| 词条 | Animal fat |
| 释义 |
|name=Lard |image=Reuzel.jpg |imagesize=300px |caption= Wet-rendered lard, from pork fatback. |composition= |fat= |water= |solids= |sterols= |fatcomposition=y |sat= 38–43%: Palmitic acid: 25–28% Stearic acid: 12–14% Myristic acid: 1% |interster= |unsat= 56–62% |monoun=47–50%: Oleic acid: 44–47% Palmitoleic acid: 3% |polyun=Linoleic acid: 6–10%[1] |o3= |o6= |o9= |properties=y |energy_per_100g={{convert|3770|kJ|kcal|abbr=on}} |melt=backfat: {{convert|30|–|40|C|F}} leaf fat: {{convert|43|–|48|C|F}} mixed fat: {{convert|36|–|45|C|F}} |boil= |smoke={{convert|121|-|218|C|F}} |roomtemp= |sfi20= |sg20=0.917–0.938 |refract= |iodine=45–75 |acid=3.4 |aciddeg= |ph= |sapon=190–205 |unsapon=0.8% |reichert= |polenske= |kirschner= |shortening= |peroxide= }} Animal fats and oils are lipid materials derived from animals. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats obtained from livestock animals like pigs, chickens and cows. Dairy products also yield popular animal fat and oil products such as cheese, butter, and milk. Certain substances such as goose fat produce a higher smoke point than other animal fats, but are still lower than many vegetable oils such as olive or avocado. [2]In consumer meat products in the U.S., animal remains are found to be classified as Animal fats when the particle size of bone solids is more than 3 percent, protein content is less than 14 percent and or the product contains over 30 percent pure fat content.[3] Animal fats are commonly consumed as part of a western diet in their semi-solid form as either milk, butter, lard, schmaltz, and dripping or more commonly as filler in factory produced meat, pet food and fast-food products.[4] Dairy products are animal secretions which contain varying levels of water, oils, fats and animal cells from circulatory and lymphatic systems such as blood and mammary glands. Culinary uses{{See also|Cooking oil}}Many animal fats and oils are consumed directly, or indirectly as ingredients in food. The oils serve a number of purposes in this role:
Secondly, oils can be heated, and used to cook foods. Oils suitable for this purpose must have a high flash point. See also
References{{Commons category|Animal fat products}}{{Commons category|Animal oils}}1. ^National Research Council. (1976). Fat Content and Composition of Animal Products.; p. 203. Washington, DC: Printing and Publishing Office, National Academy of Science. {{ISBN|0-309-02440-4}} 2. ^{{citation | url=http://www.goosefat.co.uk/page/usage-recipes | title=The Goose Fat Information Service | publisher=Goosefat.co.uk/ | date=2012-03-19 | accessdate=2012-03-19}} 3. ^{{citation |url=http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2001/ucm092709.htm |archive-url=https://web.archive.org/web/20100805003413/http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2001/ucm092709.htm |dead-url=yes |archive-date=2010-08-05 |title=Definitions and Standards of Identity |publisher=FDA.gov |date=1978-06-13 |accessdate=2012-03-16 }} 4. ^{{citation | url=http://www.fao.org/docrep/010/ai407e/AI407E16.htm | title=Meat Products with High Levels of Extenders and Fillers | publisher=Food and Agricultural Organization of the United States | accessdate=2012-03-16}} 1 : Animal fats |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。