Lipids: Nutrition and Health by American Oil Chemists' Society

By American Oil Chemists' Society

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By American Oil Chemists' Society

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Sample text

The value of that melting point takes part in the pleasure of tasting a good chocolate melting slowly in the mouth. The sapidity of lipids is thus demonstrated! The melting point of palm oil is close to that of cocoa butter, but it results from a high proportion of palmitic acid present in two major species, POP and OOP. 2), which are prevailing in the human diet. 2. 1 Crop Productions Many plants, some of which being cultivated since the antiquity, were first used by humans to match their energy requirements.

This process primarily consists of reacting oils with hydrogen in the presence of a catalyst (nickel and palladium) under strictly controlled physical conditions. From the reaction, it results a transformation of the fatty acids by the removal of double bonds, thus producing saturated fatty acids. The hydrogenation process contributes to raise the melting point of the product and thus to harden it to a previously intended plasticity. Around 1950, whale oil was replaced by fish oils and later by vegetal oils that became more available and cheaper.

4 g/kg, 60% being γ-tocopherol, tocotrienols being 100 times less abundant. The sterol content may reach 3 g/kg, half being β-sitosterol. 19). France produces only 2% (~61,000 t in 2008) of the soybean oil of European origin. 5 22 Lipids: Nutrition and Health Consumption: This oil is mainly used in human consumption (oil and mayonnaise) but also in industry. 6 times of the dietary intake of linoleic acid. The high concentration of linolenic acid in soybean oil leads up to use it in cooking only at room temperature or after moderate heating.

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