets" to be used to establish five prizes which became known as "Nobel Prizes." Nobel Prizes were first awarded in 1901. Nobel Prizes are awarded in the fields of Physics, Chemistry, Physiology or Medicine, Literature, and Peace (Nobel characterized the Peace Prize as "to the person who has done the most or best to advance fellowship among nations, the abolition or reduction of standing armies, and the establishment and promotion of peace congresses"). In 1968, Sveriges Riksbank (Sweden's central bank) funded the establishment of the Prize in Economi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crisco Cookbook 1912
Crisco is an American brand of shortening that is produced by B%26G Foods. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil. Additional products marketed under the Crisco brand include a cooking spray, various olive oils, and other cooking oils, including canola, corn, peanut, sunflower, and blended oils. History The process of the hydrogenation of organic substances in gas form was developed by Paul Sabatier in the late 19th century. Building on James Boyce's 1890s work in the successful development of a consumable solid lard substitute, Cottolene, in the U.S.,The Holland Evening Sentinel; Holland, Michigan; 4 June 1935 (obituary); retrieved June 2010. the liquid form of hydrogenation was perfected and patented by Wilhelm Normann in 1903.Jackson & List (2007)"Giants of the Past: The Battle Over Hydrogenation (1903–1920)" ''Inform'' 18. Joseph Crosfield and Sons acquired Normann's pate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Interesterified Fat
In the food industry and biochemistry, interesterification (IE) is a process that rearranges the fatty acids of a fat product, typically a mixture of triglyceride. The process implies breaking and reforming the ester bonds C–O–C that connect the fatty acid chains to the glycerol hubs of the fat molecules. These reactions are performed by inorganic catalysts, yielding what is called chemical interesterification (CIE) in the industry; or by enzymes, in the so-called enzymatic interesterification (EIE). This process is typically used to adjust the physical characteristics of the fat, such as melting point and plasticity, for specific uses. It can be used, for instance, to turn oils into solid or semisolid products by combining them with other solid fats. It can also be used to prevent separation of solid fractions in palm oil and lauric fats, slow rancidification, or create oils more suitable for deep frying. Compared to other processes that are used for the same purpose, su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from oil crops in 2014. Palm oils are easier to stabilize and maintain quality of flavor and consistency in processed foods, so are frequently favored by food manufacturers. On average globally, humans consumed 7.7 kg (17 lb) of palm oil per person in 2015. Demand has also increased for other uses, such as cosmetics and biofuels, creating more demand on the supply encouraging the growth of palm oil plantations in tropical countries. The use of palm oil has attracted the concern of environmental groups due to deforestation in the tropics where palms are grown, and has been cited as a factor in social problems due to allegations of human rights violations among growers. An industry group formed in 2004 to create more sustainable and et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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