DOCSLIB.ORG

Lard, Leaf Lard. 81, Or 82, in Amounts Sufficient for Pur- (A) Lard Is the Fat Rendered from 3 Pose

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lard, Leaf Lard. 81, Or 82, in Amounts Sufficient for Pur- (A) Lard Is the Fat Rendered from 3 Pose Food Safety and Inspection Service, USDA § 319.702 acid, benzoic acid and their sodium, po- bicarbonate, sodium carbonate, and so- tassium, and calcium salts, individ- dium hydroxide. ually, 0.1 percent, or in combination, (11) For the purposes of this section, 0.2 percent, expressed as the acids; cal- the term ‘‘milk’’ unqualified means cium disodium EDTA, 0.0075 percent; milk from cows. If any milk other than stearyl citrate, 0.15 percent; isopropyl cow’s milk is used in whole or in part, citrate mixture, 0.02 percent. the animal source shall be identified in (6) Antioxidants identified in a regu- conjunction with the word ‘‘milk’’ in lation permitting that use in this sub- the ingredient statement. chapter or in 9 CFR Chapter III, Sub- [48 FR 52697, Nov. 22, 1983, as amended at 50 chapter E, or in 21 CFR Chapter I, Sub- FR 3739, Jan. 28, 1985; 54 FR 40632, Oct. 3, 1989; chapter A or Subchapter B, within 59 FR 33642, June 30, 1994; 64 FR 72175, Dec. these maximum amounts in percent by 23, 1999] weight of the finished food: propyl, octyl and dodecyl gallates, BHT § 319.701 Mixed fat shortening. (butylated hydroxytoluene), BHA Shortening prepared with a mixture (butylated hydroxyanisole), ascorbyl of meat fats and vegetable oils may be palmitate, ascorbyl stearate, all indi- identified either as ‘‘Shortening Pre- vidually or in combination, 0.02 per- pared with Meat Fats and Vegetable cent. Instead of these antioxidants, Oils’’ or ‘‘Shortening Prepared with TBHQ (tertiary butylhydroquinone), Vegetable Oils and Meat Fats’’ depend- alone or in combination only with BHT ing on the predominance of the fat and and/or BHA, with a maximum 0.02 per- oils used, or the product may be la- cent by weight of the fat and oil con- beled ‘‘Shortening’’ when accompanied tent. by an ingredient statement with ingre- (7) Coloring agents identified in a dients listed in descending order of pre- regulation permitting that use in this dominance. subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR Parts 73, 74, § 319.702 Lard, leaf lard. 81, or 82, in amounts sufficient for pur- (a) Lard is the fat rendered from 3 pose. For the purpose of this subpara- clean and sound edible tissues from graph, provitamine A (beta-carotene) swine. The tissues may be fresh, frozen, shall also be deemed to be a coloring cooked, or prepared by other processes agent. approved by the Administrator in spe- (8) Flavoring substances in amounts cific cases, upon his determination sufficient for purpose. that the use of such processes will not (9) Acidulants identified in a regula- result in the adulteration or mis- tion permitting that use in this sub- branding of the lard. The tissues shall chapter or in 9 CFR Chapter III, Sub- be reasonably free from blood, and chapter E, or in 21 CFR Chapter I, Sub- shall not include stomachs, livers, chapter A or Subchapter B, in amounts spleens, kidneys, and brains, or sufficient for purpose: adipic acid; cit- settlings and skimmings. ‘‘Leaf Lard’’ ric and lactic acids and their potassium is lard prepared from fresh leaf (abdom- and sodium salts; phosphoric acid; L- inal) fat. tartaric acid and its sodium and so- (b) Lard (when properly labeled) may dium-potassium salts; and hydrochloric be hardened by the use of lard stearin acid. (10) Alkalizers identified in a regula- or hydrogenated lard or both and may tion permitting that use in this sub- contain refined lard and deodorized chapter or in 9 CFR Chapter III, Sub- lard, but the labels of such lard shall chapter E, or in 21 CFR Chapter I, Sub- state such facts, as applicable. chapter A or Subchapter B, in amounts (c) Products labeled ‘‘Lard’’ or ‘‘Leaf sufficient for purpose: potassium bicar- Lard’’ must have the following identity bonate, potassium carbonate, sodium and quality characteristics to insure good color, odor, and taste of finished product: 3 Colored margarine or oleomargarine is also subject to the provisions of section 407 (1) Color .......................... White when solid, Maximum 3.0 red units in a 51⁄4 inch cell on of the Federal Food, Drug, and Cosmetic Act, the Lovibond scale. as amended (21 U.S.C. 347), as reflected in (2) Odor and taste .......... Characteristic and free from for- § 317.8(h)(24) of this subchapter. eign odors and flavors. 313 VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00323 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 § 319.703 9 CFR Ch. III (1–1–12 Edition) (3) Free fatty acid ........... Maximum 0.5 percent (as oleic) (b) The moisture content of ‘‘Deviled or 1.0 acid value, as milligrams Tongue’’ and similar products shall not KOH per gram of sample. (4) Peroxide value ........... Maximum 5.0 (as milliequivalents exceed that of the fresh, unprocessed of peroxide per kilogram fat). meat. (5) Moisture and volatile Maximum 0.2 percent. matter. [35 FR 15597, Oct. 3, 1970, as amended at 43 FR (6) Insoluble impurities.... By appearance of liquid, fat or 26425, June 20, 1978; 47 FR 28257, June 29, 1982] maximum 0.05 percent. (d) Product found upon inspection § 319.761 Potted meat food product not to have the characteristics speci- and deviled meat food product. fied in paragraph (c) of this section but ‘‘Potted Meat Food Product’’ and found to be otherwise sound and in ‘‘Deviled Meat Food Product’’ shall not compliance with paragraph (a) of this contain cereal, vegetable flour, nonfat section may be further processed for dry milk, or similar substances. The the purpose of achieving such charac- amount of water added to potted meat teristics. food product and deviled meat food [43 FR 25420, June 13, 1978] product shall be limited to that nec- essary to replace moisture lost during § 319.703 Rendered animal fat or mix- processing. ture thereof. ‘‘Rendered Animal Fat,’’ or any mix- § 319.762 Ham spread, tongue spread, ture of fats containing edible rendered and similar products. animal fat, shall contain no added ‘‘Ham Spread,’’ ‘‘Tongue Spread,’’ water, except that ‘‘Puff Pastry Short- and similar products shall contain not ening’’ may contain not more than 10 less than 50 percent of the meat ingre- percent of water. dient named, computed on the weight [35 FR 15597, Oct. 3, 1970, as amended at 43 FR of the fresh meat. Other meat and fat 25420, June 13, 1978] may be used to give the desired spread- ing consistency provided it does not de- Subpart Q—Meat Soups, Soup tract from the character of the spreads Mixes, Broths, Stocks, Extracts named. Mechanically Separated (Spe- cies) may be used in accordance with § 319.720 Meat extract. § 319.6. Meat extract (e.g., ‘‘Beef Extract’’) [35 FR 15597, Oct. 3, 1970, as amended at 43 FR shall contain not more than 25 percent 26425, June 20, 1978; 47 FR 28257, June 29, 1982] of moisture. § 319.721 Fluid extract of meat. Subpart S—Meat Baby Foods Fluid extract of meat (e.g., ‘‘Fluid [Reserved] Extract of Beef’’) shall contain not more than 50 percent of moisture. Subpart T—Dietetic Meat Foods [Reserved] Subpart R—Meat Salads and Meat Spreads Subpart U—Miscellaneous § 319.760 Deviled ham, deviled tongue, § 319.880 Breaded products. and similar products. The amount of batter and breading (a) ‘‘Deviled Ham’’ is a semiplastic used as a coating for breaded product cured meat food product made from shall not exceed 30 percent of the finely comminuted ham and containing weight of the finished breaded product. condiments. Mechanically Separated (Species) may be used in accordance § 319.881 Liver meat food products. with § 319.6. Deviled ham may contain added ham fat: Provided, That the total Meat food products characterized and fat content shall not exceed 35 percent labeled as liver products such as liver of the finished product. The moisture loaf, liver cheese, liver spread, liver content of deviled ham shall not exceed mush, liver paste, and liver pudding that of the fresh unprocessed meat. shall contain not less than 30 percent 314 VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00324 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150.
Load more

Recommended publications
  • Nutrient Comparison Chart
    NUTRIENT COMPARISON CHART for tree nuts You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a satisfying snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT CALORIES 1602 190 160 180 200 200 160 190 PROTEIN (g) 6 4 4 4 2 3 6 4 TOTAL FAT (g) 14 19 13 17 22 20 13 19 SATURATED FAT (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 POLYUNSATURATED FAT (g) 3.5 7 2 2 0.5 6 4 13 MONOUNSATURATED FAT (g) 9 7 8 13 17 12 7 2.5 CARBOHYDRATES (g) 6 3 9 5 4 4 8 4 DIETARY FIBER (g) 4 2 1.5 2.5 2.5 2.5 3 2 POTASSIUM (mg) 208 187 160 193 103 116 285 125 MAGNESIUM (mg) 77 107 74 46 33 34 31 45 ZINC (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 VITAMIN B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 FOLATE (mcg) 12 6 20 32 3 6 14 28 RIBOFLAVIN (mg) 0.3 0 0.1 0 0 0 0.1 0 NIACIN (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 VITAMIN E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.7 0.2 CALCIUM (mg) 76 45 13 32 20 20 30 28 IRON (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S.
    [Show full text]
  • Chart for Tree Nuts
    NUTRIENT COMPARISON CHART FOR TREE NUTS You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the highest in protein and among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a healthy snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT Calories 1602 190 160 180 200 200 160 190 Protein (g) 6 4 4 4 2 3 6 4 Total Fat (g) 14 19 13 17 22 20 13 18 Saturated Fat (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 Polyunsaturated Fat (g) 3.5 7 2 2 0.5 6 4 13 Monounsaturated Fat (g) 9 7 8 13 17 12 7 2.5 Carbohydrates (g) 6 3 9 5 4 4 8 4 Dietary Fiber (g) 4 2 1 3 2 3 3 2 Potassium (mg) 208 187 160 193 103 116 285 125 Magnesium (mg) 77 107 74 46 33 34 31 45 Zinc (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 Vitamin B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 Folate (mcg) 12 6 20 32 3 6 14 28 Riboflavin (mg) 0.3 0 0.1 0 0 0 0.1 0 Niacin (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 Vitamin E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.6 0.2 Calcium (mg) 76 45 13 32 20 20 30 28 Iron (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S.
    [Show full text]
  • Cooking Oil Facts
    Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil.
    [Show full text]
  • Nutrition Handout N09: What Are the Types of Fat?
    N09 What Are the Types of Fat? Most foods contain several different kinds of fat. Some are better for your health than others. It is wise to choose healthier types of fat, and enjoy them in moderation. Keep in mind that even healthier fats contain calories and should be used sparingly for weight management. Here is some information about healthy and harmful dietary fats. The four major types of fats are: • Monounsaturated fats • Polyunsaturated fats • Saturated fats • Trans fats Monounsaturated and polyunsaturated fats are known as “healthy fats” because they are good for your heart, cholesterol levels, and overall health. These fats tend to be “liquid” at room temperature. Consider beneficial polyunsaturated fats containing Omega-3 fatty acids found in fatty fish, flaxseed, and walnuts. www.move.va.gov Nutrition Handouts • N09 Version 5.0 Page 1 of 3 Healthy Dietary Fats Monounsaturated Fat Polyunsaturated Fat Olive oil Soybean oil Canola oil Corn oil Sunflower oil Safflower oil Peanut oil Walnuts Olives Sunflower, sesame, and pumpkin seeds; flaxseed Nuts (almonds, peanuts, hazelnuts, Fatty fish (salmon, tuna, mackerel, herring, macadamia nuts, pecans, cashews) trout, anchovies, sardines, and eel) Avocados Soymilk Peanut butter Tofu Tips for increasing healthy fats in your diet: • Cook with olive oil. • Plan snacks of nuts or olives. • Eat more avocados. • Dress your own salads instead of using commercial dressings. Saturated fats and trans fats are known as the “harmful fats.” They increase your risk of disease and elevate cholesterol. Saturated fats tend to be solid at room temperature, but they are also found in liquid tropical oils (palm and coconut).
    [Show full text]
  • Non-Food Uses of Meat Fats
    NON-FOOD USES OF MEAT FATS dm H. W. WILDER AMERICAN MEAT INSTITUTE FOUNDATION ....-.o..-o.-o...-...-......-...o- Large quantities of animal fats are produced each year which are not used for food purposesl These tallows and greases result from the ren- dering of the so-called inedible tissues, trimmings, and waste fats from slaughterhouses, processing plants, retail markets, restaurants, and any other places where meat is handled. The meat packing and rendering industry is now producing this fat at the rate of approximately 2,782,000,000 pounds per year. In finding uses for tallow and grease, it is necessary to consider the whole fats and oils picture as regards supply and demand since there is considerable interchangeability in the fats and oils and they compete directly or indirectly for markets. For example, we import sizable quantities of coconut oil. If a substitute was developed from domestic sources, then coconut oil would compete in the world markets with our other fats which we export, particularly tallow and grease. During the past twenty years, the United States has shifted dra- matically from having been a major importer of fats to a present position as the world's largest exporter. Exports, however, cannot be counted upon to relieve our surplus in future years. A recent report (Feedstuffs, June 7, 1958, pp. 1 & 4) indicates that exports for the past 6 months have been 25 per cent lower than for the same period a year ago. New and expanded uses for tallow and grease are essential. New uses stem solely from research and it is evident that we have not had enough research developing new uses for tallow and grease.
    [Show full text]
  • Fats in the Diet Georgia M
    ® ® University of Nebraska–Lincoln Extension, Institute of Agriculture and Natural Resources Know how. Know now. G2187 Fats in the Diet Georgia M. Jones, Extension Food Specialist What Are Fats? Although fats sometimes are associated with weight gain or health problems, fats aren’t all bad. This Fats are composed mostly of the same three elements as publication discusses fats and their roles in the body carbohydrates, carbon, hydrogen, and oxygen. Fats are made and in foods. Different types of fats, fat substitutes, of a 3-carbon glycerol unit (Figure 1). This is sometimes and ways to reduce fats in some foods are other topics. referred to as the backbone of a fat. Each carbon on the glycerol can hold one fatty acid. Fats supply 9 calories per For some people, fat has a negative connotation. How- gram. Carbohydrates and protein supply 4 calories per gram. ever, like all nutrients, fat, in the appropriate amounts, is beneficial and necessary. Fat has many roles in the body Types of Fatty Acids and in food products. Fats are a source of energy for the body and supply Saturated Fatty Acids essential fatty acids, such as linoleic and linolenic. Fats are required for maintaining healthy skin and regulating cho- These fatty acids have all the hydrogen they can hold. lesterol production. Fats carry the fat-soluble vitamins A, They are normally solid at room temperature. Most saturated D, E, and K and aid in their absorption from the intestine. fatty acids are from animals; however, coconut and palm Fats play a key role in determining texture, taste, and oils also contain saturated fatty acids.
    [Show full text]
  • Talking About Trans Fat: What You Need to Know
    FOODFACTS From the U.S. Food and Drug Administration Talking About Trans Fat What You Need to Know Trans Fat at-a-Glance Fats in Your Diet Trans fat is a specific type of fat that is formed when liquid oils are turned Fat is a major source of energy for the body, into solid fats, such as shortening or stick margarine. During this process and aids in the absorption of vitamins A, — called hydrogenation — hydrogen is added to vegetable oil to increase D, E, and K, as well as carotenoids. Both the shelf life and flavor stability of foods. The result of the process is animal- and plant-derived food products trans fat. contain fat, and fat is important for proper growth, development, and maintenance of • fat can be found in many of the same foods as saturated fat, such Trans good health. as vegetable shortenings, some margarines, crackers, candies, cookies, snack foods, fried foods, baked goods, and other processed foods made However, experts recommend that you get with partially hydrogenated vegetable oils. about one third or less of your calories (i.e., between 20 and 35 percent of calories) • Also known as trans fatty acids, trans fat can be found naturally in some from fat. foods — such as animal-based foods like milk, milk products, and meat. • As a food ingredient, fat provides flavor, As a consumer, the most important thing to know about trans fat is that it consistency, and stability — and helps you behaves like saturated fat in the body by raising low-density lipoprotein feel full.
    [Show full text]
  • 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.
    [Show full text]
  • Saturated, Unsaturated, and Trans Fat
    Lifestyle Coach Facilitation Guide: Post-Core Fats - Saturated, Unsaturated, and Trans Fat Content Overview This session answers the question “what is fat?” It explores the different types of fat, and shows which fats are healthy (monounsaturated and polyunsaturated) and which fats are unhealthy (saturated and trans fat). Participants learn tips for choosing foods with healthy fats and avoiding foods with unhealthy fats. More information on cholesterol appears in Post-Core Session: Heart Health. Lifestyle Coach Preparation Checklist Materials Post-core handouts: What is Fat? Healthy Fats: Omega-3, Monounsaturated and Polyunsaturated Fats to Avoid: Saturated and Trans Fat Identifying Healthier Alternatives Tips for Choosing the Best Types of Fat “Food and Activity Trackers” “Lifestyle Coach’s Log” Balance scale Post-Core: Fats – Saturated, Unsaturated, and Trans Fat Key messages to reinforce A completely fat-free diet would not be healthy, yet it is important that fat be consumed in moderation. The main types of “healthy” fats are monounsaturated and polyunsaturated. The main types of “unhealthy” fats are saturated and trans fat. Saturated fats are primarily found in foods that come from animals, such as meat and dairy. Try to switch to lower-fat versions of these foods. In order to avoid trans fat, look on nutrition labels for ingredients such as “partially hydrogenated” oils or shortening. In addition, look for trans fat in the nutritional information in products like commercially baked cookies, crackers, and pies, and fried foods. After the session At the completion of this session, do the following: Use the “Notes and Homework Page” for notes and follow-up tasks.
    [Show full text]
  • Evaluation of Trans Fatty Acids Contents in Commercial Brands of Ghee Available at Indian Markets
    Scientific Research and Essays Vol. 5(20), pp. 3193-3200, 18 October, 2010 Available online at http://www.academicjournals.org/SRE ISSN 1992-2248 ©2010 Academic Journals Full Length Research Paper Evaluation of trans fatty acids contents in commercial brands of ghee available at Indian markets Deepti Mahapatra1, Debashree Sethi1 and R. Balaji Raja2* 1Department of Biotechnology, SRM University, Kattankulathur, Tamilnadu, India. 2Department of Biotechnology, National Institute of Technology, Raipur, Chhattisgarh, India. Accepted 15 September, 2010 Ghee has a considerable amount of trans fatty acids found in the form of alkanes, alkenes and alkynes. Trans fatty acids are quite harmful to general health of an individual especially the CVS (Cardio Vascular System). Accumulation of trans fatty acids in blood vessels and other tissues/organs of the body can have fatal effect especially in obese population. Four commercial brands of ghee found in Indian markets were chosen and their trans fatty acid content was determined by FTIR (Fourier Trans Infra Red) spectroscopy. The trans fatty acids were found in all the four brands with GRB having the highest concentration of it. Sakthi brand was observed to have moderate content of trans fatty acids. Aachi and RKG brands were having the least concentration of trans fatty acids. These results obtained from the present study would be aiding to an increase in consumer awareness about presence of trans fatty acids in food items and better appraisal by the companies and thus improving the current scenario. Key words: Ghee, trans fatty acids, FTIR, consumer awareness, cardiovascular system, public health, Indian market, food items. INTRODUCTION Ghee, also known as clarified butter in anglophone contains a significant amount of moisture, which must be countries, is made by simmering unsalted butter in a boiled off to create a clarified butter (Gaba and Jain, cooking vessel until all water has boiled off and the milk 1972).
    [Show full text]
  • Saturated Fat and Beef Fat As Related to Human Health a Review of the Scientifi C Literature
    FRI BRIEFINGS Saturated Fat and Beef Fat as Related to Human Health A Review of the Scientifi c Literature Ellin Doyle, Ph.D. Food Research Institute, University of Wisconsin Madison, WI 53706 [email protected] TABLE OF CONTENTS Summary ...........................................................................................................2 Introduction ............................................................................................................5 Fat Structure and Function ..................................................................................5 Fatty Acids and Triacylglycerol (Triglyceride) Structure ..................................5 Beef Fat ............................................................................................................7 Digestion and Absorption of Dietary Fats ..........................................................7 Physiological Fate of Saturated Fatty Acids ......................................................9 Research on Saturated Fat and Health — General Considerations ...................9 Cancer ..........................................................................................................10 Colorectal Cancer .............................................................................................10 Pancreatic Cancer .............................................................................................15 Lung Cancer .....................................................................................................15 Breast Cancer ...................................................................................................16
    [Show full text]
  • Flaky Lard and Butter Pastry
    Flaky Lard and Butter Pastry Yield Enough dough for two 9-inch single-crust pies or one 10-inch double crust pie Time About 30 minutes of active time, plus three 20- to 30-minute periods of refrigeration to rest the dough between turns Baking Notes This pastry recipe, a standard pie dough with “turns,” can also be called a semi-puff pastry. Semi-puff has the virtue of being simpler to execute than classic puff pastry while producing exquisite flakiness and a bit of lift that gets close to the real deal. Close enough for us. The turns also give the dough unflappability in terms of handling. Each full turn involves rolling the dough out into a long rectangle and folding it across itself into thirds. Then the process is repeated. The dough will show chunks of butter at the early stages and look scraggly and ragged. But with successive turns it will become easier to work with and progressively tidier. As with all of Anson Mills heirloom flours, this pastry flour hydrates slowly. The initial rough dough may feel dry, but resist the impulse to add additional water. All the ingredients for this crust should be frozen first. Of course, your flour is already frozen, right? Because Anson Mills flour lives in the freezer. The lard will be frozen, too. Freeze the butter for a half hour before making the pastry. Equipment Mise en Place For this recipe, you will need a digital kitchen scale, a food processor, a large mixing bowl, a rubber spatula, a bench knife, plastic wrap, a rolling pin, and a ruler.
    [Show full text]