There can't be many countries willing to endure room-clearing flatulence for the sake of a good onion soup and don't even think about messing with vegetable fat in the fromage.
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Although an estimated 50 percent of supermarket foods contains palm oil, you might not know when you're eating it: palm oil can be labeled as vegetable oil, vegetable fat, glyceryl, and palmolein, among many other names.
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Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can, when combined with vegetable fat and sugar, be made to approximate the color and consistency of chocolate.
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It is a useful source of natural hard vegetable fat for food applications.
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Previously, palm oil could be listed as "vegetable fat" or "vegetable oil" on food labels in the European Union (EU). From December 2014, food packaging in the EU is no longer allowed to use the generic terms "vegetable fat" or "vegetable oil" in the ingredients list. Food producers are required to list the specific type of vegetable fat used, including palm oil. Vegetable oils and fats can be grouped together in the ingredients list under the term "vegetable oils" or "vegetable fats" but this must be followed by the type of vegetable origin (e.g.
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Cameo Cremes are made with wheat flour, sugar, vegetable fat, emulsifier (soya lecithin), antioxidant (306), invert syrup, milk solids, cocoa powder, coconut, cornflour, salt, edible colors (150, 110, 155), raising agents (500, 450) and flavors.
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Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.
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Sugar, Glucose-fructose syrup, Sweetened condensed milk, Skimmed milk powder, Cocoa butter, Lactose, Crisped cereals [5%] (Wheat flour, Sugar, Wheat starch, Vegetable fat, Raising agent: Sodium carbonate, Salt, Caramelised Sugar), Cocoa mass, Whey powder, Butterfat, Wheat flour, Emulsifiers (Soya lecithin, E476), Flavourings, Stabiliser (Carrageenan), Salt, Raising agent (Sodium carbonate).
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Copha, a registered trademark of Peerless Foods, is a form of vegetable fat shortening made from hydrogenated coconut oil. Copha is produced only in Australia, but there are many suppliers of hydrogenated coconut fat in various forms worldwide. It is 100% fat, at least 98% of which is saturated. It also contains soybean lecithin.
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The Italian law had to be justified by a mandatory requirement, and steps must be proportionate. On the facts, the addition of vegetable fat did not substantially modify the product. So a ‘neutral and objective statement’ informing consumers would be enough. Obliging a change of the sale name was going further than necessary to protect consumers.
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In 1997, Oltermann began to produce light cheese with a fat content of 17% by weight. The product family expanded in 2008 with Valio Oltermanni's 9% low-fat cheese. In addition, Valio produces a cheese-like product containing vegetable fat, Valio Oltermanni rapeseed. Oltermanni Cheese with a 33% fat content is sold in Finland under the name Oltermanni Täyteläinen.
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A prospective cohort study, the Nurses' Health Study II, found increased breast cancer incidence in premenopausal women only, with higher intake of animal fat, but not vegetable fat. Taken as a whole, these results point to a possible association between dietary fat intake and breast cancer incidence, though these interactions are hard to measure in large groups of women.
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The Czech food regulator (Státní potravinářská inspekce) requires the pomazánkové máslo must consist of at least 31% milk fat and 42% milk solids. Milk fat cannot be replaced by vegetable fat. Popular flavors include herbs (parsley, basil, oregano, marjoram, and chives), garlic, ham, bell pepper and horseradish. The pomazánkové máslo was first made in a dairy located in Liberec in 1977.
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Similar to "candlenuts" of the Pacific, Engkabang has high vegetable fat content. The fruits usually ripens in January and February and must be gathered rapidly after they fall, as the germination from the fruit is fast. The Engkabang trees are mostly found near the banks of the Rajang River. The trees producing these fruits are 50 metres tall and four metres in girth.
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Example of an unsaturated fat triglyceride (C55H98O6). Left part: glycerol; right part, from top to bottom: palmitic acid, oleic acid, alpha-linolenic acid. A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from tri- and glyceride). Triglycerides are the main constituents of body fat in humans and other vertebrates, as well as vegetable fat.
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High Energy Biscuits (HEB) are wheat biscuits containing high-protein cereals and vegetable fat. Because of their high energy-to-weight ratio they are procured by the World Food Programme, the food aid branch of the United Nations, for feeding disaster victims worldwide. HEBs have been provided to a variety of geographical locations. For example, HEBs were delivered to Georgia after the 2008 South Ossetia war.
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Stearic acid is obtained from fats and oils by the saponification of the triglycerides using hot water (about 100 °C). The resulting mixture is then distilled. Commercial stearic acid is often a mixture of stearic and palmitic acids, although purified stearic acid is available. Fats and oils rich in stearic acid are more abundant in animal fat (up to 30%) than in vegetable fat (typically <5%).
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Clover is a brand of margarine sold in the United Kingdom,Saputo Dairy UK official website produced by Saputo Dairy UK. It resembles butter, but is easier to spread when cold. It is made from ingredients, including vegetable fat and buttermilk. The brand was launched in September 1983, and is claimed to be worth £81m at retail value. It is made in Kirkby near Liverpool, Merseyside.
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Aromat is a food seasoning, first introduced in 1953, and marketed internationally under the brand name Knorr, owned by the Unilever group. It is described by Knorr as an 'all purpose savoury seasoning'. The ingredients in Aromat vary by market, but include the flavour enhancer monosodium glutamate, and may also comprise yeast extract, wheat or corn flour, partially hydrogenated vegetable fat, and various herbs, spices, vegetable extracts and other flavourings.
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Margaric acid, or heptadecanoic acid, is a saturated fatty acid. Its molecular formula is CH3(CH2)15CO2H. Classified as an odd-chain fatty acid, it occurs as a trace component of the fat and milkfat of ruminants, but it does not occur in any natural animal or vegetable fat at high concentrations. For example, it comprises only 2.2% of the fats from the fruit of the durian species Durio graveolens.
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Today's variants are diverse by the sort of the meat used, there can be pork meat, cow meat, turkey meat or chicken meat used. In the new vegetarian variant it can be used with soya which are roasted on the vegetable fat. The bread can be substituted with rice. For more luxury variants we wrap the loafs before roasting into pork owens and we can also add the eggs.
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A feature unique to kpangnan butter is its high stigmasterol content (around 45% of the sterol content). Stigmasterol is the sterol unsaturated vegetable fat usually found in plant parts such as calabar bean, soybean oil, rapeseed oil, and cocoa butter. Stigmasterol is used as a base material in the production of synthetic progesterone, but has other interesting properties. Research shows that stigmasterol can reduce the risk of certain cancers, including ovarian cancer.
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Couscous, rice, and beans are commonly eaten, along with fruits such as mangoes, oranges, avocados, bananas, kiwi fruit, and pineapples. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat. Frying in palm or peanut oil is the most common meat preparation, and smoked fish is commonly prepared in Benin. Grinders are used to prepare corn flour, which is made into a dough and served with sauces.
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Fondant icing, also commonly referred to simply as fondant (, from the ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as fondue and foundry.
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Engkabang fruits cannot be cultivated commercially, thus can only be collected from the wild. The vegetable fat from the fruits can be used to manufacture cooking oil, soaps, and chocolate. The fruit is shelled and then dried in the hot sun. Then, the dried fruits are pounded to extract the oil. The Iban people are the main collectors of the fruits which they brought to the towns and sell to the local Chinese merchants at 50 dollars a picul.
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Cornetto (), meaning "little horn" in Italian, is an Italian brand of frozen dessert cone, the manufacturer owned by the British-Dutch company Unilever. Cornetti are sold as part of the Heartbrand product line, known internationally by different names, including Algida in Italy, Wall's in the UK, HB in the Republic of Ireland, Frigo in Spain, and Kwality Wall's in India. Several variations of the product exist, ranging from milk-based ice cream to vegetable fat-based dessert.
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Illipe butter is a vegetable fat from the nut (known as the "false illipe nut") of the Shorea stenoptera tree, sometimes used as a butter substitute."Illipe Nuts", Innvista Borneo tallow nut oil is extracted from this species. The word Illipe is derived from the Tamil word for the tree Iluppai (இலுப்பை). The true illipe nut is from the species Madhuca latifolia; it is used for producing biodiesel, and Mowrah Butter is from Madhuca longifolia, Family Sapotaceae.
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Alternatively, the name may be derived from 'shorts', the bran and coarse part of meal.Chambers English Dictionary - 7th edition Shortbread is different from shortcake, though they are similar: shortcake can be made using vegetable fat instead of butter and usually has a chemical leavening agent such as baking powder, which gives it a different texture. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
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In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù). Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter or lard. Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat).
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A suet pudding is a boiled, steamed or baked pudding (in the British sense of pudding meaning "dessert" or "sweet course") made with wheat flour and suet (beef, mutton or solidified vegetable fat), often with breadcrumb, dried fruits such as raisins, other preserved fruits, and spices. Many variations are strongly associated with British cuisine. Recipes vary greatly and can be desserts or savoury courses. They are typically boiled or steamed, though some baked variations and recipes adapted for microwave ovens exist.
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Milk chocolate (66%) (sugar, cocoa butter, cocoa mass, dried whole milk, cocoa mass, lactose and proteins from whey, whey powder, emulsifier (sunflower lecithin), butterfat, flavouring), wheat flour, sugar, vegetable fat, cocoa mass, yeast, raising agent (sodium bicarbonate), salt, emulsifier (soya lecithin), flavourings. In 2006, the UK four-finger Kit Kat contained 233 dietary calories (kcal) (975 kilojoules). In 2009, the two-finger Kit Kat contained 107 calories. In 2013, the UK Kit Kat Chunky contained 247 calories which reduced to 207 calories in 2015.
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A common mixture for this type of emulsion is thirty parts water to one part oil, however in extreme cases a ratio of one-hundred to one is used. Oils that are used include heavy residual oil (HRO), animal fat, vegetable fat, synthetic oil, and all sorts of mixtures of these. HROs are gelatinous at room temperature, but at the high temperatures found in die casting, they form a thin film. Other substances are added to control the viscosity and thermal properties of these emulsions, e.g.
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Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as "compound coating" or "chocolatey coating" when used as a coating for candy. It is often used in less expensive chocolate bars to replace enrobed chocolate on a product.
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From the beginning of its production, Túró Rudi was marketed as a "healthy dessert", an opinion strongly supported by nutritional experts of the time. Later examinations however showed some less positive results. While the filling of several (but not all) Túró Rudi has genuine, good quality curd; the coating is not chocolate as many believe. It is a mixture of cocoa powder, hydrogenated vegetable fat, sugar and butter, containing several grams (0.2–0.3 oz) of trans fat which is believed to be one of the main causes of obesity and cardiovascular diseases.
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Maize is the most common staple food in southern Benin Location of Benin Yams are the most common staple food in northern Benin Beninese cuisine is known in Africa for its exotic ingredients and flavorful dishes. Beninese cuisine involves many fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat. In southern Benin cuisine, the most common ingredient is corn, often used to prepare dough which is mainly served with peanut- or tomato- based sauces.
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The Albanian cuisine ( — ) is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly all kinds of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
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At issue also is the ability to replace cocoa butter or dairy components of chocolate with cheaper vegetable fats or polyglycerol polyricinoleate (PGPR), thereby reducing the quantity of actual cocoa in the finished product while creating an arguably more unhealthful confection. Currently the United States, some parts of the European Union and Russia do not allow vegetable fats as ingredients of products labeled as chocolate. The United Kingdom, Ireland and Denmark allow vegetable fat as an ingredient. "Big Chocolate" also refers to the political and social effects of a unifying industry.
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American candy made by Brach's Coconut ice was traditionally prepared at home in Britain, traditionally using coconut and boiled sugar syrup. Early versions using sugar syrup had a short shelf life, sometimes dried out and became excessively grainy in texture, and sometimes fermented. The origin of use of the word "ice" in the confectionery's name is not known, but it may have derived from its general appearance and colouration. An Australian recipe for "cocoanut ice" included the ingredient copha, an Australian form of vegetable fat shortening made from hydrogenated coconut oil also referred to as "white cloud".
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According to a 2007 report in The New York Times, a British bar contained (in order) milk, sugar, cocoa mass, cocoa butter, vegetable fat and emulsifiers, whilst the American version manufactured by Hershey started its list of ingredients with sugar. It also listed lactose, emulsifier soy lecithin, and "natural and artificial flavorings". Cadbury supplied its chocolate crumb to Hershey, which then added cocoa butter during processing. According to its spokesman, Cadbury tries to adapt the taste of the product to that which local consumers are accustomed, meaning more akin to a Hershey bar for the US market.
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Each circular tablet of table chocolate is about 1/2" thick and 3" in diameter, and is molded into 8 wedges. The letters of the name "IBARRA" are also molded into the chocolate. The ingredients are cocoa paste, sugar, cinnamon, and soy lecithin, A premium grade version does not contain vegetable fat, which is often used in chocolate based foods as a less expensive substitute, with the only fat being the cocoa butter in the cocoa liquor. Unlike chocolate bars, and because of its undissolved granulated sugar, and its rough and gritty texture, tablet chocolate is not meant to be eaten like a chocolate bar, although Ibarra tablets can be eaten.
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He had worked for British soap manufacturer Joseph Crosfield and Sons and was well acquainted with Normann's process, as Crosfield and Sons owned the British rights to Normann's patent. Soon after arriving, Kayser made a business deal with Procter & Gamble, and presented the company with two processes to hydrogenate cottonseed oil, with the intent of creating a raw material for soap. Since the product looked like lard, Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it "Crisco", a modification of the phrase "crystallized cottonseed oil". A triglyceride molecule, the main constituent of shortening While similar to lard, vegetable shortening was much cheaper to produce.
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Provel pizza cheese in a five-pound block. This product is commonly used in the preparation of St. Louis-style pizza. A Swedish processed pizza cheese mix prepared with milk and vegetable fat, with a total fat content of 26% Pasteurized and processed cheese-like products for pizza that are quicker and cheaper to produce than real cheese and designed to melt well and remain chewy are used on many mass- produced pizzas in North America and the United Kingdom. These products are referred to as analogue (or analog) pizza cheese;Advanced Dairy Chemistry – P. F. Fox, P. L. H. McSweeney – Google Books in the UK the term "cheese analogue" is used, making clear that it is not actually cheese.
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Olive oil was used since ancient times in Albanian cooking. The Albanian cuisine, a representative of the Mediterranean cuisine, has developed through the centuries of social and economic changes and more importantly referable to different factors that stands in close interaction with each other such as the small and mountainous territory of the country with virgin forests, narrow valleys, vast plains and a favourable climate that offers excellent growth conditions for a variety of vegetables, herbs and fruits. Food is for Albanians an important component of their culture and is deeply rooted in the history, traditions and values of the country. The cooking traditions of the Albanian people are diverse and nevertheless olive oil is the most commonly used vegetable fat in Albanian cooking, which has been produced since antiquity throughout the country particularly along the coasts.
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