Solid fat content of a fat and oil decides its applications and usages. The ratio of the solid phase to the liquid phase is main criteria when considering the functionality of the fat and oil in wheat dough. Empirical measure of SFC is Solid Fat Index (SFI) which is the ratio of solid fat to the total fat. SFI determines the functional performance and textural quality of fats and fat containing products (Lai and Lin, 2006). It impacts the spreadability of a fat. According to Richard (1968), creaming characteristics are traceable to the composition of the solid portions of the shortenings. The cookie produced with fat and oil having higher solid fat content had higher breaking force. The liquid component of the fat and oil delivers good lubricating function which improves the mixing process and solid component of the fats and oils entraps air bubbles during mixing. With efficient mixing, more …show more content…
Polymorphism is the ability of a compound to exist in more than one crystalline form. Fats and oils possess three typical polymorphic forms (alpha), β′ (beta prime) and β (beta). Each form varies in their crystalline structure, free energy and other physical and chemical properties but their chemical composition remain same. The polymorphism is primarily important in baked products because consistency, plasticity and other physical properties depend on polymorphic forms which are formed during processing of food product. Each polymorphic form of same fat has its characteristic melting point, resolidification point, heat of crystallization, specific volume and X-Ray spacing. Each form has different morphology and they may be dense, opaque crystals or transparent crystals. Physical properties of fats and oils are greatly influenced by polymorphism. Table 4 summaries the physical properties of three typical polymorphic forms of fats and
The difference between saturated and unsaturated fat or trans fat and polyunsaturated fat is the state it is in at room temperature. Saturated fat is solid at room temperature while unsaturated fat is liquid. The liquid fats are able to interact and provide
When Barry Fairbrother suddenly dies of a burst aneurysm, the town of Pagford witnesses a power struggle it is evident by the people on the parish council who want to shut down the local methadone clinic and the kids who are rebelling against their parents. Barry Farbrother’s absence seems to have an effect on a substantial amount of citizens of Pagford and Fields. Following his death there is a casual vacancy in the parish council and an election is held, the candidates consists of Miles Millison, Colin “Cubby” Wall, and Simon Price. The teenagers Andrew and Fats fed up with their parents plot against them and start revealing secrets to damage Price and Walls’ campaigns on the parish council’s website
The percentage yield gained was 70% from the Fischer Esterification reaction, which evaluates to be a good production of yield produced as the reaction is known to be reversible where conditions such as the concentration of the reactants, pressure and temperature could affect the extent of the reaction from performing. These white crystalline crystals were tested for impurity by conducting a melting point analysis and taking spectrospic data such as the IR spectra, HNMR and CNMR to confirm the identification of the product. These spectrospic methods and melting point analysis confirmed the white crystalline crystals were benzocaine.
The actual amount of crude product was determined to be 3.11 grams. The percent yield of the crude product was determined to be 67.75 %. The actual amount of pure product formed was found to be 4.38 grams. The percent yield of the pure product was determined to be 95.42%. Regarding the thin layer chromatography, the line from the solvent front is 8 centimeters.
4A.2.9.2. Differential Scanning Calorimetry (DSC): DSC analysis measures the heat loss or heat gain resulting from physical or chemical changes within a sample as a function of temperature. DSC analysis was carried out to study the polymorphic transitions exhibited bythe SLN formulation. It was carried out for pure drug, bulk lipids L2 and L3 and the two lyophilized formulations. Thermal behavior of the developed formulation was studied using a differential scanning calorimeter (Universal TA Model Q 200). About 5mg of sample was placed in 50µL
Each cream is made up of a different amount of fat content, Heavy Whipping Cream is 38% fat content, Heavy Cream is 36% fat content, Whipping Cream is 30% fat content, Light Cream is 10% fat content, Half and Half is 10% cream. These percentages show a large similarity to the experiments findings, showing that the creams with the larger percentage of fat also end up with a larger mass of curds.
Saferstein lists the three forms that fall under: solid, liquid, and gas. “A solid is rigid and therefore has a definite shape and volume. A liquid also occupies a specific volume, but its fluidity causes it to take the shape of the container in which it is residing. A gas has neither a definite shape nor volume, and it will completely fill any container into which it is place” (2011, Pg. 120). Chromatography, spectrophotometry, and mass spectrometry are used to identify or compare organic materials.
For my film project, I will be exploring the film, Grease (Carr & Kleiser, 1978). This film is about an American teenage couple who fall in love over the summer, but unexpectedly reunite at high school. The girl, Sandy, must adapt to the social hierarchy of the public-school system since she is a new exchange student. Throughout the film, the couple tries to find their identity and test the social rules you find in high school romances, friends, and experiences. I chose this film because it is a classic movie, entertaining, and accurate representation of certain anthropological concepts. I think Grease (Carr & Kleiser, 1978) is a good movie to view from an anthropological perspective on many topics such as acculturation, ethnocentrism, and
Health associations are always advertising the risks of eating every food product this world has seen whether it’s doughnuts and cookies or even beef and chicken. For the most part, they aren’t trying to be a pain but there is a good reason behind their suggestions and regulations, and it’s not always the whole food itself but just a small piece inside it. Trans fats are one of the most feared, yet consumed, of the “killer foods”. While people overreact to the health lectures of how bad it is for you, they still continue to consume it, mostly due to a lack of proper understanding. It is important to eliminate trans fats or trans fatty acids in American diets because of the major health risks that are connected to its consumption and for the long term health of the American people.
Nutrients are the chemicals that humans need to live and grow. Humans obtain their nutrients from the food and water that they drink. They are used to build and repair tissues and regulate body processes and are converted to and used as energy. Lipids are a category of nutrients. Lipids consist of fats, oils, and waxes and are very important for are body’s health. Lipids are important for the human body because they are for storing energy, they’re good at storing energy because they can concentrate a group of calories in a smaller area.
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
Factors such as changes in crystal formation when fat is melted and the extent of solid fat at room temperature determine characteristics such as hardness or fluidity. By using DSC to understand the relationship of fat melting and solid fat content, it is possible to investigate characteristics such as creaminess and spread ability. Furthermore, this method is also very useful for product development and quality evaluations by measuring the crystal structure and different melting behaviors. Thus, further work and investigation on the thermal analysis of other types of fats present in food products such as lard, stick margarine, cheese spread, mayonnaise and others should be conducted and compared to allow the improvements to be done on food products for the efforts of manufacture high-quality products in the
value of 0.6. Each dry ingredient also has a value. Ingredients like flour and almond paste have a
Acrolein is the simplest unsaturated aldehyde that produced widely but is most often immediately reacted with other products due to its instability and toxicity. When a fat is heated strongly in the presence of a dehydrating agent such as potassium bisulfate (KHSO), the glycerol portion of the molecule is dehydrated to form the unsaturated aldehyde, acrolein which has the odour peculiar to burnt cooking grease. Further heating results in polymerization of acrolein, which is indicated by the slight blackening of the reaction mixture. In practical 8.4, corn oil, olive oil, full cream milk and ground nut show positive test with both the rancid burnt grease smell and the black colour sample formed that indicate the presence of glycerol or fat. Only rice shows negative test with un-rancid caramel-like smell and the formation of little black solid. Student are strictly have to be extra careful when heating the sample such as using the test tube holder to hold the test tube and not by bare
...water-in-oil emulsions with the equal fat content of about 80% and the water content of about 16 %. Both butter and margarine undergoes the process of crystallization and pasteurization during their respective production. Crystallization is process which is performed to improve the consistency of the final product whereas pasteurization is one of the common processes which are performed during production to improve shelf life of product by inhibiting the growth of micro-organisms. In comparison, to margarine, butter contains high amounts of saturated and trans fats whereas margarine is highly rich in unsaturated fat along with trans fat. Trans fat contributes to the large amount of LDL (bad cholesterol) in the body, which cause heart and coronary diseases. However low-fat and reduced sodium or reduced cholesterol margarines are more beneficial to the human body.