edible fat

For example, edible fats from vegetable oils should not be called butter.

SPE can be made to taste and feel like any edible fat.

He also offered a prize for the formulation of a synthetic edible fat (later to be called margarine).

Among edible fats ghee, vanaspati and mustard oil are more commonly used.

Oil extracted from the seeds is rich in unsaturated fatty acid and may be a good source of edible fat for human consumption.

That supply includes flour, sugar, rice, condensed and powdered milk, animal and edible fats.

Most people would not understand what was meant and would anyway find it difficult to comply because most edible fats are seldom a single component.

Roux is most often made with butter as the fat base, but it may be made with any edible fat.

This number is a useful indicator of non-fat compounds in edible fats, and is especially high in butter.

The third was held on 16 May on a federal law on dairy products and edible fats, and was also approved by voters.

Cellulose, polypeptides, carotenoids, and porphyrins could be transformed to sugars, starches, proteins, and edible fats.

Animal or vegetable fats and oils and their cleavage products, prepared edible fats, animal or vegetable waxes.

In that enzyme-seeded brew, the prebiotic molecules of the fragments-porphyrins, carotenoids, polypeptides, and cellulose-were converted to edible fats, starches, sugars, and proteins.

Since 1947, BHA has been added to edible fats and fat-containing foods for its antioxidant properties as it prevents food from becoming rancid and developing objectionable odors.

He was appointed a member of the Joint Industrial Council of the Soap, Candle and Edible Fats Industries and a director of the Colonial Development Corporation.

Examples are Total Acid Number (TAN) in mineral and lubricating oils and Free Fatty Acids (FFA) in edible fats and oils.

The rejection of animal fats by diet-conscious consumers led to a surplus of edible fats and their resultant diversion into soapmaking and oleochemicals, displacing inedible fats and contributing to the market volatility of this commodity.

Laboratory Proficiency Program (LPP) The AOCS LPP is the world's most extensive and respected collaborative proficiency testing program for oil- and fat- related commodities, oilseeds, oilseed meals, and edible fats.