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Cetostearyl alcohol, cetearyl alcohol or cetylstearyl alcohol [1] is a mixture of fatty alcohols, consisting predominantly of cetyl (16 C) and stearyl alcohols (18 C) and is classified as a fatty alcohol. It is used as an emulsion stabilizer, opacifying agent, and foam boosting surfactant, as well as an aqueous and nonaqueous viscosity ...
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In order to make fruit butter, the fruit is cooked on a low temperature until much of its water has evaporated, and is then blended. Sweeteners such as honey or sugar can be added, as are spices. In Romania, Magiun of Topoloveni (plum butter of Topoloveni) is a food specialty with protected designation of origin (PDO) which is made entirely out ...
Cetyl alcohol (1-hexadecanol) 16 carbon atoms: C 16 H 34 O Palmitoleyl alcohol (cis-9-hexadecen-1-ol) 16 carbon atoms: unsaturated: C 16 H 32 O Heptadecyl alcohol (1-n-heptadecanol, heptadecanol) 17 carbon atoms: C 17 H 36 O Stearyl alcohol (1-octadecanol) 18 carbon atoms: C 18 H 38 O Oleyl alcohol (1-octadecenol) 18 carbon atoms: unsaturated ...
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.
Stearyl alcohol, or 1-octadecanol, is an organic compound classified as a saturated fatty alcohol with the formula CH 3 (CH 2) 16 CH 2 OH. It takes the form of white granules or flakes, which are insoluble in water. It has a wide range of uses as an ingredient in lubricants, resins, perfumes, and cosmetics.
Recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other dairy products (including buttermilk or yogurt), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as ...
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
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related to: betteryou magnesium body butter cetyl alcohol recipe for baking fruit barsBest Aromatherapy Brand - The Beauty Shortlist