Sunflower, safflower, olive, canola, rapeseed, walnut, peanut
Yes. Well, probably not the fat you're thinking of; animal fat can be used as an ingredient just like the rest of its body. But if you're thinking of fats as in sugars, they're under the same category as protein, iron, calcium, zinc, and the rest of the vitamins and minerals.
Saturated fats are fats with no double bonds between the carbon molecules. All possible carbon molecules have bound hydrogen atoms. Two carbon atoms double bonded form a crick in the fat structure making it harder to pack tightly. The more saturated a fat is the easier it will pack densely, and the easier it is to become a solid. Some saturated fats are naturally solid, others are pressed and frozen for easier packaging and sale.
Bombardent of the body with x-rays can differentiate between fat mass and lean body mass
The Soxhlet method for determining crude
fat content is a lengthy process requiring up
to a day for a single analysis. The solvent
extraction step alone takes six hours. The
method is therefore not favoured for routine
testing purposes in the meat industry, rather
it is used as a standard reference method.
As well as being used to determine the fat
content of meat and meat products, the
Soxhlet method can be used to determine
the fat content of meat meal. In the case of
meat meal, the Soxhlet method is often the
method of choice as a routine test.
Crude fat content is determined by
extracting the fat from the sample using a
solvent, then determining the weight of the
fat recovered. The sample is contained in a
porous thimble that allows the solvent to
completely cover the sample. The thimble is
contained in an extraction apparatus that
enables the solvent to be recycled over and
over again. This extends the contact time
between the solvent and the sample and
allows it time to dissolve all of the fat
contained in the sample. In order for the
solvent to thoroughly penetrate the sample it
is necessary for the sample to be as finely
comminuted as possible.
Before the solvent extraction step can begin
the sample must be dried. Often a moisture
analysis is required as well as a fat analysis
and this can be achieved by accurately
weighting the sample after drying and before
extraction, as well as before drying. If a
moisture analysis is not required the sample
need only be weighed before drying and
again after solvent extraction. In either case
the sample must be weighed accurately on
an analytical balance at each stage of the
analysis.
When the sample is being weighed it is
important not loose any part of it including
any moisture that may weep from the sample
during weighting. Loss of this moisture can
be avoided by weighing the sample directly
into a pre-dried extraction thimble or
alternatively on to a pre-dried filter paper. If
a moisture analysis is required, the dried
extraction thimble or filter paper also has to
be pre-weighed. After weighing, the sample
(in the thimble or filter paper) can be placed
in the oven for drying. After drying, the
sample can be placed directly into the
distillation apparatus for extraction.
Nutrition Facts
Serving Size: 12 oz ---- Amount per Serving ---- Calories 159 Calories from Fat 0 ---- % Daily Value * Total Fat 0g 0% Saturated Fat 0g 0% Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 0mg 0% Sodium 0mg 0% Potassium 0mg 0% Total Carbohydrate 13.66g 5% Dietary Fiber 0g 0% Protein 0% ---- ---- Est. Percent of Calories from:
Fat 0.0% Carbs 34.4%Protein 0.0%
help me?
ive been asked this question in my food tecnology theory work and i have no clue!
any idea's?
thanks.
Fats could be -
melted to fry things in,
Mixed in with flour etc to make pastry. or
spread on bread to make sandwiches
No, low carb diets do not cause diabetes. Low carb diets do the opposite. A low carbohydrate diet helps to treat diabetes.
based on 7ounce serving Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/4" fat, USDA choice, raw 30.82 Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/4" fat, USDA select, raw 25.42 Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, USDA choice, raw 33.62 Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, USDA select, raw 23.68
Yes, it tastes much better. Most tasty foods like butter have saturated fats.
Unsaturated fats are more nutritious than saturated fats.
Yes, carbohydrates are made up of C, H, and O.
Those that contribute to the taste and flavor of a food, but cannot see, are invisible fats. When visible fats are used to cook foods, they become an integral part of the food and are then called invisible fats. These include the fats present in many favorite snacks and deserts such as potato chips, cookies, cakes, doughnuts, pastries, ice creams and chocolate. Invisible fats are the major source of energy in foods like burgers, fries, pizzas, cheese, processed and luncheon meats. Eggs, milk, coconuts and most nuts also contain invisible fat.
You can cook without any oil in microwave or by steaming. Or you can "pan fry" with almost no oil, as long as you use non-stick pan (a good quality).
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