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Nutrition (Per tbsp): Calories: 90 Fat: 10 g (Saturated Fat: 8 g) Sodium: 65 mg Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 0 g. According to Sabat, this plant-based butter from Miyoko's "is a ...
The vegetable oil and cream spread I Can't Believe It's Not Butter! was introduced into the United States in 1981, and in the United Kingdom and Canada in 1991. [ 25 ] [ 26 ] [ 27 ] In the US, products with less than 80% fat can be labeled spreads, but they can not be called margarine. [ 5 ]
Kokum oil contains up to 60-65% saturated fatty acid, making it solid at room temperature, so this oil is known as kokum butter or kokum fat. Its triglyceride composition is uniform and consists of up to 80% of stearic-oleic-stearic (SOS) triglycerides.
Cupuaçu butter is closely analogous to cocoa, and is used to make white chocolate. [202] Honesty oil, from the seeds of Lunaria annua, which contain 30–40% oil. The oil is particularly rich in long chain fatty acids, including erucic and nervonic acid, making it suitable for certain industrial purposes. [92] [203]
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It can be seen from the table that coconut oil is very saturated, ... Cocoa butter [22] 32 – 40 Coconut oil [22] 6 – 11 Cod liver oil [25] 148 – 183
Because of this, it is known as sal fat or sal butter. The oil is used as cooking oil after refining. The oil contains 35-45% stearic acid, an 18-carbon saturated fatty acid, and 40-45% oleic acid, which is a mono unsaturated fatty acid, with 18 carbon atoms. The refined oil is used as substitute for cocoa butter in chocolate manufacturing.