The peanut is a valuable seed from the legume Arachis hypogaea, which is largely produced in India, China, and the United States for human consumption as a whole seed, extracted oil, peanut butter, or protein-enhancing ingredient. Worldwide, peanuts are mostly used to produce highquality edible oil. In the United States, the majority of the crop is consumed in whole seed form or used for peanut...

BACKGROUND Dietary fat composition is thought to affect body weight regulation independent of the amount of fat ingested. OBJECTIVE We analyzed the feeding behavior, body weight gain, body composition, and energy metabolism in lean and obese rats fed a diet in which fat was in the form of either butter or soybean oil. DESIGN Ten lean (Fa/?) and 10 obese (fa/fa) adult Zucker rats were divide...

Molecular distillates of butter oil consisting of the four most volatile 2.5% cuts (obtained by a redistillation of the first 10% cut), the next most volatile 40% cut, and the 50% residue obtained from 777 pounds of oil were subjected to fractionation by adsorption and gas-liquid chromatography. Only the most volatile 2.5oj, cut, which contained 10% unsaponifiable matter, was examined in detail...

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...

Alkyd resin was prepared from shear butter oil (SBO) using the two step procedures; alcoholysis and polyesterification. The oil and alkyd resin were characterized and evaluated by standard methods, for their physico-chemical properties. The analysis showed that the alkyd resin based on Shea butter oil recorded average acid value of 15.2 (mgNaOH/g), iodine value (98.0 mg/g), P value 6.7, density...

Abstract The aim of this study was to analyze the effect different oils and sugar syrups on sensory textural properties traditional Turkish dessert tray kadayif. parameters kadayif samples were significantly ( P < 0.01) affected by replacement sunflower oil hazelnut with butter. cutting hardness values increased increase in amount added formulations. highest achieved formulations without but...

Feeding a butter-rich diet to rats induced a "hypercoagulable state," since multiple large thrombi were observed in response to injection of S. typhosa endotoxin but the same stimulus was ineffective in rats fed a corn oil-rich diet or laboratory chow. In vitro hypercoagulability was noted in blood from the butter-fed rats, the recalcification plasma clotting time (PCT) being reduced by 34 to 4...

The effects of beef tallow and cocoa butter, two fats with a high stearic acid content (C18:0), on serum lipid and lipoprotein concentrations were compared with the effects of butter fat and olive oil in 10 middle-aged men. Liquid-formula diets containing 40% of the calories from the test fat were fed in random order for 3 wk each, with lipoprotein concentrations measured on the last five days....