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Soybean Oil
Soybean oil (British English: soyabean oil) is a vegetable oil extracted from soybean (''Glycine max'') legumes. It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed soybean oil is also used as a base for printing inks ( soy ink) and oil paints. Production To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between , rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated are sold as "vegetable oil", or are ingredients in a wide variety of processed foods. Most of the remaining residue ( soybean meal) is used as animal feed. In the 2002–2003 growing season, 30.6 million tons (MT) of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British English
British English is the set of Variety (linguistics), varieties of the English language native to the United Kingdom, especially Great Britain. More narrowly, it can refer specifically to the English language in England, or, more broadly, to the collective dialects of English throughout the United Kingdom taken as a single umbrella variety, for instance additionally incorporating Scottish English, Welsh English, and Northern Irish English. Tom McArthur (linguist), Tom McArthur in the Oxford English Dictionary, Oxford Guide to World English acknowledges that British English shares "all the ambiguities and tensions [with] the word 'British' and as a result can be used and interpreted in two ways, more broadly or more narrowly, within a range of blurring and ambiguity". Variations exist in formal (both written and spoken) English in the United Kingdom. For example, the adjective ''wee'' is almost exclusively used in parts of Scotland, north-east England, Northern Ireland, Ireland ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unsaturated Fat
An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is Monounsaturated fat, monounsaturated if it contains one double bond, and polyunsaturated fat, polyunsaturated if it contains more than one double bond. A saturated fat has no carbon-to-carbon double bonds, so the maximum possible number of hydrogen is bonded to carbon, and thus, is considered to be "saturated" with hydrogen atoms. To form carbon-to-carbon double bonds, hydrogen atoms are removed from the carbon chain. In cellular metabolism, unsaturated fat molecules contain less energy (i.e., fewer calories) than an equivalent amount of saturated fat. The greater the degree of unsaturation in a fatty acid (i.e., the more double bonds in the fatty acid) the more susceptible it becomes to lipid peroxidation (rancidification, rancidity). Antioxidants can protect unsaturated fat from lipid peroxidation. Composition of common fats In chemical analysi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot Baking stone, stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually transferred from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300 °F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center.p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoking (cooking), smoke pit. Baking has traditionally been performed at home for day-to-day meals an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in cooking oil, oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian Ancient Egyptian cuisine, kitchen, during the Old Kingdom of Egypt, Old Kingdom, around 2500 BC.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 Around the Middle Ages, fried food became a common delicacy for wealthy people, with fried meats and vegetables becoming popular dishes. It is believed that frying was created, and used, as a way to preserve food. Variations Unlike water, fats can reach temperatures much higher than 100 °C (212 °F) before boiling. This paired with their heat absorption properties, neutral or desired taste, and non-tox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trans Fat
Trans fat is a type of unsaturated fat that occurs in foods. Small amounts of trans fats occur naturally, but large amounts are found in some processed foods made with partially hydrogenated oils. Because consumption of trans fats is associated with increased risk for cardiovascular diseases, artificial trans fats are highly regulated or banned in many countries. However, they are still widely consumed in developing nations where they are associated with increased risk of diabetes, cardiovascular diseases, and death. In 2015, the US Food and Drug Administration (FDA) stated that artificial trans fats from partially hydrogenated oils were not generally recognized as safe (GRAS), and the use of such oils and trans fats should be limited or eliminated from manufactured foods. Numerous governing bodies, including the European Union, Canada, and Australia/New Zealand, followed with restrictions or bans on the use of partially hydrogenated oils and trans fats in food manufacturing. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roundup Ready Soybeans
A genetically modified soybean is a soybean (''Glycine max'') that has had DNA introduced into it using genetic engineering techniques. In 1996, the first genetically modified soybean was introduced to the U.S. by Monsanto. In 2014, 90.7 million hectares of GM soybeans were planted worldwide, making up 82% of the total soybeans cultivation area. Examples of transgenic soybeans The genetic makeup of a soybean gives it a wide variety of uses, thus keeping it in high demand. First, manufacturers only wanted to use transgenics to be able to grow more soybeans at a minimal cost to meet this demand, and to fix any problems in the growing process, but they eventually found they could modify the soybean to contain healthier components, or even focus on one aspect of the soybean to produce in larger quantities. These phases became known as the first and second generation of genetically modified (GM) foods. As Peter Celec describes, "benefits of the first generation of GM foods were ori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bunge Limited
Bunge Global SA (''BUN-ghee'') is a global agribusiness and food company, incorporated in Geneva, Switzerland and headquartered in St. Louis, Missouri, United States. As well as being an international soybean exporter, it is also involved in food processing, grain trading, and fertilizer. It competes with Archer Daniels Midland, Cargill and Louis Dreyfus. The company has approximately 23,000 employees in 40 countries. History Formation and listing Bunge was founded in 1818 by Johann Peter Gottlieb Bunge in Amsterdam, it was relocated to Antwerp by Edouard Bunge in 1859. Edouard's brother; Ernest Bunge, took the Bunge name to Argentina in 1884, and in 1905 the business extended to Brazil and later on to the United States. The company was converted into the Bermuda-registered Bunge International in 1994, retaining the Bunge y Born name only in Argentina. Bunge remained a privately held company of 180 shareholders (including the longtime controlling family interests) and di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
DuPont
Dupont, DuPont, Du Pont, duPont, or du Pont may refer to: People * Dupont (surname) Dupont, also spelled as DuPont, duPont, Du Pont, or du Pont is a French surname meaning "of the bridge", historically indicating that the holder of the surname resided near a bridge. , the name was the fourth most popular surname in Belgium, and , i ..., a surname of French origin * Du Pont family, one of the wealthiest families in the United States Companies * DuPont, one of the world's largest chemical companies * Du Pont Motors, a marine engine and automobile manufacturer from 1919 to 1931 * Dupont Brewery, a brewery in Belgium Places in the United States * Dupont, Colorado, an unincorporated community * Du Pont, Georgia, a town * Dupont, Indiana, a town * Dupont, Pointe Coupee Parish, Louisiana, an unincorporated community * Dupont, Ohio, a village * Dupont, Pennsylvania, a borough * Dupont, Tennessee, a community * DuPont, Washington, a city * Dupont, Wisconsin, a town * DuPont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monsanto Company
The Monsanto Company () was an American agrochemical and agricultural biotechnology corporation founded in 1901 and headquartered in Creve Coeur, Missouri. Monsanto's best-known product is Roundup, a glyphosate-based herbicide, developed in the 1970s. Later, the company became a major producer of genetically engineered crops. In 2018, the company ranked 199th on the Fortune 500 of the largest United States corporations by revenue. Monsanto was one of four groups to introduce genes into plants in 1983, and was among the first to conduct field trials of genetically modified crops in 1987. It was one of the top-ten U.S. chemical companies until it divested most of its chemical businesses between 1997 and 2002, through a process of mergers and spin-offs that focused the company on biotechnology. Monsanto was one of the first companies to apply the biotechnology industry business model to agriculture, using techniques developed by biotech drug companies. In this business mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palmitic Acid
Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra. The Lipid Handbook, 3rd ed. Boca Raton: CRC Press, 2007. , Its chemical formula is , and its C:D ratio (the total number of carbon atoms to the number of carbon-carbon double bonds) is 16:0. It is a major component of palm oil from the fruit of '' Elaeis guineensis'' ( oil palms), making up to 44% of total fats. Meats, cheeses, butter, and other dairy products also contain palmitic acid, amounting to 50–60% of total fats. Palmitates are the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at physiologic pH (7.4). Major sources of C16:0 are palm oil, palm kernel oil, coconut oil, and milk fat. Occurrence and production Palmitic acid was discovered by saponification of palm oil, which process ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stearic Acid
Stearic acid ( , ) is a saturated fatty acid with an 18-carbon chain. The IUPAC name is octadecanoic acid. It is a soft waxy solid with the formula . The triglyceride derived from three molecules of stearic acid is called stearin. Stearic acid is a prevalent fatty-acid in nature, found in many animal and vegetable fats, but is usually higher in animal fat than vegetable fat. It has a melting point of °C and a pKa of 4.50. Its name comes from the Greek word στέαρ "''stéar''", which means tallow. The salts and esters of stearic acid are called stearates. As its ester, stearic acid is one of the most common saturated fatty acids found in nature and in the food supply, following palmitic acid.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra "The Lipid Handbook with Cd-Rom. 3rd ed. Boca Raton: CRC Press, 2007. , Dietary sources of stearic acid include meat, poultry, fish, eggs, dairy products, and foods prepared with fats; beef tallow, lard, butterfat, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleic Acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 ''cis''-9, and a main product of Δ9-desaturase. It has the formula . The name derives from the Latin word '' oleum'', which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. It is a common component of oils, and thus occurs in many types of food, as well as in soap. Occurrence Fatty acids (or their salts) often do not occur as such in biological systems. Instead fatty acids such as oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (trigl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
