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Ugandan shea butter has consistently high oleic acid content, and is liquid at warm ambient temperatures. It fractionizes into liquid and solid phases, and is the source of liquid shea oil. The fatty acid proportion of West African shea butter is much more variable than Ugandan shea butter, with an oleic content of 37 to 55%.
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream.It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.
The important exceptions are the foods cocoa butter (34%) and shea butter, where the stearic acid content (as a triglyceride) is 28–45%. [ 9 ] [ 15 ] Examples of the use of stearic acid in food manufacturing include baked goods, frozen dairy products, gelatins , puddings , hard candy, and nonalcoholic beverages.
Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. [2] [3] Vegetable oils are usually edible.
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants.Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove.
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