All Questions
Tagged with fats food-chemistry
11
questions
0
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0
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75
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Cheap way to mix satured fat (beef tallow) with water?
I want to mix beef tallow (satured fat) in water. I want to prepare food or edible product.
I know I must use a emulsifier, but I seen in this video, I can do it by a vacuum chamber.
That means I have ...
- 1
5
votes
1
answer
645
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Can fats be composed of fatty acid esters other than triglycerides?
Fats are mainly referred to triglycerides. In triglycerides, a glycerol molecule form three ester linkages with fatty acids.
I think it is also possible for a butane-1,2,3,4-tetraol molecule to form ...
- 557
1
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0
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Why does coconut oil spoil much faster than groundnut oil?
I have observed that various foods cooked using coconut oil spoil much faster than foods cooked using groundnut oil. One good example is Asian coconut milk curry. Even with proper refrigeration, this ...
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-3
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1
answer
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Transformation of fats in presence of alcohol
I have always observed when cooking that if I have some amount of fat like oil or butter in a hot frying pan and I pour some alcohol like wine on it, then there is a reaction and the quantity of ...
14
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1
answer
22k
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What makes trans fats more harmful than saturated ones?
Why are by many trans fats considered to be worse for you than fully saturated fats?
I am asking specifically which of their structural features accounts for this condemnation. They won't form clumps ...
- 149
3
votes
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153
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Are there super(calorie-)dense foods?
It’s commonly reported that there are 9 kilocalories per gram of fat, 7 per gram of alcohol, and 4 per gram of carbohydrates or protein. But these figures (with the exception of that for alcohol, ...
- 131
2
votes
1
answer
997
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How does fat affect the precipitation of proteins?
I am doing an experiment using milk, heavy cream, and vinegar. We are trying to precipitate proteins from milk and heavy cream.
When I did the experiment with milk, it was very quick reaction and ...
- 121
1
vote
1
answer
557
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Why is peanut butter viscous?
Why is it that when you chop peanuts, a highly viscous paste is created?
Im assuming that the reason that chopped peanuts dont become just dust is because we cannot chop finely enough, but what ...
- 276
3
votes
0
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647
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Why does olive oil make 90 degree grids on a nonstick pan?
Whenever I add olive oil to my cold nonstick pan and try to swirl it, it ends up making these 90-degree grids. Is this something to do with the oil, the pan, or the interaction between the two? I find ...
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2
votes
1
answer
2k
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When disqualifying trans fat, are we qualifying cis-fat as healthy?
I have a question about fats. This may sound cliché! Because we are in the era of "trans-fat" free, "unsaturated" food. Not to mention it's the period where people get sicker and die faster (oh may be,...
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18
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2
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Saturated vs unsaturated fats - Structure in relation to room temperature state?
I'm sure most of us have heard that saturated fats are solid at room temperature, and unsaturated fats are liquid at room temperature. I'm wondering how this relates to their chemical structure -- ...
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