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Common Name Systematic Name Structural Formula Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH : C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH : C4:0 Valeric acid
Food Saturated Mono-unsaturated Poly-unsaturated As weight percent (%) of total fat; Cooking oils; ... Fats added during cooking or at the table Butter, stick: 63: 29: 3
Type of oil or fat SFA MUFA PUFA Omega- Smoke point [1] [2]Uses 3 6; Almond: 8% 66% 26% 0 17% 221 °C (430 °F) Baking, sauces, flavoring Avocado oil: 12% 74%
Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1] 81 51 21 3 150 °C (302 °F) [2] Canola oil [3 ...
General chemical structure of food fats (triglyceride). R 1 , R 2 and R 3 are alkyl groups (approx. 20%) or alkenyl groups (approx. 80%). Olive oil is composed mainly of the mixed triglyceride esters of oleic acid , linoleic acid , palmitic acid and of other fatty acids , [ 98 ] [ 99 ] along with traces of squalene (up to 0.7%) and sterols ...
Swapping out saturated fats for omega-6s may lower LDL (bad) cholesterol and reduce the risk of heart disease. Including both omega-3 and omega-6 fats in your diet may also lower the risk of ...
Melting point: Melting point temperature (at sea level) in °C (in °F in parentheses) Boiling point: Boiling point temperature (at sea level) in °C (in °F in parentheses) Smoke point: Smoke point temperature (at sea level) in °C (in °F in parentheses) Solidity at 20 °C: solid or liquid Solid fat index at 20 °C: SFI at 20 °C.
In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed from the surface of the mixture or separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without water (a process similar to frying bacon).