ASSIGNMENT
Butter and Margarine
CONTENTS
Introduction to butter and margarine
History of butter and margarine
Comparison of butter and margarine
Conclusion
INTRODUCTION TO BUTTER AND MARARINE:
Condensed form of milk is called butter and require twenty liters of milk to make one Kg of butter.as a result of this procedure 18 liters of skim milk and butter milk is produced. Now a days the skim milk is used in the making of other products. There is also a type of butter which contain approximately 80-82% milk fat, 16-17% water and 1-2% milk solids called viable butter and may also contain salt or may not contain salt and is in the form of sweet butter. Calcium, phosphorus, protein and vitamin soluble in fats such as vitamin A, D and E may also be present in butter. Methyl ketone, fatty acids, lactones, diacetyl and dimethyl are five major compounds that contribute to the flavor of butter. Butter is chemically a mixture of triglycerides especially those that are derived from fatty acids palmitic, oleic, myrisyic and stearic acid (1). Although margarine is different from butter but it has same taste as butter and is
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Now a days the skim milk is used in the making of other products. There is also a type of butter which contain approximately 80-82% milk fat, 16-17% water and 1-2% milk solids called viable butter and may also contain salt or may not contain salt and is in the form of sweet butter. Calcium, phosphorus, protein and vitamin soluble in fats such as vitamin A, D and E may also be present in butter. Methyl ketone, fatty acids, lactones, diacetyl and dimethyl are five major compounds that contribute to the flavor of butter. Butter is chemically a mixture of triglycerides especially those that are derived from fatty acids palmitic, oleic, myrisyic and stearic acid
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
amount of ester but with water added in, which gives us a good amount of product,
Acid or base-catalyzed hydrolysis yields the component fatty acid, some examples of which are given in the following table, together with the alcohol component of the lipid. These long-chain carboxylic acids are generally referred to by their common names, which in most cases reflect their sources. Natural fatty acids may be saturated or unsaturated, and as the following data indicate, the saturated acids have higher melting points than unsaturated acids of corresponding size. The double bonds in the unsaturated compounds listed on the right are all cis (or
Fatty acids such as linoleic acid, linolenic acid and arachidonic acid are known as essential fatty acid because they cannot be synthesized in the body so must be supplied in the food. Human being lacks the ability to introduce double bonds in fatty acids beyond carbons 9 & 10. About 20 different fatty acids are synthesized from the two essential fatty acids linoleic acid and linolenic acid. Omega three fatty acid is synthesized from linolenic acid and omega six fatty acid is synthesized from linolic acid.
Food additives are substances that are added to food to enhance it; they can be both chemical and natural ("Food Additives: MedlinePlus Medical Encyclopedia"). Recently many food additives have been questioned by both the public and scientists world wide. One example of the food additives that have been studied is sodium stearoyl lactylate. It has recently been looked at due to indications that it might be unsafe for consumption. In this essay a couple main points and questions will be explained; what is sodium stearoyl lactylate, what are its effects both positive and negative, what are some indirect effects SSL has on society, is it ethical to use, and if sodium stearoyl lactylate safe for human consumption.
Milk is a common drink at any time of the day, and undeniably one of the most popular. Milk does not come in just a liquid form, it is also included in many different foods. When asked about milk most people will say it is good for your bones, supplies calcium, and comes from a cow. Although milk does give the body calcium which allows less to be absorbed from the bones, pasteurization takes out many other vitamins that could help the body (Historical). This includes thiamine, vitamin B12, and vitamin C. And actually while all milk is based on the original look of cows milk, not all milk comes from cows. Today there are five classifications of milk: Whole, 1% or 2%, fat-free, lactose free, and organic. The biggest advancement for milk has been in the lactose-free area where soybeans, coconuts, rice, and other nuts are used to create the white substance (Mattie).
Milk is the first food of mammals, providing all the necessary nutrients for survival and initial growth until weaning (Velten 10). It is only a small percentage of the world’s population that actually drinks milk. Most people prefer processed dairy products, such as butter, cheese and yogurt. Cow’s milk is probably the most controversial of foods. Its qualities and associated
Coconut oil also contains high amount of fats, almost about 90-95% and mostly saturated fats.
Milk Milk is an almost complete food. It consists of proteins (mainly casein), salts, fat and milk sugar, or lactose. It also contains vitamins A, C, D, certain B vitamins, and small amounts of others. Factors That May Affect The Reaction Ø The concentration of Rennin Ø
Differentiating between fatty acids can be in two main ways: the length of free fatty acid chains and the fatty acids degree of saturation. The number of carbon atoms determine the length of fatty acid chains which often categorized as short chain fatty acids (SCFA), Medium-chain fatty acids (MCFA), Long-chain fatty acids (LCFA), and Very long chain fatty acids (VLCFA) with aliphatic tails longer than 22 carbons, while the number of double bonds between carbon atoms determine their degree of saturation. Fats can be categorized into saturated fats and unsaturated fats. Furthermore, the unsaturated fats divide into monounsaturated fats and polyunsaturated fats. Fatty acid can be saturated if there are no double bonds
...eicosapentaenoic acid), and ALA (alpha-linolenic acid) are considered to be the three main fatty acids.
Monounsaturated fats have a single carbon-to-carbon double bond resulting in two fewer hydrogen atoms than a saturated fat and are responsible in keepings monounsaturated fats liquid at room temperature. Some sources of monounsaturated fats are olive oil, peanut oil, canola oil, avocado oil and most nut oils, as well as high-oleic safflower and sunflower oils. A study carried out in the
Triglycerides contain three fatty acids and one molecule of glycerol. Saturated triglycerides are made up of saturated fatty acids. This means that they have high melting points and are hard at room temperature. This is because the molecules of a saturated fat are packed closely together. Examples of saturated triglycerides would be butter and fats in red meat. Unsaturated triglycerides are made up of unsaturated fatty acids, which means they are soft or liquid at room temperature. An example of an unsaturated fat would be olive oil because the molecules cannot pack together closely enough to solidify because of the kinks in some of their fatty acid hydrocarbon chains. A “kink” occurs in a double-bond of the fatty acid tail. “A double-bond occurs in an unsaturated fat has at least one carbon-carbon double or triple bond. A saturated fat on the other hand, only consists of carbon-carbon single bonds.” “Libretexts. "Lipids and Membranes." Biology LibreTexts. Libretexts, 20 Nov. 2013. Web. 16 Sept. 2017.” This image illustrates butter as a saturated fat and olive oil as a unsaturated fat. The fatty acid of the saturated fat has a space-filling model of stearic acid. The red represents the oxygen, black represents carbon, and the gray represents the hydrogen. The fatty acid of the unsaturated fat has a space-filling model of oleic acid. The cis double bond causes bending. (Cis means “on this side.” “In geometrical isomer nomenclature, the prefix
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
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