Shea Butter: An Opposite Replacement for Trans Fat in Margarine
نویسندگان
چکیده
منابع مشابه
Shea Butter: An Opposite Replacement for Trans Fat in Margarine
Shea butter is the edible fat extracted from the nut of African Shea tree (Vitellaria paradoxa). Consequence of having half of its fatty acids saturated, Shea butter melts at a very high temperature and will be a suitable raw material for margarine production. Margarine is a butter mimicry that is produced from vegetable oils and water. The production of margarine requires a solid fat. Hence hy...
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The effect of diets containing 50% of fat calories from butter, butter enriched with mono- and polyunsaturated fatty acids, and margarines with and without trans fatty acids on the serum lipids of 38 healthy men in a free-living condition have been determined. Serum lipid responses to the high level of individual dietary fats were unexpectedly small. The butter diet produced a small, but signif...
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Intake of trans fatty acids unfavorably affects blood lipoproteins. As margarines are a major source of trans, claims for the advantages of margarines over butter need to be scrutinized. Here we review dietary trials that directly compared the effects of butter and margarine on blood lipids. We identified 20 studies in which subjects had stable body weights, and margarine and butter were exchan...
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C.O. Esimone , A.A. Attama , U.E. Osonwa , C.D. Nwakile* and F.T.O. Onochie 2 Department of Pharmaceutical Microbiology and Biotechnology , Faculty of Pharmaceutical Sciences, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria Department of Pharmaceutics, Faculty of Pharmaceutical Sciences , University of Nigeria, Nsukka, Enugu State, Nigeria Department of Pharmaceutics and Pharmaceutical ...
متن کاملdetection of margarine in butter
milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. gc and hplc were utilized to determine fatty acid and tocol profiles of sampl...
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ژورنال
عنوان ژورنال: Journal of Nutrition & Food Sciences
سال: 2015
ISSN: 2155-9600
DOI: 10.4172/2155-9600.s11-001