Edible Oils As Practical Phase Change Materials for Thermal Energy Storage
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Essential Wholesale & Labs Carrier Oils Chart
Essential Wholesale & Labs Carrier Oils Chart This chart is based off of the virgin, unrefined versions of each carrier where applicable, depending on our website catalog. The information provided may vary depending on the carrier's source and processing and is meant for educational purposes only. Viscosity Absorbtion Comparible Subsitutions Carrier Oil/Butter Color (at room Odor Details/Attributes Rate (Based on Viscosity & Absorbotion Rate) temperature) Description: Stable vegetable butter with a neutral odor. High content of monounsaturated oleic acid and relatively high content of natural antioxidants. Offers good oxidative stability, excellent Almond Butter White to pale yellow Soft Solid Fat Neutral Odor Average cold weather stability, contains occlusive properties, and can act as a moistening agent. Aloe Butter, Illipe Butter Fatty Acid Compositon: Palmitic, Stearic, Oleic, and Linoleic Description: Made from Aloe Vera and Coconut Oil. Can be used as an emollient and contains antioxidant properties. It's high fluidiy gives it good spreadability, and it can quickly hydrate while Aloe Butter White Soft Semi-Solid Fat Neutral Odor Average being both cooling and soothing. Fatty Acid Almond Butter, Illipe Butter Compostion: Linoleic, Oleic, Palmitic, Stearic Description: Made from by combinging Aloe Vera Powder with quality soybean oil to create a Apricot Kernel Oil, Broccoli Seed Oil, Camellia Seed Oil, Evening Aloe Vera Oil Clear, off-white to yellow Free Flowing Liquid Oil Mild musky odor Fast soothing and nourishing carrier oil. Fatty Acid Primrose Oil, Grapeseed Oil, Meadowfoam Seed Oil, Safflower Compostion: Linoleic, Oleic, Palmitic, Stearic Oil, Strawberry Seed Oil Description: This oil is similar in weight to human sebum, making it extremely nouirshing to the skin. -
Coconut Oil Benefits: the Incredible Power of Coconut Oil
Coconut Oil Benefits: The Incredible Power of Coconut Oil By Ty Bollinger 84,192 Total Views | 29,747 Facebook Shares In the 1960’s, food manufacturers wanted consumers to buy their margarines and hydrogenated oils. To do that, they had to “discredit” the products people had always used in their homes to prepare their food. Olive oil, coconut oil, and lard were no longer “good for you,” they said. The marketing campaign for their synthetic products began and coconut oil was portrayed as an artery-clogging and cholesterol-raising substance. People were told that it contained too much saturated fat and contributed to heart attacks. Flash forward four decades later. In the midst of an obesity, heart disease, diabetes, and cancer explosion, scientists discover that it is not healthy fats found in coconut oil and other natural products that are bad for you. It is the very goods the food manufacturers had been pushing on their consumers for thirty years. The trans-fats contained in these “fake foods” were incredibly dangerous to your entire body. High fat, high sugar, and high carb diets were put under the microscope and found guilty. Over-processed, pre-made synthetic foods filled with additives, preservatives, dyes, and high levels of high fructose corn syrup (HFCS) and other unnatural fillers were found to be the true culprits of the Western world’s health decline. After all these years, coconut oil is getting the positive scientific attention it deserves. There’s a reason cultures around the world have been using it for thousands of years. The benefits of coconut oil have filled entire books. -
Olive Oil Jars Left Behind By
live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed. -
Effects of Coconut and Olive Oil on Tooth and Restoration – in Vitro Study- Myth(Oil)Ogy?
f Aca l o de a m n r y u o o f J D n e o ISSN (Print): 2348-1595 nt ti al Educa Journal of Academy of Dental Education, 22–26, DOI: 10.18311/jade/2018/22594 ISSN (Online) : 2348-2621 Effects of Coconut and Olive Oil on Tooth and Restoration – in vitro Study- Myth(oil)ogy? Vanashri Saravanan1, Vaanishree M. Kumar1, A. Thentamil2 and Mathew Jacob3 1Student; 2Lecturer, Department of Oral Biology, Penang International Dental College, NH-47, Sankari Main Road, Veerapandi Post, Salem – 636308, Tamil Nadu, India; [email protected] 3Reader, Department of Oral Pathology, Vinayaka Mission’s Sankarachariyar Dental College, NH-47, Sankari Main Road, Ariyanoor, Salem – 636308, Tamil Nadu, India; [email protected] Abstract One of the natural and traditional methods adopted for obtaining whiter teeth is oil pulling. This is a simple and cost ef- ficient method which has been used for decades and advised for overall maintenance of oral hygiene. However, there have been contradicting results regarding the efficacy of oil pulling on tooth whitening in previous studies. In this study, natural teeth (premolar teeth) were collected and divided into four groups and preserved in different mediums for 24 hours for a period of seven days to study the effects on hard tissue enamel. The teeth were observed every 24 hours and the difference in tooth whitening was compared using a tooth shade guide and evaluated for observable changes in colour. Keywords: Acrylic Tooth, Coconut Oil, Lime Juice, Olive Oil, Premolars, Shade Guide, Whitening Paste Date of Receiving: October 2018 Date of Submission: December 2018 Date of Acceptance: December 2018 1. -
Fats Ebook Feb 02.Pdf
2 DRHYMAN.COM Contents Contents INTRODUCTION ................................. 8 PART I ........................................... 11 Dietary Fats: The Good, Bad and the Ugly ............................................ 11 Fatty Acids ............................................................................................ 11 Saturated Fat ........................................................................................ 12 Polyunsaturated Fats ............................................................................ 14 Essential Fatty Acids 101- Omega-3 and Omega-6 ............................... 14 The Beneficial Omega-6 Fatty Acid: GLA ............................................... 16 How Fatty Acids Affect Brain Health ..................................................... 17 Omega-7 Fatty Acids ............................................................................ 18 Monounsaturated Fat ............................................................................ 18 Trans Fats ............................................................................................. 20 Trans Fats and Health ........................................................................... 21 Toxins in Fat .......................................................................................... 22 A Case for Organic ................................................................................ 23 DRHYMAN.COM 3 PART II .......................................... 24 Animal Fats ....................................................................... -
Oleochemicals Series
OLEOCHEMICALS FATTY ACIDS This section will concentrate on Fatty Acids produced from natural fats and oils (i.e. not those derived from petroleum products). Firstly though, we will recap briefly on Nomenclature. We spent some time clarifying the structure of oleochemicals and we saw how carbon atoms link together to form carbon chains of varying length (usually even numbered in nature, although animal fats from ruminant animals can have odd-numbered chains). A fatty acid has at least one carboxyl group (a carbon attached to two oxygens (-O) and a hydrogen (-H), usually represented as -COOH in shorthand) appended to the carbon chain (the last carbon in the chain being the one that the oxygen and hydrogen inhabit). We will only be talking about chains with one carboxyl group attached (generally called “monocarboxylic acids”). The acids can be named in many ways, which can be confusing, so we will try and keep it as simple as possible. The table opposite shows the acid designations as either the “length of the carbon chain” or the “common name”. While it is interesting to know the common name for a particular acid, we will try to use the chainlength in any discussion so you do not have to translate. Finally, it is usual to speak about unsaturated acids using their chainlength suffixed with an indication of the number of double bonds present. Thus, C16=1 is the C16 acid with one double bond; C18=2 is the C18 acid with two double bonds and so on. SELECTING RAW MATERIALS FOR FATTY ACID PRODUCTION In principle, fatty acids can be produced from any oil or fat by hydrolytic or lipolytic splitting (reaction with water using high pressure and temperature or enzymes). -
Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet
nutrients Article Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet Hanna Górska-Warsewicz * , Krystyna Rejman , Wacław Laskowski and Maksymilian Czeczotko Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; [email protected] (K.R.); [email protected] (W.L.); [email protected] (M.C.) * Correspondence: [email protected]; Tel.: +48-22-5937144 Received: 13 November 2019; Accepted: 27 November 2019; Published: 3 December 2019 Abstract: The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. -
Organic & Sustainable Palm
Organic & Sustainable Palm Oil 680g 36MP shortening 15kg 32MP Shortening 18kg 25MP Olein for Household use /15kg 48MP Stearin for deep frying ORGANIC • DAABON Group has 4 beautiful organic certified palm plantations of total 4500 ha located on the western slopes of the Santa Marta mountain range. • DAABON has vertically integrated the palm oil production from seeder to farming, harvesting, mechanical pressing, physical refinery and finally to end products such as RBD, Stearin, Shortenings, Olein, Kernel oils, Margarine, Soap base and byproducts such as Kernel cake and vegetable residues for compost making at our own facilities. Our products and processes are vertically integrated and fully traceable. TRANSFAT FREE • Due to the extensive hazards posed by animal fat cholesterol and excessive levels of trans fats derived from hydrogenation, organic palm fruit oil is becoming the preferred option of high quality, health conscious food processors. Organic Palm fruit oil does not require hydrogenation as it is solid at room temperature, therefore avoiding harmful trans fatty acids. • There are several uses of palm fruit oil. Among the most common our customers use our products in baking, frying, food mixes, coatings, ice cream and others. SUSTAINABLE • DAABON Group is a member of the Roundtable on Sustainable Palm Oil and a certified grower. • Our refinery, soap factory and oil terminal is RSPO SCCS certified supply chain. • We are one of the only global suppliers of organic and fully identity-preserved palm oil products (RSPO/IP). SOCIAL RESPONSIBILITY – Suppor ng Smallholders Farmers in Northern Colombia have seen much hardship and have had to face many challenges in creating livelihoods over the past decades. -
The Scoop on Coconut Oil Coconut Oil Is an Edible Oil Extracted from the “Meat” of Matured Coconuts
Family and Consumer Science/Extension Homemakers Club May/June 2016 The Scoop on Coconut Oil Coconut oil is an edible oil extracted from the “meat” of matured coconuts. It has several appli- cations in the food industry. It is used in processed foods because it is relatively inexpensive and can provide crisp texture to foods. Coconut oil has a high smoke point, the temperature where it starts to break down, which makes it shelf stable and ideal for foods that need a longer shelf-life. Hydrogenated and partially hydrogenated coconut oil are found in cereals, baked goods, biscuits, salty snacks, soaps, cosmetics and moisturizers. According to some health food promoters and celebrity doctors, coconut oil is the latest miracle food, claiming it can cure everything from heart disease to obesity and cancer. However, the ef- fects of coconut oil on health have not been well studied. These health claims tend to be based more on personal testimonials than on scientific evidence. In fact, there are very few studies in people showing benefits of coconut oil – most of these studies are epidemiology studies (e.g., population studies) that show a link between high coconut-consuming countries and longevity [1 -2]. Coconut oil is considered a saturated fat and contains 9 calories per gram. There are two basic types of fats – saturated and unsaturated. Unsaturated fats are healthy fats and include plant- based fats (such as vegetable oils and fats found in nuts, avocados and seeds) and fish oils. These fats should be the primary fats in your diet because they either do not affect cholesterol levels or they raise HDL (good) cholesterol without raising LDL (bad) cholesterol. -
76° Coconut Oil #550 (847) 257-8920 FAX (773) 265-6985 White
30 E Oakton St., Des Plaines IL, 60018 USA 76° Coconut Oil #550 (847) 257-8920 FAX (773) 265-6985 White http://www.columbusvegoils.com Product Overview: This non-hydrogenated coconut oil is refined, bleached, and deodorized (RBD) and possesses properties that make it unique among edible oils. It has a high concentration of medium chain triglycerides consisting mostly of short chain fatty acids and is solid below and liquid above room temperature (melt point range 75°-83°F). 76° coconut oil is highly stable against oxidation and is frequently used in applications where long shelf life is desired. Its low viscosity imparts less greasy mouth feel when compared to other edible oils. Product Specifications: (using AOCS Test Method #) Typical Properties: (not reported on COAs) *tests are conducted at CFC and are on Certificate of Analysis (COA) *Universal test results Flavor / Odor (sensory) Bland SAP Value mg KOH/g (mg NaOH/g) 256 (182) Color, Lovibond (Cc13b-45) 1.5R (max) OSI @ 110°C (hours) 35.0 (min) Free Fatty Acid, % as Oleic (Ca 5a-40) 0.05 (max) Flash Point (Closed Cup) 500°F (min) Iodine Value, WIJS (Cd 1-25) 12 (max) Viscosity @ 40°C 30 cSt Peroxide Value, mEq/kg (Cd 8b-90) 1.0 (max)¹ Specific Gravity @ 25°C 0.908 – 0.921 Melt Point (Mettler) (Cc18-80) 75 - 83°F Moisture <500ppm (Cd16-81) Solid Fat Content: 50°F 78.5 – 87.5% 70°F 28.0 – 35.0% 80°F 1.0% max Label Ingredients Statement: Coconut Oil Ingredient Percentage: 100% Coconut Oil Applications: Used in the Food Industry such as Nut Roasting, Corn Popping, Coatings, and Ice Cream. -
Cast Iron Grates Care &
Cast Iron Grates Care & Use Cast iron grates – will break if dropped First Time Use Wash thoroughly with a mild dishwashing liquid. Rinse with hot water and dry completely with a soft cloth or paper towel. Never allow to drain dry or wash in a dishwasher. You should season the grates before use to prevent rust and keep foods from sticking. Porcelain Coating Most higher quality cast iron cooking grates come with a porcelain coating in order to assist in cleaning and reducing the tendency for food to stick to the grill. Some chipping may occur, but this will not affect the use or performance of your grates unless there are significant chips where your food is being cooked. If rust appears, remove with a scrub pad and re-season the grid. Why Season Cast Iron? Just like a cast iron frying pan it is necessary to season, and re-season cast iron cooking grates. The oil will help protect the porcelain coating, decrease sticking, and protect the grids from rusting. How To Season Cast Iron? A solid unsalted vegetable shortening is recommended for the initial seasoning, but vegetable or olive oil will work as well. Spread a thin coating of solid vegetable shortening over the entire surface of the cast iron grids with a paper towel. Be certain the entire surface, including all corners, has been coated thoroughly. DO NOT use salted fat such as margarine or butter. Never use Pam or other non-stick sprays to season your grids. Preheat BBQ for 10 minutes on HIGH. Turn burners to MEDIUM with lid closed. -
July 31, 2020 To: Cargill Customers Re: Beef Animal Fat (Tallow) for Biodiesel
July 31, 2020 To: Cargill Customers Re: Beef Animal Fat (Tallow) For Biodiesel Dear Valued Customer Thank you for requesting information on Cargill’s products sold for Biodiesel. This letter covers all Beef Tallow (Animal Fat) from the following Beef Rendering locations: Facility Location City, State FDA Registered 1530 US Highway 60 Friona, TX Yes 3201 E. Trail Street Dodge City, KS Yes 490 Road 9 Schuyler, NE Yes 1505 E. Burlington Ave. Fort Morgan, CO Yes 1252 Route 706 Wyalusing, PA Yes According to the North American Renderers Association (NARA), rendering is the recycling of raw animal tissue from food animals, and waste cooking fats and oils from all types of eating establishments into a variety of value-added products. Beef Tallow goes through the normal rendering process. During the rendering process, heat, separation technology, and filtering are applied to the material to destroy microbial populations, remove moisture, extract fat from the protein, and remove moisture and proteinaceous material from the fat1. Cargill’s Animal Fats (Beef Inedible Tallow, Bleachable Fancy Tallow, and Beef Technical Tallow) products are considered by the Environment Protection Agency (EPA) to be a “food waste”, with an energy of 16,200 BTU / lb, listed as renewable biomass/fuel materials and animal biproducts according to 40 CFR 80.1401. These products fully meet all regulations and requirements set forth under 40 CFR 80.1401, 40 CFR 80.1426(f)(5)(i), and 40 CFR Subpart M. Cargill’s Animal Fats (Beef Inedible Tallow, Bleachable Fancy Tallow, and Beef Technical Tallow) products are listed as a Specified Source Feedstocks according to Title 17 CCR § 95481(9) and § 95488.8(g)(1)(A).