Effects of Peanut Butter on Ruminating.

ERIC Educational Resources Information Center

Greene, Katherine S.; And Others

1991-01-01

Effects of supplementary peanut butter on rumination behavior among five institutionalized mentally retarded adults were studied, by independently manipulating caloric density versus consistency of the peanut butter. Results showed an inverse relationship between rates of rumination and amount of peanut butter consumed, an effect primarily…

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

Application of FTIR-ATR spectroscopy coupled with multivariate analysis for rapid estimation of butter adulteration.

PubMed

Fadzlillah, Nurrulhidayah Ahmad; Rohman, Abdul; Ismail, Amin; Mustafa, Shuhaimi; Khatib, Alfi

2013-01-01

In dairy product sector, butter is one of the potential sources of fat soluble vitamins, namely vitamin A, D, E, K; consequently, butter is taken into account as high valuable price from other dairy products. This fact has attracted unscrupulous market players to blind butter with other animal fats to gain economic profit. Animal fats like mutton fat (MF) are potential to be mixed with butter due to the similarity in terms of fatty acid composition. This study focused on the application of FTIR-ATR spectroscopy in conjunction with chemometrics for classification and quantification of MF as adulterant in butter. The FTIR spectral region of 3910-710 cm⁻¹ was used for classification between butter and butter blended with MF at various concentrations with the aid of discriminant analysis (DA). DA is able to classify butter and adulterated butter without any mistakenly grouped. For quantitative analysis, partial least square (PLS) regression was used to develop a calibration model at the frequency regions of 3910-710 cm⁻¹. The equation obtained for the relationship between actual value of MF and FTIR predicted values of MF in PLS calibration model was y = 0.998x + 1.033, with the values of coefficient of determination (R²) and root mean square error of calibration are 0.998 and 0.046% (v/v), respectively. The PLS calibration model was subsequently used for the prediction of independent samples containing butter in the binary mixtures with MF. Using 9 principal components, root mean square error of prediction (RMSEP) is 1.68% (v/v). The results showed that FTIR spectroscopy can be used for the classification and quantification of MF in butter formulation for verification purposes.

Topographic view of the North Fork Butter Creek Bridge (located ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

Topographic view of the North Fork Butter Creek Bridge (located center of frame), view looking west - North Fork Butter Creek Bridge, Spanning North Fork Butter Creek Bridge at Milepost 76.63 on Heppner Highway (Oregon Route 74), Pilot Rock, Umatilla County, OR

7 CFR 981.466 - Almond butter.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Almond butter. 981.466 Section 981.466 Agriculture... and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE ALMONDS GROWN IN CALIFORNIA Administrative Rules and Regulations § 981.466 Almond butter. Almond butter as used in § 981.66(c) is hereby...

How nut and seed butters are processed

USDA-ARS?s Scientific Manuscript database

This month's food processing column follows the theme "How Is It Porcessed?". It will explore how nut and seed butters are processed. In recent years a variety of new nut and seed butters have entered the marketplace. Their predecessor, peanut butter, as well as these new products and the process...

7 CFR 58.317 - Bulk butter trucks, boats, texturizers, and packers.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Bulk butter trucks, boats, texturizers, and packers... and Grading Service 1 Equipment and Utensils § 58.317 Bulk butter trucks, boats, texturizers, and packers. Bulk butter trucks, boats, texturizers, and packers shall be constructed of aluminum, stainless...

7 CFR 58.317 - Bulk butter trucks, boats, texturizers, and packers.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Bulk butter trucks, boats, texturizers, and packers... and Grading Service 1 Equipment and Utensils § 58.317 Bulk butter trucks, boats, texturizers, and packers. Bulk butter trucks, boats, texturizers, and packers shall be constructed of aluminum, stainless...

7 CFR 58.317 - Bulk butter trucks, boats, texturizers, and packers.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Bulk butter trucks, boats, texturizers, and packers... and Grading Service 1 Equipment and Utensils § 58.317 Bulk butter trucks, boats, texturizers, and packers. Bulk butter trucks, boats, texturizers, and packers shall be constructed of aluminum, stainless...

7 CFR 58.317 - Bulk butter trucks, boats, texturizers, and packers.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Bulk butter trucks, boats, texturizers, and packers... and Grading Service 1 Equipment and Utensils § 58.317 Bulk butter trucks, boats, texturizers, and packers. Bulk butter trucks, boats, texturizers, and packers shall be constructed of aluminum, stainless...

7 CFR 58.317 - Bulk butter trucks, boats, texturizers, and packers.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Bulk butter trucks, boats, texturizers, and packers... and Grading Service 1 Equipment and Utensils § 58.317 Bulk butter trucks, boats, texturizers, and packers. Bulk butter trucks, boats, texturizers, and packers shall be constructed of aluminum, stainless...

7 CFR 58.330 - Butter starter cultures.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Butter starter cultures. 58.330 Section 58.330... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development of flavor components in butter and related products shall have a pleasing and desirable flavor and shall...

7 CFR 58.330 - Butter starter cultures.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Butter starter cultures. 58.330 Section 58.330... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development of flavor components in butter and related products shall have a pleasing and desirable flavor and shall...

7 CFR 58.330 - Butter starter cultures.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Butter starter cultures. 58.330 Section 58.330... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development of flavor components in butter and related products shall have a pleasing and desirable flavor and shall...

7 CFR 58.330 - Butter starter cultures.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Butter starter cultures. 58.330 Section 58.330... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development of flavor components in butter and related products shall have a pleasing and desirable flavor and shall...

Rheological Modification of Reduced Fat Chocolate Induced by the Addition of Limonene

NASA Astrophysics Data System (ADS)

Do, T.-A. Line; Vieira, Joselio; Hargreaves, Jeremy; Wolf, Bettina; Mitchell, John

2008-07-01

The objective of this study is to understand how the addition of limonene, a low molecular weight hydrophobic compound, to chocolate, leads to a decrease in the viscosity of molten chocolate. Chocolate is a fat (cocoa butter) based dispersion of solids (sugar, cocoa and milk solids). We showed that, by mixing with cocoa butter, limonene decreases the viscosity of chocolate by decreasing the viscosity of its continuous phase, liquid cocoa butter. To understand the functionality of limonene in decreasing the viscosity of cocoa butter (triacylglyceride melt), additional mixtures of cocoa butter and limonene were prepared and their viscosity was measured. The dependence of the viscosity on the ratio of cocoa butter to limonene analyzed using Kay's equation seems to indicate that limonene mixes with and within the cocoa butter triacylglycerides, diluting the fat and leading to a decrease in the overall fat viscosity.

7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread

USDA-ARS?s Scientific Manuscript database

Peanut butter has been implicated in multi-state outbreaks of salmonellosis in recent years. Studies have shown that Salmonella exhibited increased thermal resistance in peanut butter. However, little is known about the effect of product formulation on the kinetics of survival of Salmonella during...

7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

Effect of storage conditions on microbiological and physicochemical quality of shea butter.

PubMed

Honfo, Fernande; Hell, Kerstin; Akissoé, Noël; Coulibaly, Ousmane; Fandohan, Pascal; Hounhouigan, Joseph

2011-06-01

Storage conditions are key constraints for quality assurance of the shea (Vitellaria paradoxa Gaertner) butter. In the Sudan savannah Africa, storage conditions of butter produced by women vary across and among processors, traders and consumers. These conditions could impact the quality of the products and reduced their access to international market. The present study attempted to investigate the effect of storage duration and packaging materials on microbiological and physicochemical characteristics of shea butter under tropical climatic conditions. Five packaging materials traditionally used in shea butter value chain were tested for their efficacy in storing shea butter freshly produced. Total germs, yeasts and mould varied with packaging materials and storage duration. After 2 months of storage, moisture content of butter remained constant (5%) whereas acid value increased from 3.3 to 5.4 mg KOH/g, peroxide value from 8.1 to 10.1 meq O2/kg and iodine value dropped from 48.8 to 46.2 mg I2/100 g in shea butter irrespectively to the storage materials used. The basket papered with jute bag was the less effective in ensuring the quality of butter during storage while plastic containers and plastic bags seemed to be the best packaging materials.

Occurrence and spatial distribution of pesticide residues in butter and ghee (clarified butter fat) in Punjab (India).

PubMed

Bedi, J S; Gill, J P S; Aulakh, R S; Kaur, Prabhjit

2016-02-01

The present study was undertaken to monitor organochlorine, organophosphate, and synthetic pyrethroid pesticide residues in butter (n = 55) and ghee (n = 56) samples collected from three different regions of Punjab. The estimation of pesticide residues was done by multiple residue analytical technique using gas chromatography equipped with GC-ECD and GC-FTD. The confirmation of residues was done on gas chromatography mass spectrometry in both selective ion monitoring (SIM) and scan mode. Results indicated the presence of hexacholorocyclohexane (HCH) and p,p' DDE as predominant contaminant in both butter and ghee. Residues of HCH were detected in 25 and 23% samples of butter and ghee, respectively, while residues of p,p' DDE were recorded in 29 and 25% of butter and ghee samples, respectively. None of the butter and ghee sample violated the MRL values of 200 ng g(-1) for HCH and 1250 ng g(-1) for dichorodiphenyl tricholorethane (DDT). The presence of endosulfan, cypermethrin, fenvalerate, deltamethrin, and chlorpyrifos were observed in a few butter and ghee samples at traces. The spatial variation for comparative occurrence of pesticide residues indicated higher levels in the south-western region of Punjab. Additionally, the temporal variation indicated the significant reduction of HCH and DDT levels in butter and ghee in Punjab.

21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Cocoa butter substitute from coconut oil, palm... HUMAN CONSUMPTION Multipurpose Additives § 172.861 Cocoa butter substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from coconut oil, palm kernel oil, or...

The effects of co-administration of butter on the absorption, metabolism and excretion of catechins in rats after oral administration of tea polyphenols.

PubMed

Zhang, Liang; Han, Yuhui; Xu, Liwei; Liang, Yuhong; Chen, Xin; Li, Junsong; Wan, Xiaochun

2015-07-01

In Southwest China, tea polyphenols are usually utilized by way of butter tea. Tea polyphenols inhibit the absorption and biosynthesis of fatty acids in vivo, but the effects of butter on the pharmacokinetics of tea polyphenols have drawn less concern. A rapid UHPLC-MS/MS method was used to quantitatively determine the catechins in the plasma, feces and bile of rats after the oral administration of tea polyphenol or its combination with butter. In comparison with the single tea polyphenol treatment, the maximum plasma concentrations (Cmax) of the free EGCG, EGC, EC, GCG, GC and ECG significantly decreased after the co-administration of butter. The mean residence times (MRT) of the free EGCG, EGC, EC, GC and ECG were also significantly prolonged. When the plasma samples were treated with β-glucuronidase and arylsulfatase, the pharmacokinetic parameters of the total catechins (free and conjugated forms) were not affected by the co-administration of butter. These results indicated that the total absorption of catechins was not affected by butter, but the metabolism of catechins had been changed. Furthermore, the fecal catechins were significantly increased by butter. The total fecal amount and excretion ratio of all catechins were increased highly. The biliary excretion of EGCG, EGC, EC, GCG and GC was significantly increased by the co-administration of butter. To sum up, the butter changed the metabolism of catechins in vivo by decreasing the plasma concentration of the free catechins but increasing the conjugated catechins.

From margarine to butter: predictors of changing bread spread in an 11-year population follow-up.

PubMed

Prättälä, Ritva; Levälahti, Esko; Lallukka, Tea; Männistö, Satu; Paalanen, Laura; Raulio, Susanna; Roos, Eva; Suominen, Sakari; Mäki-Opas, Tomi

2016-06-01

Finland is known for a sharp decrease in the intake of saturated fat and cardiovascular mortality. Since 2000, however, the consumption of butter-containing spreads - an important source of saturated fats - has increased. We examined social and health-related predictors of the increase among Finnish men and women. An 11-year population follow-up. A representative random sample of adult Finns, invited to a health survey in 2000. Altogether 5414 persons aged 30-64 years at baseline in 2000 were re-invited in 2011. Of men 1529 (59 %) and of women 1853 (66 %) answered the questions on bread spreads at both time points. Respondents reported the use of bread spreads by choosing one of the following alternatives: no fat, soft margarine, butter-vegetable oil mixture and butter, which were later categorized into margarine/no spread and butter/butter-vegetable oil mixture (= butter). The predictors included gender, age, marital status, education, employment status, place of residence, health behaviours, BMI and health. Multinomial regression models were fitted. Of the 2582 baseline margarine/no spread users, 24.6% shifted to butter. Only a few of the baseline sociodemographic or health-related determinants predicted the change. Finnish women were more likely to change to butter than men. Living with a spouse predicted the change among men. The change from margarine to butter between 2000 and 2011 seemed not to be a matter of compliance with official nutrition recommendations. Further longitudinal studies on social, behavioural and motivational predictors of dietary changes are needed.

Butter making from caprine creams: effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution.

PubMed

Lamothe, Sophie; Robitaille, Gilles; St-Gelais, Daniel; Britten, Michel

2008-11-01

A washing treatment was applied to caprine cream before churning in order to improve phospholipids and MFGM protein purification from buttermilk and butter serum. Cream obtained from a first separation was diluted with water and separated a second time using pilot plant equipment. Regular and washed creams were churned to produce buttermilk and butter, from which butter serum was extracted. The washing treatment allowed a significant decrease of the casein content. As a result, the phospholipids-to-protein ratios in washed buttermilk and butter serum were markedly increased by 2.1 and 1.7-folds respectively, which represents an advantage for the production of phospholipids concentrates. However, when compared with bovine cream, lower phospholipids-to-protein ratios were observed when the washing treatment was applied to caprine cream. A higher concentration of MFGM protein and a lower retention of phospholipids during washing treatment are responsible for the lower phospholipids-to-protein ratios in buttermilk and butter serum obtained from caprine cream. The phospholipids distribution in the butter making process was similar to the one obtained from bovine regular and washed cream. Phospholipids were preferentially concentrated in the butter serum rather than the buttermilk fraction. This simple approach permitted the production of caprine and bovine butter sera extracts containing up to 180 and 240 g phospholipids/kg sera, respectively, on a dry basis.

Effect of cold storage and packaging material on the major aroma components of sweet cream butter.

PubMed

Lozano, Patricio R; Miracle, Evan R; Krause, Andrea J; Drake, Maryanne; Cadwallader, Keith R

2007-09-19

The major aroma compounds of commercial sweet cream AA butter quarters were analyzed by GC-olfactometry and GC-MS combined with dynamic headspace analysis (DHA) and solvent-assisted flavor evaporation (SAFE). In addition, the effect of long-term storage (0, 6, and 12 months) and type of wrapping material (wax parchment paper vs foil) on the aroma components and sensory properties of these butters kept under refrigerated (4 degrees C) and frozen (-20 degrees C) storage was evaluated. The most intense compounds in the aroma of pasteurized AA butter were butanoic acid, delta-octalactone, delta-decalactone, 1-octen-3-one, 2-acetyl-1-pyrroline, dimethyl trisulfide, and diacetyl. The intensities of lipid oxidation volatiles and methyl ketones increased as a function of storage time. Refrigerated storage caused greater flavor deterioration compared with frozen storage. The intensity and relative abundance of styrene increased as a function of time of storage at refrigeration temperature. Butter kept frozen for 12 months exhibited lower styrene levels and a flavor profile more similar to that of fresh butter compared to butter refrigerated for 12 months. Foil wrapping material performed better than wax parchment paper in preventing styrene migration into butter and in minimizing the formation of lipid oxidation and hydroxyl acid products that contribute to the loss of fresh butter flavor.

21 CFR 101.67 - Use of nutrient content claims for butter.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Use of nutrient content claims for butter. 101.67....67 Use of nutrient content claims for butter. (a) Claims may be made to characterize the level of nutrients, including fat, in butter if: (1) The claim complies with the requirements of § 101.13 and with...

Characterization of butter spoiling yeasts and their inhibition by some spices.

PubMed

Sagdic, Osman; Ozturk, Ismet; Bayram, Okan; Kesmen, Zulal; Yilmaz, Mustafa Tahsin

2010-01-01

This study was designed to identify the yeasts in packaged and unpackaged butters and screen antiyeast activity of spices, including marjoram (Origanum majorana L.), summer savory (Satureja hortensis L.), and black cumin (Nigella sativa L.) against the most dominant yeast species in the packaged and unpackaged butters. Mean total yeast populations were 5.40 log CFU/g in unpackaged butter samples and 2.22 log CFU/g in packaged butter samples, indicating better hygienic quality of packaged samples. Forty-nine yeast species were isolated and identified from butter samples with the most prevalent isolates belonging to genera Candida-C. kefyr, C. zeylanoides, and C. lambica-and with moderate number of isolates belonging to genera Cryptococcus, Rhodotorula, Saccharomyces, and Zygosaccharomyces. Black cumin exhibited the highest antiyeast activity against C. zeylanoides and C. lambica species, even inhibited these species, while summer savory inhibited C. kefyr. The results of this study revealed clear antimicrobial potential of black cumin against the yeast species isolated from butters. Marjoram, summer savory, and black cumin could be used as natural antimicrobial agents against spoilage yeasts in food preservation, especially in butter. © 2010 Institute of Food Technologists®

Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.

PubMed

Mallia, Silvia; Escher, Felix; Dubois, Sébastien; Schieberle, Peter; Schlichtherle-Cerny, Hedwig

2009-08-26

Dairy products enriched in unsaturated fatty acids (UFA) and conjugated linoleic acids (CLA) have a higher nutritional value and are suggested to have beneficial health effects. However, such acids are susceptible to oxidation, and off-flavors may be formed during storage. This study was aimed to compare the most important odorants in UFA/CLA-enriched butter to that of conventional butter during storage and induced oxidation. Volatiles were isolated by solvent-assisted flavor evaporation and identified by gas chromatography-olfactometry and mass spectrometry. Aroma extract dilution analysis revealed 18 odorants that were quantified by stable isotope dilution analysis. Another important odorant, 3-methyl-1H-indole (mothball-like odor), was quantified by high-performance liquid chromatography. After storage, UFA/CLA-enriched butter showed higher concentrations of pentanal (fatty), heptanal (green), butanoic acid (cheesy), and delta-decalactone (peach-like). Photo-oxidation of butter samples induced increases in heptanal, (E)-2-octenal, and trans-4,5-epoxy-(E)-2-decenal, especially in conventional butter. The higher vitamin content in UFA/CLA samples may protect this butter from oxidation.

Crystallization kinetics of cocoa butter in the presence of sorbitan esters.

PubMed

Sonwai, Sopark; Podchong, Pawitchaya; Rousseau, Dérick

2017-01-01

Cocoa butter crystallization in the presence of sorbitan mono- and triesters or canola oil was investigated. Solid-state surfactant esters accelerated early-stage cocoa butter solidification while suppressing later growth. Sorbitan tristearate showed the strongest effect, followed by sorbitan monostearate and sorbitan monopalmitate. Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with sorbitan trioleate showing a stronger effect than sorbitan monooleate, which behaved in a similar fashion to canola oil. Via DSC, the palmitic and stearic-based surfactants only associated with cocoa butter's high-melting fraction, with the oleic acid-based surfactants and canola oil showing little influence. All sorbitan esters had little effect on polymorphism, whereas canola oil accelerated the form II-to-III-to-IV transition. The palmitic and stearic-based surfactants greatly reduced cocoa butter crystal size whereas the oleic acid-based surfactants and canola showed no notable effect. Overall, sorbitan esters impacted cocoa butter crystallization kinetics, though this depended on surfactant structure and concentration. Copyright © 2016 Elsevier Ltd. All rights reserved.

Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet.

PubMed

Engel, Sara; Tholstrup, Tine

2015-08-01

Butter is known to have a cholesterol-raising effect and, therefore, has often been included as a negative control in dietary studies, whereas the effect of moderate butter intake has not been elucidated to our knowledge. We compared the effects of moderate butter intake, moderate olive oil intake, and a habitual diet on blood lipids, high-sensitivity C-reactive protein (hsCRP), glucose, and insulin. The study was a controlled, double-blinded, randomized 2 × 5-wk crossover dietary intervention study with a 14-d run-in period during which subjects consumed their habitual diets. The study included 47 healthy men and women (mean ± SD total cholesterol: 5.22 ± 0.90 mmol/L) who substituted a part of their habitual diets with 4.5% of energy from butter or refined olive oil. Study subjects were 70% women with a mean age and body mass index (in kg/m²) of 40.4 y and 23.5, respectively. Butter intake increased total cholesterol and LDL cholesterol more than did olive oil intake (P < 0.05) and the run-in period (P < 0.005 and P < 0.05, respectively) and increased HDL cholesterol compared with the run-in period (P < 0.05). No difference in effects was observed for triacylglycerol, hsCRP, insulin, and glucose concentrations. The intake of saturated fatty acids was significantly higher in the butter period than in the olive oil and run-in periods (P < 0.0001). Moderate intake of butter resulted in increases in total cholesterol and LDL cholesterol compared with the effects of olive oil intake and a habitual diet (run-in period). Furthermore, moderate butter intake was also followed by an increase in HDL cholesterol compared with the habitual diet. We conclude that hypercholesterolemic people should keep their consumption of butter to a minimum, whereas moderate butter intake may be considered part of the diet in the normocholesterolemic population. © 2015 American Society for Nutrition.

Effect of Stress Relief Annealing on Microstructure & Mechanical Properties of Welded Joints Between Low Alloy Carbon Steel and Stainless Steel

NASA Astrophysics Data System (ADS)

Nivas, R.; Das, G.; Das, S. K.; Mahato, B.; Kumar, S.; Sivaprasad, K.; Singh, P. K.; Ghosh, M.

2017-01-01

Two types of welded joints were prepared using low alloy carbon steel and austenitic stainless steel as base materials. In one variety, buttering material and weld metal were Inconel 82. In another type, buttering material and weld metal were Inconel 182. In case of Inconel 82, method of welding was GTAW. For Inconel 182, welding was done by SMAW technique. For one set of each joints after buttering, stress relief annealing was done at 923 K (650 °C) for 90 minutes before further joining with weld metal. Microstructural investigation and sub-size in situ tensile testing in scanning electron microscope were carried out for buttered-welded and buttered-stress relieved-welded specimens. Adjacent to fusion boundary, heat-affected zone of low alloy steel consisted of ferrite-pearlite phase combination. Immediately after fusion boundary in low alloy steel side, there was increase in matrix grain size. Same trend was observed in the region of austenitic stainless steel that was close to fusion boundary between weld metal-stainless steel. Close to interface between low alloy steel-buttering material, the region contained martensite, Type-I boundary and Type-II boundary. Peak hardness was obtained close to fusion boundary between low alloy steel and buttering material. In this respect, a minimum hardness was observed within buttering material. The peak hardness was shifted toward buttering material after stress relief annealing. During tensile testing no deformation occurred within low alloy steel and failure was completely through buttering material. Crack initiated near fusion boundary between low alloy steel-buttering material for welded specimens and the same shifted away from fusion boundary for stress relieved annealed specimens. This observation was at par with the characteristics of microhardness profile. In as welded condition, joints fabricated with Inconel 82 exhibited superior bond strength than the weld produced with Inconel 182. Stress relief annealing reduced the strength of transition joints and the reduction was maximum for specimen welded with Inconel 82.

Butter, margarine, and cooking oils

MedlinePlus

... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

Robust new NIRS coupled with multivariate methods for the detection and quantification of tallow adulteration in clarified butter samples.

PubMed

Mabood, Fazal; Abbas, Ghulam; Jabeen, Farah; Naureen, Zakira; Al-Harrasi, Ahmed; Hamaed, Ahmad M; Hussain, Javid; Al-Nabhani, Mahmood; Al Shukaili, Maryam S; Khan, Alamgir; Manzoor, Suryyia

2018-03-01

Cows' butterfat may be adulterated with animal fat materials like tallow which causes increased serum cholesterol and triglycerides levels upon consumption. There is no reliable technique to detect and quantify tallow adulteration in butter samples in a feasible way. In this study a highly sensitive near-infrared (NIR) spectroscopy combined with chemometric methods was developed to detect as well as quantify the level of tallow adulterant in clarified butter samples. For this investigation the pure clarified butter samples were intentionally adulterated with tallow at the following percentage levels: 1%, 3%, 5%, 7%, 9%, 11%, 13%, 15%, 17% and 20% (wt/wt). Altogether 99 clarified butter samples were used including nine pure samples (un-adulterated clarified butter) and 90 clarified butter samples adulterated with tallow. Each sample was analysed by using NIR spectroscopy in the reflection mode in the range 10,000-4000 cm -1 , at 2 cm -1 resolution and using the transflectance sample accessory which provided a total path length of 0.5 mm. Chemometric models including principal components analysis (PCA), partial least-squares discriminant analysis (PLSDA), and partial least-squares regressions (PLSR) were applied for statistical treatment of the obtained NIR spectral data. The PLSDA model was employed to differentiate pure butter samples from those adulterated with tallow. The employed model was then externally cross-validated by using a test set which included 30% of the total butter samples. The excellent performance of the model was proved by the low RMSEP value of 1.537% and the high correlation factor of 0.95. This newly developed method is robust, non-destructive, highly sensitive, and economical with very minor sample preparation and good ability to quantify less than 1.5% of tallow adulteration in clarified butter samples.

Postprandial lipid responses of butter blend containing fish oil in a single-meal study in humans.

PubMed

Overgaard, Julie; Porsgaard, Trine; Guo, Zheng; Lauritzen, Lotte; Mu, Huiling

2008-10-01

The postprandial effects of a butter product containing fish oil were investigated in a single-meal, randomized crossover study with a commercial butter product as the control. Twelve healthy males consumed two test meals with (13)C-labelled cholesterol (45 mg) and either an interesterified butter blend with fish oil (352 mg n-3 long-chain PUFA (LCPUFA)) or the commercial butter blend. Blood samples were collected after the meals and in the fasting condition on the test day and the following morning, and were analysed for cholesterol absorption, plasma lipid profile and fatty acid composition. No significant difference in the postprandial plasma fatty acid composition was observed between the groups, neither difference in cholesterol absorption, plasma cholesterol or the cholesterol contents of plasma lipoproteins. The incorporation of fish oil in the butter resulted in a significant lower concentration of triacylglycerols in the plasma 2 h after the meal in comparison with the commercial butter blend (p = 0.02); there was, however, no significant difference 24 h after the meal. In conclusion, fish oil-enriched butter blend provides a source to increase the intake of n-3 LCPUFA in the population, but has no acute effect on cholesterol absorption and plasma cholesterol concentration in human.

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter.

PubMed

de Souza, Vanessa Rios; Freire, Tassyana Vieira Marques; Saraiva, Carla Gonçalves; de Deus Souza Carneiro, João; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio

2013-08-01

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

Influence of climate on the tocopherol content of shea butter.

PubMed

Maranz, Steven; Wiesman, Zeev

2004-05-19

The shea tree, Vitellaria paradoxa Gaertner, is the source of a commercial seed fat known as shea butter. High-performance liquid chromatography (HPLC) analysis of the tocopherol content of shea butters from different regions of Africa showed high variability between provenances and a significant effect of climate on alpha-tocopherol levels. The total tocopherol content (alpha, beta, gamma, and delta) in 102 shea butter samples from 11 countries ranged from 29 to 805 microg/g of shea butter, with a mean of 220 microg/g. alpha-Tocopherol, the principal form detected, averaged 64% of the total tocopherol content. Shea butters from Vitellaria populations situated in hot, dry climates had the highest levels of alpha-tocopherol (for example, a mean of 414 microg/g in samples from N'Djamena, Chad). The lowest concentrations of alpha-tocopherol were found in samples from cool highland areas, especially in northern Uganda (a mean of 29 microg/g).

Determination of butter adulteration with margarine using Raman spectroscopy.

PubMed

Uysal, Reyhan Selin; Boyaci, Ismail Hakki; Genis, Hüseyin Efe; Tamer, Ugur

2013-12-15

In this study, adulteration of butter with margarine was analysed using Raman spectroscopy combined with chemometric methods (principal component analysis (PCA), principal component regression (PCR), partial least squares (PLS)) and artificial neural networks (ANNs). Different butter and margarine samples were mixed at various concentrations ranging from 0% to 100% w/w. PCA analysis was applied for the classification of butters, margarines and mixtures. PCR, PLS and ANN were used for the detection of adulteration ratios of butter. Models were created using a calibration data set and developed models were evaluated using a validation data set. The coefficient of determination (R(2)) values between actual and predicted values obtained for PCR, PLS and ANN for the validation data set were 0.968, 0.987 and 0.978, respectively. In conclusion, a combination of Raman spectroscopy with chemometrics and ANN methods can be applied for testing butter adulteration. Copyright © 2013 Elsevier Ltd. All rights reserved.

Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment.

PubMed

Rønholt, Stine; Kirkensgaard, Jacob Judas Kain; Pedersen, Thomas Bæk; Mortensen, Kell; Knudsen, Jes Christian

2012-12-01

The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution. Furthermore, the crystal structure was linked to the rheological properties and microstructure of the butter using confocal laser scanning microscopy. Butter produced from non-matured cream mainly formed α- and β'-crystals with minor traces of β-crystals. Maturing of the cream caused a transition from α- to β'- and β-form. The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower elastic modulus, caused by a weaker crystal network. Presence of fat globules did not affect the rheological properties significantly. Copyright © 2012 Elsevier Ltd. All rights reserved.

The effect of butter grains on physical properties of butter-like emulsions.

PubMed

Rønholt, Stine; Buldo, Patrizia; Mortensen, Kell; Andersen, Ulf; Knudsen, Jes C; Wiking, Lars

2014-01-01

Milk fat exists as globules in its natural state in milk. The potential of using globular fat to modulate the rheological properties and crystallization behavior in butter-like emulsions was studied in the present work. We conducted a comparative study of butter-like emulsions, with a fat phase consisting of 0, 10, 25, 50, or 100% anhydrous milk fat (AMF), the remaining fat being butter grains, and all samples containing 20% water, to obtain systematic variation in the ratio of globular fat. All emulsions were studied over 4wk of storage at 5°C. By combining small and large deformation rheology, we conducted a detailed characterization of the rheological behavior of butter-like emulsions. We applied differential scanning calorimetry to monitor thermal behavior, confocal laser scanning microscopy for microstructural analysis, and low-field pulsed nuclear magnetic resonance spectrometry to measure solid fat content. By combining these techniques, we determined that increasing the fraction of globular fat (by mixing with butter grains) decreases the hardness of butter-like emulsions up to an order of magnitude at d 1. However, no difference was observed in thermal behavior as a function of butter grain content, as all emulsions containing butter grains revealed 2 endothermal peaks corresponding to the high (32.7°C ± 0.6) and medium (14.6°C ± 0.1) melting fractions of fatty acids. In terms of microstructure, decreasing the amount of butter grains in the emulsions resulted in formation of a denser fat crystal network, corresponding to increased hardness. Moreover, microstructural analysis revealed that the presence of butter grains resulted in faster formation of a continuous fat crystal network compared with the 100% AMF sample, which was dominated by crystal clusters surrounded by liquid oil. During storage, hardness remained stable and no changes in thermal behavior were observed, despite an increase in solid fat content of up to 5%. After 28d of storage, we observed no difference in either microstructural or rheological properties, indicating that formation of primary bonds occurs primarily within the first day of storage. The rheological behavior of butter-like emulsions is not determined solely by hardness, but also by stiffness related to secondary bonds within the fat crystal network. The complex rheological behavior of milk fat-based emulsions is better characterized using multiple parameters. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Survival of Salmonella during baking of peanut butter cookies.

PubMed

Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

2014-04-01

Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

Linear relationship between increasing amounts of extruded linseed in dairy cow diet and milk fatty acid composition and butter properties.

PubMed

Hurtaud, C; Faucon, F; Couvreur, S; Peyraud, J-L

2010-04-01

The aim of this experiment was to compare the effects of increasing amounts of extruded linseed in dairy cow diet on milk fat yield, milk fatty acid (FA) composition, milk fat globule size, and butter properties. Thirty-six Prim'Holstein cows at 104 d in milk were sorted into 3 groups by milk production and milk fat globule size. Three diets were assigned: a total mixed ration (control) consisting of corn silage (70%) and concentrate (30%), or a supplemented ration based on the control ration but where part of the concentrate energy was replaced on a dry matter basis by 2.1% (LIN1) or 4.3% (LIN2) extruded linseed. The increased amounts of extruded linseed linearly decreased milk fat content and milk fat globule size and linearly increased the percentage of milk unsaturated FA, specifically alpha-linolenic acid and trans FA. Extruded linseed had no significant effect on butter color or on the sensory properties of butters, with only butter texture in the mouth improved. The LIN2 treatment induced a net improvement of milk nutritional properties but also created problems with transforming the cream into butter. The butters obtained were highly spreadable and melt-in-the-mouth, with no pronounced deficiency in taste. The LIN1 treatment appeared to offer a good tradeoff of improved milk FA profile and little effect on butter-making while still offering butters with improved functional properties. Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

7 CFR 58.325 - Anhydrous milkfat.

Code of Federal Regulations, 2011 CFR

2011-01-01

....S. Grade AA or U.S. Grade A butter. The milkfat from cream may then be further concentrated into oil... certification, the butter used shall conform to the flavor requirements of U.S. Grade AA or U.S. Grade A butter...

7 CFR 58.325 - Anhydrous milkfat.

Code of Federal Regulations, 2013 CFR

2013-01-01

....S. Grade AA or U.S. Grade A butter. The milkfat from cream may then be further concentrated into oil... certification, the butter used shall conform to the flavor requirements of U.S. Grade AA or U.S. Grade A butter...

7 CFR 58.325 - Anhydrous milkfat.

Code of Federal Regulations, 2014 CFR

2014-01-01

....S. Grade AA or U.S. Grade A butter. The milkfat from cream may then be further concentrated into oil... certification, the butter used shall conform to the flavor requirements of U.S. Grade AA or U.S. Grade A butter...

7 CFR 58.325 - Anhydrous milkfat.

Code of Federal Regulations, 2012 CFR

2012-01-01

....S. Grade AA or U.S. Grade A butter. The milkfat from cream may then be further concentrated into oil... certification, the butter used shall conform to the flavor requirements of U.S. Grade AA or U.S. Grade A butter...

7 CFR 58.325 - Anhydrous milkfat.

Code of Federal Regulations, 2010 CFR

2010-01-01

....S. Grade AA or U.S. Grade A butter. The milkfat from cream may then be further concentrated into oil... certification, the butter used shall conform to the flavor requirements of U.S. Grade AA or U.S. Grade A butter...

Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter.

PubMed

Taylor, R H; Dunn, M L; Ogden, L V; Jefferies, L K; Eggett, D L; Steele, F M

2013-05-01

The objective of this study was to better understand the effect of butter composition and emulsion structure on growth and survival of Clostridium sporogenes, used as a surrogate for C. botulinum in canned butter. The lack of a thermal process step in commercially available canned butter raises questions of potential safety, because it is hermetically sealed and generally exhibits anaerobic growth conditions, which are optimal for Clostridium botulinum growth. Without thermal processing, low-acid canned foods must have inhibitory factors present to prevent C. botulinum growth. Some potential intrinsic inhibitory factors, or hurdles, within butter include: reduced water activity, acidity in cultured products, elevated salt content, and the micro-droplet nature of the aqueous phase in the butter emulsion. It was hypothesized that a normal, intact butter emulsion would have sufficient hurdles to prevent C. botulinum growth, whereas a broken butter emulsion would result in a coalesced aqueous phase that would allow for C. botulinum growth. Batch-churned butter was inoculated with C. sporogenes; butter samples with varying salt contents (0, 0.8, 1.6, and 2.4% wt/wt NaCl) were prepared and stored in coated steel cans for varying times (1 or 2 wk) and temperatures (22 or 41°C) to determine temperature and emulsion structure effects on C. sporogenes growth. Samples stored at 41°C showed a significant increase in C. sporogenes growth compared with those stored at 22°C. Furthermore, NaCl addition was found to have a significant effect on C. sporogenes growth, with 0.8% NaCl promoting more growth than 0%, but with decreases in growth observed at 1.6 and 2.4%. Uninoculated control plates were also found to have bacterial growth; this growth was attributed to other anaerobic bacteria present within the cream. It was concluded that removal of the hurdle created by the micro-droplet size of the emulsion aqueous phase could result in C. botulinum growth even at elevated salt levels and, therefore, home preparation of canned butter is not advisable. It is also possible that commercially canned butter, if heat abused, could potentially allow for C. botulinum growth and, therefore, consumption is not recommended. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Unusual etiology of gastrointestinal symptoms: the case of jojoba butter.

PubMed

Minckler, Michael R; Fisher, Joseph; Bowers, Rachel; Amini, Richard

2017-01-01

Jojoba butter is cyanogenic and has gained attention among herbal supplement consumers due to claims that it may aid in weight loss. Jojoba butter is extracted from the seeds of jojoba shrubs found in the Sonoran Desert. The seeds have long been recognized as inedible, however clinical symptoms following ingestion are not well documented. This report describes a patient who developed restlessness and gastrointestinal complaints following ingestion of homemade jojoba seed butter. The patient's presentation following ingestion is discussed, as well as effective workup and treatment. In our case, the patient was monitored and received fluid resuscitation, lorazepam, and diphenhydramine for symptomatic therapy. This case describes the gastrointestinal sequela and effective management following ingestion of jojoba butter.

Fate of Campylobacter jejuni in butter.

PubMed

Zhao, T; Doyle, M P; Berg, D E

2000-01-01

An outbreak of Campylobacter enteritis was associated with a restaurant in Louisiana during the summer of 1995. Thirty cases were identified, and four required hospitalization. Campylobacter jejuni was isolated from the patients, and epidemiologic studies revealed illness associated with eating garlic butter served at the restaurant. Three batches of garlic butter prepared by the restaurant associated with the outbreak and a C. jejuni isolate obtained from a patient involved in the outbreak were used for studies to determine the fate of C. jejuni in garlic butter. Studies also were done to determine the efficacy of the heat treatment used by the restaurant to prepare garlic bread to kill C. jejuni. Garlic butter was inoculated with approximately 10(4) and 10(6) CFU/g of C. jejuni and held at 5 or 21 degrees C. Results revealed that the survival of C. jejuni differed greatly, depending on the presence or absence of garlic. At 5 degrees C, C. jejuni populations decreased to an undetectable level (<10 CFU/g) within 3 h for two batches and within 24 h for another batch. In contrast, C. jejuni could survive at 5 degrees C for 13 days in butter with no garlic. At 21 degrees C, C. jejuni populations decreased to an undetectable level within 5 h for two batches and to 50 CFU/g in 5 h for another batch. In contrast, C. jejuni was detected at 500 CFU/g at 28 h after inoculation but was undetectable at 3 days in butter with no garlic held at 21 degrees C. The heating procedure (135 degrees C, 4 min) used to make garlic bread by the implicated restaurant was determined not to be sufficient for killing C. jejuni, with the internal temperature of the buttered bread after heating ranging from 19 to 22 degrees C. This study revealed that C. jejuni can survive for many days in refrigerated butter, but large populations (10(3) to 10(5) CFU/g) are killed within a few hours in butter that contains garlic. Furthermore, the heat treatment used by the restaurant to melt garlic butter in making garlic bread was not adequate to kill C. jejuni.

Microbiological quality and safety of cooking butter in Beni-Suef governorate-Egypt.

PubMed

Meshref, A M S

2010-06-01

Cooking butter is one of the most popular types of fat consumed in Egyptian houses. It is produced in villages by rural women that are usually using their traditional knowledge during manufacturing. To study the rate of contamination and hygienic quality of cooking butter A total of 60 random samples of cooking butter, were collected from different farmers' houses in different villages, Beni-Suef Governorate, Egypt. Cooking butter samples were examined for psychrotrophic bacteria, total coliforms, faecal coliforms and molds and yeasts counts. Additionally examination for the presence of pathogenic bacteria like E.coli, S.aureus and Ps.aeruginosa were also performed. The microbiological examination revealed that 100, 100, 36.7, 31.7, 31.7 and 23.3% of the examined samples were contaminated by psychrotrophic bacteria, molds and yeasts, coliforms, faecal coliforms, E.coli and S.aureus, respectively. None of the examined cooking butter samples contained Ps.aeruginosa. The means values of sodium chloride and titratable acidity were 0.57 ± 0.05 % and 0.20 ± 0.013%, respectively. The present study showed that cooking butter is produced under unhygienic condition and without good manufacturing practice. The Public health significance and suggestive control measures are discussed.

Chocolate: a flavor and texture unlike any other.

PubMed

Morgan, J

1994-12-01

Cocoa butter is unique. The tree and flower from which it grows, the pod and its seed, as well as its postharvest handling are all different from those for any other food ingredient. Cocoa butter is the most critical raw material for chocolate, a foodstuff recognized long ago as having exceptional value. The triglyceride structure of cocoa butter gives cocoa butter unique solidification and liquefying properties, which give the chocolate manufacturer the opportunity to work with chocolate in ways that no other foods permit.

[The excipient properties of shea butter compared with vaseline and lanolin].

PubMed

Thioune, Oumar; Khouma, Barham; Diarra, Mounibé; Diop, Alioune B; Lô, Issa

2003-01-01

A shea butter ointment containing 3% aureomycin (clortetracyclin hydrocloride) was prepared and some of its macroscopic and microscopic characteristics were evaluated. Then, the release of the active ingredient was compared by UV spectrophotometry with those obtained when excipients such as petroleum jelly and lanoline were used. Results had shown that the shea butter ointment had satisfactory characteristics. In the other hand, it was found that shea butter released the aureomycin easily and at a faster rate than the other excipients.

Relevance of casual contact with peanut butter in children with peanut allergy.

PubMed

Simonte, Steven J; Ma, Songhui; Mofidi, Shideh; Sicherer, Scott H

2003-07-01

Casual skin contact or inhalation of peanut butter fumes is reported and feared to cause allergic reactions in highly sensitive children with peanut allergy but has not been systematically studied. We sought to determine the clinical relevance of exposure to peanut butter by means of inhalation and skin contact in children with peanut allergy. Children with significant peanut allergy (recent peanut-specific IgE antibody concentration >50 kIU/L or evidence of peanut-specific IgE antibody and one of the following: clinical anaphylaxis, a reported inhalation-contact reaction, or positive double-blind, placebo-controlled oral challenge result to peanut) underwent double-blind, placebo-controlled, randomized exposures to peanut butter by means of contact with intact skin (0.2 mL pressed flat for 1 minute) and inhalation (surface area of 6.3 square inches 12 inches from the face for 10 minutes). Placebo challenges were performed by using soy butter mixed with histamine (contact), and scent was masked with soy butter, tuna, and mint (inhalation). Thirty children underwent the challenges (median age, 7.7 years; median peanut IgE level, >100 kIU/L; 13 with prior history of contact and 11 with inhalation reactions). None experienced a systemic or respiratory reaction. Erythema (3 subjects), pruritus without erythema (5 subjects), and wheal-and-flare reactions (2 subjects) developed only at the site of skin contact with peanut butter. From this number of participants, it can be stated with 96% confidence that at least 90% of highly sensitive children with peanut allergy would not experience a systemic-respiratory reaction from casual exposure to peanut butter. Casual exposure to peanut butter is unlikely to elicit significant allergic reactions. The results cannot be generalized to larger exposures or to contact with peanut in other forms (flour and roasted peanuts).

Effects of butter naturally enriched with conjugated linoleic acid and vaccenic acid on blood lipids and LDL particle size in growing pigs

PubMed Central

Haug, Anna; Sjøgren, Per; Hølland, Nina; Müller, Hanne; Kjos, Nils P; Taugbøl, Ole; Fjerdingby, Nina; Biong, Anne S; Selmer-Olsen, Eirik; Harstad, Odd M

2008-01-01

Background Cow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA) and trans vaccenic acid (VA). These fatty acids may be considered as functional foods, and the concentration in milk can be increased by e.g. sunflower oil supplementation to the dairy cow feed. The objective of this study was to compare the effects of regular butter with a special butter naturally enriched in c9,t11-CLA and VA on plasma lipids in female growing pigs. The experimental period lasted for three weeks and the two diets provided daily either 5.0 g c9,t11-CLA plus 15.1 g VA or 1.3 g c9,t11-CLA plus 3.6 g VA. Results The serum concentrations of c9,t11-CLA, VA and alpha-linolenic acid were increased and myristic (14:0) and palmitic acid (16:0) were reduced in the pigs fed the CLA+VA-rich butter-diet compared to regular butter, but no differences in plasma concentrations of triacylglycerol, cholesterol, HDL-cholesterol, LDL-cholesterol, LDL particle size distribution or total cholesterol/HDL cholesterol were observed among the two dietary treatment groups. Conclusion Growing pigs fed diets containing butter naturally enriched in about 20 g c9,t11-CLA plus VA daily for three weeks, had increased serum concentrations of alpha-linolenic acid and decreased myristic and palmitic acid compared to pigs fed regular butter, implying a potential benefit of the CLA+VA butter on serum fatty acid composition. Butter enriched in CLA+VA does not appear to have significant effect on the plasma lipoprotein profile in pigs. PMID:18759970

Effects of butter naturally enriched with conjugated linoleic acid and vaccenic acid on blood lipids and LDL particle size in growing pigs.

PubMed

Haug, Anna; Sjøgren, Per; Hølland, Nina; Müller, Hanne; Kjos, Nils P; Taugbøl, Ole; Fjerdingby, Nina; Biong, Anne S; Selmer-Olsen, Eirik; Harstad, Odd M

2008-08-29

Cow milk is a natural source of the cis 9, trans 11 isomer of conjugated linoleic acid (c9,t11-CLA) and trans vaccenic acid (VA). These fatty acids may be considered as functional foods, and the concentration in milk can be increased by e.g. sunflower oil supplementation to the dairy cow feed. The objective of this study was to compare the effects of regular butter with a special butter naturally enriched in c9,t11-CLA and VA on plasma lipids in female growing pigs. The experimental period lasted for three weeks and the two diets provided daily either 5.0 g c9,t11-CLA plus 15.1 g VA or 1.3 g c9,t11-CLA plus 3.6 g VA. The serum concentrations of c9,t11-CLA, VA and alpha-linolenic acid were increased and myristic (14:0) and palmitic acid (16:0) were reduced in the pigs fed the CLA+VA-rich butter-diet compared to regular butter, but no differences in plasma concentrations of triacylglycerol, cholesterol, HDL-cholesterol, LDL-cholesterol, LDL particle size distribution or total cholesterol/HDL cholesterol were observed among the two dietary treatment groups. Growing pigs fed diets containing butter naturally enriched in about 20 g c9,t11-CLA plus VA daily for three weeks, had increased serum concentrations of alpha-linolenic acid and decreased myristic and palmitic acid compared to pigs fed regular butter, implying a potential benefit of the CLA+VA butter on serum fatty acid composition. Butter enriched in CLA+VA does not appear to have significant effect on the plasma lipoprotein profile in pigs.

Unusual etiology of gastrointestinal symptoms: the case of jojoba butter

PubMed Central

Minckler, Michael R; Fisher, Joseph; Bowers, Rachel; Amini, Richard

2017-01-01

Background Jojoba butter is cyanogenic and has gained attention among herbal supplement consumers due to claims that it may aid in weight loss. Jojoba butter is extracted from the seeds of jojoba shrubs found in the Sonoran Desert. The seeds have long been recognized as inedible, however clinical symptoms following ingestion are not well documented. Case report This report describes a patient who developed restlessness and gastrointestinal complaints following ingestion of homemade jojoba seed butter. The patient’s presentation following ingestion is discussed, as well as effective workup and treatment. In our case, the patient was monitored and received fluid resuscitation, lorazepam, and diphenhydramine for symptomatic therapy. Conclusion This case describes the gastrointestinal sequela and effective management following ingestion of jojoba butter. PMID:28223850

7 CFR 58.330 - Butter starter cultures.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter starter cultures. 58.330 Section 58.330 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development of...

Comparison of vegetable shortening and cocoa butter as vehicles for cortisol manipulation in Salmo trutta.

PubMed

Birnie-Gauvin, K; Peiman, K S; Larsen, M H; Aarestrup, K; Gilmour, K M; Cooke, S J

2018-01-01

This study demonstrates that vegetable shortening and cocoa butter are two effective vehicles for intraperitoneal cortisol implants in juvenile teleosts, specifically brown trout Salmo trutta, residing in north temperate freshwater environments. Each vehicle showed a different pattern of cortisol elevation. Vegetable shortening was found to be a more suitable vehicle for long-term cortisol elevation [elevated at 3, 6 and 9 days post treatment (dpt)], while cocoa butter may be better suited for short-term cortisol elevation (only elevated at 3 dpt). Additionally, plasma cortisol levels were higher with cortisol-vegetable shortening than with cortisol-cocoa butter implants. Plasma glucose levels were elevated 6 and 9 dpt for fishes injected with cortisol-vegetable shortening, but did not change relative to controls and shams in cortisol-cocoa butter fishes. In conclusion, vegetable shortening and cocoa butter are both viable techniques for cortisol manipulation in fishes in temperate climates, providing researchers with different options depending on study objectives. © 2017 The Fisheries Society of the British Isles.

Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: implications for vegetable fat quantification in chocolate.

PubMed

Spangenberg, J E; Dionisi, F

2001-09-01

The fatty acids from cocoa butters of different origins, varieties, and suppliers and a number of cocoa butter equivalents (Illexao 30-61, Illexao 30-71, Illexao 30-96, Choclin, Coberine, Chocosine-Illipé, Chocosine-Shea, Shokao, Akomax, Akonord, and Ertina) were investigated by bulk stable carbon isotope analysis and compound specific isotope analysis. The interpretation is based on principal component analysis combining the fatty acid concentrations and the bulk and molecular isotopic data. The scatterplot of the two first principal components allowed detection of the addition of vegetable fats to cocoa butters. Enrichment in heavy carbon isotope ((13)C) of the bulk cocoa butter and of the individual fatty acids is related to mixing with other vegetable fats and possibly to thermally or oxidatively induced degradation during processing (e.g., drying and roasting of the cocoa beans or deodorization of the pressed fat) or storage. The feasibility of the analytical approach for authenticity assessment is discussed.

Organochlorine pesticides and polychlorinated biphenyls in air, grass and yak butter from Namco in the central Tibetan Plateau.

PubMed

Wang, Chuanfei; Wang, Xiaoping; Yuan, Xiaohua; Ren, Jiao; Gong, Ping

2015-06-01

Limited studies on bioaccumulation of persistent organic pollutants (POPs) along terrestrial food chains were conducted. The food chain air-grass-yak (butter) in the pasture region of Namco in the central Tibetan Plateau (TP) was chosen for study. The air, grass and butter POPs in the TP were at the lower end of the concentrations generally found around the globe. HCB was the main pollutant in air and butter. Besides HCB, β-HCH and p,p'-DDE were the other major compounds in butter. Along the food chain, DDTs and high molecular weight PCB-138, 153 and 180 had higher Biological Concentration Factor values. The air-butter transfer factors of POPs were derived and demonstrated the practical advantage in predicting the atmospheric OCPs and PCBs to the TP. This study sheds light on the transfer and accumulation of POPs along the terrestrial food chain of the TP. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of cocoa butter triacylglycerides and minor compounds on oil migration.

PubMed

Wang, Hao; Maleky, Farnaz

2018-04-01

In a multi-component chocolate product, oil migration, from high oil content filling into chocolate, is one of the major contributors to the product quality loss. Among various parameters influencing oil diffusivity, cocoa butter is studied intensively. Studies have shown that the rate of oil transportion in cocoa butter is affected by its composition, the way that it is crystallized, and also the storage conditions. To model and study effects of cocoa butter type and processing conditions on oil migration, five different cocoa butter samples were studied in this work. Samples' chemical compositions in addition to their structural properties were analyzed to understand and compare oil migrations in the networks. Crystallized cocoa butter samples were placed in contact with a cream as a source of liquid oil. Using Magnetic Resonance Imaging, the movement of liquid oil into samples was investigated. The effects of minor differences in the cocoa butter chemical compositions on oil migrations rate are shown clearly. The highest effective diffusion coefficient was observed in the sample with the higher unsaturated fatty acids and phospholipids content. Although shearing at 250s -1 delayed oil migration in all the samples and a significantly lower diffusion coefficient was observed in the dynamic samples, the effects of chemical composition were still dominant. This study successfully highlighted that even minor differences in cocoa butter composition affect the network mass transfer phenomenon dramatically and that it is not easy to diminish these possessions by just crystallization processes. Published by Elsevier Ltd.

Is the metabolic syndrome inversely associates with butter, non-hydrogenated- and hydrogenated-vegetable oils consumption: Tehran lipid and glucose study.

PubMed

Hosseinpour-Niazi, Somayeh; Mirmiran, Parvin; Hosseini-Esfahani, Firoozeh; Azizi, Fereidoun

2016-02-01

The aim of this study was to investigate the association between hydrogenated- (HVOs) and non-hydrogenated vegetable oils (non-HVOs) and butter and the metabolic syndrome (MetS) after 3-years of follow-up in adults. This study was conducted between 2006-2008 and 2009-2011 within the framework of the Tehran Lipid and Glucose Study, on 1582 adults, aged 19-84 years. Intakes of HVOs, non-HVOs and butter were assessed by a validated semi-quantitative food frequency questionnaire. Based on the consumption of food rich in fat including HVOs, non-HVOs and butter, participants were categorized to consumers and non-consumers. Of 1582 participants during a 3-year follow-up, 15.2% developed MetS. Non-consumption of butter was associated with lower MetS risk compared with its consumption. Among consumers of food rich in fat, intake of HVOs and butter were associated with an increased risk of MetS; ORs in the final multivariate model were 2.70 (95% CI: 1.52-4.78) for HVOs and 2.03 (95% CI: 1.20-3.41) for butter, in the highest, compared to the lowest category of dietary intakes. Intake of non-HVOs was not associated with risk of MetS. Consumption of HVOs and butter were positively associated with an increase risk of MetS. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Chem I Supplement. Butter and Margarine: Their Chemistry, Their Conflict.

ERIC Educational Resources Information Center

Oliver, William R.; McGill, Diana Combs

1987-01-01

Discusses some of the differences between margarine and butter, focusing on the chemical differences. Provides a brief historical overview of the development of both commodities. Describes the manufacture of butter and of margarine, and details the differences in chemical composition and nutritive contents. (TW)

Mapping of quantitative trait loci for butter content and hardness in cocoa beans (Theobroma cacao L.)

USDA-ARS?s Scientific Manuscript database

Cocoa butter is an important raw material for the chocolate, pharmaceutical, and cosmetic industries. The butter content and quality in cocoa beans are genetically controlled characteristics, and affect its commercial values and industrial applicability. In the present work, an F2 population derived...

24-Methylenedammarenol: a new triterpene alcohol from shea butter.

PubMed

Itoh, T; Tamura, T; Matsumoto, T

1975-12-01

A new triterpene alcohol was isolated from shea butter and its structure was shown to be 24-methylenedammarenol (24-methylene-5alpha-dammar-20[21]-en-3beta-o1). Dammaradienol (5alpha-dammara-20[21],24-dien-3beta-o1) also was isolated from shea butter.

7 CFR 58.340 - Printing and packaging.

Code of Federal Regulations, 2014 CFR

2014-01-01

... Procedures § 58.340 Printing and packaging. Printing and packaging of consumer size containers of butter... packaging equipment should be provided. The outside cartons should be removed from bulk butter in a room outside of the printing operation but the parchment removal and cutting of the butter may be done in the...

7 CFR 58.340 - Printing and packaging.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Procedures § 58.340 Printing and packaging. Printing and packaging of consumer size containers of butter... packaging equipment should be provided. The outside cartons should be removed from bulk butter in a room outside of the printing operation but the parchment removal and cutting of the butter may be done in the...

7 CFR 58.340 - Printing and packaging.

Code of Federal Regulations, 2012 CFR

2012-01-01

... Procedures § 58.340 Printing and packaging. Printing and packaging of consumer size containers of butter... packaging equipment should be provided. The outside cartons should be removed from bulk butter in a room outside of the printing operation but the parchment removal and cutting of the butter may be done in the...

7 CFR 58.340 - Printing and packaging.

Code of Federal Regulations, 2013 CFR

2013-01-01

... Procedures § 58.340 Printing and packaging. Printing and packaging of consumer size containers of butter... packaging equipment should be provided. The outside cartons should be removed from bulk butter in a room outside of the printing operation but the parchment removal and cutting of the butter may be done in the...

Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis).

PubMed

Wagener, Emily A; Kerr, William L

2017-10-20

It has been difficult to produce acceptable pecan butters as the high oil content results in a product that flows and separates too easily. The objective of this work was to create pecan butters with varying oil levels (50-70%) and determine which would give the most acceptable product. Consumers rated pecan butters with 55-60% oil the most acceptable, whether roasted or not. Acceptability varied most in terms of texture and spreadability, but not flavor. Under large deformation firmness varied from 51.8 g (70% oil) to 4,880 g (50%) oil, while "spreadability" ranged from 19.2 to 7748 (g/s). Samples with 70% oil had the lowest viscosity and were Newtonian. Pecan butters with 50-55% oil had high viscosity and were shear thinning. Yield stress decreased with oil content, ranging from 0.014 to 500 Pa. The storage modulus (G') increased from ∼7 Pa for samples with 70% oil up to 260,000 Pa for those with 50% oil. In conjunction, tan δ decreased from 1 to 0.07, showing the products take on much more solid-like behavior as oil is removed. In conclusion, the rheological properties of pecan butter were quite sensitive to the amount of oil in the product. Differences in acceptability were primarily due to "texture" and "spreadability," suggesting there is a limited range of firmness and spreadability that consumers will deem acceptable. There has been considerable demand for butters and spreads made from a variety of culinary nuts. Pecans generally have too much oil (∼70%) to make a product with proper consistency and stability. In this study, some of the oil was removed to overcome this problem. It was found that pecan butter with 55-60% oil was most acceptable to consumers and with the level of firmness, yield stress, and spreadability most similar to commercial nut butters. The oil was relatively simple to remove from unroasted nuts, thus manufacturers could easily produce more acceptable pecan butter for the market. © 2017 Wiley Periodicals, Inc.

Butter feeding enhances TNF-alpha production from macrophages and lymphocyte adherence in murine small intestinal microvessels.

PubMed

Fujiyama, Yoichi; Hokari, Ryota; Miura, Soichiro; Watanabe, Chikako; Komoto, Shunsuke; Oyama, Tokushige; Kurihara, Chie; Nagata, Hiroshi; Hibi, Toshifumi

2007-11-01

Dietary fat is known to modulate immune functions. Intake of an animal fat-rich diet has been linked to increased risk of inflammation; however, little is known about how animal fat ingestion directly affects intestinal immune function. The objective of this study was to assess the effect of butter feeding on lymphocyte migration in intestinal mucosa and the changes in adhesion molecules and cytokines involved in this effect. T-lymphocytes isolated from the spleen were fluorescence-labeled and injected into recipient mice. Butter was administered into the duodenum, and villus microvessels of the small intestinal mucosa were observed under an intravital microscope. mRNA expression of adhesion molecules and cytokines in the intestinal mucosa were determined by quantitative PCR. The effect of butter feeding on tumor necrosis factor (TNF)-alpha mRNA expression of intestinal macrophages was also determined. Intraluminal butter administration significantly increased lymphocyte adherence to intestinal microvessels accompanied by increases in expression levels of adhesion molecules ICAM-1, MAdCAM-1 and VCAM-1. This accumulation was significantly attenuated by anti-MAdCAM-1 and anti-ICAM-1 antibodies. Butter administration significantly increased TNF-alpha in the lamina proprial macrophages but not interleukin-6. Anti-TNF-alpha treatment attenuated the enhanced expression of adhesion molecules induced by butter administration. T-lymphocyte adherence to microvessels of the small intestinal mucosa was significantly enhanced after butter ingestion. This enhancement is due to increase in expression levels of adhesion molecules of the intestinal mucosa, which is mediated by TNF-alpha from macrophages in the intestinal lamina propria.

Spatial gradients of OCPs in European butter--integrating environmental and exposure information.

PubMed

Weiss, Jana; Müller, Anne; Vives, Ingrid; Mariani, Giulio; Umlauf, Gunther

2013-05-01

The Stockholm Convention and the Global Monitoring Plan encourage the production of monitoring data to effectively evaluate the presence of the persistent organic pollutants (POPs) in all regions, in order to identify changes in levels over time, as well as to provide information on their regional and global environmental transport. Here, we report the first step of two to investigate whether butter is a feasible matrix to screen with the purpose to reflect regional ambient atmospheric air levels of POPs. The first step described here is to generate monitoring data; the second is to investigate the relationship between the two matrixes, i.e., POP concentrations in air and butter, which will be reported in another article published in this journal. Here, the 27 organochlorine pesticides listed under the Stockholm Convention have been analyzed in 75 butter samples from Europe. The general conclusions were as follows: Total organochlorine pesticide concentration is lower in butter from northern and central Europe. The spatial gradient of 1,1,1-trichloro-2,2-di(4-chlorophenyl)ethane and hexachlorocyclohexane is increasing in the eastern region of Europe (Romania, Bulgaria, and Ukraine), dieldrin towards France, and endosulfan levels were elevated on the Azores Island in the Atlantic Ocean. One butter sample from Romania exceeded the European Maximum Residue Limit value for lindane, but the other butter pesticide levels were all below the limit values. The dataset reported here can be used for the calibration of the air-grass-dairy products model, which would support the feasibility to use butter as biomonitor for measuring POP levels in ambient air.

Cheese intake in large amounts lowers LDL-cholesterol concentrations compared with butter intake of equal fat content.

PubMed

Hjerpsted, Julie; Leedo, Eva; Tholstrup, Tine

2011-12-01

Despite its high content of saturated fatty acids, cheese does not seem to increase plasma total and LDL-cholesterol concentrations when compared with an equivalent intake of fat from butter. This effect may be due to the high calcium content of cheese, which results in a higher excretion of fecal fat. The objective was to compare the effects of diets of equal fat content rich in either hard cheese or butter or a habitual diet on blood pressure and fasting serum blood lipids, C-reactive protein, glucose, and insulin. We also examined whether fecal fat excretion differs with the consumption of cheese or butter. The study was a randomized dietary intervention consisting of two 6-wk crossover periods and a 14-d run-in period during which the subjects consumed their habitual diet. The study included 49 men and women who replaced part of their habitual dietary fat intake with 13% of energy from cheese or butter. After 6 wk, the cheese intervention resulted in lower serum total, LDL-, and HDL-cholesterol concentrations and higher glucose concentrations than did the butter intervention. Cheese intake did not increase serum total or LDL-cholesterol concentrations compared with the run-in period, during which total fat and saturated fat intakes were lower. Fecal fat excretion did not differ between the cheese and butter periods. Cheese lowers LDL cholesterol when compared with butter intake of equal fat content and does not increase LDL cholesterol compared with a habitual diet. This trial is registered at clinicaltrials.gov as NCT01140165.

7 CFR 6.23 - Eligibility to apply for a license.

Code of Federal Regulations, 2013 CFR

2013-01-01

... quantities and number of shipments required under (A) or (B) above. (2) Certain butter. A person issued a nonhistorical license for butter for the 1997 or 1998 quota year may annually apply for a historical license (Appendix 1) for the same quantity of butter for the subsequent quota year and each year thereafter...

7 CFR 6.23 - Eligibility to apply for a license.

Code of Federal Regulations, 2011 CFR

2011-01-01

... quantities and number of shipments required under (A) or (B) above. (2) Certain butter. A person issued a nonhistorical license for butter for the 1997 or 1998 quota year may annually apply for a historical license (Appendix 1) for the same quantity of butter for the subsequent quota year and each year thereafter...

7 CFR 6.23 - Eligibility to apply for a license.

Code of Federal Regulations, 2012 CFR

2012-01-01

... quantities and number of shipments required under (A) or (B) above. (2) Certain butter. A person issued a nonhistorical license for butter for the 1997 or 1998 quota year may annually apply for a historical license (Appendix 1) for the same quantity of butter for the subsequent quota year and each year thereafter...

7 CFR 6.23 - Eligibility to apply for a license.

Code of Federal Regulations, 2014 CFR

2014-01-01

... quantities and number of shipments required under (A) or (B) above. (2) Certain butter. A person issued a nonhistorical license for butter for the 1997 or 1998 quota year may annually apply for a historical license (Appendix 1) for the same quantity of butter for the subsequent quota year and each year thereafter...

Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation.

PubMed

Bootello, Miguel A; Hartel, Richard W; Garcés, Rafael; Martínez-Force, Enrique; Salas, Joaquín J

2012-10-01

Cocoa butter equivalents (CBEs) are produced from vegetable fats by blending palm mid fraction (PMF) and tropical butters coming from shea, mango kernel or kokum fat. In this regard, high oleic-high stearic (HOHS) sunflower hard stearins from solvent fractionation can be used in CBE production since their compositions and physical properties are similar to those found in the above-mentioned tropical butters. In this work, three sunflower hard stearins (SHS) ranging from 65% to 95% of disaturated triacylglycerols and a shea stearin (used as reference) were blended with PMF to evaluate their potential use in CBEs formulation. Isosolid phase diagrams of mixtures of PMF/SHS showed eutectic formation for SHS 65 and SHS 80, but monotectic behaviour with softening effect for SHS 95. Three CBEs from SHS and shea stearin were formulated according to phase behaviour diagrams and solid fat content data at 25 °C. Isosolid phase diagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour. Therefore, CBEs elaborated from SHS exhibited full compatibility with cocoa butter. Copyright © 2012 Elsevier Ltd. All rights reserved.

A butter diet induces higher levels of n-3 PUFA and of n-3/n-6 PUFA ratio in rat serum and hearts than a safflower oil diet.

PubMed

Hirai, K; Ozeki, Y; Nakano, T; Takezoe, R; Nakanishi, M; Asano, Y; Higuchi, H

2001-01-01

The effects of a 47-week diet of butter or safflower oil as fat in combination with casein or soy protein as protein were observed for the serum concentrations of lipids and fatty acid compositions in rat serum and heart. Serum total cholesterol (Chol) did not differ among the four experimental diet groups. In the butter groups, significantly higher low-density lipoprotein (LDL)-Chol and lower high-density lipoprotein (HDL)-Chol were observed than in the safflower oil groups (p<0.005, respectively). Higher levels of α-tocopherol were found in the butter groups than in the safflower oil groups (p<0.05) and in the casein groups than in the soy protein groups (p<0.01). In comparison with the safflower oil groups, the butter groups showed higher n-3 polyunsaturated fatty acids (PUFA) contents and lower n-6 PUFA contents in serum and the hearts (p<0.005). The ratios of n-3/n-6 PUFA in the butter groups in serum, 0.26 and 0.18, and in the hearts, 0.37 and 0.36, (butter-casein diet and butter-soy protein diet, respectively) were higher than those of the safflower oil groups of under 0.01 in serum and 0.02 and 0.03 in the hearts (safflower oil-casein diet and safflower oil-soy protein diet, respectively) (p<0.005). In the soy protein groups, higher n-3 PUFA contents in the hearts were found than those of the casein groups (p<0.05). This study suggested that the butter diet induces higher levels of n-3 PUFA and a higher n-3/n-6 PUFA ratio than the safflower oil diet in rat serum and hearts over a long feeding period.

A Comparison Between Two Types of Preventive Educational Programs for a Population at High Risk for Cardiovascular Disease

DTIC Science & Technology

1988-08-01

140 lard 900 pies 250-350 pecans 696 milk choc. nuts 542 raw peanuts 543 chocolate fudge 390 pea nut butter 576 no-fat yogurt sweetened 40 cashew ...list first ingredient on label (L) U U U U Salad dressing (L) UU U U Kind Peanut butter (L) U i U U U Nuts and seeds (L) U U U U U Fried meats or...cheese, butter, margarine, nuts , peanut butter and foods which contain refined sugars such as ice cresm., puddings, pies, cakes, candies etc. Foods

Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter.

PubMed

Tondhoosh, Arash; Nayebzadeh, Kooshan; Mohamadifar, Mohamad A; Homayouni-Rad, Aziz; Hosseinoghli, Hamid

2016-01-01

Individual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could prevent hardening of texture especially in winter. Firstly, Pasteurized cream with different fat contents (40 & 45% fat) was passed through heat treatments, and then it was injected to a continuous churn. Textural and melting behavior and fatty acid composition of butter were analyzed. Increasing the fat content of cream (from 40 to 45 %) and holding time (from 3h to 5h) in mid-temperature (18 ºC) and reducing the churning temperature (from 12 ºC to 10 ºC), resulted in soft butter texture and improved butter spreadability. Loss Tangent (tan δ) was increased from 0.11 to 0.74 (T=15 ºC;f=1Hz). The melting temperature of butter was decreased from 36ºC to 32ºC and total trans fatty acid content was decreased from 3.2 % to 1.87 %. It was concluded that such heating process (which has been studied and reported in patents) absorbs the low- SFC fats of the cream, integrates them into the butter texture a softer and more spreadable product. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

PubMed

Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

2008-09-01

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (P<0.05) as the level of substitution with RS III increased from 2.1 to 4.4% of resistant starch content. The butter cake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

7 CFR 1430.103 - Purchase prices.

Code of Federal Regulations, 2012 CFR

2012-01-01

... barrels for $0.03 per pound less than the cheddar cheese block price; (3) Butter for not less than $1.05 per pound; unless (i) Net removals of butter for a period of 12 consecutive months exceed 450,000,000 pounds, but do not exceed 650,000,000 pounds, in which case the CCC butter purchase price will be not...

7 CFR 1430.103 - Purchase prices.

Code of Federal Regulations, 2013 CFR

2013-01-01

... barrels for $0.03 per pound less than the cheddar cheese block price; (3) Butter for not less than $1.05 per pound; unless (i) Net removals of butter for a period of 12 consecutive months exceed 450,000,000 pounds, but do not exceed 650,000,000 pounds, in which case the CCC butter purchase price will be not...

7 CFR 981.467 - Disposition in reserve outlets by handlers.

Code of Federal Regulations, 2012 CFR

2012-01-01

...-91 crop year reserve almonds diverted to almond butter, natural almond paste, foil packets for sales..., unblanched 73 cents. U.S. No. 1 Pieces or better, unblanched, to be used for almond butter manufactured in... or better 95 cents. Blanched made from U.S. No. 1 Pieces or better to be used for almond butter...

7 CFR 1430.103 - Purchase prices.

Code of Federal Regulations, 2014 CFR

2014-01-01

... barrels for $0.03 per pound less than the cheddar cheese block price; (3) Butter for not less than $1.05 per pound; unless (i) Net removals of butter for a period of 12 consecutive months exceed 450,000,000 pounds, but do not exceed 650,000,000 pounds, in which case the CCC butter purchase price will be not...

7 CFR 981.467 - Disposition in reserve outlets by handlers.

Code of Federal Regulations, 2011 CFR

2011-01-01

...-91 crop year reserve almonds diverted to almond butter, natural almond paste, foil packets for sales..., unblanched 73 cents. U.S. No. 1 Pieces or better, unblanched, to be used for almond butter manufactured in... or better 95 cents. Blanched made from U.S. No. 1 Pieces or better to be used for almond butter...

7 CFR 1430.103 - Purchase prices.

Code of Federal Regulations, 2011 CFR

2011-01-01

... barrels for $0.03 per pound less than the cheddar cheese block price; (3) Butter for not less than $1.05 per pound; unless (i) Net removals of butter for a period of 12 consecutive months exceed 450,000,000 pounds, but do not exceed 650,000,000 pounds, in which case the CCC butter purchase price will be not...

7 CFR 981.467 - Disposition in reserve outlets by handlers.

Code of Federal Regulations, 2014 CFR

2014-01-01

...-91 crop year reserve almonds diverted to almond butter, natural almond paste, foil packets for sales..., unblanched 73 cents. U.S. No. 1 Pieces or better, unblanched, to be used for almond butter manufactured in... or better 95 cents. Blanched made from U.S. No. 1 Pieces or better to be used for almond butter...

7 CFR 981.467 - Disposition in reserve outlets by handlers.

Code of Federal Regulations, 2013 CFR

2013-01-01

...-91 crop year reserve almonds diverted to almond butter, natural almond paste, foil packets for sales..., unblanched 73 cents. U.S. No. 1 Pieces or better, unblanched, to be used for almond butter manufactured in... or better 95 cents. Blanched made from U.S. No. 1 Pieces or better to be used for almond butter...

Butter naturally enriched in cis-9, trans-11 CLA prevents hyperinsulinemia and increases both serum HDL cholesterol and triacylglycerol levels in rats.

PubMed

de Almeida, Mariana Macedo; Luquetti, Sheila Cristina Potente Dutra; Sabarense, Céphora Maria; do Amaral Corrêa, José Otávio; dos Reis, Larissa Gomes; Santos da Conceição, Ellen Paula; Lisboa, Patrícia Cristina; de Moura, Egberto Gaspar; Gameiro, Jacy; da Gama, Marco Antônio Sundfeld; Lopes, Fernando César Ferraz; Garcia, Raúl Marcel González

2014-12-22

Evidence from in vitro and animal studies indicates that conjugated linoleic acid (CLA) possesses anti-diabetic properties, which appear to be attributed to cis-9, trans-11 CLA, the major CLA isomer in ruminant fat. However, there is a shortage of studies addressing CLA from natural source. The present study aimed to evaluate the effects of butter naturally enriched in cis-9, trans-11 CLA on parameters related to glucose tolerance, insulin sensitivity and dyslipidemia in rats. Forty male Wistar rats were randomly assigned to the following dietary treatments (n=10/group), for 60 days: 1) Normal fat-Soybean oil (NF-So): diet containing 4.0% soybean oil (SO); 2) High Fat-Control Butter (HF-Cb): diet containing 21.7% control butter and 2.3% SO; 3) High Fat-CLA enriched Butter (HF-CLAb): diet containing 21.7% cis-9, trans-11 CLA-enriched butter and 2.3% SO; and 4) High fat-Soybean oil (HF-So): diet containing 24.0% SO. HF-Cb and HF-CLAb diets contained 0.075% and 0.235% of cis-9, trans-11 CLA, respectively. HF-CLAb-fed rats had lower serum insulin levels at fasting than those fed with the HF-Cb diet, while the PPARγ protein levels in adipose tissue was increased in HF-CLAb-fed rats compared to HF-Cb-fed rats. Furthermore, R-QUICK was lower in HF-Cb than in NF-So group, while no differences in R-QUICK were observed among NF-So, HF-CLAb and HF-So groups. Serum HDL cholesterol levels were higher in HF-CLAb-fed rats than in those fed NF-So, HF-Cb and HF-So diets, as well as higher in NF-So-fed rats than in HF-Cb and HF-So-fed rats. HF-CLAb, HF-Cb and HF-So diets reduced serum LDL cholesterol levels when compared to NF-So, whereas serum triacylglycerol levels were increased in HF-CLAb. Feeding rats on a high-fat diet containing butter naturally enriched in cis-9, trans-11 CLA prevented hyperinsulinemia and increased HDL cholesterol, which could be associated with higher levels of cis-9, trans-11 CLA, vaccenic acid, oleic acid and lower levels of short and medium-chain saturated fatty acids from butter naturally modified compared to control butter. On the other hand CLA-enriched butter also increased serum triacylglycerol levels, which could be associated with concomitant increases in the content of trans-9 and trans-10 C18:1 isomers in the CLA-enriched butter.

Salmonella typhimurium infections associated with peanut products.

PubMed

Cavallaro, Elizabeth; Date, Kashmira; Medus, Carlota; Meyer, Stephanie; Miller, Benjamin; Kim, Clara; Nowicki, Scott; Cosgrove, Shaun; Sweat, David; Phan, Quyen; Flint, James; Daly, Elizabeth R; Adams, Jennifer; Hyytia-Trees, Eija; Gerner-Smidt, Peter; Hoekstra, Robert M; Schwensohn, Colin; Langer, Adam; Sodha, Samir V; Rogers, Michael C; Angulo, Frederick J; Tauxe, Robert V; Williams, Ian T; Behravesh, Casey Barton

2011-08-18

Contaminated food ingredients can affect multiple products, each distributed through various channels and consumed in multiple settings. Beginning in November 2008, we investigated a nationwide outbreak of salmonella infections. A case was defined as laboratory-confirmed infection with the outbreak strain of Salmonella Typhimurium occurring between September 1, 2008, and April 20, 2009. We conducted two case-control studies, product "trace-back," and environmental investigations. Among 714 case patients identified in 46 states, 166 (23%) were hospitalized and 9 (1%) died. In study 1, illness was associated with eating any peanut butter (matched odds ratio, 2.5; 95% confidence interval [CI], 1.3 to 5.3), peanut butter-containing products (matched odds ratio, 2.2; 95% CI, 1.1 to 4.7), and frozen chicken products (matched odds ratio, 4.6; 95% CI, 1.7 to 14.7). Investigations of focal clusters and single cases associated with nine institutions identified a single institutional brand of peanut butter (here called brand X) distributed to all facilities. In study 2, illness was associated with eating peanut butter outside the home (matched odds ratio, 3.9; 95% CI, 1.6 to 10.0) and two brands of peanut butter crackers (brand A: matched odds ratio, 17.2; 95% CI, 6.9 to 51.5; brand B: matched odds ratio, 3.6; 95% CI, 1.3 to 9.8). Both cracker brands were made from brand X peanut paste. The outbreak strain was isolated from brand X peanut butter, brand A crackers, and 15 other products. A total of 3918 peanut butter-containing products were recalled between January 10 and April 29, 2009. Contaminated peanut butter and peanut products caused a nationwide salmonellosis outbreak. Ingredient-driven outbreaks are challenging to detect and may lead to widespread contamination of numerous food products.

Preliminary studies on nasal decongestant activity from the seed of the shea butter tree, Butyrospermum parkii.

PubMed

Tella, A

1979-05-01

1 The seed of Butyrospermum parkii yields shea butter which according to local traditional healers relieves inflammation of the nostrils. 2 Since there is as yet no absolutely satisfactory nasal decongestant in clinical use, it was decided to investigate the effects of shea butter in nasal congestion. The substance was prepared in the laboratory. 3 The human subjects used were those suffering from rhinitis with moderate to severe nasal congestion. They were divided into the test group which received shea butter, the control group which was treated with xylometazoline and the 'placebo' group which received white petroleum jelly B.P. 4 The results showed that nasal congestion was relieved more satisfactorily in the test group than in the other two groups. 5 It is concluded that shea butter may prove more efficacious in nasal congestion than conventional nasal drops.

Preliminary studies on nasal decongestant activity from the seed of the shea butter tree, Butyrospermum parkii.

PubMed Central

Tella, A

1979-01-01

1 The seed of Butyrospermum parkii yields shea butter which according to local traditional healers relieves inflammation of the nostrils. 2 Since there is as yet no absolutely satisfactory nasal decongestant in clinical use, it was decided to investigate the effects of shea butter in nasal congestion. The substance was prepared in the laboratory. 3 The human subjects used were those suffering from rhinitis with moderate to severe nasal congestion. They were divided into the test group which received shea butter, the control group which was treated with xylometazoline and the 'placebo' group which received white petroleum jelly B.P. 4 The results showed that nasal congestion was relieved more satisfactorily in the test group than in the other two groups. 5 It is concluded that shea butter may prove more efficacious in nasal congestion than conventional nasal drops. PMID:89854

Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor.

PubMed

Hu, SongQing; Wei, HaiLiu; Guo, ShaSha; Li, Lin; Hou, Yi

2011-02-01

Yak butter in Tsinghai-Tibet Plateau possesses the characters of high energy, abundant alimentation and a special flavor with certain medical and health care functions. In this paper the organoleptic flavor of yak butter was estimated, and 28 kinds of substance with different flavors were identified with the technique of coupling gas chromatography to mass spectroscopy (GC-MS). The results showed that there are many microorganisms in yak butter with natural inoculation, which contribute to the formation of its special flavors. It was found that three of these 15 microorganisms, identified as Saccharomycetaceae, Penicillium and Asperillus separately, contributed the most to flavors. The microorganisms are expected to be applied in the food industry, especially to produce dairy food with the unique flavor of yak butter. © 2010 The Authors. Journal compilation © 2010 Japanese Society of Animal Science.

21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Cocoa butter substitute from coconut oil, palm... substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from coconut oil, palm kernel oil, or both oils, may be safely used in food in accordance with the following...

21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Cocoa butter substitute from coconut oil, palm... substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from coconut oil, palm kernel oil, or both oils, may be safely used in food in accordance with the following...

21 CFR 172.861 - Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Cocoa butter substitute from coconut oil, palm... substitute from coconut oil, palm kernel oil, or both oils. The food additive, cocoa butter substitute from coconut oil, palm kernel oil, or both oils, may be safely used in food in accordance with the following...

Short communication: Macrocyclic lactone residues in butter from Brazilian markets.

PubMed

Macedo, Fabio; Marsico, Eliane Teixeira; Conte-Júnior, Carlos Adam; de Almeida Furtado, Leonardo; Brasil, Taila Figueredo; Pereira Netto, Annibal Duarte

2015-06-01

Macrocyclic lactones (ML) are commonly used in drug formulations for the treatment of parasites in cattle. In Brazil, except for drugs (or formulations) with long-term (half-life) effects, ML are registered for use in bovines. Indiscriminate use of ML may result in the presence of residues in milk and dairy products due to their lipophilic properties and thermal stability. This study applied a method of liquid chromatography with fluorimetric detection, recently developed and validated for the determination of residues of abamectin, doramectin, ivermectin, and moxidectin in butter. The method was applied to 38 samples of commercial butter purchased in the metropolitan area of Rio de Janeiro, Brazil, between June and September 2013, analyzed in triplicate. Ivermectin was detected in 89.5% of the samples, with concentrations between 0.3 and 119.4 µg/kg; 76.3% of the samples contained doramectin (0.6 to 64.7 µg/kg) and 55.2% contained abamectin (0.7 to 4.5 µg/kg). Most butter samples (76.3%) contained residues of more than 1 ML; however, no residues of moxidectin were detected. The results showed a high incidence of the presence of avermectins in butter samples. Butter is not included in the Brazilian National Plan for Control of Residues and Contaminants in Animal Products. As ML residues concentrate in lipophilic compounds, butter and other fatty dairy products should be screened for the presence of ML residues. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter.

PubMed

He, Yingshu; Guo, Dongjing; Yang, Jingyun; Tortorello, Mary Lou; Zhang, Wei

2011-12-01

Significant differences (P < 0.05) were found between the survival rates of Salmonella enterica and Escherichia coli O157:H7 in peanut butter with different formulations and water activity. High carbohydrate content in peanut butter and low incubation temperature resulted in higher levels of bacterial survival during storage but lower levels of bacterial resistance to heat treatment.

Adequacy of the Measurement Capability of Fatty Acid Compositions and Sterol Profiles to Determine Authenticity of Milk Fat Through Formulation of Adulterated Butter.

PubMed

Soha, Sahel; Mortazavian, Amir M; Piravi-Vanak, Zahra; Mohammadifar, Mohammad A; Sahafar, Hamed; Nanvazadeh, Sara

2015-01-01

In this research a comparison has been made between the fatty acid and sterol compositions of Iranian pure butter and three samples of adulterated butter. These samples were formulated using edible vegetable fats/oils with similar milk fat structures including palm olein, palm kernel and coconut oil to determine the authenticity of milk fat. The amount of vegetable fats/oils used in the formulation of the adulterated butter was 10%. The adulterated samples were formulated so that their fatty acid profiles were comforted with acceptable levels of pure butter as specified by the Iranian national standard. Based on the type of the vegetable oil/fat, fatty acids such as C4:0, C12:0 and C18:2 were used as indicators for the adulterated formulations. According to the standard method of ISO, the analysis was performed using gas chromatography. The cholesterol contents were 99.71% in pure butter (B1), and 97.61%, 98.48% and 97.98% of the total sterols in the samples adulterated with palm olein, palm kernel and coconut oil (B2, B3 and B4), respectively. Contents of the main phytosterol profiles such as β-sitosterol, stigmasterol and campesterol were also determined. The β-sitosterol content, as an indicator of phytosterols, was 0% in pure butter, and 1.81%, 1.67% and 2.16%, of the total sterols in the adulterated samples (B2, B3 and B4), respectively. Our findings indicate that fatty acid profiles are not an efficient indicator for butter authentication. Despite the increase in phytosterols and the reduction in cholesterol and with regard to the conformity of the sterol profiles of the edible fats/oils used in the formulations with Codex standards, lower cholesterol and higher phytosterols contents should have been observed. It can therefore be concluded that sterol measurement is insufficient to verify the authenticity of the milk fat in butter. It can therefore be concluded that sterol measurement is insufficient in verifying the authenticity of milk fat.

Development and performance evaluation of frustum cone shaped churn for small scale production of butter.

PubMed

Kalla, Adarsh M; Sahu, C; Agrawal, A K; Bisen, P; Chavhan, B B; Sinha, Geetesh

2016-05-01

The present research was intended to develop a small scale butter churn and its performance by altering churning temperature and churn speed during butter making. In the present study, the cream was churned at different temperatures (8, 10 and 12 °C) and churn speeds (35, 60 and 85 rpm). The optimum parameters of churning time (40 min), moisture content (16 %) and overrun (19.42 %) were obtained when cream was churned at churning temperature of 10 °C and churn speed of 60 rpm. Using appropriate conditions of churning temperature and churn speed, high quality butter can be produced at cottage scale.

Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.

PubMed

Welty, W M; Marshall, R T; Grün, I U; Ellersieck, M R

2001-01-01

Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers.

Regional variation in shea butter lipid and triterpene composition in four African countries.

PubMed

Di Vincenzo, Daria; Maranz, Steve; Serraiocco, Arnaldo; Vito, Raffaella; Wiesman, Zeev; Bianchi, Giorgio

2005-09-21

The triacylglycerol, fatty acid, and polycyclic triterpene compositions of shea butter were determined for 150 samples from the sub-Saharan countries of Mali, Burkina Faso, Nigeria, and Uganda. The compositional profiles showed high variability in all three classes of compounds. Shea butter is made up mainly of four triglycerides (TAG) differing in carbon number (CN) by two, starting from CN 50 to CN 56. The greatest source of variation was in the CN 54 TAG. Shea butter is characterized by 16 saturated and unsaturated fatty acids in greatly varying proportion, the major ones being the even homologues in the range of C(16)-C(20). Oleic acid is dominant in Ugandan provenances, whereas stearic acid is dominant in West African shea butter. Acetyl and cinnamyl polycyclic triterpene means for countries ranged from 3.69 to 12.57%, with the highest values found in Nigerian provenances. Statistical comparisons of fat composition show that the geographic distance between shea populations is reflected in the degree of separation of their chemical profiles.

Natural occurrence of aflatoxins in Chinese peanut butter and sesame paste.

PubMed

Li, Feng-Qin; Li, Yu-Wei; Wang, Ye-Ru; Luo, Xue-Yun

2009-05-13

A study on the natural occurrence of aflatoxins in Chinese peanut butter and sesame paste samples was conducted. Aflatoxin B(1) (AFB(1)) was the predominant toxin detected abundantly and frequently at a level up to 68.51 microg/kg in 41 of 50 peanut butter samples and 20.45 microg/kg in 37 of 100 sesame paste samples analyzed by liquid chromatography (LC). Of the AFB(1)-positive samples, 15 (37%) and 1 (2%) peanut butter samples with AFB(1) exceed European Union (EU) and Chinese regulations, respectively, whereas 19 and 32% of sesame paste samples contained AFB(1) higher than Chinese and EU regulations, respectively. Fourteen and 1 peanut butter samples and 10 and 7 sesame paste samples, respectively, will be legally claimed as positive, rejected, and even banned with consideration of an uncertainty of 40% for AFB(1), based on EU and Chinese regulations. Seeking to balance health benefits with the potential trade disruptions that regulations can cause is the issue of concern.

Discovery of new lactones in sweet cream butter oil.

PubMed

Sarrazin, Elise; Frerot, Eric; Bagnoud, Alain; Aeberhardt, Kasia; Rubin, Mark

2011-06-22

Sweet cream butter oil was analyzed to identify new volatile compounds that may contribute to its flavor, with an emphasis on lactones. The volatile part of butter oil was obtained by using short-path distillation. As some previously unknown lactones were detected in this first extract, it was fractionated further. The fatty acids were removed, and the extract was fractionated by flash chromatography. Three lactonic fractions possessing a creamy, buttery, and fatty character were investigated in depth by gas chromatography (GC) and mass spectrometry (MS) (EI and CI) and high-resolution GC-time-of-flight MS. Many lactones were identified by their mass fragmentation and by comparison with reference materials synthesized during this work. Six γ-lactones, five δ-lactones, and one ε-lactone were identified for the first time in butter oil, seven of them for the first time in a natural product. The possible contribution of these new lactones to the aroma of butter oil is briefly discussed.

Survival and Heat Resistance of Salmonella enterica and Escherichia coli O157:H7 in Peanut Butter ▿ †

PubMed Central

He, Yingshu; Guo, Dongjing; Yang, Jingyun; Tortorello, Mary Lou; Zhang, Wei

2011-01-01

Significant differences (P < 0.05) were found between the survival rates of Salmonella enterica and Escherichia coli O157:H7 in peanut butter with different formulations and water activity. High carbohydrate content in peanut butter and low incubation temperature resulted in higher levels of bacterial survival during storage but lower levels of bacterial resistance to heat treatment. PMID:21965404

Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.

PubMed

Gonzalez, S; Duncan, S E; O'Keefe, S F; Sumner, S S; Herbein, J H

2003-01-01

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the degree of unsaturation in milkfat may affect melting characteristics and oxidation rates, leading to quality issues in dairy products. Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows. Ice cream and butter were processed from milkfat obtained from cows in each dietary group. Butter and ice cream samples were analyzed to determine fatty acid profile and firmness. High-oleic milkfat resulted in a softer butter. Solid fat index of high-oleic and high-linoleic milkfat was lower than the control. Control ice cream mix had higher viscosity compared with high-oleic and high-linoleic, but firmness of all ice creams was similar when measured between -17 and -13 degrees C. Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows.

Nutritional composition of shea products and chemical properties of shea butter: a review.

PubMed

Honfo, Fernande G; Akissoe, Noel; Linnemann, Anita R; Soumanou, Mohamed; Van Boekel, Martinus A J S

2014-01-01

Increasing demand of shea products (kernels and butter) has led to the assessment of the state-of-the-art of these products. In this review, attention has been focused on macronutrients and micronutrients of pulp, kernels, and butter of shea tree and also the physicochemical properties of shea butter. Surveying the literature revealed that the pulp is rich in vitamin C (196.1 mg/100 g); consumption of 50 g covers 332% and 98% of the recommended daily intake (RDI) of children (4-8 years old) and pregnant women, respectively. The kernels contain a high level of fat (17.4-59.1 g/100 g dry weight). Fat extraction is mainly done by traditional methods that involve roasting and pressing of the kernels, churning the obtained liquid with water, boiling, sieving, and cooling. The fat (butter) is used in food preparation and medicinal and cosmetics industries. Its biochemical properties indicate some antioxidant and anti-inflammatory activities. Large variations are observed in the reported values for the composition of shea products. Recommendations for future research are presented to improve the quality and the shelf-life of the butter. In addition, more attention should be given to the accuracy and precision in experimental analyses to obtain more reliable information about biological variation.

Long-term exposure to a butter-rich diet induces mild-to-moderate steatosis in Chang liver cells and Swiss albino mice models.

PubMed

Nalloor, Thomas John Philip; Kumar, Nitesh; Narayanan, Kasinathan; Palanimuthu, Vasanth Raj

2017-05-01

Butter is one of the widely used fats present in the diet. However, there is no satisfactory study available that evaluates the effect of a high-fat diet containing butter as the principal fat on the development of non-alcoholic fatty liver disease (NAFLD). In the present study, butter was used for the development of steatosis in Chang liver cells in an in vitro study and Swiss albino mice in an in vivo study. In vitro steatosis was established, and butter was compared with oleic acid in Chang liver cells using an oil red O (ORO)-based colorimetric assay. In the in vivo study, a butter-rich special diet was fed for 15 weeks to mice, who showed no significant change in body weight. The expression pattern of phosphatase and tensin homolog (PTEN) and miR-21 was compared by reverse transcriptase-PCR. Special diet-fed animals showed downregulated PTEN compared to normal diet-fed animals, while levels of miR-21 remained the same. Elevations in biochemical parameters, viz., triglycerides and liver function tests showed symptoms of onset of NAFLD. Histophathological study of livers of test animals confirmed mild-to-moderate degree of NAFLD.

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.

PubMed

Servent, Adrien; Boulanger, Renaud; Davrieux, Fabrice; Pinot, Marie-Neige; Tardan, Eric; Forestier-Chiron, Nelly; Hue, Clotilde

2018-05-01

Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied for years to understand cocoa chemical changes but some matters concerning changes in fat content remain that are investigated in this work. Changes in the quantity (free and total fat), extractability and composition of cocoa butter were assessed in samples from Madagascar, the Dominican Republic and Ecuador. Increases in free fat content were highlighted in samples from each origin thanks to the use of the 'soxtec' solvent method, which preserves the integrity of the butter. A 4.71% increase in free fat was measured in the Ecuadorian samples fermented for 144 h. Conversely, total fat content remained stable throughout fermentation. Protein and polyphenol contents decreases were linked to fat content augmentation by a strong negative interaction. Triglyceride and total and linked fatty acid kinetics (0 to 6 days) of the butter remained statistically stable during fermentation, as did unsaponifiable matter. The origin of fermentation had a predominant and significant impact on composition, revealed by PCA. This work underlines and explains the importance of fermentation process in improving yield of fat that can be extracted while preserving the composition of this cocoa butter. This study highlights an interaction in cocoa unfermented or partially fermented beans. This phenomenon causes butter content retention but is slowly broken after 72 h fermentation. Therefore, fermentation appears to be also necessary to enhance the cocoa butter content extracted from the nibs. Copyright © 2018 Elsevier Ltd. All rights reserved.

Diacetyl emissions and airborne dust from butter flavorings used in microwave popcorn production.

PubMed

Boylstein, Randy; Piacitelli, Chris; Grote, Ardith; Kanwal, Richard; Kullman, Greg; Kreiss, Kathleen

2006-10-01

In microwave popcorn workers, exposure to butter flavorings has been associated with fixed obstructive lung disease resembling bronchiolitis obliterans. Inhalation toxicology studies have shown severe respiratory effects in rats exposed to vapors from a paste butter flavoring, and to diacetyl, a diketone found in most butter flavorings. To gain a better understanding of worker exposures, we assessed diacetyl emissions and airborne dust levels from butter flavorings used by several microwave popcorn manufacturing companies. We heated bulk samples of 40 different butter flavorings (liquids, pastes, and powders) to approximately 50 degrees C and used gas chromatography, with a mass selective detector, to measure the relative abundance of volatile organic compounds emitted. Air sampling was conducted for diacetyl and for total and respirable dust during the mixing of powder, liquid, or paste flavorings with heated soybean oil at a microwave popcorn plant. To further examine the potential for respiratory exposures to powders, we measured dust generated during different simulated methods of manual handling of several powder butter flavorings. Powder flavorings were found to give off much lower diacetyl emissions than pastes or liquids. The mean diacetyl emissions from liquids and pastes were 64 and 26 times larger, respectively, than the mean of diacetyl emissions from powders. The median diacetyl emissions from liquids and pastes were 364 and 72 times larger, respectively, than the median of diacetyl emissions from powders. Fourteen of 16 powders had diacetyl emissions that were lower than the diacetyl emissions from any liquid flavoring and from most paste flavorings. However, simulated handling of powder flavorings showed that a substantial amount of the airborne dust generated was of respirable size and could thus pose its own respiratory hazard. Companies that use butter flavorings should consider substituting flavorings with lower diacetyl emissions and the use of ventilation and enclosure engineering controls to minimize exposures. Until controls are fully implemented, companies should institute mandatory respiratory protection for all exposed workers.

Environmental impacts of milk powder and butter manufactured in the Republic of Ireland.

PubMed

Finnegan, William; Goggins, Jamie; Clifford, Eoghan; Zhan, Xinmin

2017-02-01

The abolition of the milk quota system that was in place in Europe was abolished in 2015, which instigated an immediate increase in milk production in many European countries. This increase will aid in addressing the world's ever growing demand for food, but will incur increased stresses on the environmental impact and sustainability of the dairy industry. In this study, an environmental life cycle assessment was performed in order to estimate the environmental impacts associated with the manufacture of milk powder and butter in the Republic of Ireland. A farm gate to processing factory gate analysis, which includes raw milk transportation, processing into each product and packaging, is assessed in this study. Operational data was obtained from 5 dairy processing factories that produce milk powder (4 of which also produce butter). Results for each environmental impact category are presented per kilogram of product. Energy consumption (raw milk transportation and on-site electrical and thermal energy usage) contributes, on average, 89% and 78% of the total global warming potential, for milk powder and butter respectively, for the life cycle stages assessed. Similarly, energy consumption contributes, on average, 86% and 96% of the total terrestrial acidification potential for milk powder and butter respectively, for these life cycle stages. Emissions associated with wastewater treatment contribute approximately 10% and 40% to the total freshwater eutrophication potential and marine eutrophication potential, respectively, for both milk powder and butter production. In addition, packaging materials also has a significant contribution to these environmental impact categories for butter production. Results were also presented for three milk powder products being manufactured by the factories surveyed: skim milk powder, whole milk powder and full fat milk powder. The analysis presented in this paper helps to identify opportunities to reduce the environmental impacts associated with post-farm processing of milk powder and butter. Copyright © 2016 Elsevier B.V. All rights reserved.

A Computer System for Menu Evaluation and Related Applications

DTIC Science & Technology

1974-11-01

C00500 606000 ROAST BEEF BAKED HAM CREAM «RAVY PAPRIKA BUTTERED POTATOES LYONNAISE CARROTS CAULIFLOWER AU «RATIN SIMMERED BLACKEYE PEAS BUTTERED...002930 H00230 602000 60*000 C00500 608000 608500 PEA SOUP CRACKERS PORK CHOP SUEY TURKEY POT PIE OSBRIEN POTATOES STEAMED RICE BUTTERED... potatoes ) and finally by recipe portion cost (for 100 portions) from high to low. The recipe portion costs in each major category (1-9

Method for the routine quantitative gas chromatographic analysis of major free fatty acids in butter and cream.

PubMed

Woo, A H; Lindsay, R C

1980-07-01

A rapid quantiative method was developed for routine analysis of the major, even carbon-numbered free fatty acids in butter and cream. Free fatty acids were isolated directly from intact samples by a modified silicic acid-potassium hydroxide arrestant column and were separated by gas chromatography with a 1.8 m x 2 mm inner diameter glass column packed with 10% neopentyl glycol adipate on 80/100 Chromosorb W. Purified, formic acid-saturated carrier gas was required for minimal peak tailing and extended column life. The accuracy and reproducibility of the mmethod was established through quantitative recovery studies of free fatty acid mixtures, free fatty acids added to butter, and replicate analysis of butter and cream samples.

Implications of Orientation in Sheared Cocoa Butter

NASA Astrophysics Data System (ADS)

Guthrie, Sarah E.; Mazzanti, Gianfranco; Marangoni, Alejandro; Idziak, Stefan H. J.

2004-03-01

We will present x-ray and mechanical studies of oriented phases of cocoa butter. The structural elements of foods play an important role in determining such things as quality and shelf stability. The specific structure and properties of cocoa butter, however, are complicated due to the ability of the cocoa butter to form crystals in six polymorphic forms. Recent work has shown that the application of shear not only accelerates the transitions to more stable polymorphs, but also causes orientation of the crystallites[1]. The implications of orientation on the structures formed under conditions of shear and cooling will be described using x-ray diffraction and mechanical measurements. 1 G. Mazzanti, S. E. Guthrie, E. B. Sirota et al., Crystal Growth & Design 3 (5), 721 (2003).

Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial.

PubMed

Brassard, Didier; Tessier-Grenier, Maude; Allaire, Janie; Rajendiran, Ethendhar; She, Yongbo; Ramprasath, Vanu; Gigleux, Iris; Talbot, Denis; Levy, Emile; Tremblay, Angelo; Jones, Peter Jh; Couture, Patrick; Lamarche, Benoît

2017-04-01

Background: Controversies persist concerning the association between intake of dietary saturated fatty acids (SFAs) and cardiovascular disease risk. Objective: We compared the impact of consuming equal amounts of SFAs from cheese and butter on cardiometabolic risk factors. Design: In a multicenter, crossover, randomized controlled trial, 92 men and women with abdominal obesity and relatively low HDL-cholesterol concentrations were assigned to sequences of 5 predetermined isoenergetic diets of 4 wk each separated by 4-wk washouts: 2 diets rich in SFAs (12.4-12.6% of calories) from either cheese or butter; a monounsaturated fatty acid (MUFA)-rich diet (SFAs: 5.8%, MUFAs: 19.6%); a polyunsaturated fatty acid (PUFA)-rich diet (SFAs: 5.8%, PUFAs: 11.5%); and a low-fat, high-carbohydrate diet (fat: 25%, SFAs: 5.8%). Results: Serum HDL-cholesterol concentrations were similar after the cheese and butter diets but were significantly higher than after the carbohydrate diet (+3.8% and +4.7%, respectively; P < 0.05 for both). LDL-cholesterol concentrations after the cheese diet were lower than after the butter diet (-3.3%, P < 0.05) but were higher than after the carbohydrate (+2.6%), MUFA (+5.3%), and PUFA (+12.3%) diets ( P < 0.05 for all). LDL-cholesterol concentrations after the butter diet also increased significantly (from +6.1% to +16.2%, P < 0.05) compared with the carbohydrate, MUFA, and PUFA diets. The LDL-cholesterol response to treatment was significantly modified by baseline values ( P -interaction = 0.02), with the increase in LDL cholesterol being significantly greater with butter than with cheese only among individuals with high baseline LDL-cholesterol concentrations. There was no significant difference between all diets on inflammation markers, blood pressure, and insulin-glucose homeostasis. Conclusions: The results of our study suggest that the consumption of SFAs from cheese and butter has similar effects on HDL cholesterol but differentially modifies LDL-cholesterol concentrations compared with the effects of carbohydrates, MUFAs, and PUFAs, particularly in individuals with high LDL cholesterol. In contrast, SFAs from either cheese or butter have no significant effects on several other nonlipid cardiometabolic risk factors. This trial was registered at clinicaltrials.gov as NCT02106208. © 2017 American Society for Nutrition.

A national outbreak of Salmonella serotype Tennessee infections from contaminated peanut butter: a new food vehicle for salmonellosis in the United States.

PubMed

Sheth, Anandi N; Hoekstra, Mike; Patel, Nehal; Ewald, Gwen; Lord, Cathy; Clarke, Carmen; Villamil, Elizabeth; Niksich, Katherine; Bopp, Cheryl; Nguyen, Thai-An; Zink, Donald; Lynch, Michael

2011-08-01

Salmonella serotype Tennessee is a rare cause of the estimated 1 million cases of salmonellosis occurring annually in the United States. In January 2007, we began investigating a nationwide increase in Salmonella Tennessee infections. We defined a case as Salmonella Tennessee infection in a patient whose isolate demonstrated 1 of 3 closely related pulsed-field gel electrophoresis patterns and whose illness began during the period 1 August 2006 through 31 July 2007. We conducted a case-control study in 22 states and performed laboratory testing of foods and environmental samples. We identified 715 cases in 48 states; 37% of isolates were from urine specimens. Illness was associated with consuming peanut butter more than once a week (matched odds ratio [mOR], 3.5 [95% confidence interval {95% CI}, 1.4-9.9]), consuming Brand X peanut butter (mOR, 12.1 [95% CI, 3.6-66.3]), and consuming Brand Y peanut butter (mOR, 9.1 [95% CI, 1.0-433]). Brands X and Y were produced in 1 plant, which ceased production and recalled products on 14 February 2007. Laboratories isolated outbreak strains of Salmonella Tennessee from 34 Brands X and Y peanut butter jars and 2 plant environmental samples. This large, widespread outbreak of salmonellosis is the first linked to peanut butter in the United States; a nationwide recall resulted in outbreak control. Environmental contamination in the peanut butter plant likely caused this outbreak. This outbreak highlights the risk of salmonellosis from heat-processed foods of nonanimal origin previously felt to be low risk for Salmonella contamination.

The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point

NASA Astrophysics Data System (ADS)

Limbardo, Rebecca Putri; Santoso, Herry; Witono, Judy Retti

2017-05-01

Cocoa butter has responsibility for dispersion medium to create a stable chocolate bar. Due to the economic reason, cocoa butter is partially or wholly substituted by edible oils e.g palm oil and coconut oil. The objective of the research was to observe the effect of oil substitution in the chocolate bar towards its melting point and texture. The research were divided in three steps which were preliminary research started with fat content analysis in cocoa powder, melting point analysis of substituted oils anc cocoa butter, and iodine number analysis in vegetable fats (cocoa butter, coconut oil, and palm oil), chocolate bar production with substitution 0%, 20%, 40%, 60%, 80%, and 100%wt of cocoa butter with each of substituted oils, and analysis process to determine the chocolate bar melting point with DSC and chocolate bar hardness with texture analyser. The increasement of substituted oils during substitution in chocolate bar would reduce the melting point of chocolate bar from 33.5°C to 31.6°C in palm oil substitution with cocoa butter and 33.5°C to 30.75°C in coconut oil substitution. The hardness of chocolate with palm oil were around 88.5 to 139 g on the 1st cycle and 22.75 to 132 g on the 2nd cycle. The hardness of chocolate with coconut oil were around 74.75 to 152.5 g on the 1st cycle and 53.25 to 132 g on the 2nd cycle. Maximum amount of fats substitution to produce a stable texture chocolate bar is 60% wt.

Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.

PubMed

Risner, Charles H

2008-01-01

A reverse-phase liquid chromatography analysis is used to access the quantity of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in Standard Reference Material 2384 Baking Chocolate, cocoa, cocoa beans, and cocoa butter using water or a portion of the mobile phase as the extract. The procedure requires minimal sample preparation. Theobromine, (+)-catechin, caffeine, and (-)-epicatechin are detected by UV absorption at 273 nm after separation using a 0.3% acetic acid-methanol gradient (volume fractions) and quantified using external standards. The limit of detection for theobromine, (+)-catechin, caffeine, and (-)-epicatechin averages 0.08, 0.06, 0.06, and 0.06 microg/mL, respectively. The method when applied to Standard Reference Material 2384 Baking Chocolate; baking chocolate reference material yields results that compare to two different, separate procedures. Theobromine ranges from 26000 mg/kg in cocoa to 140 mg/kg in cocoa butter; (+)-catechin from 1800 mg/kg in cocoa to below detection limits of < 32 mg/kg in cocoa butter; caffeine from 2400 mg/kg in cocoa to 400 mg/kg in cocoa butter, and (-)-epicatechin from 3200 mg/kg in cocoa to BDL, < 27 mg/kg, in cocoa butter. The mean recoveries from cocoa are 102.4 +/- 0.6% for theobromine, 100.0 +/- 0.6 for (+)-catechin, 96.2 +/- 2.1 for caffeine, and 106.2 +/- 1.7 for (-)-epicatechin.

Comprehensive analysis of polar and apolar constituents of butter and margarine by nuclear magnetic resonance, reflecting quality and production processes.

PubMed

Schripsema, Jan

2008-04-23

The separation of butter or margarine into polar (soluble in water) and apolar fractions (soluble in chloroform) and subsequent analysis of these fractions by (1)H NMR permits a comprehensive analysis of its constituents. In the polar fraction the preservatives benzoic and sorbic acid, the organic acids citric, lactic, butyric, acetic, and formic acid, and, furthermore, the carbohydrate lactose were quantified. In the apolar fraction the conjugated linoleic acid (CLA) rumenic acid, diglycerides, and linoleic acid were quantified. Rumenic acid is a characteristic component of ruminant fats and was found in all butter samples. The levels varied between 0.50 and 1.08%. Ten brands of Brazilian butter were investigated as was one brand from Norway. Also, two brands of margarine were investigated for comparison. A large variation in especially polar constituents was found between the butter samples, revealing the presence of preservatives in five brands of butter from Brazil, remarkable because these additives are legally not allowed. Furthermore, the levels of organic acids and lactose permitted conclusions about the production process and quality; for example, the presence of higher levels of free butyric acid indicate lipolysis, leading to a lower quality, and low levels of lactose indicate that after churning the residual milk fluids have been removed by an additional washing step in the production process.

Aflatoxin

MedlinePlus

... found in the following foods: Peanuts and peanut butter Tree nuts such as pecans Corn Wheat Oil ... foods that may contain aflatoxin. Peanuts and peanut butter are some of the most rigorously tested products ...

Molecularly imprinted hydrogels as functional active packaging materials.

PubMed

Benito-Peña, Elena; González-Vallejo, Victoria; Rico-Yuste, Alberto; Barbosa-Pereira, Letricia; Cruz, José Manuel; Bilbao, Ainhoa; Alvarez-Lorenzo, Carmen; Moreno-Bondi, María Cruz

2016-01-01

This paper describes the synthesis of novel molecularly imprinted hydrogels (MIHs) for the natural antioxidant ferulic acid (FA), and their application as packaging materials to prevent lipid oxidation of butter. A library of MIHs was synthesized using a synthetic surrogate of FA, 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HFA), as template molecule, ethyleneglycol dimethacrylate (EDMA) as cross-linker, and 1-allylpiperazine (1-ALPP) or 2-(dimethylamino)ethyl methacrylate (DMAEMA), in combination with 2-hydroxyethyl methacrylate (HEMA) as functional monomers, at different molar concentrations. The DMAEMA/HEMA-based MIHs showed the greatest FA loading capacity, while the 1-ALLP/HEMA-based polymers exhibited the highest imprinting effect. During cold storage, FA-loaded MIHs protected butter from oxidation and led to TBARs values that were approximately half those of butter stored without protection and 25% less than those recorded for butter covered with hydrogels without FA, potentially extending the shelf life of butter. Active packaging is a new field of application for MIHs with great potential in the food industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Development and validation of a method for the determination of low-ppb levels of macrocyclic lactones in butter, using HPLC-fluorescence.

PubMed

Macedo, Fabio; Marsico, Eliane Teixeira; Conte-Júnior, Carlos Adam; de Resende, Michele Fabri; Brasil, Taila Figueiredo; Pereira Netto, Annibal Duarte

2015-07-15

An analytical method was developed and validated for the simultaneous determination of four macrocyclic lactones (ML) (abamectin, doramectin, ivermectin and moxidectin) in butter, using liquid chromatography with fluorescence detection. The method employed heated liquid-liquid extraction and a mixture of acetonitrile, ethyl acetate and water, with preconcentration and derivatization, to produce stable fluorescent derivatives. The chromatographic run time was <12.5 min, with excellent separation. The method validation followed international guidelines and employed fortified butter samples. The figures of merit obtained, e.g. recovery (72.4-106.5%), repeatability (8.8%), within-laboratory reproducibility (15.7%) and limits of quantification (0.09-0.16 μg kg(-1)) were satisfactory for the desired application. The application of the method to real samples showed that ML residues were present in six of the ten samples evaluated. The method proved to be simple, easy and appropriate for simultaneous determination of ML residues in butter. To our knowledge, this is the first method described for the evaluation of ML in butter. Copyright © 2015. Published by Elsevier Ltd.

1. Historic American Buildings Survey James Butters, Photographer. Mar, 28, ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

1. Historic American Buildings Survey James Butters, Photographer. Mar, 28, 1936. GENERAL FRONT VIEW (SOUTHWEST ELEVATION) - Marschalk Printing Office, Wall & Franklin Streets, Natchez, Adams County, MS

Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality

PubMed Central

Pimpin, Laura; Wu, Jason H. Y.; Haskelberg, Hila; Del Gobbo, Liana; Mozaffarian, Dariush

2016-01-01

Background Dietary guidelines recommend avoiding foods high in saturated fat. Yet, emerging evidence suggests cardiometabolic benefits of dairy products and dairy fat. Evidence on the role of butter, with high saturated dairy fat content, for total mortality, cardiovascular disease, and type 2 diabetes remains unclear. We aimed to systematically review and meta-analyze the association of butter consumption with all-cause mortality, cardiovascular disease, and diabetes in general populations. Methods and Findings We searched 9 databases from inception to May 2015 without restriction on setting, or language, using keywords related to butter consumption and cardiometabolic outcomes. Prospective cohorts or randomized clinical trials providing estimates of effects of butter intake on mortality, cardiovascular disease including coronary heart disease and stroke, or diabetes in adult populations were included. One investigator screened titles and abstracts; and two reviewed full-text articles independently in duplicate, and extracted study and participant characteristics, exposure and outcome definitions and assessment methods, analysis methods, and adjusted effects and associated uncertainty, all independently in duplicate. Study quality was evaluated by a modified Newcastle-Ottawa score. Random and fixed effects meta-analysis pooled findings, with heterogeneity assessed using the I2 statistic and publication bias by Egger’s test and visual inspection of funnel plots. We identified 9 publications including 15 country-specific cohorts, together reporting on 636,151 unique participants with 6.5 million person-years of follow-up and including 28,271 total deaths, 9,783 cases of incident cardiovascular disease, and 23,954 cases of incident diabetes. No RCTs were identified. Butter consumption was weakly associated with all-cause mortality (N = 9 country-specific cohorts; per 14g(1 tablespoon)/day: RR = 1.01, 95%CI = 1.00, 1.03, P = 0.045); was not significantly associated with any cardiovascular disease (N = 4; RR = 1.00, 95%CI = 0.98, 1.02; P = 0.704), coronary heart disease (N = 3; RR = 0.99, 95%CI = 0.96, 1.03; P = 0.537), or stroke (N = 3; RR = 1.01, 95%CI = 0.98, 1.03; P = 0.737), and was inversely associated with incidence of diabetes (N = 11; RR = 0.96, 95%CI = 0.93, 0.99; P = 0.021). We did not identify evidence for heterogeneity nor publication bias. Conclusions This systematic review and meta-analysis suggests relatively small or neutral overall associations of butter with mortality, CVD, and diabetes. These findings do not support a need for major emphasis in dietary guidelines on either increasing or decreasing butter consumption, in comparison to other better established dietary priorities; while also highlighting the need for additional investigation of health and metabolic effects of butter and dairy fat. PMID:27355649

Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality.

PubMed

Pimpin, Laura; Wu, Jason H Y; Haskelberg, Hila; Del Gobbo, Liana; Mozaffarian, Dariush

2016-01-01

Dietary guidelines recommend avoiding foods high in saturated fat. Yet, emerging evidence suggests cardiometabolic benefits of dairy products and dairy fat. Evidence on the role of butter, with high saturated dairy fat content, for total mortality, cardiovascular disease, and type 2 diabetes remains unclear. We aimed to systematically review and meta-analyze the association of butter consumption with all-cause mortality, cardiovascular disease, and diabetes in general populations. We searched 9 databases from inception to May 2015 without restriction on setting, or language, using keywords related to butter consumption and cardiometabolic outcomes. Prospective cohorts or randomized clinical trials providing estimates of effects of butter intake on mortality, cardiovascular disease including coronary heart disease and stroke, or diabetes in adult populations were included. One investigator screened titles and abstracts; and two reviewed full-text articles independently in duplicate, and extracted study and participant characteristics, exposure and outcome definitions and assessment methods, analysis methods, and adjusted effects and associated uncertainty, all independently in duplicate. Study quality was evaluated by a modified Newcastle-Ottawa score. Random and fixed effects meta-analysis pooled findings, with heterogeneity assessed using the I2 statistic and publication bias by Egger's test and visual inspection of funnel plots. We identified 9 publications including 15 country-specific cohorts, together reporting on 636,151 unique participants with 6.5 million person-years of follow-up and including 28,271 total deaths, 9,783 cases of incident cardiovascular disease, and 23,954 cases of incident diabetes. No RCTs were identified. Butter consumption was weakly associated with all-cause mortality (N = 9 country-specific cohorts; per 14g(1 tablespoon)/day: RR = 1.01, 95%CI = 1.00, 1.03, P = 0.045); was not significantly associated with any cardiovascular disease (N = 4; RR = 1.00, 95%CI = 0.98, 1.02; P = 0.704), coronary heart disease (N = 3; RR = 0.99, 95%CI = 0.96, 1.03; P = 0.537), or stroke (N = 3; RR = 1.01, 95%CI = 0.98, 1.03; P = 0.737), and was inversely associated with incidence of diabetes (N = 11; RR = 0.96, 95%CI = 0.93, 0.99; P = 0.021). We did not identify evidence for heterogeneity nor publication bias. This systematic review and meta-analysis suggests relatively small or neutral overall associations of butter with mortality, CVD, and diabetes. These findings do not support a need for major emphasis in dietary guidelines on either increasing or decreasing butter consumption, in comparison to other better established dietary priorities; while also highlighting the need for additional investigation of health and metabolic effects of butter and dairy fat.

Lumacaftor and Ivacaftor

MedlinePlus

... body to decrease the build-up of thick mucus in the lungs and improving other symptoms of ... avocados, nuts, butter, peanut butter, cheese pizza, whole milk and other whole milk products such as cheese ...

Tezacaftor and Ivacaftor

MedlinePlus

... body to decrease the build-up of thick mucus in the lungs and improve other cystic fibrosis ... butter, nuts, peanut butter, cheese pizza, and whole-milk dairy products (such as whole milk, cheese, and ...

2. Historic American Buildings Survey James Butters, Photographer April 8, ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

2. Historic American Buildings Survey James Butters, Photographer April 8, 1936 GENERAL REAR VIEW (SOUTHWEST ELEVATION) - Hope Farm (Villa), Auburn Avenue & Homochitto Street, Natchez, Adams County, MS

Factors Influencing the Digestibility of Solid Fats: Mammalian and Plant Lipases--Glyceride Structure and Solvent

DTIC Science & Technology

1993-05-01

butter 7 and l-paladtcyl-2-oleoyl-3-stearin 5. Pancreatic lipase digestion of the fats extracted from desert chocolate bars 9 6. Lipase digestion of...of cocoa butter (m.p. 36° C), which consists predominantly (50%) of a TC containing palmitic, stearic, and oleic acids and of 18% of oleoyl distearin...determined. Pancreatic lipase digestion of cocoa butter and palmitoyloleovlstearin Contrary to the results obtained in vivo by Apgar et al.2, only 7% of

7. Historic American Buildings Survey James Butters, Photographer, April 14, ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

7. Historic American Buildings Survey James Butters, Photographer, April 14, 1936. FRONT VIEW OF SERVANTS HOME (WEST ELEVATION) - Auburn, Auburn Boulevard, Duncan Memorial Park, Natchez, Adams County, MS

3. Historic American Buildings Survey James Butters, Photographer April 8, ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

3. Historic American Buildings Survey James Butters, Photographer April 8, 1936 FRONT VIEW REAR WING (NORTH ELEVATION) - Hope Farm (Villa), Auburn Avenue & Homochitto Street, Natchez, Adams County, MS

Modelling energy and environmental impacts of traditional and improved shea butter production in West Africa for food security.

PubMed

Naughton, Colleen C; Zhang, Qiong; Mihelcic, James R

2017-01-15

This study improves the global application of methods and analyses, especially Life Cycle Assessment (LCA), that properly incorporates environmental impacts of firewood and a social sustainability indicator (human energy) as tools for sustainable human development. Specifically shea butter production processes, common throughout sub-Saharan Africa and crucial to food security, environmental sustainability, and women's empowerment, are analyzed. Many economic activities in the world rely on firewood for energy and labor that aren't included in traditional LCAs. Human energy (entirely from women) contributed 25-100% of shea butter production processes (2000-6100kJ/kg of shea butter) and mechanized production processes had reduced human energy without considerably greater total energy. Firewood accounted for 94-100% of total embodied energy (103 and 172MJ/kg of shea butter for improved and traditional shea butter production processes respectively) and global warming potential and 18-100% of human toxicity of the production processes. Implementation of improved cookstoves modeled in this study could reduce: (1) global warming potential by 78% (from 18 to 4.1kg CO 2 eq/kg and 11 to 2.4kg CO 2 eq/kg of shea butter for the traditional and improved processes respectively), (2) the embodied energy of using firewood by 52% (from 170 to 82MJ/kg and 103 to 49MJ/kg for the traditional and improved processes respectively), and (3) human toxicity by 83% for the non-mechanized traditional and improved processes (from 0.041 to 0.0071 1,4 DB eq/kg and 0.025 to 0.0042 1,4 DB eq/kg respectively). In addition, this is the first study to compare Economic Input-Output Life Cycle Assessment (EIO-LCA) and process-based LCA in a developing country and evaluate five traditional and improved shea butter production processes over different impact categories. Overall, this study developed a framework to evaluate and improve processes for achievement of the United Nation's Sustainable Development Goals for 2030 particularly to obtain food security. Copyright © 2016 Elsevier B.V. All rights reserved.

7 CFR 58.338 - Composition and wholesomeness.

Code of Federal Regulations, 2012 CFR

2012-01-01

... Procedures § 58.338 Composition and wholesomeness. All ingredients used in the manufacture of butter and... impurities. Chlorinating facilities shall be provided for butter wash water if needed and all other necessary...

7 CFR 58.338 - Composition and wholesomeness.

Code of Federal Regulations, 2013 CFR

2013-01-01

... Procedures § 58.338 Composition and wholesomeness. All ingredients used in the manufacture of butter and... impurities. Chlorinating facilities shall be provided for butter wash water if needed and all other necessary...

7 CFR 58.338 - Composition and wholesomeness.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Procedures § 58.338 Composition and wholesomeness. All ingredients used in the manufacture of butter and... impurities. Chlorinating facilities shall be provided for butter wash water if needed and all other necessary...

7 CFR 58.338 - Composition and wholesomeness.

Code of Federal Regulations, 2014 CFR

2014-01-01

... Procedures § 58.338 Composition and wholesomeness. All ingredients used in the manufacture of butter and... impurities. Chlorinating facilities shall be provided for butter wash water if needed and all other necessary...

78 FR 77094 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-20

... dairy products subject to tariff-rate quotas (TRQs). The importation of most cheese made from cow's milk and certain non-cheese dairy articles (butter, dried milks, and butter substitutes) are subject to...

Contamination of U.S. Butter with Polybrominated Diphenyl Ethers from Wrapping Paper

PubMed Central

Schecter, Arnold; Smith, Sarah; Colacino, Justin; Malik, Noor; Opel, Matthias; Paepke, Olaf; Birnbaum, Linda

2011-01-01

Objectives Our aim was to report the first known incidence of U.S. butter contamination with extremely high levels of polybrominated diphenyl ethers (PBDEs). Methods Ten butter samples were individually analyzed for PBDEs. One of the samples and its paper wrapper contained very high levels of higher-brominated PBDEs. Dietary estimates were calculated using the 2007 U.S. Department of Agriculture Loss-Adjusted Food Availability data, excluding the elevated sample. Results The highly contaminated butter sample had a total upper bound PBDE level of 42,252 pg/g wet weight (ww). Levels of brominated diphenyl ether (BDE)-206, -207, and -209 were 2,000, 2,290, and 37,600 pg/g ww, respectively. Its wrapping paper contained a total upper-bound PBDE concentration of 804,751 pg/g ww, with levels of BDE-206, -207, and -209 of 51,000, 11,700, and 614,000 pg/g, respectively. Total PBDE levels in the remaining nine butter samples ranged from 180 to 1,212 pg/g, with geometric mean of 483 and median of 284 pg/g. Excluding the outlier, total PBDE daily intake from all food was 22,764 pg/day, lower than some previous U.S. dietary intake estimates. Conclusion Higher-brominated PBDE congeners were likely transferred from contaminated wrapping paper to butter. A larger representative survey may help determine how frequently PBDE contamination occurs. Sampling at various stages in food production may identify contamination sources and reduce risk. PMID:21138809

Contamination of U.S. butter with polybrominated diphenyl ethers from wrapping paper.

PubMed

Schecter, Arnold; Smith, Sarah; Colacino, Justin; Malik, Noor; Opel, Matthias; Paepke, Olaf; Birnbaum, Linda

2011-02-01

Our aim was to report the first known incidence of U.S. butter contamination with extremely high levels of polybrominated diphenyl ethers (PBDEs). Ten butter samples were individually analyzed for PBDEs. One of the samples and its paper wrapper contained very high levels of higher-brominated PBDEs. Dietary estimates were calculated using the 2007 U.S. Department of Agriculture Loss-Adjusted Food Availability data, excluding the elevated sample. The highly contaminated butter sample had a total upper bound PBDE level of 42,252 pg/g wet weight (ww). Levels of brominated diphenyl ether (BDE)-206, -207, and -209 were 2,000, 2,290, and 37,600 pg/g ww, respectively. Its wrapping paper contained a total upper-bound PBDE concentration of 804,751 pg/g ww, with levels of BDE-206, -207, and -209 of 51,000, 11,700, and 614,000 pg/g, respectively. Total PBDE levels in the remaining nine butter samples ranged from 180 to 1,212 pg/g, with geometric mean of 483 and median of 284 pg/g. Excluding the outlier, total PBDE daily intake from all food was 22,764 pg/day, lower than some previous U.S. dietary intake estimates. Higher-brominated PBDE congeners were likely transferred from contaminated wrapping paper to butter. A larger representative survey may help determine how frequently PBDE contamination occurs. Sampling at various stages in food production may identify contamination sources and reduce risk.

Inactivation of Salmonella Senftenberg, Salmonella Typhimurium and Salmonella Tennessee in peanut butter by 915 MHz microwave heating.

PubMed

Song, Won-Jae; Kang, Dong-Hyun

2016-02-01

This study evaluated the efficacy of a 915 MHz microwave with 3 different levels to inactivate 3 serovars of Salmonella in peanut butter. Peanut butter inoculated with Salmonella enterica serovar Senftenberg, S. enterica serovar Typhimurium and S. enterica serovar Tennessee were treated with a 915 MHz microwave with 2, 4 and 6 kW and acid and peroxide values and color changes were determined after 5 min of microwave heating. Salmonella populations were reduced with increasing treatment time and treatment power. Six kW 915 MHz microwave treatment for 5 min reduced these three Salmonella serovars by 3.24-4.26 log CFU/g. Four and two kW 915 MHz microwave processing for 5 min reduced these Salmonella serovars by 1.14-1.48 and 0.15-0.42 log CFU/g, respectively. Microwave treatment did not affect acid, peroxide, or color values of peanut butter. These results demonstrate that 915 MHz microwave processing can be used as a control method for reducing Salmonella in peanut butter without producing quality deterioration. Copyright © 2015 Elsevier Ltd. All rights reserved.

Formulation and Evaluation of Tramadol hydrochloride Rectal Suppositories.

PubMed

Saleem, M A; Taher, M; Sanaullah, S; Najmuddin, M; Ali, Javed; Humaira, S; Roshan, S

2008-09-01

Rectal suppositories of tramadol hydrochloride were prepared using different bases and polymers like PEG, cocoa butter, agar and the effect of different additives on in vitro release of tramadol hydrochloride was studied. The agar-based suppositories were non-disintegrating/non-dissolving, whereas PEGs were disintegrating/dissolving and cocoa butter were melting suppositories. All the prepared suppositories were evaluated for various physical parameters like weight variation, drug content and hardness. The PEG and cocoa butter suppositories were evaluated for macromelting range, disintegration and liquefaction time. In vitro release study was performed by USP type I apparatus. The prepared suppositories were within the permissible range of all physical parameters. In vitro drug release was in the order of PEG>Agar>cocoa butter. Addition of PVP, HPMC in agar suppositories retards the release. The mechanism of drug release was diffusion controlled and follows first order kinetics. The results suggested that blends of PEG of low molecular weight (1000) with high molecular weight (4000 and 6000) in different percentage and agar in 10% w/w as base used to formulate rapid release suppositories. The sustained release suppositories can be prepared by addition of PVP, HPMC in agar-based suppositories and by use of cocoa butter as base.

Effects of partial replacement of dietary fat by olestra on dietary cholesterol absorption in man

DOE Office of Scientific and Technical Information (OSTI.GOV)

Jandacek, R.J.; Ramirez, M.M.; Crouse, J.R. III

1990-08-01

Olestra, a nonabsorbable fat substitute comprising long-chain fatty acid esters of sucrose, had been previously shown to reduce cholesterol absorption in humans when ingested at a level of 50 g/d. To determine whether or not a lower level of dietary olestra would also reduce cholesterol absorption, we studied the effect of 7 g of olestra twice a day in 20 normocholesterolemic male inpatients in a double-blind, crossover trial. Two 6-day diet treatment and stool collection periods were separated by a 14-day washout period. Half of the subjects received butter, and half, a butter-olestra blend during each treatment period according tomore » a crossover design. All subjects ingested trace amounts of 3H-cholesterol and 14C-beta-sitosterol with the butter or the butter-olestra blend. Cholesterol absorption was determined from the 3H/14C ratios in the diet and in saponified and extracted stools according to previously validated methodology. Cholesterol absorption during the butter regimen was significantly greater than that during the olestra regimen (56.1% +/- 1.6% v 46.7% +/- 1.1%, P less than .01).« less

7 CFR 1170.9 - Price reporting exemptions.

Code of Federal Regulations, 2012 CFR

2012-01-01

...) Any manufacturer that processes and markets less than 1 million pounds of butter per calendar year is exempt from reporting butter sales as specified in § 1170.8(b). (c) Any manufacturer that processes and...

7 CFR 1170.9 - Price reporting exemptions.

Code of Federal Regulations, 2011 CFR

2011-01-01

...) Any manufacturer that processes and markets less than 1 million pounds of butter per calendar year is exempt from reporting butter sales as specified in § 1170.8(b). (c) Any manufacturer that processes and...

7 CFR 1170.9 - Price reporting exemptions.

Code of Federal Regulations, 2014 CFR

2014-01-01

...) Any manufacturer that processes and markets less than 1 million pounds of butter per calendar year is exempt from reporting butter sales as specified in § 1170.8(b). (c) Any manufacturer that processes and...

7 CFR 1170.9 - Price reporting exemptions.

Code of Federal Regulations, 2010 CFR

2010-01-01

...) Any manufacturer that processes and markets less than 1 million pounds of butter per calendar year is exempt from reporting butter sales as specified in § 1170.8(b). (c) Any manufacturer that processes and...

7 CFR 1170.9 - Price reporting exemptions.

Code of Federal Regulations, 2013 CFR

2013-01-01

...) Any manufacturer that processes and markets less than 1 million pounds of butter per calendar year is exempt from reporting butter sales as specified in § 1170.8(b). (c) Any manufacturer that processes and...

An Economic Analysis of Alternative Tray Pack Sizes

DTIC Science & Technology

1990-08-01

5464 Grape Juice, Instant 8915-01-010-1471 7 DIN Chicken W/Gravy 8940-01-153-8540 Buttered Noodles 8940-01-151 5844 Carrots, Sliced 8915-01-151-6914... Instant 8915-00-530-3414 8 DIN Beef w/Barbecue Sauce 8940-01-010-0881 Buttered Noodles 8940-01-151-5844 Peas and Mushrooms 8915-01-157-2281 Chocolate...154-3525 Buttered Noodles 8940-01-151-5844 Apple Dessert 8940-01-147-7855 Grape Juice, Instant 8915-01-010-1471 20 14-DAY BASELINE MENU IRaX Ma Item

Geologic Reconnaissance of Parts of the Walla Walla and Pullman, Washington, and Pendleton, Oregon 1 deg x 2 deg AMS Quadrangles

DTIC Science & Technology

1980-12-01

Mountains Anticline north of the Butter Creek drainage (sec. 4, T1, R2SE) at Service Butte, and is inferred to continue along a series of small, isolated...Anticline. The Butter Creek drainage lies on the northern flank of the east- west trending Reith Anticline and associated folds in an area where regional...Anticline. South of Butter Creek, about 1 mile (1.6 kin) west of Vey Ranch, a major change in upland maximum elevation was observed with the eastern

Dietary obesity caused by a specific circadian eating pattern.

PubMed

Hariri, Niloofar; Thibault, Louise

2011-04-01

The eating pattern is altered by high-fat diet-induced obesity. To clarify whether this is dependent on the fatty acid profile of the diet, the authors conducted two studies on adult female Sprague-Dawley rats fed normal-fat chow or high-fat diets with varying fatty acid composition. Eating pattern and body weight were assessed in rats fed canola-based (low in saturated fatty acids) or lard-based (moderate in saturated fatty acids) diets for 7 days, and in animals fed chow or canola- or butter-based diets (rich in saturated fatty acids) for 43 days. These parameters were also determined when restricted amounts of low-fat canola- or butter-based diets were consumed for 25 days. Early exposure to canola or lard high-fat feeding or prolonged access to canola- or butter-based fat-rich diets (relative to chow feeding) did not alter the normal light-dark distribution of food and energy intake. All animals ingested most of their food during the dark phase. However, feeding the high-fat canola- and butter-based diets produced an altered eating pattern during the light phase characterized by a smaller number of meals, longer intermeal interval, and enhanced satiety ratio, and consumption of shorter-lasting meals than chow-fed animals. Relative to canola or chow feeding, butter-fed animals consumed a lower number of meals during the dark phase and had a higher eating rate in the light phase, but ate larger meals overall. Only butter feeding led to overeating and obesity. When given a restricted amount of low-fat canola- or butter-based diet at the start of the light phase, rats ate most of their food in that phase and diurnal rather than nocturnal feeding occurred with restriction. These findings underscore the role of saturated fatty acids and the resulting eating pattern alteration in the development of obesity.

Feeding butter with elevated content of trans-10, cis-12 conjugated linoleic acid to obese-prone rats impairs glucose and insulin tolerance.

PubMed

Hamilton, Melissa; Hopkins, Loren E; AlZahal, Ousama; MacDonald, Tara L; Cervone, Daniel T; Wright, David C; McBride, Brian W; Dyck, David J

2015-09-28

We recently demonstrated that feeding a natural CLAt10,c12-enriched butter to lean female rats resulted in small, but significant increases in fasting glucose and insulin concentrations, and impaired insulin tolerance. Our goal was to extend these findings by utilizing the diabetes-prone female fatty Zucker rat. Rats were fed custom diets containing 45 % kcal of fat derived from control and CLAt10,c12-enriched butter for 8 weeks. CLA t10,c12-enriched butter was prepared from milk collected from cows fed a high fermentable carbohydrate diet to create subacute rumen acidosis (SARA); control (non-SARA) butter was collected from cows fed a low grain diet. Female fatty Zucker rats (10 weeks old) were randomly assigned to one of four diet treatments: i) low fat (10 % kcal), ii) 45 % kcal lard, iii) 45 % kcal SARA butter, or iv) 45 % kcal non-SARA butter. A low fat fed lean Zucker group was used as a control group. After 8 weeks, i) glucose and insulin tolerance tests, ii) insulin signaling in muscle, adipose and liver, and iii) metabolic caging measurements were performed. Glucose and insulin tolerance were significantly impaired in all fatty Zucker groups, but to the greatest extent in the LARD and SARA conditions. Insulin signaling (AKT phosphorylation) was impaired in muscle, visceral (perigonadal) adipose tissue and liver in fatty Zucker rats, but was generally similar across dietary groups. Physical activity, oxygen consumption, food intake and weight gain were also similar amongst the various fatty Zucker groups. Increasing the consumption of a food naturally enriched with CLAt10,c12 significantly worsens glucose and insulin tolerance in a diabetes-prone rodent model. This outcome is not explained by changes in tissue insulin signaling, physical activity, energy expenditure, food intake or body mass.

Clarifying the butter Boletes: a new genus, Butyriboletus, is established to accommodate Boletus sect. Appendiculati, and six new species are described.

PubMed

Arora, David; Frank, Jonathan L

2014-01-01

The butter boletes (Boletus s.l. sect. Appendiculati) are an economically important group of ectomycorrhizal fungi whose basidiocarps have a yellow tube layer that often bruises blue, yellow reticulate stipe, mild flavor and firm yellow-tinged flesh that may or may not turn blue when exposed. Morphological characters and molecular data (ITS and LSU) place this group in a separate phylogenetic clade from Boletus sensu stricto. Here we establish a new genus, Butyriboletus, to accommodate 14 species of butter boletes that range from Asia to Europe, north Africa and North America. We recombine eight previously described butter bolete species and we describe six new species: four from western USA (Bu. persolidus, Bu. primiregius, Bu. autumnigius, Bu. querciregius) and two from Yunnan, China (Bu. yicibus, Bu. sanicibus). © 2014 by The Mycological Society of America.

Formulation and Evaluation of Exotic Fat Based Cosmeceuticals for Skin Repair

PubMed Central

Mandawgade, S. D.; Patravale, Vandana B.

2008-01-01

Mango butter was explored as a functional, natural supplement and active skin ingredient in skin care formulations. A foot care cream was developed with mango butter to evaluate its medicinal value and protective function in skin repair. Qualitative comparison and clinical case studies of the product were carried out. Wound healing potential of foot care cream was investigated on the rat excision and incision wound models. Results of the clinical studies demonstrated complete repair of worn and cracked skin in all the human volunteers. Furthermore, foot care cream exhibited significant healing response in both the wound models. The project work could be concluded as establishment of high potential for mango butter to yield excellent emolliency for better skin protection. Improving the product features and medicinal functionality further validate mango butter as a specialty excipient in development of cosmeceuticals and has an immense value for its commercialization. PMID:20046792

Contemporary Carbon Content of Bis (2-ethylhexyl) Phthalate in Butter

PubMed Central

Tong, T.; Ondov, J. M.; Buchholz, B. A.; VanDerveer, M. C.

2016-01-01

The fraction of naturally produced Bis (2-ethylhexyl) phthalate (DEHP), a ubiquitous plasticizer known to contaminate packaged foods, was determined for each of five 1.10 kg samples of unsalted market butter by accelerator mass spectrometry (AMS). After extraction and concentration enrichment with liquid-liquid extraction, flash column chromatography, and preparative-scale high performance liquid chromatography, each sample provided ≈250 µg extracts of DEHP with carbon purity ranging from 92.5±1.2% (n=3, 1σ) to 97.1±0.8% (n=3, 1σ) as measured with gas chromatography mass spectrometry (GC-MS). After corrections for method blank DEHP, co-eluting compounds, and unidentified carbon, the mean fraction of naturally produced DEHP in butter was determined to be 0.16±0.12 (n=5, 1σ). To our knowledge, this is the first report of the contemporary fraction of DEHP isolated from market butter in the U.S. PMID:26213077

Effect of long-term optional ingestion of canola oil, grape seed oil, corn oil and yogurt butter on serum, muscle and liver cholesterol status in rats.

PubMed

Asadi, Farzad; Shahriari, Ali; Chahardah-Cheric, Marjan

2010-01-01

The aim of the present study was to determine the effect of long-term optional intake of vegetable oils (canola, grape seed, corn) and yogurt butter on the serum, liver and muscle cholesterol status. Twenty-five male Wistar rats were randomly categorized into five groups (n=5) as follows: control, canola oil, grape seed oil, corn oil and manually prepared yogurt butter. In each group, 24h two bottle choice (oil and water) tests were performed for 10 weeks. Serum cholesterol values showed a trend to decrease in grape seed oil, corn oil and yogurt butter groups compared to the control. Optional intake of yogurt butter made a significant increase in HDL-C values (42.34+/-9.98 mg/dL) yet decrease in LDL-C values (11.68+/-2.06 mg/dL) compared to the corresponding control (19.07+/-3.51; 30.96+/-6.38 mg/dL, respectively). Furthermore, such findings were concomitant with a significant decrease in the liver TC levels (1.75+/-0.31 mg/g liver) and an increase in the muscle TC levels (1.85+/-0.32 mg/g liver) compared to the corresponding control (2.43+/-0.31; 0.94+/-0.14 mg/g liver, respectively). Optional intake of manually prepared yogurt butter has more beneficial effects on serum lipoprotein cholesterol values with some alterations in the liver and muscle cholesterol states than the vegetable oils. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Method for determination of aflatoxin M₁ in cheese and butter by HPLC using an immunoaffinity column.

PubMed

Sakuma, Hisako; Kamata, Yoichi; Sugita-Konishi, Yoshiko; Kawakami, Hiroshi

2011-01-01

A rapid, sensitive convenient method for determination of aflatoxin M₁ (AFM₁) in cheese and butter by HPLC was developed and validated. The method employs a safe extraction solution (mixture of acetonitrile, methanol and water) and an immunoaffinity column (IAC) for clean-up. Compared with the widely used method employing chloroform and a Florisil column, the IAC method has a short analytical time and there are no interference peaks. The limits of quantification (LOQ) of the IAC method were 0.12 and 0.14 µg/kg, while those of the Florisil column method were 0.47 and 0.23 µg/kg in cheese and buffer, respectively. The recovery and relative standard deviation (RSD) for cheese (spiked at 0.5 µg/kg) in the IAC method were 92% and 7%, respectively, while for the Florisil column method the corresponding values were 76% and 10%. The recovery and RSD for butter (spiked at 0.5 µg/kg) in the IAC method were 97% and 9%, and those in the Florisil method were 74% and 9%, respectively. In the IAC method, the values of in-house precision (n=2, day=5) of cheese and butter (spiked at 0.5 µg/kg) were 9% and 13%, respectively. The IAC method is superior to the Florisil column method in terms of safety, ease of handling, sensitivity and reliability. A survey of AFM₁ contamination in imported cheese and butter in Japan was conducted by the IAC method. AFM₁ was not detected in 60 samples of cheese and 30 samples of butter.

Theoretical Effects of Substituting Butter with Margarine on Risk of Cardiovascular Disease.

PubMed

Liu, Qing; Rossouw, Jacques E; Roberts, Mary B; Liu, Simin; Johnson, Karen C; Shikany, James M; Manson, JoAnn E; Tinker, Lesley F; Eaton, Charles B

2017-01-01

Several recent articles have called into question the deleterious effects of high animal fat diets due to mixed results from epidemiologic studies and the lack of clinical trial evidence in meta-analyses of dietary intervention trials. We were interested in examining the theoretical effects of substituting plant-based fats from different types of margarine for animal-based fat from butter on the risk of atherosclerosis-related cardiovascular disease (CVD). We prospectively studied 71,410 women, aged 50-79 years, and evaluated their risk for clinical myocardial infarction (MI), total coronary heart disease (CHD), ischemic stroke, and atherosclerosis-related CVD with an average of 13.2 years of follow-up. Butter and margarine intakes were obtained at baseline and year 3 by means of a validated food frequency questionnaire. Cox proportional hazards regression using a cumulative average diet method was used to estimate the theoretical effect of substituting 1 teaspoon/day of three types of margarine for the same amount of butter. Substituting butter or stick margarine with tub margarine was associated with lower risk of MI (HRs = 0.95 and 0.91). Subgroup analyses, which evaluated these substitutions among participants with a single source of spreadable fat, showed stronger associations for MI (HRs = 0.92 and 0.87). Outcomes of total CHD, ischemic stroke, and atherosclerosis-related CVD showed wide confidence intervals but the same trends as the MI results. This theoretical dietary substitution analysis suggests that substituting butter and stick margarine with tub margarine when spreadable fats are eaten may be associated with reduced risk of myocardial infarction.

Theoretical effects of substituting butter with margarine on risk of cardiovascular disease

PubMed Central

Liu, Qing; Rossouw, Jacques E.; Roberts, Mary B.; Liu, Simin; Johnson, Karen C.; Shikany, James M.; Manson, JoAnn E.; Tinker, Lesley F.; Eaton, Charles B.

2017-01-01

Background Several recent papers have called into question the deleterious effects of high animal fat diets due to mixed results from epidemiologic studies and the lack of clinical trial evidence in meta-analyses of dietary intervention trials. We were interested in examining the theoretical effects of substituting plant-based fats from different types of margarine for animal based fat from butter on the risk of atherosclerosis-related cardiovascular disease (CVD). Methods We prospectively studied 71,410 women, aged 50–79 years, and evaluated their risk for clinical myocardial infarction (MI), total coronary heart disease (CHD), ischemic stroke and atherosclerosis-related CVD with an average of 13.2 years of follow-up. Butter and margarine intakes were obtained at baseline and Year 3 by means of a validated food frequency questionnaire. Cox proportional hazards regression using a cumulative average diet method was used to estimate the theoretical effect of substituting 1 teaspoon/day of three types of margarine for the same amount of butter. Results Substituting butter or stick margarine with tub margarine was associated with lower risk of MI (HRs=0.95 and 0.91). Subgroup analyses, which evaluated these substitutions among participants with a single source of spreadable fat, showed stronger associations for MI (HRs=0.92 and 0.87). Outcomes of total CHD, ischemic stroke, and atherosclerosis-related CVD showed wide confidence intervals but the same trends as the MI results. Conclusions This theoretical dietary substitution analysis suggests that substituting butter and stick margarine with tub margarine when spreadable fats are eaten may be associated with reduced risk of myocardial infarction. PMID:27648593

Effects of dietary cold-pressed turnip rapeseed oil and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome.

PubMed

Palomäki, Ari; Pohjantähti-Maaroos, Hanna; Wallenius, Marja; Kankkunen, Päivi; Aro, Heikki; Husgafvel, Sari; Pihlava, Juha-Matti; Oksanen, Kalevi

2010-12-01

Rapeseed oil is the principal dietary source of monounsaturated and n-3 polyunsaturated fatty acids in the Northern Europe. However, the effect of rapeseed oil on the markers of subclinical atherosclerosis is not known. The purpose of this study was to compare the effects of dietary intake of cold-pressed turnip rapeseed oil (CPTRO) and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome. Thirty-seven men with metabolic syndrome completed an open and balanced crossover study. Treatment periods lasted for 6 to 8 weeks and they were separated from each other with an eight-week washout period. Subjects maintained their normal dietary habits and physical activity without major variations. The daily fat adjunct consisted either of 37.5 grams of butter or 35 mL of Virgino R CPTRO. Participants were asked to spread butter on bread on the butter period and to drink CPTRO on the oil period. The fat adjunct was used as such without heating or frying. Compared to butter, administration of CPTRO was followed by a reduction of total cholesterol by 8% (p < 0.001) and LDL cholesterol by 11% (p < 0.001). The level of oxidized LDL was 16% lower after oil period (p = 0.024). Minimal differences in arterial elasticity were not statistically significant. Cold-pressed turnip rapeseed oil had favourable effects on circulating LDL cholesterol and oxidized LDL, which may be important in the management of patients at high cardiovascular risk.

Potential for improving the carbon footprint of butter and blend products.

PubMed

Flysjö, A

2011-12-01

To reduce the environmental impact of a product efficiently, it is crucial to consider the entire value chain of the product; that is, to apply life cycle thinking, to avoid suboptimization and identify the areas where the largest potential improvements can be made. This study analyzed the carbon footprint (CF) of butter and dairy blend products, with the focus on fat content and size and type of packaging (including product waste at the consumer level). The products analyzed were butter with 80% fat in 250-g wrap, 250-g tub, and 10-g mini tub, and blends with 80% and 60% fat in 250-g tubs. Life cycle assessment was used to account for all greenhouse gas emissions from cow to consumer. A critical aspect when calculating the CF is how emissions are allocated between different products. Here, allocation of raw milk between products was based on a weighted fat and protein content (1:1.7), based on the price paid for raw milk to dairy farmers. The CF (expressed as carbon dioxide equivalents, CO₂e) for 1 kg of butter or blend (assuming no product waste at consumer) ranged from 5.2 kg (blend with 60% fat content) to 9.3 kg of CO₂e (butter in 250-g tub). When including product waste at the consumer level, the CF ranged from 5.5 kg of CO₂e (blend with 60% fat content) to 14.7 kg of CO₂e (butter in mini tub). Fat content and the proportion of vegetable oil in products had the greatest effect on CF of the products, with lower fat content and a higher proportion of vegetable oil resulting in lower CF. Hence, if the same functionality as butter could be retained while shifting to lower fat and higher proportions of vegetable oil, the CF of the product would be decreased. Size and type of packaging were less important, but it is crucial to have the correct size and type of packaging to avoid product losses at the consumer. The greatest share of greenhouse gas emissions associated with butter production occurred at the farm level; thus, minimizing product losses in the whole value chain--from cow to consumer--is essential for efficient production. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Detail view of the concrete arched balustrade railing and bushhammered ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

Detail view of the concrete arched balustrade railing and bush-hammered inset posts - North Fork Butter Creek Bridge, Spanning North Fork Butter Creek Bridge at Milepost 76.63 on Heppner Highway (Oregon Route 74), Pilot Rock, Umatilla County, OR

Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics

PubMed Central

Azir, Marliana; Abbasiliasi, Sahar; Tengku Ibrahim, Tengku Azmi; Manaf, Yanty Noorzianna Abdul; Sazili, Awis Qurni; Mustafa, Shuhaimi

2017-01-01

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at −26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of −36 °C to −41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process. PMID:29120362

Effects of dietary coconut oil, butter and safflower oil on plasma lipids, lipoproteins and lathosterol levels.

PubMed

Cox, C; Sutherland, W; Mann, J; de Jong, S; Chisholm, A; Skeaff, M

1998-09-01

The aim of this present study was to determine plasma levels of lathosterol, lipids, lipoproteins and apolipoproteins during diets rich in butter, coconut fat and safflower oil. The study consisted of sequential six week periods of diets rich in butter, coconut fat then safflower oil and measurements were made at baseline and at week 4 in each diet period. Forty-one healthy Pacific island polynesians living in New Zealand participated in the trial. Subjects were supplied with some foods rich in the test fats and were given detailed dietary advice which was reinforced regularly. Plasma lathosterol concentration (P < 0.001), the ratio plasma lathosterol/cholesterol (P=0.04), low density lipoprotein (LDL) cholesterol (P<0.001) and apoB (P<0.001) levels were significantly different among the diets and were significantly lower during coconut and safflower oil diets compared with butter diets. Plasma total cholesterol, HDL cholesterol and apoA-levels were also significantly (P< or =0.001) different among the diets and were not significantly different between buffer and coconut diets. These data suggest that cholesterol synthesis is lower during diets rich in coconut fat and safflower oil compared with diets rich in butter and might be associated with lower production rates of apoB-containing lipoproteins.

Butter vs. Margarine: Which Is Better for My Heart?

MedlinePlus

... is made from vegetable oils, so it contains unsaturated "good" fats — polyunsaturated and monounsaturated fats. These types of fats help reduce low-density lipoprotein (LDL), or "bad," cholesterol when substituted for saturated fat. Butter, on the other hand, is made ...

24-Methylenelanost-9(11)-en-3beta-ol, new triterpene alcohol from shea butter.

PubMed

Itoh, T; Tamura, T; Matsumoto, T

1975-08-01

A new triterpene alcohol was isolated fron shea butter and its structure was shown to be 24-methylenelanost-9(11)-en-3beta-ol. Gas chromatographic correlations between this triterpene alcohol and other related compounds are discussed.

Detail view of substructure, view looking south at the center ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

Detail view of substructure, view looking south at the center in-water frame bent - North Fork Butter Creek Bridge, Spanning North Fork Butter Creek Bridge at Milepost 76.63 on Heppner Highway (Oregon Route 74), Pilot Rock, Umatilla County, OR

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

PubMed

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P < 0.0001) with every 1-unit increase of the overall liking score. Based on the logit model, overall acceptance and purchase intent could be predicted with 89.3% and 83.3% accuracy, respectively. The study demonstrated feasibility of completely substituting wheat flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

Effects of dietary cold-pressed turnip rapeseed oil and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome

PubMed Central

2010-01-01

Background Rapeseed oil is the principal dietary source of monounsaturated and n-3 polyunsaturated fatty acids in the Northern Europe. However, the effect of rapeseed oil on the markers of subclinical atherosclerosis is not known. The purpose of this study was to compare the effects of dietary intake of cold-pressed turnip rapeseed oil (CPTRO) and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome. Methods Thirty-seven men with metabolic syndrome completed an open and balanced crossover study. Treatment periods lasted for 6 to 8 weeks and they were separated from each other with an eight-week washout period. Subjects maintained their normal dietary habits and physical activity without major variations. The daily fat adjunct consisted either of 37.5 grams of butter or 35 mL of VirginoR CPTRO. Participants were asked to spread butter on bread on the butter period and to drink CPTRO on the oil period. The fat adjunct was used as such without heating or frying. Results Compared to butter, administration of CPTRO was followed by a reduction of total cholesterol by 8% (p < 0.001) and LDL cholesterol by 11% (p < 0.001). The level of oxidized LDL was 16% lower after oil period (p = 0.024). Minimal differences in arterial elasticity were not statistically significant. Conclusion Cold-pressed turnip rapeseed oil had favourable effects on circulating LDL cholesterol and oxidized LDL, which may be important in the management of patients at high cardiovascular risk. Trial registration ClinicalTrial.gov NCT01119690 PMID:21122147

Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area.

PubMed

Verardo, Vito; Gómez-Caravaca, Ana M; Gori, Alessandro; Losi, Giuseppe; Caboni, Maria F

2013-11-01

Bovine milk contains hundreds of diverse components, including proteins, peptides, amino acids, lipids, lactose, vitamins and minerals. Specifically, the lipid composition is influenced by different variables such as breed, feed and technological process. In this study the fatty acid and phospholipid compositions of different samples of butter and its by-products from the Parmigiano Reggiano cheese area, produced by industrial and traditional churning processes, were determined. The fatty acid composition of samples manufactured by the traditional method showed higher levels of monounsaturated and polyunsaturated fatty acids compared with industrial samples. In particular, the contents of n-3 fatty acids and conjugated linoleic acids were higher in samples produced by the traditional method than in samples produced industrially. Sample phospholipid composition also varied between the two technological processes. Phosphatidylethanolamine was the major phospholipid in cream, butter and buttermilk samples obtained by the industrial process as well as in cream and buttermilk samples from the traditional process, while phosphatidylcholine was the major phospholipid in traditionally produced butter. This result may be explained by the different churning processes causing different types of membrane disruption. Generally, samples produced traditionally had higher contents of total phospholipids; in particular, butter produced by the traditional method had a total phospholipid content 33% higher than that of industrially produced butter. The samples studied represent the two types of products present in the Parmigiano Reggiano cheese area, where the industrial churning process is widespread compared with the traditional processing of Reggiana cow's milk. This is because Reggiana cow's milk production is lower than that of other breeds and the traditional churning process is time-consuming and economically disadvantageous. However, its products have been demonstrated to contain more bioactive lipids compared with products obtained from other breeds and by the industrial process. © 2013 Society of Chemical Industry.

Area Handbook Series: Afghanistan: A Country Study

DTIC Science & Technology

1986-01-01

nomads eat only meat, marrow, and milk ptoducts (preferably fermented ). They despise farmers, farming, and grain, and move great distances with their...milk prod- ucts, such as yogurt , butter, clarified butter, curds, and dried curds. They may also be responsible for feltmaking. Because the duties

Optimization of Shea (Vitellaria paradoxa) butter quality using screw expeller extraction.

PubMed

Gezahegn, Yonas A; Emire, Shimelis A; Asfaw, Sisay F

2016-11-01

The quality of Shea butter is highly affected by processing factors. Hence, the aim of this work was to evaluate the effects of conditioning duration (CD), moisture content (MC), and die temperature (DT) of screw expeller on Shea butter quality. A combination of 3 3 full factorial design and response surface methodology was used for this investigation. Response variables were refractive index, acid value, and peroxide value. The model enabled to identify the optimum operating settings (CD = 28-30 min, MC = 3-5 g/100 g, and DT = 65-70°C) for maximize refractive index and minimum acid value. For minimum peroxide value 0 min CD, 10 g/100 g MC, and 30°C were discovered. In all-over optimization, optimal values of 30 min CD, 9.7 g/100 g MC, and 70°C DT were found. Hence, the processing factors must be at their optimal values to achieve high butter quality and consistence.

Toxic and essential elements in butter from the Black Sea region, Turkey.

PubMed

Dervisoglu, Muhammet; Gul, Osman; Yazici, Fehmi; Guvenc, Dilek; Atmaca, Enes; Aksoy, Abdurrahman

2014-01-01

In this study, 88 randomly selected samples of butter produced in the Black Sea region of Turkey were purchased from different retail markets during different periods and investigated for toxic and essential elements content. Quantitative analyses of elements in the samples were performed using an inductively coupled plasma-mass spectroscopy (ICP-MS). Mean concentrations of As, Cr, Cu, Fe, Mn, Ni, Pb, Se and Zn in the butter samples were 18.93, 100.32, 384.66, 4199.1, 887.47, 168.64, 56.13, 16.34 and 384.66 µg kg(-1), respectively. Cd and Co were detected in 19 (mean content 0.29 µg kg(-1)) and 81 (mean content 3.81 µg kg(-1)) samples of 88 butter samples, respectively. However, the dietary intake of these elements by the population of the Black Sea region is currently well below the dietary reference intake (DRI) and provisional tolerable weekly intake (PTWI) levels of essential and toxic elements.

High concentrations of furan fatty acids in organic butter samples from the German market.

PubMed

Wendlinger, Christine; Vetter, Walter

2014-08-27

Furan fatty acids (F-acids) are valuable antioxidants containing a furan moiety in the central part of the molecule. They occur in the lipids of different foodstuffs and plants, with grass being the main source for their presence in milk fat and butter. Because cows from organic farming receive higher portions of grass-based feed, it was tested whether organic butter samples (n = 26) contain more F-acids than conventional ones (n = 25) in Germany. For this purpose, samples were melted, and the lipid phase was separated and transesterified into methyl esters, which were enriched using silver ion chromatography and analyzed by GC-EI/MS in the selected ion monitoring (SIM) mode. Levels of F-acids in butter were higher in summer than in winter, and in both seasons, organic samples contained significantly higher levels of F-acids than conventional ones (one-way ANOVA: p < 0.001). Furthermore, the daily intake of F-acids via milk fat and other foodstuffs was calculated.

Contemporary carbon content of bis (2-ethylhexyl) phthalate in butter.

PubMed

Tong, T; Ondov, J M; Buchholz, B A; VanDerveer, M C

2016-01-01

The fraction of naturally produced bis (2-ethylhexyl) phthalate (DEHP), a ubiquitous plasticizer known to contaminate packaged foods, was determined for each of five 1.10 kg samples of unsalted market butter by accelerator mass spectrometry (AMS). After extraction and concentration enrichment with liquid-liquid extraction, flash column chromatography, and preparative-scale high performance liquid chromatography, each sample provided ≈ 250 μg extracts of DEHP with carbon purity ranging from 92.5 ± 1.2% (n = 3, 1σ) to 97.1 ± 0.8% (n = 3, 1σ) as measured with gas chromatography mass spectrometry (GC-MS). After corrections for method blank DEHP, co-eluting compounds, and unidentified carbon, the mean fraction of naturally produced DEHP in butter was determined to be 0.16 ± 0.12 (n = 5, 1σ). To our knowledge, this is the first report of the contemporary fraction of DEHP isolated from market butter in the U.S. Copyright © 2015 Elsevier Ltd. All rights reserved.

Feeding butter with elevated content of trans-10, cis-12 conjugated linoleic acid to lean rats does not impair glucose tolerance or muscle insulin response

PubMed Central

2014-01-01

Background Numerous studies have investigated the effects of isolated CLA supplementation on glucose homeostasis in humans and rodents. However, both the amount and relative abundance of CLA isomers in supplemental form are not representative of what is consumed from natural sources. No study to date has examined the effects of altered CLA isomer content within a natural food source. Our goal was to increase the content of the insulin desensitizing CLAt10,c12 isomer relative to the CLAc9,t11 isomer in cow’s milk by inducing subacute rumenal acidosis (SARA), and subsequently investigate the effects of this milk fat on parameters related to glucose and insulin tolerance in rats. Methods We fed female rats (~2.5 to 3 months of age) CLA t10,c12 –enriched (SARA) butter or non-SARA butter based diets for 4 weeks in either low (10% of kcal from fat; 0.18% total CLA by weight) or high (60% of kcal from fat; 0.55% total CLA by weight) amounts. In an effort to extend these findings, we then fed rats high (60% kcal) amounts of SARA or non-SARA butter for a longer duration (8 weeks) and assessed changes in whole body glucose, insulin and pyruvate tolerance in comparison to low fat and 60% lard conditions. Results There was a main effect for increased fasting blood glucose and insulin in SARA vs. non-SARA butter groups after 4 weeks of feeding (p < 0.05). However, blood glucose and insulin concentration, and maximal insulin-stimulated glucose uptake in skeletal muscle were similar in all groups. Following 8 weeks of feeding, insulin tolerance was impaired by the SARA butter, but not glucose or pyruvate tolerance. The non-SARA butter did not impair tolerance to glucose, insulin or pyruvate. Conclusions This study suggests that increasing the consumption of a naturally enriched CLAt10,c12 source, at least in rats, has minimal impact on whole body glucose tolerance or muscle specific insulin response. PMID:24956949

Feeding butter with elevated content of trans-10, cis-12 conjugated linoleic acid to lean rats does not impair glucose tolerance or muscle insulin response.

PubMed

Stefanson, Amanda; Hopkins, Loren E; AlZahal, Ousama; Ritchie, Ian R; MacDonald, Tara; Wright, David C; McBride, Brian W; Dyck, David J

2014-06-23

Numerous studies have investigated the effects of isolated CLA supplementation on glucose homeostasis in humans and rodents. However, both the amount and relative abundance of CLA isomers in supplemental form are not representative of what is consumed from natural sources. No study to date has examined the effects of altered CLA isomer content within a natural food source. Our goal was to increase the content of the insulin desensitizing CLAt10,c12 isomer relative to the CLAc9,t11 isomer in cow's milk by inducing subacute rumenal acidosis (SARA), and subsequently investigate the effects of this milk fat on parameters related to glucose and insulin tolerance in rats. We fed female rats (~2.5 to 3 months of age) CLA t10,c12 -enriched (SARA) butter or non-SARA butter based diets for 4 weeks in either low (10% of kcal from fat; 0.18% total CLA by weight) or high (60% of kcal from fat; 0.55% total CLA by weight) amounts. In an effort to extend these findings, we then fed rats high (60% kcal) amounts of SARA or non-SARA butter for a longer duration (8 weeks) and assessed changes in whole body glucose, insulin and pyruvate tolerance in comparison to low fat and 60% lard conditions. There was a main effect for increased fasting blood glucose and insulin in SARA vs. non-SARA butter groups after 4 weeks of feeding (p < 0.05). However, blood glucose and insulin concentration, and maximal insulin-stimulated glucose uptake in skeletal muscle were similar in all groups. Following 8 weeks of feeding, insulin tolerance was impaired by the SARA butter, but not glucose or pyruvate tolerance. The non-SARA butter did not impair tolerance to glucose, insulin or pyruvate. This study suggests that increasing the consumption of a naturally enriched CLAt10,c12 source, at least in rats, has minimal impact on whole body glucose tolerance or muscle specific insulin response.

Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese.

PubMed

Oeffner, S P; Qu, Y; Just, J; Quezada, N; Ramsing, E; Keller, M; Cherian, G; Goddick, L; Bobe, G

2013-02-01

Health and nutrition professionals advise consumers to limit consumption of saturated fatty acids and increase the consumption of foods rich in n-3 fatty acids. Researchers have previously reported that feeding extruded flaxseed, which is high in C18:3n-3, improves the fatty acid profile of milk and dairy products to less saturated fatty acids and to more C18:3n-3. Fat concentrations in milk and butter decreased when cows were fed higher concentrations of extruded flaxseed. The objective of this study was to determine the optimal rate of flaxseed supplementation for improving the fatty acid profile without decreasing production characteristics of milk and dairy products. By using a double 5 × 5 Latin square design, 10 mid- to late-lactation Holstein cows were fed extruded (0, 0.91, 1.81, and 2.72 kg/d) and ground (1.81 kg/d) flaxseed as a top dressing for 2-wk periods each. At the end of each 2-wk treatment period, milk and serum samples were taken. Milk was subsequently manufactured into butter and fresh Mozzarella cheese. Increasing supplementation rates of extruded flaxseed improved the fatty acid profile of milk, butter, and cheese gradually to less saturated and atherogenic fatty acids and to more C18:3n-3 by increasing concentrations of C18:3n-3 in serum. The less saturated fatty acid profile was associated with decreased hardness and adhesiveness of refrigerated butter, which likely cause improved spreadability. Supplementation rates of extruded flaxseed did not affect dry matter intake of the total mixed ration, milk composition, and production of milk, butter, or cheese. Flaxseed processing did not affect production, fatty acid profile of milk, or texture of butter and cheese. Feeding up to 2.72 kg/d of extruded flaxseed to mid- to late-lactation Holstein cows may improve nutritional and functional properties of milk fat without compromising production parameters. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.

PubMed

Skelhon, Thomas S; Olsson, Patrik K A; Morgan, Adam R; Bon, Stefan A F

2013-09-01

Reducing the fat content of chocolate formulations is a major challenge for the confectionery industry. We report the suspension of aqueous microgel agar particles of up to 80% v/v within sunflower oil, cocoa butter, and ultimately chocolate. The optimised emulsification process involves a shear-cooling step. We demonstrate the versatility of our method when applied to white, milk, and dark chocolate formulations, whilst preserving the desired polymorph V of the cocoa butter matrix. In addition, we show that this technology can be used as a strategy to disperse alcoholic beverages into chocolate confectionery.

ANALYSIS OF DEUTERON STRIPPING EXPERIMENTS

DOE Office of Scientific and Technical Information (OSTI.GOV)

Amado, R.D.

1959-05-01

Deuteron stripping experiments analyzed according to the theory of Butter are a nearly unique source of information on the orbital angular momentum and single-particle widths of nuclear bound states. A number of problems in the Butter theory remain. Chew and Low show that in reactions in which there is a contribution from thc exchange of a single particles there can appear isolated poles in the normalized Born approximation to the cross section and that the residue at these poles can be related to quantities of physical interest. Stripping is such a reactions and the Butter theory is the renormalized Bornmore » approximation. (A.C.)« less

21 CFR 150.140 - Fruit jelly.

Code of Federal Regulations, 2014 CFR

2014-04-01

... CONSUMPTION FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products § 150.140 Fruit jelly. (a) The jellies for which... Section Name of fruit Apple 7.5 Apricot 7.0 Blackberry (other than dewberry) 10.0 Black raspberry 9.0...

21 CFR 150.140 - Fruit jelly.

Code of Federal Regulations, 2011 CFR

2011-04-01

... CONSUMPTION FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products § 150.140 Fruit jelly. (a) The jellies for which... Section Name of fruit Apple 7.5 Apricot 7.0 Blackberry (other than dewberry) 10.0 Black raspberry 9.0...

77 FR 8717 - Dairy Product Mandatory Reporting

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-15

... cheddar cheese, butter, dry whey, and nonfat dry milk (NFDM) on a weekly basis. NASS began publishing cheddar cheese sales information in 1997 and butter, nonfat dry milk (NFDM), and dry whey sales..., cheese, NFDM, and dry whey with the precise specifications included in the mandatory reporting...

Influence of probiotics, included in peanut butter, on the fate of selected Salmonella and Listeria strains under simulated gastrointestinal conditions.

PubMed

Klu, Y A K; Chen, J

2016-04-01

This study observed the behaviour of probiotics and selected bacterial pathogens co-inoculated into peanut butter during gastrointestinal simulation. Peanut butter homogenates co-inoculated with Salmonella/Listeria strains (5 log CFU ml(-1) ) and lyophilized or cultured probiotics (9 log CFU ml(-1) ) were exposed to simulated gastrointestinal conditions for 24 h at 37°C. Sample pH, titratable acidity and pathogen populations were determined. Agar diffusion assay was performed to assess the inhibitory effect of probiotic culture supernatants with either natural (3·80 (Lactobacillus), 3·78 (Bifidobacteirum) and 5·17 (Streptococcus/Lactococcus)) or neutralized (6·0) pH. Antibacterial effect of crude bacteriocin extracts were also evaluated against the pathogens. After 24 h, samples with probiotics had lower pH and higher titratable acidity than those without probiotics. The presence of probiotics caused a significant reduction (P < 0·05) in pathogen populations. Supernatants of Bifidobacterium and Lactobacillus cultures inhibited pathogen growth; however, the elevation of pH diminished their antibacterial activities. Crude bacteriocin extracts had a strain-specific inhibitory effect only towards Listeria monocytogenes. Probiotics in 'peanut butter' survived simulated gastrointestinal conditions and inhibited the growth of Salmonella/Listeria. Peanut butter is a plausible carrier to deliver probiotics to improve the gastrointestinal health of children in developing countries. © 2016 The Society for Applied Microbiology.

21 CFR 164.150 - Peanut butter.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Peanut butter. 164.150 Section 164.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products...

The College Dean, or, It's Difficult to Save Your Sanity When You're the Peanut Butter in a Peanut Butter Sandwich

ERIC Educational Resources Information Center

Meyers, Richard S.

1975-01-01

Changing conditions dictate an active rather than passive role for college deans. Instructional technology can be an effective tool in the dean's active search for information to enable him to effect change in curriculum and instruction. (NHM)

21 CFR 164.150 - Peanut butter.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Peanut butter. 164.150 Section 164.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products...

21 CFR 164.150 - Peanut butter.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Peanut butter. 164.150 Section 164.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products...

21 CFR 164.150 - Peanut butter.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Peanut butter. 164.150 Section 164.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products...

Letter to the Editor re: Bittman's "Butter is Back"

USDA-ARS?s Scientific Manuscript database

Mark Bittman suggests that “Butter Is Back” (column, March 26) based on one highly controversial meta-analysis. There are a number of ways to summarize the available scientific data. The links? Conclusions of the American College of Cardiology and the American Heart Association, released last fall, ...

Chemistry in a Nutshell.

ERIC Educational Resources Information Center

Rupnow, John; And Others

1995-01-01

Presents an activity that involves making peanut butter in the laboratory as a way to teach students the chemistry concepts of emulsification, solubility, and formulation. Enables students to realize that they can actually create or modify the physical and sensory characteristics of peanut butter and taste the differences in their work. (JRH)

21 CFR 184.1259 - Cocoa butter substitute.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Cocoa butter substitute. 184.1259 Section 184.1259 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE Listing of Specific Substances Affirmed as...

78 FR 45907 - United States Standards for Grades of Frozen Vegetables

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-30

... standards covered by these revisions are: frozen asparagus, frozen lima beans, frozen speckled butter beans..., lima beans, speckled butter beans, cooked squash, summer squash, etc., and not other vegetables. AMS... document. United States Standards for Grades of Frozen Lima Beans Update address for AMS. Change ``U.S...

Seuss's Butter Battle Book: Is There Hidden Harm?

ERIC Educational Resources Information Center

Van Cleaf, David W.; Martin, Rita J.

1986-01-01

Examines whether elementary school children relate to the "harmful hidden message" about nuclear war in Dr. Seuss's THE BUTTER BATTLE BOOK. After ascertaining the children's cognitive level, they participated in activities to find hidden meanings in stories, including Seuss's book. Students failed to identify the nuclear war message in…

7 CFR 58.340 - Printing and packaging.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Printing and packaging. 58.340 Section 58.340... Procedures § 58.340 Printing and packaging. Printing and packaging of consumer size containers of butter... packaging equipment should be provided. The outside cartons should be removed from bulk butter in a room...

21 CFR 164.150 - Peanut butter.

Code of Federal Regulations, 2011 CFR

2011-04-01

... food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act (the act), or if they are food additives as so defined, they are used in conformity with regulations established... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Peanut butter. 164.150 Section 164.150 Food and...

21 CFR 101.67 - Use of nutrient content claims for butter.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Use of nutrient content claims for butter. 101.67 Section 101.67 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING Specific Requirements for Nutrient Content Claims § 101...

21 CFR 101.67 - Use of nutrient content claims for butter.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Use of nutrient content claims for butter. 101.67 Section 101.67 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING Specific Requirements for Nutrient Content Claims § 101...

Formulation and Application of the Hierarchical Generalized Random-Situation Random-Weight MIRID

ERIC Educational Resources Information Center

Hung, Lai-Fa

2011-01-01

The process-component approach has become quite popular for examining many psychological concepts. A typical example is the model with internal restrictions on item difficulty (MIRID) described by Butter (1994) and Butter, De Boeck, and Verhelst (1998). This study proposes a hierarchical generalized random-situation random-weight MIRID. The…

21 CFR 101.67 - Use of nutrient content claims for butter.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Use of nutrient content claims for butter. 101.67 Section 101.67 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING Specific Requirements for Nutrient Content Claims § 101...

21 CFR 101.67 - Use of nutrient content claims for butter.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Use of nutrient content claims for butter. 101.67 Section 101.67 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING Specific Requirements for Nutrient Content Claims § 101...

Material Culture and American Domestic Life: The Kitchen, 1890-1914.

ERIC Educational Resources Information Center

McBride, Lawrence W.

This teacher's guide is designed to provide elementary and secondary students with an orientation to material culture studies and an exposure to such artifacts as sad irons, washboards, butter churns, butter molds, and waffle irons. Information is also provided about wages, employment, industrial development, and advertising in the United States…

Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions.

PubMed

Liang, Sihui; Were, Lilian M

2018-02-15

Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52-7.66) which increased to 8.44-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same trend as greening intensity, and was positively correlated (r=0.9101) with chlorogenic-lysine adduct content. Our findings provide an ingredient solution to controlling greening, as results demonstrate that greening can be promoted with high relative humidity storage, and use of high moisture and pH ingredients. Unwanted greening can be inhibited by simply changing the liquid sweetener. Copyright © 2017 Elsevier Ltd. All rights reserved.

Experimental atherosclerosis in rabbits fed cholesterol-free diets.

PubMed

Kritchevsky, D; Tepper, S A; Bises, G; Klurfeld, D M

1982-02-01

Rabbits were fed a semipurified, cholesterol-free atherogenic diet containing 40% sucrose, 25% casein, 14% fat, 15% fiber, 5% salt mix and 1% vitamin mix. The fats were corn oil (CO), palm kernel oil (PO), cocoa butter (CB), and coconut oil (CNO). The rabbits were bled at 3, 6, and 9 months and killed at 9 months. Serum lipids of rabbits fed CO were unaffected. Serum cholesterol levels (mg/dl) at 9 months were: CO -- 64; PO -- 436; CB -- 220; and CNO -- 474. HDL-cholesterol (%) was: CO -- 37; PO -- 8.6; CB -- 25.1; and CNO -- 7.0. Average atherosclerosis (arch + thoracic/2) was: CO -- 0.15; PO -- 1.28; CB -- 0.53; and CNO -- 1.60. Cocoa butter (iodine value 33) is significantly less cholesterolemic and atherogenic than palm oil (iodine value 17) or coconut oil (iodine value 6). The difference between the atherogenic effects of cocoa butter and palm oil may lie in the fact that about half of the fatty acids of palm oil are C 16 or shorter, whereas 76% of the fatty acids of cocoa butter are C 18 or longer.

Rapid and non-destructive determination of rancidity levels in butter cookies by multi-spectral imaging.

PubMed

Xia, Qing; Liu, Changhong; Liu, Jinxia; Pan, Wenjuan; Lu, Xuzhong; Yang, Jianbo; Chen, Wei; Zheng, Lei

2016-03-30

Rancidity is an important attribute for quality assessment of butter cookies, while traditional methods for rancidity measurement are usually laborious, destructive and prone to operational error. In the present paper, the potential of applying multi-spectral imaging (MSI) technology with 19 wavelengths in the range of 405-970 nm to evaluate the rancidity in butter cookies was investigated. Moisture content, acid value and peroxide value were determined by traditional methods and then related with the spectral information by partial least squares regression (PLSR) and back-propagation artificial neural network (BP-ANN). The optimal models for predicting moisture content, acid value and peroxide value were obtained by PLSR. The correlation coefficient (r) obtained by PLSR models revealed that MSI had a perfect ability to predict moisture content (r = 0.909), acid value (r = 0.944) and peroxide value (r = 0.971). The study demonstrated that the rancidity level of butter cookies can be continuously monitored and evaluated in real-time by the multi-spectral imaging, which is of great significance for developing online food safety monitoring solutions. © 2015 Society of Chemical Industry.

Enzymatically catalyzed synthesis of low-calorie structured lipid in a solvent-free system: optimization by response surface methodology.

PubMed

Han, Lu; Xu, Zijian; Huang, Jianhua; Meng, Zong; Liu, Yuanfa; Wang, Xingguo

2011-12-14

A kind of low-calorie structured lipid (LCSL) was obtained by interesterification of tributyrin (TB) and methyl stearate (St-ME), catalyzed by a commercially immobilized 1,3-specific lipase, Lipozyme RM IM from Rhizomucor miehei . The condition optimization of the process was conducted by using response surface methodology (RSM). The optimal conditions for highest conversion of St-ME and lowest content LLL-TAG (SSS and SSP; S, stearic acid; P, palmitic acid) were determined to be a reaction time 6.52 h, a substrate molar ratio (St-ME:TB) of 1.77:1, and an enzyme amount of 10.34% at a reaction temperature of 65 °C; under these conditions, the actually measured conversion of St-ME and content of LLL-TAG were 78.47 and 4.89% respectively, in good agreement with predicted values. The target product under optimal conditions after short-range molecular distillation showed solid fat content (SFC) values similar to those of cocoa butter substitutes (CBS), cocoa butter equivalent (CBE), and cocoa butters (CB), indicating its application for inclusion with other fats as cocoa butter substitutes.

Space Flight Research Relevant to Health, Physical Education, and Recreation. With Particular Reference to Skylab’s Life Science Experiments

DTIC Science & Technology

1979-06-01

chicken and gravy, chicken and rice, eggs (scrambled), green beans, macaroni and cheese, pea soup, peas (creamed), peach am- brosia with pecans, pork...butter- scotch pudding, catsup, chili with meat, fruit jam, hot dogs (tomato sauce), lemon pudding, meatballs and sauce, peaches, peanut butter

"The Butter Battle Book": Engaging Children's Thoughts of War.

ERIC Educational Resources Information Center

Barone, Diane

1993-01-01

Discusses how "The Butter Battle Book" by Dr. Seuss can be used to introduce the moral issue of war to young children. Studies the written responses of 1,187 children in grades kindergarten to 6 to the story. Notes that only the fourth- through sixth-grade students (who felt themselves beyond Dr. Seuss) understood the allegorical nature…

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.

PubMed

Hung, Yu-Ting; Liu, Chi-Te; Peng, I-Chen; Hsu, Chin; Yu, Roch-Chui; Cheng, Kuan-Chen

2015-09-01

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management. Copyright © 2015. Published by Elsevier B.V.

Fourth-Grade Primary School Students' Thought Processes and Challenges Encountered during the Butter Beans Problem

ERIC Educational Resources Information Center

Sahin, Neslihan; Eraslan, Ali

2017-01-01

In parallel with mathematical modeling studies that have gradually drawn interest in recent years, the aim of this study is to investigate the thought processes of fourth-grade students in the Butter Beans Problem and to identify possible challenges in this process. For this purpose, a qualitative study was conducted at a university-foundation…

Occurrence of aflatoxins in oilseeds providing cocoa-butter substitutes.

PubMed Central

Kershaw, S J

1982-01-01

Four oilseeds providing cocoa-butter substitutes--shea, pentadecima, illipe, and salseed--when tested as substrates for aflatoxin production by two strains of Aspergillus parasiticus, gave varying levels of aflatoxin. Aflatoxins were found at low levels occurring naturally in moldy shea-nuts, but none of 21 commercial shea-nut samples contained greater than 20 micrograms of aflatoxin B1 per kg. PMID:6808919

Occurrence of aflatoxins in oilseeds providing cocoa-butter substitutes.

PubMed

Kershaw, S J

1982-05-01

Four oilseeds providing cocoa-butter substitutes--shea, pentadecima, illipe, and salseed--when tested as substrates for aflatoxin production by two strains of Aspergillus parasiticus, gave varying levels of aflatoxin. Aflatoxins were found at low levels occurring naturally in moldy shea-nuts, but none of 21 commercial shea-nut samples contained greater than 20 micrograms of aflatoxin B1 per kg.

Cross-modal interactions for custard desserts differ in obese and normal weight Italian women.

PubMed

Proserpio, Cristina; Laureati, Monica; Invitti, Cecilia; Pasqualinotto, Lucia; Bergamaschi, Valentina; Pagliarini, Ella

2016-05-01

The effects of variation in odors and thickening agents on sensory properties and acceptability of a model custard dessert were investigated in normal weight and obese women. Subjects rated their liking and the intensity of sensory properties (sweetness, vanilla and butter flavors, and creaminess) of 3 block samples (the first varied in vanilla aroma, the second varied in butter aroma and the third varied in xanthan gum). Significant differences were found in acceptability and intensity ratings in relation to body mass index. The addition of butter aroma in the custard was the most effective way to elicit odor-taste, odor-flavor and odor-texture interactions in obese women. In this group, butter aroma, signaling energy dense products, increased the perception of sweetness, vanilla flavor and creaminess, which are all desirable properties in a custard, while maintaining a high liking degree. Understanding cross-modal interactions in relation to nutritional status is interesting in order to develop new food products with reduced sugar and fat, that are still satisfying for the consumer. This could have important implications to reduce caloric intake and tackle the obesity epidemic. Copyright © 2016 Elsevier Ltd. All rights reserved.

Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads

PubMed Central

Valenҁa de Sousa, Joana; Knoop, Marcia

2017-01-01

Abstract Butters, margarines and table spreads are water‐in‐oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in‐mouth while consuming these products. Here, we investigated different methods to characterize sensorically and analytically the “cool‐melting” properties of commercial butter and margarines. Our results show that butter indeed can be distinguished from margarines based on their “cool‐melting” properties. Furthermore, changes in enthalpy as measured through DSC and solid fat content are good predictors of the “cool‐melting” effect of spreads. Practical applications By understanding the mechanisms of the “cool‐melting” perception of spreads, and linking them to analytical measurements, we can create an in‐vitro quantification method of “cool‐melting.” This method can eventually help directing product development to achieve the desire product profile and increase consumer acceptance and liking of margarines and low‐fat spread products. In this study we did not assess the impact of “cool‐melting” on consumer perception, which would be the next step in understanding the drivers of liking of spread products. PMID:28766749

Anti-inflammatory effects of shea butter through inhibition of iNOS, COX-2, and cytokines via the Nf-κB pathway in LPS-activated J774 macrophage cells.

PubMed

Verma, Nandini; Chakrabarti, Rina; Das, Rakha H; Gautam, Hemant K

2012-01-12

Shea butter is traditionally used in Africa for its anti-inflammatory and analgesic effects. In this study we explored the anti-inflammatory activities of the methanolic extract of shea butter (SBE) using lipopolysaccharide (LPS)-induced murine macrophage cell line J774. It was observed that SBE significantly reduced the levels of LPS-induced nitric oxide, Tumor necrosis factor-α (TNF-α), interleukins, 1β (IL-1β), and -12 (IL-12) in the culture supernatants in a dose dependent manner. Expression of pro-inflammatory enzymes, inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2) were also inhibited by SBE. These anti-inflammatory effects were due to an inhibitory action of SBE on LPS-induced iNOS, COX-2, TNF-α, IL-1β, and IL-12 mRNA expressions. Moreover, SBE efficiently suppressed IκB phosphorylation and NF-κB nuclear translocation induced by LPS. These findings explain the molecular bases of shea butter's bioactivity against various inflammatory conditions and substantiate it as a latent source of novel therapeutic agents.

Rheo-NMR Measurements of Cocoa Butter Crystallized Under

DOE Office of Scientific and Technical Information (OSTI.GOV)

Mudge, E.; Mazzanti, G

2009-01-01

Modifications of a benchtop NMR instrument were made to apply temperature control to a shearing NMR cell. This has enabled the determination in situ of the solid fat content (SFC) of cocoa butter under shearing conditions. The cocoa butter was cooled at 3 C/min to three final temperatures of 17.5, 20.0, and 22.5 C with applied shear rates between 45 and 720 s-1. Polymorphic transitions of the cocoa butter were determined using synchrotron X-ray diffraction with an identical shearing system constructed of Lexan. Sheared samples were shown to have accelerated phase transitions compared to static experiments. In experiments where formmore » V was confirmed to be the dominant polymorph, the final SFC averaged around 50%. However, when other polymorphic forms were formed, a lower SFC was measured because the final temperature was within the melting range of that polymorph and only partial crystallization happened. A shear rate of 720 s-1 delayed phase transitions, likely due to viscous heating of the sample. Pulsed NMR is an invaluable tool for determining the crystalline fraction in hydrogen containing materials, yet its use for fundamental and industrial research on fat or alkanes crystallization under shear has only recently been developed.« less

Investigating the Small and Medium Enterprise Landscape of Accra, Ghana: Prospects and Barriers to Economic Development

DTIC Science & Technology

2012-02-01

similar comments on a previous visit to Ghana-there is a familial aversion and almost a cultural “ shame ” to give up control of an entity that is seen to...firm that manufactures cosmetics made of shea butter (shea butter is a common fat extracted from the African Shea tree and is becoming very popular in

["Butter, my love" joy, sorrow and rehabilitation: not simply cholesterol and saturated fatty acids].

PubMed

Caramia, G

2014-01-01

The author refers to his "love" for butter and joy to eat and enjoy, during his childhood, bread, butter and jam at a time in which butter was still made with milk from cows that grazed and/or ate the hay. Subsequently the great bitterness occurred, due to the fact that many distinguished researchers have attributed to the the saturated fatty acids (SFA) and cholesterol, abundant in butter, the origin of atherosclerotic cardio vascular diseases (CVD) epidemic exploded in North America from the years 1920-1930. This happened in spite of the fact that various data did not overlap, and also that the most famous of cardiologists, worldwide known at the time, had written and pointed out that, if such a condition were caused by saturated fat animals, a corresponding increase in their consumption in the diet would be recorded, while it had actually dropped 20 percent. The prestige of some, alongside the desire to win their case, associated to the modest epidemiological skills of the time, have led them to fall into the error of "cherry picking", i.e. to choose only those data in support of their theory while ignoring others that contradicted that, for decades, the SFA were banned by encouraging the consumption of margarine and vegetable oils. Only in recent times it has emerged from indisputable surveys, that in the diet, if an excess of SFA is harmful, even an excess of simple carbohydrates or protein or polyunsaturated fatty acids omega-6 are responsible for atherosclerotic CD. The problem is not to eliminate from the SFA diet, as they look toxic while actually in some situations are indispensable, but to reach a correct balance of all the different nutrients in the diet, and not only of the SFA, plus physical activity. Butter, then, also in the light of new and important acquisitions, was rehabilitated. This brings to mind a claim issued by Hippocrates (460-377 BC), the pioneer of Western medicine, about 2400 years ago: "If you were to give each the right amount of nourishment and exercise, we found the road to health".

Synchrotron x-ray microtomography of the interior microstructure of chocolate

NASA Astrophysics Data System (ADS)

Lügger, Svenja K.; Wilde, Fabian; Dülger, Nihan; Reinke, Lennart M.; Kozhar, Sergii; Beckmann, Felix; Greving, Imke; Vieira, Josélio; Heinrich, Stefan; Palzer, Stefan

2016-10-01

The structure of chocolate, a multicomponent food product, was analyzed using microtomography. Chocolate consists of a semi-solid cocoa butter matrix and a dense network of suspended particles. A detailed analysis of the microstructure is needed to understand mass transport phenomena. Transport of lipids from e.g. a filling or liquid cocoa butter is responsible for major problems in the confectionery industry such as formation of chocolate bloom, which is the formation of visible white spots or a grayish haze on the chocolate surface and leads to consumer rejections and thus large sales losses for the confectionery industry. In this study it was possible to visualize the inner structure of chocolate and clearly distinguish the particles from the continuous phase by taking advantage of the high density contrast of synchrotron radiation. Consequently, particle arrangement and cracks within the sample were made visible. The cracks are several micrometers thick and propagate throughout the entire sample. Images of pure cocoa butter, chocolate without any particles, did not show any cracks and thus confirmed that cracks are a result of embedded particles. They arise during the manufacturing process. Thus, the solidification process, a critical manufacturing step, was simulated with finite element methods in order to understand crack formation during this step. The simulation showed that cracks arise because of significant contraction of cocoa butter, the matrix phase, without any major change of volume of the suspended particles. Tempering of the chocolate mass prior to solidification is another critical step for a good product quality. We found that samples which solidified in an uncontrolled manner are less homogeneous than tempered samples. In summary, our study visualized for the first time the inner microstructure of tempered and untempered cocoa butter as well as chocolate without sample destruction and revealed cracks, which might act as transport pathways.

Olive oil and walnut breakfasts reduce the postprandial inflammatory response in mononuclear cells compared with a butter breakfast in healthy men.

PubMed

Jiménez-Gómez, Yolanda; López-Miranda, José; Blanco-Colio, Luis M; Marín, Carmen; Pérez-Martínez, Pablo; Ruano, Juan; Paniagua, Juan A; Rodríguez, Fernando; Egido, Jesús; Pérez-Jiménez, Francisco

2009-06-01

Inflammation is crucial in all stages of atherosclerosis, and few studies have investigated the effect of dietary fat on markers of inflammation related to this disease during the postprandial period. To evaluate the chronic effects of dietary fat on the postprandial expression of proinflammatory genes in peripheral blood mononuclear cells (PBMCs) in healthy subjects. 20 healthy men followed three different diets for 4 weeks each, according to a randomized crossover design: Western diet: 15% protein, 47% carbohydrates (CHO), 38% fat (22% saturated fatty acid (SFA)); Mediterranean diet: 15% protein, 47% CHO, 38% fat (24% monounsaturated fatty acid (MUFA)); CHO-rich and n-3 diet: 15% protein, 55% CHO, <30% fat (8% polyunsaturated fatty acid (PUFA)). After 12-h fast, volunteers were given a breakfast with a fat composition similar to that consumed in each of the diets-butter breakfast: 35% SFA; olive oil breakfast: 36% MUFA; walnut breakfast: 16% PUFA, 4% alpha-linolenic acid (LNA). The butter breakfast induced a higher increase in tumor necrosis factor (TNF)-alpha messenger RNA (mRNA) expression than the olive oil or walnut breakfasts (P=0.014) in PBMCs. Moreover, we found a higher postprandial response in the mRNA of interleukin (IL)-6 with the intake of butter and olive oil breakfasts than with the walnut breakfast (P=0.025) in these cells. However, the effects of the three fatty breakfasts on the plasma concentrations of these proinflammatory parameters showed no significant differences (P=N.S.). Consumption of a butter-enriched meal elicits greater postprandial expression of proinflammatory cytokine mRNA in PBMCs, compared to the olive oil and walnut breakfasts.

Postprandial lipid responses to an alpha-linolenic acid-rich oil, olive oil and butter in women: a randomized crossover trial.

PubMed

Svensson, Julia; Rosenquist, Anna; Ohlsson, Lena

2011-06-28

Postprandial lipaemia varies with gender and the composition of dietary fat due to the partitioning of fatty acids between beta-oxidation and incorporation into triacylglycerols (TAGs). Increasing evidence highlights the importance of postprandial measurements to evaluate atherogenic risk. Postprandial effects of alpha-linolenic acid (ALA) in women are poorly characterized. We therefore studied the postprandial lipid response of women to an ALA-rich oil in comparison with olive oil and butter, and characterized the fatty acid composition of total lipids, TAGs, and non-esterified fatty acids (NEFAs) in plasma. A randomized crossover design (n = 19) was used to compare the postprandial effects of 3 meals containing 35 g fat. Blood samples were collected at regular intervals for 7 h. Statistical analysis was carried out with ANOVA (significant difference = P < 0.05). No significant difference was seen in incremental area under the curve (iAUC) plasma-TAG between the meals. ALA and oleic acid levels were significantly increased in plasma after ALA-rich oil and olive oil meals, respectively. Palmitic acid was significantly increased in plasma-TAG after the butter meal. The ratios of 18:2 n-6 to18:3 n-3 in plasma-TAGs, three and seven hours after the ALA-rich oil meal, were 1.5 and 2.4, respectively. The corresponding values after the olive oil meal were: 13.8 and 16.9; and after the butter meal: 9.0 and 11.6. The postprandial p-TAG and NEFA response in healthy pre-menopausal women was not significantly different after the intake of an ALA-rich oil, olive oil and butter. The ALA-rich oil significantly affected different plasma lipid fractions and improved the ratio of n-6 to n-3 fatty acids several hours postprandially.

Effects of margarines and butter consumption on lipid profiles, inflammation markers and lipid transfer to HDL particles in free-living subjects with the metabolic syndrome.

PubMed

Gagliardi, A C M; Maranhão, R C; de Sousa, H P; Schaefer, E J; Santos, R D

2010-10-01

Our purpose was to examine the effects of daily servings of butter, no-trans-fat margarine and plant sterol margarine, within recommended amounts, on plasma lipids, apolipoproteins (Apos), biomarkers of inflammation and endothelial dysfunction, and on the transfer of lipids to HDL particles in free-living subjects with the metabolic syndrome. This was a randomized, single-blind study where 53 metabolic syndrome subjects (62% women, mean age 54 years) received isocaloric servings of butter, no-trans-fat margarine or plant sterol margarine in addition to their usual diets for 5 weeks. The main outcome measures were plasma lipids, Apo, inflammatory and endothelial dysfunction markers (CRP, IL-6, CD40L or E-selectin), small dense LDL cholesterol concentrations and in vitro radioactive lipid transfer from cholesterol-rich emulsions to HDL. Difference among groups was evaluated by analysis of variance. There was a significant reduction in Apo-B (-10.4 %, P=0.043) and in the Apo-B/Apo-A-1 ratio (-11.1%, P=0.034) with plant sterol margarine. No changes in plasma lipids were noticed with butter and no-trans-fat margarine. Transfer rates of lipids to HDL were reduced in the no-trans-fat margarine group: triglycerides -42.0%, (P<0.001 vs butter and sterol margarine) and free cholesterol -16.2% (P=0.006 vs sterol margarine). No significant effects were noted on the concentrations of inflammatory and endothelial dysfunction markers among the groups. In free-living subjects with the metabolic syndrome consumption of plant sterol and no-trans-fat margarines within recommended amounts reduced, respectively, Apo-B concentrations and the ability of HDL to accept lipids.

Influence of water activity on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in peanut butter by microwave heating.

PubMed

Song, Won-Jae; Kang, Dong-Hyun

2016-12-01

This study evaluated the efficacy of a 915 MHz microwave with 3 different electric power levels to inactivate three pathogens in peanut butter with different aw. Peanut butter inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium and Listeria monocytogenes (0.3, 0.4, and 0.5 aw) were treated with a 915 MHz microwave with 2, 4, and 6 kW for up to 5 min. Six kW 915 MHz microwave treatment for 5 min reduced these three pathogens by 1.97 to >5.17 log CFU/g. Four kW 915 MHz microwave processing for 5 min reduced these pathogens by 0.41-1.98 log CFU/g. Two kW microwave heating did not inactivate pathogens in peanut butter. Weibull and Log-Linear + Shoulder models were used to describe the survival curves of three pathogens because they exhibited shouldering behavior. Td and T5d values were calculated based on the Weibull and Log-Linear + Shoulder models. Td values of the three pathogens were similar to D-values of Salmonella subjected to conventional heating at 90 °C but T5d values were much shorter than those of conventional heating at 90 °C. Generally, increased aw resulted in shorter T5d values of pathogens, but not shorter Td values. The results of this study can be used to optimize microwave heating pasteurization system of peanut butter. Copyright © 2016. Published by Elsevier Ltd.

Dietary Influences on Alpha-Methylacyl-CoA Racemase (AMACR) Expression in the Prostate

DTIC Science & Technology

2011-04-01

levels and individual dairy products and ruminant meats (milk, cheese, yogurt , cream, butter, beef, lamb) 2) Evaluation of associations between dietary... yogurt , cream, butter, beef, lamb) • Evaluation of associations between: 1) dietary intake of red meat / dairy products and phytanic acid...1 Adjusted for vitamin supplement use, current alcohol use, smoking status, and calories 2 SD = standard deviation 3 Daily servings of milk, yogurt

Identity of Artificial Color on Oranges; Analysis for Spoilage Indicators in Butter; Rapid Identity of Margarine and Butter; Identity of Synthetic Colors in Foods. FDA's Science Project Series.

ERIC Educational Resources Information Center

Food and Drug Administration (DHEW), Washington, DC.

These guides are four of several prepared through the F.D.A.'s Science Project Series for senior high school chemistry students and teachers investigating the quality of constituents of foods through experimentation. Each eight page pamphlet gives background information on the subject, equipment and reagents needed for the experiment, the…

Quality assessment of butter cookies applying multispectral imaging

PubMed Central

Andresen, Mette S; Dissing, Bjørn S; Løje, Hanne

2013-01-01

A method for characterization of butter cookie quality by assessing the surface browning and water content using multispectral images is presented. Based on evaluations of the browning of butter cookies, cookies were manually divided into groups. From this categorization, reference values were calculated for a statistical prediction model correlating multispectral images with a browning score. The browning score is calculated as a function of oven temperature and baking time. It is presented as a quadratic response surface. The investigated process window was the intervals 4–16 min and 160–200°C in a forced convection electrically heated oven. In addition to the browning score, a model for predicting the average water content based on the same images is presented. This shows how multispectral images of butter cookies may be used for the assessment of different quality parameters. Statistical analysis showed that the most significant wavelengths for browning predictions were in the interval 400–700 nm and the wavelengths significant for water prediction were primarily located in the near-infrared spectrum. The water prediction model was found to correctly estimate the average water content with an absolute error of 0.22%. From the images it was also possible to follow the browning and drying propagation from the cookie edge toward the center. PMID:24804036

Experimental and Computational Investigation of Structural Integrity of Dissimilar Metal Weld Between Ferritic and Austenitic Steel

NASA Astrophysics Data System (ADS)

Santosh, R.; Das, G.; Kumar, S.; Singh, P. K.; Ghosh, M.

2018-03-01

The structural integrity of dissimilar metal welded (DMW) joint consisting of low-alloy steel and 304LN austenitic stainless steel was examined by evaluating mechanical properties and metallurgical characteristics. INCONEL 82 and 182 were used as buttering and filler materials, respectively. Experimental findings were substantiated through thermomechanical simulation of the weld. During simulation, the effect of thermal state and stress distribution was pondered based on the real-time nuclear power plant environment. The simulation results were co-related with mechanical and microstructural characteristics. Material properties were varied significantly at different fusion boundaries across the weld line and associated with complex microstructure. During in-situ deformation testing in a scanning electron microscope, failure occurred through the buttering material. This indicated that microstructure and material properties synergistically contributed to altering the strength of DMW joints. Simulation results also depicted that the stress was maximum within the buttering material and made its weakest zone across the welded joint during service exposure. Various factors for the failure of dissimilar metal weld were analyzed. It was found that the use of IN 82 alloy as the buttering material provided a significant improvement in the joint strength and became a promising material for the fabrication of DMW joint.

Experimental and Computational Investigation of Structural Integrity of Dissimilar Metal Weld Between Ferritic and Austenitic Steel

NASA Astrophysics Data System (ADS)

Santosh, R.; Das, G.; Kumar, S.; Singh, P. K.; Ghosh, M.

2018-06-01

The structural integrity of dissimilar metal welded (DMW) joint consisting of low-alloy steel and 304LN austenitic stainless steel was examined by evaluating mechanical properties and metallurgical characteristics. INCONEL 82 and 182 were used as buttering and filler materials, respectively. Experimental findings were substantiated through thermomechanical simulation of the weld. During simulation, the effect of thermal state and stress distribution was pondered based on the real-time nuclear power plant environment. The simulation results were co-related with mechanical and microstructural characteristics. Material properties were varied significantly at different fusion boundaries across the weld line and associated with complex microstructure. During in-situ deformation testing in a scanning electron microscope, failure occurred through the buttering material. This indicated that microstructure and material properties synergistically contributed to altering the strength of DMW joints. Simulation results also depicted that the stress was maximum within the buttering material and made its weakest zone across the welded joint during service exposure. Various factors for the failure of dissimilar metal weld were analyzed. It was found that the use of IN 82 alloy as the buttering material provided a significant improvement in the joint strength and became a promising material for the fabrication of DMW joint.

Application of multiwall carbon nanotubes-based matrix solid phase dispersion extraction for determination of hormones in butter by gas chromatography mass spectrometry.

PubMed

Su, Rui; Wang, Xinghua; Xu, Xu; Wang, Ziming; Li, Dan; Zhao, Xin; Li, Xueyuan; Zhang, Hanqi; Yu, Aimin

2011-08-05

The multiwall carbon nanotubes (MWCNTs)-based matrix solid phase dispersion (MSPD) was applied for the extraction of hormones, including 17-α-ethinylestradiol, 17-α-estradiol, estriol, 17-β-estradiol, estrone, medroxyprogesterone, progesterone and norethisterone acetate in butter samples. The method includes MSPD extraction of the target analytes from butter samples, derivatization of hormones with heptafluorobutyric acid anhydride-acetonitrile mixture, and determination by gas chromatography-mass spectrometry. The mixture containing 0.30 g graphitized MWCNTs and 0.10 g MWCNTs was selected as absorbent. Ethyl acetate was used as elution solvent. The elution solvent volume and flow rate were 12 mL and 0.9 mL min(-1), respectively. The recoveries of hormones obtained by analyzing the five spiked butter samples were from 84.5 to 111.2% and relative standard deviations from 1.9 to 8.9%. Limits of detection and quantification for determining the analytes were in the range of 0.2-1.3 and 0.8-4.5 μg kg(-1), respectively. Compared with other traditional methods, the proposed method is simpler in the operation and shorter in the sample pretreatment time. Copyright © 2011 Elsevier B.V. All rights reserved.

Butter as a feedstock for biodiesel production.

PubMed

Haas, Michael J; Adawi, Nadia; Berry, William W; Feldman, Elaine; Kasprzyk, Stephen; Ratigan, Brian; Scott, Karen; Landsburg, Emily Bockian

2010-07-14

Fatty acid methyl esters (FAME) were produced from cow's milk (Bostaurus) butter by esterification/transesterification in the presence of methanol. The product was assayed according to the Standard Specification for Biodiesel Fuel Blend Stock (B100) for Middle Distillate Fuels (ASTM D 6751). The preparation failed to meet the specifications for flash point, free and total glycerin contents, total sulfur, and oxidation stability. Failures to meet the flash point and free/total glycerin specifications were determined to be due to interference with standard assays for these parameters by short-chain-length fatty acid esters. The oxidation stability of the butterfat FAME was improved by supplementation with a commercial antioxidant formulation. Approximately 725 ppm of antioxidant was required to meet the ASTM-specified stability value for biodiesel. This work indicates that, without further purification to reduce a slightly excessive sulfur content, fatty acid ester preparations produced from butter are unacceptable as sole components of a biodiesel fuel. However, it is possible that even without further purification a butter-based ester preparation could be mixed with biodiesel from other feedstocks to produce a blend that meets the current quality standards for biodiesel. The results presented here also illustrate some potential weaknesses in the accepted methods for biodiesel characterization when employed in the analysis of FAME preparations containing mid- and short-chain fatty acid esters.

Enzymatic synthesis of cocoa butter equivalent from olive oil and palmitic-stearic fatty acid mixture.

PubMed

Mohamed, Ibrahim O

2015-01-01

The main goal of the present research is to restructure olive oil triacylglycerol (TAG) using enzymatic acidolysis reaction to produce structured lipids that is close to cocoa butter in terms of TAG structure and melting characteristics. Lipase-catalyzed acidolysis of refined olive oil with a mixture of palmitic-stearic acids at different substrate ratios was performed in an agitated batch reactor maintained at constant temperature and agitation speed. The reaction attained steady-state conversion in about 5 h with an overall conversion of 92.6 % for the olive oil major triacylglycerol 1-palmitoy-2,3-dioleoyl glycerol (POO). The five major TAGs of the structured lipids produced with substrate mass ratio of 1:3 (olive oil/palmitic-stearic fatty acid mixture) were close to that of the cocoa butter with melting temperature between 32.6 and 37.7 °C. The proposed kinetics model used fits the experimental data very well.

Fatty acid composition including trans-fatty acids in edible oils and fats: probable intake in Indian population.

PubMed

Dixit, Sumita; Das, Mukul

2012-10-01

The susceptibility of trans-fat to the human health risk prompted the Food and Agriculture Organization (FAO) and World Health Organization (WHO) to prepare regulations or compulsory claims for trans-fatty acids (TFA) in edible oils and fats. In this study, analysis of fatty acid composition and TFA content in edible oils and fats along with the possible intake of trans-fat in Indian population was carried out. The analysis was carried out as per the Assn. of Official Analytical Chemists (AOAC) methodology and the results were statistically analyzed. The average TFA content in nonrefined mustard and refined soybean oils exceeded by 1.16- to 1.64-fold as compared to the Denmark limit of 2% TFA in fats and oils destined for human consumption. In branded/nonbranded butter and butter oil samples, average TFA limit exceeded by 4.2- to 9.5-fold whereas hydrogenated vegetable oil (HVO) samples exceeded the limit by 9.8-fold, when compared to Denmark standards. The probable TFA intake per day through different oils in Indian population were found to be less than WHO recommendation. However Punjab having highest consumption of HVO (-15 g/d) showed 1.09-fold higher TFA intake than the WHO recommendation, which is alarming and may be one of the factors for high cardiovascular disease mortality rate that needs further elucidation. Thus there is a need to prescribe TFA limit for edible oil, butter, and butter oil in India and to reduce the already proposed TFA levels in HVO to safeguard the health of consumers. The probable daily intake of trans-fatty acid (TFA) especially through hydrogenated vegetable oil (HVO) was assessed. In absence of any specification for TFA and fatty acid composition for edible oils, butter, and butter samples, a pressing need was felt to prescribe TFA limit in India. The study indicates that TFA intake through HVO consumption is higher in States like Punjab than the recommended daily intake prescribed by WHO. Hence, strategies should be adopted to either decrease the consumption of HVO or to modify the industrial processing method of HVO with less content of TFA to safeguard the health of consumers. © 2012 Institute of Food Technologists®

A Comparison of Nutrient Intakes between a Ft. Riley Contractor-Operated and a Ft. Lewis Military-Operated Garrison Dining Facility

DTIC Science & Technology

1987-10-01

Meatsauce Rissole Potatoes Turkey Nuggets (I/o) Hash Browned Potatoes (I/o) Mashed Potatoes Buttered Mixed Vegetables Toasted Garlic Bread Brussels...Chicken Curry Baked Ham/P/A Sauce Parsley Buttered Potatoes Brown Gravy Hash Browned Potatoes (I/o) Steamed Rice Steamed Carrots Mashed Potatoes...Steak Mashed Potatoes Mashed Potatoes Rissole Potatoes Steamed Rice Hash Browned Potatoes (I/o) Green Beans Steamed Carrots Broccoli w/Cheese sauce

What Foods Should Americans Eat? Better Information Needed on Nutritional Quality of Foods.

DTIC Science & Technology

1980-04-30

ingredients. For example, peanut butter cookies can be made with varying amounts of peanut butter, sugar, flour, and other ingredients. The formula that...is used to make the cookie will have an influence on the nutrient content of the product. This type of variation is reflected only to a limited extent...have on nutrients in food. These include short-time canning, new dehydration and freezing techniques, continuous dough techniques for bread, precooked

Influence of postprandial triglyceride-rich lipoproteins on lipid-mediated gene expression in smooth muscle cells of the human coronary artery.

PubMed

Bermúdez, Beatriz; López, Sergio; Pacheco, Yolanda M; Villar, José; Muriana, Francisco J G; Hoheisel, Jöerg D; Bauer, Andrea; Abia, Rocío

2008-07-15

Postprandial triglyceride-rich lipoproteins (TRL) have a direct effect on vascular smooth muscle cells (SMC) and they increase the risk of atherogenesis. Here, we have tested the hypothesis that the different fatty acid composition of TRL is capable of differentially modifying gene expression in human coronary artery SMC (CASMC). In addition, the effect of TRL on cell proliferation and transcription factor activation was also evaluated. TRL were prepared from plasma of healthy volunteers after the ingestion of meals enriched in refined olive oil (ROO), butter or a mixture of vegetable and fish oils (VEFO). We use cDNA microarrays to determine the genes differentially expressed in TRL-treated CASMC. Correspondence cluster analysis demonstrated that TRL-butter, -ROO and -VEFO provoked different transcriptional profiles in CASMC. Sixty-six genes were regulated by TRL-butter, 55 by -ROO, and 47 by -VEFO. The data revealed that TRL-butter predominantly activated genes involved in the regulation of cell proliferation and inflammation. Likewise, TRL-VEFO induced the expression of genes implicated in inflammation, while TRL-ROO promoted a less atherogenic gene profile. The pathophysiological contribution of TRL to the development of atherosclerosis and the stability of atherosclerotic plaques may depend on the fatty acid composition of TRL. Our findings suggest a role for macrophage-inhibiting cytokine-1 (MIC-1) in coronary artery cardiovascular events.

Palatable food avoidance and acceptance learning with different stressors in female rats.

PubMed

Liang, N-C; Smith, M E; Moran, T H

2013-04-03

Stress activates the hypothalamus-pituitary-adrenal (HPA) axis leading to the release of glucocorticoids (GC). Increased activity of the HPA axis and GC exposure has been suggested to facilitate the development of obesity and metabolic syndrome. Nonetheless, different stressors can produce distinct effects on food intake and may support different directions of food learning e.g. avoidance or acceptance. This study examined whether interoceptive (LiCl and exendin-4) and restraint stress (RS) support similar or distinct food learning. Female rats were exposed to different stressors after their consumption of a palatable food (butter icing). After four palatable food-stress pairings, distinct intakes of the butter icing were observed in rats treated with different stressors. Rats that received butter icing followed by intraperitoneal injections of LiCl (42.3mg/kg) and exendin-4 (10μg/kg) completely avoided the palatable food with subsequent presentations. In contrast, rats experiencing RS paired with the palatable food increased their consumption of butter icing across trials and did so to a greater degree than rats receiving saline injections. These data indicate that interoceptive and psychosocial stressors support conditioned food avoidance and acceptance, respectively. Examination of c-Fos immunoreactivity revealed distinct neural activation by interoceptive and psychosocial stressors that could provide the neural basis underlying opposite direction of food acceptance learning. Published by Elsevier Ltd.

Palatable food avoidance and acceptance learning with different stressors in female rats

PubMed Central

Liang, Nu-Chu; Smith, Megan E.; Moran, Timothy H.

2013-01-01

Stress activates the hypothalamus- pituitary-adrenal (HPA) axis leading to the release of glucocorticoids (GC). Increased activity of the HPA axis and GC exposure has been suggested to facilitate the development of obesity and metabolic syndrome. Nonetheless, different stressors can produce distinct effects on food intake and may support different directions of food learning e.g. avoidance or acceptance. This study examined whether interoceptive (LiCl and exendin-4) and restraint stress support similar or distinct food learning. Female rats were exposed to different stressors after their consumption of a palatable food (butter icing). After 4 palatable food-stress pairings, distinct intakes of the butter icing were observed in rats treated with different stressors. Rats that received butter icing followed by intraperitoneal injections of LiCl (42.3 mg/Kg) and exendin-4 (10 μg/Kg) completely avoided the palatable food with subsequent presentations. In contrast, rats experiencing restraint stress paired with the palatable food increased their consumption of butter icing across trials and did so to a greater degree than rats receiving saline injections. These data indicate that interoceptive and psychosocial stressors support conditioned food avoidance and acceptance, respectively. Examination of c-Fos immunoreactivity revealed distinct neural activation by interoceptive and psychosocial stressors that could provide the neural basis underlying opposite direction of food acceptance learning. PMID:23380501

Effect of N. sativa oil on impaired glucose tolerance and insulin insensitivity induced by high-fat-diet and turpentine-induced trauma.

PubMed

Alsaif, Mohammed A

2008-04-15

The aim of this study was to investigate the effect of N. sativa oil on impaired glucose tolerance and insulin insensitivity induced by high-fat diet and trauma. Three dietary groups were used in this study; Rat-Chow (RC), N. sativa oil diet (Combination 4% N. sativa oil and 16% butter oil) (NSOD) and 20% Butter Oil Diet (BOD). Each group was subdivided in two groups; control and trauma. Diets were supplemented for five consecutive weeks body weight increase per week was calculated. At end of the dietary treatments, single dose (2 mL kg(-1) body weight) of turpentine was injected in the dorso-lumber region. Intravenous glucose tolerance test (i.v. GTT) was performed, insulinogenic index and insulin sensitivity was measured. The results showed butter oil diet significantly increased the body weights and visceral fats compared other two groups, respectively. Fasting glucose levels did not change in trauma induced rats while insulin levels increased significantly and it found highest in butter oil diet fed animals. Impaired glucose tolerance was found sever in BOD fed traumatized rats. N. sativa oil diet protected impaired glucose tolerance and insulin insensitivity induced either via saturated fatty acids or injury. In conclusion, N. sativa oil may be used in post surgery diabetic patients to prevent the long going adverse effects from surgical trauma.

Preparation of peanut butter suspension for determination of peanuts using enzyme-linked immunoassay kits.

PubMed

Trucksess, Mary W; Brewer, Vickery A; Williams, Kristina M; Westphal, Carmen D; Heeres, James T

2004-01-01

Peanuts are one of the 8 most common allergenic foods and a large proportion of peanut-allergic individuals have severe reactions, some to minimal exposure. Specific protein constituents in the peanuts are the cause of the allergic reactions in sensitized individuals who ingest the peanuts. To avoid accidental ingestion of peanut-contaminated food, methods of analysis for the determination of the allergenic proteins in foods are important tools. Such methods could help identify foods inadvertently contaminated with peanuts, thereby reducing the incidence of allergic reactions to peanuts. Commercial immunoassay kits are available but need study for method performance, which requires reference materials for within- and between-laboratory validations. In this study, National Institute of Standards and Technology Standard Reference Material 2387 peanut butter was used. A polytron homogenizer was used to prepare a homogenous aqueous Peanut Butter suspension for the evaluation of method performance of some commercially available immunoassay kits such as Veratox for Peanut Allergen Test (Neogen Corp.), Ridascreen Peanut (R-Biopharm GmbH), and Bio-Kit Peanut Protein Assay Kit (Tepnel). Each gram of the aqueous peanut butter suspension contained 20 mg carboxymethylcellulose sodium salt, 643 microg peanut, 0.5 mg thimerosal, and 2.5 mg bovine serum albumin. The suspension was homogenous, stable, reproducible, and applicable for adding to ice cream, cookies, breakfast cereals, and chocolate for recovery studies at spike levels ranging from 12 to 90 microg/g.

Volatile halocarbons in butter: elevated tetrachloroethylene levels in samples obtained in close proximity to dry-cleaning establishments

DOE Office of Scientific and Technical Information (OSTI.GOV)

Miller, L.J.; Uhler, A.D.

1988-09-01

In recent years materials not directly associated with food production, such as polychlorinated and brominated biphenyls, have been found in foods. According to the criteria to evaluate the likelihood for a chemical to contaminate food, the volatile halocarbons (VHCs) were selected as target compounds in an examination for potential contaminants in selected foods. The technique of multiple headspace extraction (MHE) was used in this study to minimize sample handling, and thereby reduce the potential for laboratory contamination and maximize throughput. Recently this laboratory reported findings of several VHCs in margarine, including PCE in four samples at levels above the usualmore » background findings. Those samples had been obtained from a food store located immediately next to a dry-cleaning establishment. Follow-up investigation was conducted to determine the frequency of occurrence and levels of PCE that may be present in fatty foods purchased from stores located both near and distant from dry cleaners. Butter was chosen as a model food because it is a highly uniform product of very high fat content, which would be expected to act as a good absorber of the lipophilic VHCs. This paper presents results of these analyses and correlations between level of VHCs in butter and the proximity to dry cleaners of the food store where the butter was purchased.« less

Popcorn worker's lung: in vitro exposure to diacetyl, an ingredient in microwave popcorn butter flavoring, increases reactivity to methacholine.

PubMed

Fedan, J S; Dowdy, J A; Fedan, K B; Hubbs, A F

2006-08-15

Workers who inhale microwave popcorn butter flavorings experience decrements in lung function and can develop clinical bronchiolitis obliterans, i.e., "popcorn worker's lung" (Kreiss, K., Gomaa, A., Kullman, G., Fedan, K., Simoes, E.J., Enright, P.L., 2002. Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant. N. Engl. J. Med. 347, 330-338.). In a rat inhalation model, vapors of an artificial butter flavoring damaged the epithelium of the upper and lower airways (Hubbs, A.F., Battelli, L.A., Goldsmith, W.T., Porter, D.W., Frazer, D., Friend, S., Schwegler-Berry, D., Mercer, R.R., Reynolds, J.S., Grote, A., Castranova, V., Kullman, G., Fedan, J.S., Dowdy, J., Jones, W.G., 2002. Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. Toxicol. Appl. Pharmacol. 185, 128-135.). Diacetyl, a butter flavoring component, is a major volatile ketone in the popcorn-processing workplace. We investigated the effects of diacetyl on epithelium of guinea pig isolated airway preparations and the effects of diacetyl in vitro on reactivity to bronchoactive agents. In the isolated, perfused trachea preparation, diacetyl added to the intraluminal (mucosal) bath elicited responses that began with contraction (threshold ca. 3 mM) and ended with relaxation. After a 4-h incubation with intraluminal diacetyl (3 mM), contractions to extraluminal (serosal) methacholine (MCh) were slightly increased; however, sensitivity to intraluminally (mucosally) applied MCh was increased by 10-fold. Relaxation responses of MCh (3 x 10(-7) M)-contracted tracheas to extraluminally applied terbutaline and intraluminally applied 120 mM KCl, to evoke epithelium-derived relaxing factor release, were unaffected by diacetyl. Exposure of the tracheal epithelium in Ussing chambers to diacetyl decreased transepithelial potential difference and resistance. These findings suggest that diacetyl exposure compromised epithelial barrier function, leading to hyperreactivity to mucosally applied MCh. The respiratory epithelium appears to serve as an initial target for the toxic effects of diacetyl in the airways.

Postprandial lipid responses to an alpha-linolenic acid-rich oil, olive oil and butter in women: A randomized crossover trial

PubMed Central

2011-01-01

Background Postprandial lipaemia varies with gender and the composition of dietary fat due to the partitioning of fatty acids between beta-oxidation and incorporation into triacylglycerols (TAGs). Increasing evidence highlights the importance of postprandial measurements to evaluate atherogenic risk. Postprandial effects of alpha-linolenic acid (ALA) in women are poorly characterized. We therefore studied the postprandial lipid response of women to an ALA-rich oil in comparison with olive oil and butter, and characterized the fatty acid composition of total lipids, TAGs, and non-esterified fatty acids (NEFAs) in plasma. Methods A randomized crossover design (n = 19) was used to compare the postprandial effects of 3 meals containing 35 g fat. Blood samples were collected at regular intervals for 7 h. Statistical analysis was carried out with ANOVA (significant difference = P < 0.05). Results No significant difference was seen in incremental area under the curve (iAUC) plasma-TAG between the meals. ALA and oleic acid levels were significantly increased in plasma after ALA-rich oil and olive oil meals, respectively. Palmitic acid was significantly increased in plasma-TAG after the butter meal. The ratios of 18:2 n-6 to18:3 n-3 in plasma-TAGs, three and seven hours after the ALA-rich oil meal, were 1.5 and 2.4, respectively. The corresponding values after the olive oil meal were: 13.8 and 16.9; and after the butter meal: 9.0 and 11.6. Conclusions The postprandial p-TAG and NEFA response in healthy pre-menopausal women was not significantly different after the intake of an ALA-rich oil, olive oil and butter. The ALA-rich oil significantly affected different plasma lipid fractions and improved the ratio of n-6 to n-3 fatty acids several hours postprandially. PMID:21711508

Intake of butter naturally enriched with cis9,trans11 conjugated linoleic acid reduces systemic inflammatory mediators in healthy young adults.

PubMed

Penedo, Letícia A; Nunes, Juliana C; Gama, Marco Antônio S; Leite, Paulo Emilio C; Quirico-Santos, Thereza F; Torres, Alexandre G

2013-12-01

A conjugated linoleic acid (CLA) depletion-repletion study was carried out to investigate the effects of dietary c9,t11 CLA on C-reactive protein, transcription factor NFκB, metalloproteinases 2 and 9, inflammatory mediators (adiponectin, TNFα, IL-2, IL-4, IL-8, IL-10), body composition, and erythrocyte membrane composition in healthy normal-weight human adults. CLA depletion was achieved through an 8-week period of restricted dairy fat intake (depletion phase; CLA intake was 5.2±5.8 mg/day), followed by an 8-week period in which individuals consumed 20 g/day of butter naturally enriched with c9,t11 CLA (repletion phase; CLA intake of 1020±167 mg/day). The participants were 29 healthy adult volunteers (19 women and 10 men, aged 22 to 36 years), with body mass index between 18.0 and 29.9 kg m(-2). Blood samples were collected at baseline and at the end of both depletion and repletion phases. The content of CLA in erythrocytes decreased during CLA-depletion and increased during CLA-repletion. Intake of CLA-enriched butter increased the serum levels of anti-inflammatory IL-10 but reduced transcription factor NFκB in blood and serum levels of TNFα, IL-2, IL-8 and inactive metalloproteinase-9. Moreover, reduced activity of metalloproteinases 2 and 9 in serum was observed during the CLA-repletion period. In contrast, intake of CLA-enriched butter had no effects on body composition (DXA analysis) as well as on serum levels of adiponectin, C-reactive protein, and IL-4. Taken together, our results indicate that the intake of a c9,t11 CLA-enriched butter by normal-weight subjects induces beneficial changes in immune modulators associated with sub-clinical inflammation in overweight individuals. © 2013.

Crystallization mechanisms in cream during ripening and initial butter churning.

PubMed

Buldo, Patrizia; Kirkensgaard, Jacob J K; Wiking, Lars

2013-01-01

The temperature treatment of cream is the time-consuming step in butter production. A better understanding of the mechanisms leading to partial coalescence, such as fat crystallization during ripening and churning of the cream, will contribute to optimization of the production process. In this study, ripening and churning of cream were performed in a rheometer cell and the mechanisms of cream crystallization during churning of the cream, including the effect of ripening time, were investigated to understand how churning time and partial coalescence are affected. Crystallization mechanisms were studied as function of time by differential scanning calorimetry, nuclear magnetic resonance and by X-ray scattering. Microstructure formation was investigated by small deformation rheology and static light scattering. The study demonstrated that viscosity measurements can be used to detect phase inversion of the emulsion during churning of the cream in a rheometer cell. Longer ripening time (e.g., 5h vs. 0 h) resulted in larger butter grains (91 vs. 52 µm), higher viscosity (5.3 vs. 1.3 Pa · s), and solid fat content (41 vs. 13%). Both ripening and churning time had an effect on the thermal behavior of the cream. Despite the increase in solid fat content, no further changes in crystal polymorphism and in melting behavior were observed after 1h of ripening and after churning. The churning time significantly decreased after 0.5h of ripening, from 22.9 min for the cream where no ripening was applied to 16.23 min. Therefore, the crystallization state that promotes partial coalescence (i.e., aggregation of butter grains) is obtained within the first hour of cream ripening at 10 °C. The present study adds knowledge on the fundamental processes of crystallization and polymorphism of milk fat occurring during ripening and churning of cream. In addition, the dairy industry will benefit from these insights on the optimization of butter manufacturing. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

An increase in liver PPARγ2 is an initial event to induce fatty liver in response to a diet high in butter: PPARγ2 knockdown improves fatty liver induced by high-saturated fat.

PubMed

Yamazaki, Tomomi; Shiraishi, Sayaka; Kishimoto, Kyoko; Miura, Shinji; Ezaki, Osamu

2011-06-01

The effects of a diet rich in saturated fat on fatty liver formation and the related mechanisms that induce fatty liver were examined. C57BL/6J mice were fed butter or safflower oil as a high-fat (HF) diet (40% fat calories) for 2, 4, 10, or 17 weeks. Although both HF diets induced similar levels of obesity, HF butter-fed mice showed a two to threefold increase in liver triacylglycerol (TG) concentration compared to HF safflower oil-fed mice at 4 or 10 weeks without hyperinsulinemia. At 4 weeks, increases in peroxisome proliferator-activated receptor γ2 (PPARγ2), CD36, and adipose differentiation-related protein (ADRP) mRNAs were observed in HF butter-fed mice; at 10 weeks, an increase in sterol regulatory element-binding protein-1c (SREBP-1c) was observed; at 17 weeks, these increases were attenuated. At 4 weeks, a single injection of adenoviral vector-based short hairpin interfering RNA against PPARγ2 in HF butter-fed mice reduced PPARγ protein and mRNA of its target genes (CD36 and ADRP) by 43%, 43%, and 39%, respectively, with a reduction in liver TG concentration by 38% in 5 days. PPARγ2 knockdown also reduced mRNAs in lipogenic genes (fatty-acid-synthase, stearoyl-CoA desaturase 1, acetyl-CoA carboxylase 1) without alteration of SREBP-1c mRNA. PPARγ2 knockdown reduced mRNAs in genes related to inflammation (CD68, interleukin-1β, tumor necrosis factor-α, and monocyte chemoattractant protein-1). In conclusion, saturated fatty acid-rich oil induced fatty liver in mice, and this was triggered initially by an increase in PPARγ2 protein in the liver, which led to increased expression of lipogenic genes. Inactivation of PPARγ2 may improve fatty liver induced by HF saturated fat. Copyright © 2011 Elsevier Inc. All rights reserved.

Evaluation of the Ration, Cold Weather during a 10-Day Cold Weather Field Training Exercise

DTIC Science & Technology

1987-06-15

Ham Slices Meatballs with BBQ Sauce Pork Patty Turkey with Gravy Crackers Jelly Peanut Butter Applesauce Mixed Fruits Peaches Strawberries...King Frankfurters Ham & Chicken Loaf Ham Slices Meatballs & BBQ Sauce Pork Patty Turkey with Gravy Crackers Jelly Peanut Butter Cheese...1/2 3/4 1 Meatballs w/barbeque sauce 41 1/4 1/2 3/4 1 Pork sausage patties 32 1/4 1/2 3/4 1 Turkey w/gravy 38 1/4 1/2 3/4 1

The Relative Acceptability and Consumption of the Current and Proposed Versions of the T Ration

DTIC Science & Technology

1991-05-01

Orange Juice, Instant Coffee Coffee Peanut Butter/Jelly Peanut Butter/Jelly Cocoa 8. Eggs /Ham 8. Swedish Meatballs in Pork Sausage Links Brown Gravy...more closely resembles eggs . Moreover, in the 1985 study the same items were served more frequently, and a boredom or fatigue factor may have lowered...omelets were high calorie and yet not very filling. Several participants mentioned that they’d prefer to have plain scrambled eggs because they don’t

Nutritional and Hydration Status of Special Forces Soldiers Consuming the Ration, Cold Weather, or the Meal, Ready-to-Eat Ration during a Ten Day Cold Weather Field Training Exercise

DTIC Science & Technology

1987-02-19

patty 61 1/4 1/2 3/4 1 SPREAD Cheese 31 1/4 1/2 3/4 1 nelly 73 1/4 1/2 3/4 1 Peanut butter fi7 1/4 1/2 3/4 1 FRUIT Applesauce ...patties Turkey w/gravy STARCH Crackers Beans w/tomato sauce Potato patty SPREAD Cheese 3elly Peanut butter FRUIT Applesauce Mixed fruits

Archeological and Historical Investigations of Four Proposed Revetment Areas Located Along the Mississippi River in Southeast Louisiana

DTIC Science & Technology

1989-10-01

Point sites (Ford 1974; Shea 1978; Jackson 1986). Two temporally distinct Poverty Point phases have been identified in southeast Louisiana. The...peas (bushels) 120 Irish potatoes (bushels) 150 Sweet potatoes (bushels) 225 Butter (pounds) 400 Value of animals slaughtered $ 300 its previous...beans 6 10 Irish potatoes 3 0 Sweet potatoes 36 60 Butter 24 0 Tons of hay 1 0 Value of animals slaughtered $ 10.00 $ 0.00 59 Table 5. Sugar

'Don't play the butter notes': jazz in medical education.

PubMed

Bradner, Melissa; Harper, Darryl V; Ryan, Mark H; Vanderbilt, Allison A

2016-01-01

Jazz has influenced world music and culture globally - attesting to its universal truths of surviving, enduring, and triumphing over tragedy. This begs the question, what can we glean in medical education from this philosophy of jazz mentoring? Despite our training to understand disease and illness in branching logic diagrams, the human experience of illness is still best understood when told as a story. Stories like music have tempos, pauses, and silences. Often they are not linear but wrap around the past, future, and back to the present, frustrating the novice and the experienced clinician in documenting the history of present illness. The first mentoring lesson Hancock discusses is from a time he felt stuck with his playing - his sound was routine. Miles Davis told him in a low husky murmur, 'Don't play the butter notes'. In medical education, 'don't play the butter notes' suggests not undervaluing the metacognition and reflective aspects of medical training that need to be fostered during the early years of clinical teaching years.

Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.

PubMed

Sert, Durmuş; Demir, M Kürşat; Ertaş, Nilgün

2016-04-01

The effect of dairy powders (skim milk powder, butter milk powder, sodium caseinate, yoghurt powder, milk powder and colostrum powder) on cookie quality was studied. Cookies were tested for aw, calorimetric energy, diameter, thickness, spread ratio, breaking strength, colour, dough consistency and sensory evaluation. The lowest aw values were obtained for cookies containing colostrum powder; also the highest calorimetric energy values were obtained from the colostrum powder-added cookies. Diameter values of cookies with the addition of skim milk powder, butter milk powder, yoghurt powder and milk powder were higher than that of sodium caseinate and colostrum powder. The lowest spread ratio was measured in the cookie samples with added skim milk powder. The addition of yoghurt powder gave the highest breaking strength of cookies. Cookies with sodium caseinate addition exhibited the highest lightness (L*) values than the other cookies with different dairy powders. Cookies prepared with butter milk powder received the highest scores for colour, appearance, texture, crispness and overall acceptability. © The Author(s) 2015.

Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene.

PubMed

Rigolle, Annelien; Goderis, Bart; Van Den Abeele, Koen; Foubert, Imogen

2016-05-04

Differential scanning calorimetry and real-time X-ray diffraction using synchrotron radiation were used to elucidate isothermal cocoa butter crystallization at 17 and 20 °C in the absence and presence of different limonene concentrations. At 17 °C, a three-step crystallization process was visible for pure cocoa butter, whereby first an unknown structure with long spacings between a 2L and 3L structure was formed that rapidly transformed into the more stable α structure, which in turn was converted into more stable β' crystals. At 20 °C, an α-mediated β' crystallization was observed. The addition of limonene resulted in a reduction of the amount of unstable crystals and an acceleration of polymorphic transitions. At 17 °C, the crystallization process was accelerated due to the acceleration of the formation of more stable polymorphic forms, whereas there were insufficient α crystals for an α-mediated β' nucleation at 20 °C, resulting in a slower crystallization process.

[Inflammatory ointment from shea butter and hydro-alcoholic extract of Khaya senegalensis barks (Cailcederat)].

PubMed

Thioune, O; Ahodikpe, D; Dieng, M; Diop, A B; Ngom, S; Lo, I

2000-01-01

In a former study, it was proved that the alcoholic solution of hydro-alcoholic extract of Khaya senegalensis barks had an anti-inflammatory activity on animals after a local application. In this work, ointments made from the same extract and three different excipients (vaseline, lanoline and shea butter (crude and refined)) have been prepared and tested by the method of the croton oil inhibited ear oedema. Results showed inhibition percentages of the ear oedema of 58.8%, 66.7% and 75.4% when the hydro-alcoholic extract was tested at respective doses of 1%, 2% and 3% in shea butter. The two other excipients, (vaceline and Lanoline) tested at the dose of 3% showed between 52% and 58% of inhibitions. The interest of this study was to demonstrate the possibility to maintain the anti-inflammatory activity of Khaya senegalensis barks by using them in a galenic form, easy to prepare and which is, in addition, more adapted than the extract to possible clinical trials.

A Butter Aroma Recombinate Activates Human Class-I Odorant Receptors.

PubMed

Geithe, Christiane; Andersen, Gaby; Malki, Agne; Krautwurst, Dietmar

2015-11-04

With ∼400 olfactory G protein-coupled receptors (GPCR), humans sensitively perceive ∼230 key aroma compounds as best natural agonists of ∼10000 food volatiles. An understanding of odorant coding, thus, critically depends on the knowledge about interactions of key food aroma chemicals and their mixtures with their cognate receptors. Genetically designed test cell systems enable the screening, deorphaning, and characterization of single odorant receptors (OR). This study shows for the food aroma-specific and quantitative butter aroma recombinate, and its single components, specific in vitro class-I OR activity patterns, as well as the activation of selected OR in a concentration-dependent manner. Recently, chemosensory receptors, especially class-I OR, were demonstrated to be expressed on blood leukocytes, which may encounter foodborne aroma compounds postprandially. This study shows that butter aroma recombinate induced chemotaxis of isolated human neutrophils in a defined gradient, and in a concentration-dependent and pertussis toxin-sensitive manner, suggesting at least a GPCR-mediated activation of blood leukocytes by key food odorants.

Role of Inflammation and Insulin Resistance in Mouse Models of Breast Cancer

DTIC Science & Technology

2013-04-01

palatable ω3 FA diet for the mice in our study. A key finding was that switching a lard-based diet to a cocoa butter based diet eliminated the feeding...differences. The cocoa butter diet gives a more solid food pellet than the lard-based diet and is more palatable to the mice. Mice on a diet rich in...fat pad may involve production of TNF-α by SVCs or adipocytes and we intend to pursue this result in future studies. As we now have good data that

An Evaluation of an All Commuted Ration Ashore/a La Carte System for the Navy

DTIC Science & Technology

1977-01-01

0.05 Orange Juice $0.05 Pancakes (2) .20 Scrambled Eggs (2) .10 Bacon (2) .20 Milk .10 Sausage Links (2) .20 Cheese Omelette .20 $ .35 Toast & Butter (2...Milk .20 Milk (2) .20 Vanilla Pudding .05 Brownie .10 $1.55 $1.10 69 TABLE 11 Comparison Prices Dining Hall Navy Exchange Orange Juice $0.05 $0.40 Eggs ...speciai of the day would be meatballs , buttered whole new potatoes, whole beets, and canned plums. c. CONSISTENCY. The feel of food in the mouth also has

Popcorn worker's lung: In vitro exposure to diacetyl, an ingredient in microwave popcorn butter flavoring, increases reactivity to methacholine

DOE Office of Scientific and Technical Information (OSTI.GOV)

Fedan, J.S.; Dowdy, J.A.; Fedan, K.B.

Workers who inhale microwave popcorn butter flavorings experience decrements in lung function and can develop clinical bronchiolitis obliterans, i.e., 'popcorn worker's lung' (Kreiss, K., Gomaa, A., Kullman, G., Fedan, K., Simoes, E.J., Enright, P.L., 2002. Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant. N. Engl. J. Med. 347, 330-338.). In a rat inhalation model, vapors of an artificial butter flavoring damaged the epithelium of the upper and lower airways (Hubbs, A.F., Battelli, L.A., Goldsmith, W.T., Porter, D.W., Frazer, D., Friend, S., Schwegler-Berry, D., Mercer, R.R., Reynolds, J.S., Grote, A., Castranova, V., Kullman, G., Fedan, J.S., Dowdy, J., Jones, W.G.,more » 2002. Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. Toxicol. Appl. Pharmacol. 185, 128-135.). Diacetyl, a butter flavoring component, is a major volatile ketone in the popcorn-processing workplace. We investigated the effects of diacetyl on epithelium of guinea pig isolated airway preparations and the effects of diacetyl in vitro on reactivity to bronchoactive agents. In the isolated, perfused trachea preparation, diacetyl added to the intraluminal (mucosal) bath elicited responses that began with contraction (threshold ca. 3 mM) and ended with relaxation. After a 4-h incubation with intraluminal diacetyl (3 mM), contractions to extraluminal (serosal) methacholine (MCh) were slightly increased; however, sensitivity to intraluminally (mucosally) applied MCh was increased by 10-fold. Relaxation responses of MCh (3 x 10{sup -7} M)-contracted tracheas to extraluminally applied terbutaline and intraluminally applied 120 mM KCl, to evoke epithelium-derived relaxing factor release, were unaffected by diacetyl. Exposure of the tracheal epithelium in Ussing chambers to diacetyl decreased transepithelial potential difference and resistance. These findings suggest that diacetyl exposure compromised epithelial barrier function, leading to hyperreactivity to mucosally applied MCh. The respiratory epithelium appears to serve as an initial target for the toxic effects of diacetyl in the airways.« less

Direct valorisation of waste cocoa butter triglycerides via catalytic epoxidation, ring-opening and polymerisation.

PubMed

Plaza, Dorota D; Strobel, Vinzent; Heer, Parminder Kaur Ks; Sellars, Andrew B; Hoong, Seng-Soi; Clark, Andrew J; Lapkin, Alexei A

2017-09-01

Development of circular economy requires significant advances in the technologies for valorisation of waste, as waste becomes new feedstock. Food waste is a particularly important feedstock, containing large variation of complex chemical functionality. Although most food waste sources are complex mixtures, waste from food processing, no longer suitable for the human food chain, may also represent relatively clean materials. One such material requiring valorisation is cocoa butter. Epoxidation of a triglyceride from a food waste source, processing waste cocoa butter, into the corresponding triglyceride epoxide was carried out using a modified Ishii-Venturello catalyst in batch and continuous flow reactors. The batch reactor achieved higher yields due to the significant decomposition of hydrogen peroxide in the laminar flow tubular reactor. Integral and differential models describing the reaction and the phase transfer kinetics were developed for the epoxidation of cocoa butter and the model parameters were estimated. Ring-opening of the epoxidised cocoa butter was undertaken to provide polyols of varying molecular weight (M w = 2000-84 000 Da), hydroxyl value (27-60 mg KOH g -1 ) and acid value (1-173 mg KOH g -1 ), using either aqueous ortho-phosphoric acid (H 3 PO 4 ) or boron trifluoride diethyl etherate (BF 3 · OEt 2 )-mediated oligomerisation in bulk, using hexane or tetrahydrofuran (THF) as solvents. The thermal and tensile properties of the polyurethanes obtained from the reaction of these polyols with 4,4'-methylene diphenyl diisocyanate (MDI) are described. The paper presents a complete valorisation scheme for a food manufacturing industry waste stream, starting from the initial chemical transformation, developing a process model for the design of a scaled-up process, and leading to synthesis of the final product, in this case a polymer. This work describes aspects of optimisation of the conversion route, focusing on clean synthesis and also demonstrates the interdisciplinary nature of the development projects, requiring input from different areas of chemistry, process modelling and process design. © 2017 The Authors. Journal of Chemical Technology & Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Development of an ultrasonic shear reflection technique to monitor the crystallization of cocoa butter.

PubMed

Rigolle, Annelien; Foubert, Imogen; Hettler, Jan; Verboven, Erik; Demuynck, Ruth; Van Den Abeele, Koen

2015-09-01

The quasi-isothermal crystallization process of cocoa butter was monitored by an ultrasonic shear reflection technique utilizing a custom-built experimental set-up in a temperature controlled environment. To facilitate the interpretation of the measurement results, the propagation of shear waves was first theoretically studied in different configurations of gas, liquid or solid layers with varying thickness for the case of normal incidence, yielding theoretical equations of the shear wave reflection coefficient (swRC) for different layering conditions. The typical experimentally observed pattern of the swRC during quasi-isothermal cocoa butter crystallization was subsequently linked to the theoretical equations. The remarkable oscillatory damped response in the swRC as function of the crystallization time could be explained by constructive and destructive interference of a first reflection at the boundary between a plexiglass delay line and the crystallized cocoa butter and a second reflection occurring at the interface between crystallized and liquid substance. This hypothesis was supported by the excitation frequency dependence of the oscillations. The quality of the fit of the theoretical model to the experimental results was very good and also the reproducibility between different independent measurements was acceptable. Finally, measurements at different temperatures (18°C and 20°C) suggested that the technique was able to detect differences in crystallization behavior, as measurements at 18°C displayed faster oscillations compared to measurements at 20°C. Moreover, this was also confirmed by the theoretical model, as a higher value of the crystallization rate parameter K, exhibited more rapid oscillations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cocoa butter and safflower oil elicit different effects on hepatic gene expression and lipid metabolism in rats.

PubMed

Gustavsson, Carolina; Parini, Paolo; Ostojic, Jovanca; Cheung, Louisa; Hu, Jin; Zadjali, Fahad; Tahir, Faheem; Brismar, Kerstin; Norstedt, Gunnar; Tollet-Egnell, Petra

2009-11-01

The aim of this study was to compare the effects of cocoa butter and safflower oil on hepatic transcript profiles, lipid metabolism and insulin sensitivity in healthy rats. Cocoa butter-based high-fat feeding for 3 days did not affect plasma total triglyceride (TG) levels or TG-rich VLDL particles or hepatic insulin sensitivity, but changes in hepatic gene expression were induced that might lead to increased lipid synthesis, lipotoxicity, inflammation and insulin resistance if maintained. Safflower oil increased hepatic beta-oxidation, was beneficial in terms of circulating TG-rich VLDL particles, but led to reduced hepatic insulin sensitivity. The effects of safflower oil on hepatic gene expression were partly overlapping with those exerted by cocoa butter, but fewer transcripts from anabolic pathways were altered. Increased hepatic cholesterol levels and increased expression of hepatic CYP7A1 and ABCG5 mRNA, important gene products in bile acid production and cholesterol excretion, were specific effects elicited by safflower oil only. Common effects on gene expression included increased levels of p8, DIG-1 IGFBP-1 and FGF21, and reduced levels of SCD-1 and SCD-2. This indicates that a lipid-induced program for hepatic lipid disposal and cell survival was induced by 3 days of high-fat feeding, independent on the lipid source. Based on the results, we speculate that hepatic TG infiltration leads to reduced expression of SCD-1, which might mediate either neutral, beneficial or unfavorable effects on hepatic metabolism upon high-fat feeding, depending on which fatty acids were provided by the diet.

Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells.

PubMed

Whittaker, Paul; Clarke, Jane J; San, Richard H C; Begley, Timothy H; Dunkel, Virginia C

2008-08-01

Diacetyl (2,3-butanedione) is a yellowish liquid that is usually mixed with other ingredients to produce butter flavor or other flavors in a variety of food products. Inhalation of butter flavoring vapors was first associated with clinical bronchiolitis obliterans among workers in microwave popcorn production. Recent findings have shown irreversible obstructive lung disease among workers not only in the microwave popcorn industry, but also in flavoring manufacture, and in chemical synthesis of diacetyl, a predominant chemical for butter flavoring. It has been reported that perfluorochemicals utilized in food packaging are migrating into foods and may be sources of oral exposure. Relatively small quantities of perfluorochemicals are used in the manufacturing of paper or paperboard that is in direct contact with food to repel oil or grease and water. Because of recent concerns about perfluorochemicals such as those found on microwave popcorn bags (e.g. Lodyne P208E) and diacetyl in foods, we evaluated both compounds for mutagenicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells. Lodyne P208E was less toxic than diacetyl and did not induce a mutagenic response. Diacetyl induced a highly mutagenic response in the L5178Y mouse lymphoma mutation assay in the presence of human liver S9 for activation. The increase in the frequency of small colonies in the assay with diacetyl indicates that diacetyl causes damage to multiple loci on chromosome 11 in addition to functional loss of the thymidine kinase locus.

Natural lipid nanoparticles containing nimesulide: synthesis, characterization and in vivo antiedematogenic and antinociceptive activities.

PubMed

Raffin, Renata P; Lima, Amanda; Lorenzoni, Ricardo; Antonow, Michelli B; Turra, Cláudia; Alves, Marta P; Fagan, Solange B

2012-04-01

Lipid nanoparticles are drug delivery systems able to increase bioavailability of poorly soluble drugs. They can be prepared with different lipid materials, especially natural lipids. Shea butter is a natural lipid obtained from the Butyrospermum parkii seed and rich in oleic and stearic acids. Nimesulide is a COX 2 selective anti-inflammatory that is poorly soluble in water. The purpose of this study was to develop and characterize shea butter lipid nanoparticles using a new technique and evaluate the in vivo activity of these nanoparticles. Lipid nanoparticles were prepared by melting shea butter and mixing with an aqueous phase using a high shear mixer. The nanoparticles presented pH of 6.9 +/- 0.1, mean particle size of 90 nm and a narrow polydispersity (0.21). Zeta potential was around -20 mV and the encapsulation efficiency was 97.5%. Drug release was evaluated using dialysis bags and presented monoexponential profile with t50% of 4.80 h (free drug t50% was only 2.86 h). Antinociceptive activity was performed by the acetic acid model. Both nimesulide and nimesulide-loaded nanoparticles presented significant activity compared to the control. The in vivo anti-inflammatory activity was evaluated by paw edema and was statistically different for the nanoparticles containing nimesulide compared to free nimesulide, blank nanoparticles and saline. In conclusion, the use of shea butter as encapsulating lipid was very successful and allowed nanoparticles to be prepared with a very simple technique. The nanoparticles presented significant pharmacological effects that were not seen for free drug administration.

Assessment of polychlorinated biphenyls and polybrominated diphenyl ethers in Tibetan butter.

PubMed

Wang, Yawei; Yang, Ruiqiang; Wang, Thanh; Zhang, Qinghua; Li, Yingming; Jiang, Guibin

2010-02-01

The Tibetan plateau is considered a potential cold trap for persistent organic pollutants (POPs) and plays an important role in the global long-range transport of these compounds. This present work surveyed the concentrations of polychlorinated biphenyl (PCBs) and polybrominated diphenyl ethers (PBDEs) in Tibetan butter samples collected from different prefectures in Tibet autonomous region (TAR). summation operator(25)PCB concentrations ranged from 137 to 2518 pg g(-1) with a mean value 519 pg g(-1), which were far lower than those in the butter from other regions in the world. The highest level was found in butter from Sichuan province, which is located to the east of the Tibetan plateau and the lowest value was in samples from southeast TAR. The average concentration of summation Sigma(12)PBDE was 125 pg g(-1). The sample with highest and lowest summation Sigma(12)PBDE concentration (955 and 18.0 pg g(-1)) was from the south and southeast part of the plateau, respectively. Back trajectory model implied that the sources of these two groups of POPs were by atmospheric deposition in south, whereas the western plateau was mainly influenced by the tropical monsoon from south Asia. Air currents from Sichuan and Gansu province are further responsible for the atmospheric transport of PCBs and PBDEs to the eastern and northern side of the plateau. Local air concentrations of summation Sigma(5)PCBs predicted using air-milk transfer factor were at the lower end of published global levels. Copyright 2009 Elsevier Ltd. All rights reserved.

Lingual lipase activity in the orosensory detection of fat by humans

PubMed Central

Kulkarni, Bhushan V.

2014-01-01

Lingual lipase generates nonesterified fatty acids (NEFA) from dietary fats during oral processing by lipolysis. Lingual lipase in rodents has strong lipolytic activity and plays a critical role in oral detection of fats. The functional activity of lingual lipase during oral processing of high-fat foods in humans remains poorly characterized. Five commonly consumed high-fat foods varying in physical states and fatty acid composition (almond, almond butter, olive oil, walnut, and coconut) were masticated by 15 healthy human subjects at the rate of one chew per second with and without lipase inhibitor orlistat. Salivary NEFA concentrations were measured. To determine the role of lingual lipase in oral fat detection, sensory ratings were obtained from the same 15 human subjects for almond butter with and without orlistat. Lingual lipase was active during oral processing of almond and coconut. No activity of lingual lipase was detected during processing of almond butter. There was only weak evidence lingual lipase is a determinant of oral fat detection. Lingual lipase may only contribute to NEFA generation and oral fat detection of fatty foods that require stronger oral processing effort. PMID:24694384

Shear induced structures in crystallizing cocoa butter

NASA Astrophysics Data System (ADS)

Mazzanti, Gianfranco; Guthrie, Sarah E.; Sirota, Eric B.; Marangoni, Alejandro G.; Idziak, Stefan H. J.

2004-03-01

Cocoa butter is the main structural component of chocolate and many cosmetics. It crystallizes in several polymorphs, called phases I to VI. We used Synchrotron X-ray diffraction to study the effect of shear on its crystallization. A previously unreported phase (phase X) was found and a crystallization path through phase IV under shear was observed. Samples were crystallized under shear from the melt in temperature controlled Couette cells, at final crystallization temperatures of 17.5^oC, 20^oC and 22.5^oC in Beamline X10A of NSLS. The formation of phase X was observed at low shear rates (90 s-1) and low crystallization temperature (17.5^oC), but was absent at high shear (720 s-1) and high temperature (20^oC). The d-spacing and melting point suggest that this new phase is a mixture rich on two of the three major components of cocoa butter. We also found that, contrary to previous reports, the transition from phase II to phase V can happen through the intermediate phase IV, at high shear rates and temperature.

Hypersensitivity reactions to food colours with special reference to the natural colour annatto extract (butter colour).

PubMed

Mikkelsen, H; Larsen, J C; Tarding, F

1978-01-01

It is well known that synthetic food colours especially some azo dyes can provoke hypersensitivity reactions such as urticaria, angioneurotic oedema, and astma (Michaëlsson and Juhlin, 1973, Granholt and Thune, 1975). Natural food colours are scarcely investigated with respect to potential allergic properties. Annatto extract, a commonly used food colour in edible fats e.g. butter, has been tested in patients. Among 61 consecutive patients suffereing from chornic urticaria and/or angioneurotic oedema 56 patients were orally provoked by annatto extract during elimination diet. Challenge was performed with a dose equivalent to the amount used in 25 grammes of butter. Twentysix per cent of the patients reacted to this colour 4 hours (SD: 2,6) after intake. Similar challenges with synthetic dyes showed the following results: Tartrazine 11%, Sunset Yellow FCF 17%, Food Red 17 16%, Amaranth 9%, Ponceau 4 R 15%, Erythrosine 12% and Brillant Blue FCF 14%. The present study indicates that natural food colours may induce hypersensitivity reactions as frequent as synthetic dyes.

Isoniazid release from suppositories compounded with selected bases.

PubMed

Hudson, Kristofer C; Asbill, C Scott; Webster, Andrew A

2007-01-01

There is an increasing need for an alternative route of isoniazid adminstration for prophylaxis and treatment of tuberculosis in children. The purpose of this study is to evaluate the in vitro release of isoniazid from extemporaneously compounded isoniazid suppositories with a goal of optimizing the suppository dosage form for this indication. Suppositories were compounded using three different base formulations (cocoa butter, Witepsol H15 Base F, and a combination of polyethylene glycols 3350, 1000, and 400). The release profiles of six compounded suppositories with isoniazid (100 mg) were tested with a United States Pharmacopeial Convention-approved dissolution apparatus. Isoniazid concentrations at predetermined time points were determined using high-performance liquid chromatographic analysis. The results show that drug release from the water-solutble base (mixed polyethylene glycols) was significantly greater than that from the lipophilic bases (cocoa butter and Witepsol H15). The percentage of isoniazid release form the polyethylene glycol suppository formulation (70 +/- 1.4 mg/mL) was greater than that from the cocoa butter (55 +/- 1.1 mg/mL) and Witepsol H15 Base F (18 +/- 0.36 mg/mL) suppository formulations.

Maternal fat supplementation during late pregnancy and lactation influences the development of hepatic steatosis in offspring depending on the fat source.

PubMed

Llopis, Marina; Sánchez, Juana; Priego, Teresa; Palou, Andreu; Picó, Catalina

2014-02-19

In this study we investigate the effects of maternal supplementation with different fat sources (margarine, olive oil, or butter) during pregnancy and lactation on offspring metabolic health in adulthood and under obesogenic conditions. In adulthood and under a high-fat (HF) diet, the margarine group showed lower body fat content than the butter group and was also protected against the increase in hepatic lipid content occurring in the other groups, whereas the butter group showed signs of more advanced hepatic steatosis. Under an HF diet, all fat-supplemented animals showed greater hepatic expression levels of fatty acid oxidation-related genes compared to their normal-fat diet counterparts, with higher levels in the margarine group. Under these conditions, the margarine group also showed higher white adipose tissue mRNA levels of adipogenic genes than the other fat-supplemented groups. Thus, compared to other fat sources, offspring from margarine-supplemented dams seem to be more protected from metabolic alterations related to the HF diet, particularly concerning hepatic fat accumulation.

Seasonal variability of polychlorinated biphenyls (PCBs) and polychlorinated diphenyl ethers (PBDEs) congener profiles in butter in Poland: dietary risk evaluation.

PubMed

Roszko, Marek; Szymczyk, Krystyna; Rzepkowska, Małgorzata; Jędrzejczak, Renata

2014-01-01

Various statistical methods have been employed to analyse in details seasonal diversification of polychlorinated biphenyl (PCB)/polybrominated diphenyl ether (PBDE) congener profiles found in butter fat. The variability of the PCB/PBDE congener profiles indicates the presence of various sources of the milk fat contamination. The obtained results suggest that the environmental chemical background has the highest share in the contamination sources pattern. Ion trap mass spectrometry coupled to high-resolution gas chromatography with semi-permeable membrane dialysis sample cleanup was used for determination of PCBs and PBDEs in milk fat. Determined butter fat PCB profiles were similar to the profiles characteristic for Aroclor 1254 technical mixture. Our data indicate that dietary intake of PCB/PBDE with milk and milk products may be estimated to be about 717.5 pg kg b.w.(-1) day(-1) for six-indicator PCBs, 0.329 (equivalent toxicity, TEQ) pg kg b.w.(-1) day(-1) for 12 DL PCBs and 50 pg kg b.w.(-1) day(-1) for PBDEs (sum of 14 congeners).

Optimisation of ultrasound-assisted reverse micelles dispersive liquid-liquid micro-extraction by Box-Behnken design for determination of acetoin in butter followed by high performance liquid chromatography.

PubMed

Roosta, Mostafa; Ghaedi, Mehrorang; Daneshfar, Ali

2014-10-15

A novel approach, ultrasound-assisted reverse micelles dispersive liquid-liquid microextraction (USA-RM-DLLME) followed by high performance liquid chromatography (HPLC) was developed for selective determination of acetoin in butter. The melted butter sample was diluted and homogenised by n-hexane and Triton X-100, respectively. Subsequently, 400μL of distilled water was added and the microextraction was accelerated by 4min sonication. After 8.5min of centrifugation, sedimented phase (surfactant-rich phase) was withdrawn by microsyringe and injected into the HPLC system for analysis. The influence of effective variables was optimised using Box-Behnken design (BBD) combined with desirability function (DF). Under optimised experimental conditions, the calibration graph was linear over the range of 0.6-200mgL(-1). The detection limit of method was 0.2mgL(-1) and coefficient of determination was 0.9992. The relative standard deviations (RSDs) were less than 5% (n=5) while the recoveries were in the range of 93.9-107.8%. Copyright © 2014. Published by Elsevier Ltd.

INFLUENCE OF DIET FAT ON POST-IRRADIATION GROWTH AND FOOD UTILIZATION IN THE RAT

DOE Office of Scientific and Technical Information (OSTI.GOV)

Goldwater, W.H.; Entenman, C.

1959-08-13

Studies were made on the influence of diet fat on growth in control and irradiated rats. Animals were fed aritificial diets containing 19% protein from skim milk powder, and furnishing 0, 37, or 68% of diet calories as either added corn oil or butter fat. Rats from each diet group were treated with 3 biweekly doses of 300 r each, to administer a maximal injury with minimal acute mortality. Best growth occurred in control and irradiated rats on the high butter diet, with the moderate corn oil diet next best; poorest growth occurred on the fat- deficient diet. Best growthmore » did not require high levels of calorie or protein intake, but it did accompany most efficiert utilization of diets. Since irradiated animals ate about as much as their unirradiated controls, the 20% lower weight gains of the former seem to result primarily from decreased efficiency of diet calorie and protein utilizations. These latter were least adversely affected by irradiation in rats on the high butter diet. (auth)« less

Occupational Lung Disease Risk and Exposure to Butter-Flavoring Chemicals After Implementation of Controls at a Microwave Popcorn Plant

PubMed Central

Kanwal, Richard; Kullman, Greg; Fedan, Kathleen B.; Kreiss, Kathleen

2011-01-01

Objectives After an outbreak of severe lung disease among workers exposed to butter-flavoring chemicals at a microwave popcorn plant, we determined whether or not lung disease risk declined after implementation of exposure controls. Methods National Institute for Occupational Safety and Health staff performed eight serial cross-sectional medical and industrial hygiene surveys at the plant from November 2000 through August 2003. Medical surveys included standardized questionnaires and spirometry testing. Industrial hygiene surveys measured levels of production-related air contaminants, including butter-flavoring chemicals such as diacetyl. All diacetyl concentrations above detectable limits were corrected for the effects of absolute humidity and days to sample extraction. Results Ventilation and isolation of the production process resulted in one to three orders of magnitude reductions in diacetyl air concentrations in different areas of the plant. Workers with past high exposures had stable chest symptoms over time; nasal, eye, and skin irritation symptoms declined. New workers had lower symptom prevalences and higher lung function than workers with past high exposures, and they did not worsen over time. In workers who had at least three spirometry tests, those with past high exposures were more likely to experience rapid declines in lung function than new workers. Conclusions Implemented controls lowered exposures to butter-flavoring chemicals and decreased lung disease risk for much of the plant workforce. Some workers with continuing potential for intermittent, short-term peak and measurable time-weighted exposures remain at risk and should use respiratory protection and have regularly scheduled spirometry to detect rapid lung function declines that may be work-related. Close follow-up of such workers is likely to yield additional information on risks due to peak and time-weighted exposure levels. PMID:21800743

Occupational lung disease risk and exposure to butter-flavoring chemicals after implementation of controls at a microwave popcorn plant.

PubMed

Kanwal, Richard; Kullman, Greg; Fedan, Kathleen B; Kreiss, Kathleen

2011-01-01

After an outbreak of severe lung disease among workers exposed to butter-flavoring chemicals at a microwave popcorn plant, we determined whether or not lung disease risk declined after implementation of exposure controls. National Institute for Occupational Safety and Health staff performed eight serial cross-sectional medical and industrial hygiene surveys at the plant from November 2000 through August 2003. Medical surveys included standardized questionnaires and spirometry testing. Industrial hygiene surveys measured levels of production-related air contaminants, including butter-flavoring chemicals such as diacetyl. All diacetyl concentrations above detectable limits were corrected for the effects of absolute humidity and days to sample extraction. Ventilation and isolation of the production process resulted in one to three orders of magnitude reductions in diacetyl air concentrations in different areas of the plant. Workers with past high exposures had stable chest symptoms over time; nasal, eye, and skin irritation symptoms declined. New workers had lower symptom prevalences and higher lung function than workers with past high exposures, and they did not worsen over time. In workers who had at least three spirometry tests, those with past high exposures were more likely to experience rapid declines in lung function than new workers. Implemented controls lowered exposures to butter-flavoring chemicals and decreased lung disease risk for much of the plant workforce. Some workers with continuing potential for intermittent, short-term peak and measurable time-weighted exposures remain at risk and should use respiratory protection and have regularly scheduled spirometry to detect rapid lung function declines that may be work-related. Close follow-up of such workers is likely to yield additional information on risks due to peak and time-weighted exposure levels.

Comparison of the effect of two excipients (karite nut butter and vaseline) on the efficacy of Cocos nucifera, Elaeis guineensis and Carapa procera oil-based repellents formulations against mosquitoes biting in Ivory Coast.

PubMed

Konan, Y L; Sylla, M S; Doannio, J M; Traoré, S

2003-06-01

Repellents in the form of dermal pomades are recommended as a protection against awakening and bedtime mosquito bites. If synthesis repellents are available, they are nevertheless not common and the prices remain out of reach for the communities concerned. The people therefore have to resort more and more to traditional concoctions, some of which have been shown to be effective. After demonstrating that oil-based formulations (lotions, creams, pomades) of Cocos nucifera (coconut), Elaeis guineensis (oil palm) and Carapa procera (gobi) were effective against mosquitoes, it became necessary to study the impact of the two excipients used in their manufacture, on the effectiveness of the repellents. Experiments were carried with Anopheles gambiae and Aedes aegypti under lobaratory conditions and any other mosquitoes collected under field conditions in Ivory Coast. The laboratory results indicate that the average protection times obtained with formulations with karite nut butter as excipient (54.8 +/- 37.0 mn and 74.6 +/- 26.4 mn respectively on An. gambiae and Ae. aegypti) are higher than those recorded with vaseline as excipient (respectively 42.7 +/- 30.0 mn and 60.8 +/- 33.9 mn). On the other hand, under field conditions, the biting rate percentage reduction obtained with the products with karite nut butter and vaseline excipient were similar (respectively 29.8% and 35.9% for all mosquitoes collected and 45.7% and 47.4% against An. gambiae). Nevertheless, the use of karite nut butter on repellent products should be encouraged because its sale price is very lower (10 time less) than the vaseline's.

Different magnesium release profiles from W/O/W emulsions based on crystallized oils.

PubMed

Herzi, Sameh; Essafi, Wafa

2018-01-01

Water-in-oil-in-water (W/O/W) double emulsions based on crystallized oils were prepared and the release kinetics of magnesium ions from the internal to the external aqueous phase was investigated at T=4°C, for different crystallized lipophilic matrices. All the emulsions were formulated using the same surface-active species, namely polyglycerol polyricinoleate (oil-soluble) and sodium caseinate (water-soluble). The external aqueous phase was a lactose or glucose solution at approximately the same osmotic pressure as that of the inner droplets, in order to avoid osmotic water transfer phenomena. We investigated two types of crystallized lipophilic systems: one based on blends of cocoa butter and miglyol oil, exploring a solid fat content from 0 to 90% and the other system based on milk fat fractions for which the solid fat content varies between 54 and 86%. For double emulsions based on cocoa butter/miglyol oil, the rate of magnesium release was gradually lowered by increasing the % of fat crystals i.e. cocoa butter, in agreement with a diffusion/permeation mechanism. However for double emulsions based on milk fat fractions, the rate of magnesium release was independent of the % of fat crystals and remains the one at t=0. This difference in diffusion patterns, although the solid content is of the same order, suggests a different distribution of fat crystals within the double globules: a continuous fat network acting as a physical barrier for the diffusion of magnesium for double emulsions based on cocoa butter/miglyol oil and double globule/water interfacial distribution for milk fat fractions based double emulsions, through the formation of a crystalline shell allowing an effective protection of the double globules against diffusion of magnesium to the external aqueous phase. Copyright © 2017 Elsevier Inc. All rights reserved.

Assessment of health risk from organochlorine pesticides residues in high-fat spreadable foods produced in Poland.

PubMed

Witczak, Agata; Abdel-Gawad, Hassan

2014-01-01

Currently, butter and margarine are food products attracting wide customer interest. Every day, consumers around the world buy these products for human consumption. Butter is obtained from milk fat, while margarine is derived from vegetable oils. The content of organochlorine pesticide (OCP) residues was examined in both types of these high fatty products. A gas chromatograph with MSD (HP 5973) detector was used for the determination of pesticides such as α-HCH, β-HCH, γ-HCH, DDT, DDD, DDE, aldrin, dieldrin, endrin, heptachlor and heptachlor epoxide. The examined products had diverse concentrations of the analyzed compounds. Visible was the division based on the origin of the product, which might be composed of animal or vegetable fats. The research has revealed the presence of OCP residues in all examined spreads. Quantities of organochlorine compounds did not pose an immediate danger to the consumers' health. Human and environmental health risk assessment was carried out by the estimation of lifetime average daily dose (LADD) and non-carcinogenic health hazard quotient (HQ). Total estimated LADD ranged between 1.3 × 10(-5) and 3.1 × 10(-5) mg kg(-1) d(-1) for butter, and 1.9 × 10(-6) and 4.6 × 10(-6) mg kg(-1) d(-1) for margarine and mix spread. The HQ ranged between 1.1 × 10(-4) and 3.7 × 10(-4) for butter, and 1.4 × 10(-5) and 9.0 × 10(-6) for margarine and mix spread for adults. These estimated HQs were within the safe acceptable limits, indicating a negligible risk to the residents of the study area.

Fish oil prevents sucrose-induced fatty liver but exacerbates high-safflower oil-induced fatty liver in ddy mice.

PubMed

Yamazaki, Tomomi; Nakamori, Akiko; Sasaki, Eriko; Wada, Satoshi; Ezaki, Osamu

2007-12-01

Diets high in sucrose/fructose or fat can result in hepatic steatosis (fatty liver). We analyzed the effects of dietary fish oil on fatty liver induced by sucrose, safflower oil, and butter in ddY mice. In experiment I, mice were fed a high-starch diet [70 energy% (en%) starch] plus 20% (wt/wt) sucrose in the drinking water or fed a high-safflower oil diet (60 en%) for 11 weeks. As a control, mice were fed a high-starch diet with drinking water. Fish oil (10 en%) was either supplemented or not. Mice supplemented with sucrose or fed safflower oil showed a 1.7-fold or 2.2-fold increased liver triglyceride content, respectively, compared with that of control mice. Fish oil completely prevented sucrose-induced fatty liver, whereas it exacerbated safflower oil-induced fatty liver. Sucrose increased SREBP-1c and target gene messenger RNAs (mRNAs), and fish oil completely inhibited these increases. In experiment II, mice were fed a high-safflower oil or a high-butter diet, with or without fish oil supplementation. Fish oil exacerbated safflower oil-induced fatty liver but did not affect butter-induced fatty liver. Fish oil increased expression of peroxisome proliferator-activated receptor gamma (PPARgamma) and target CD36 mRNA in safflower oil-fed mice. These increases were not observed in sucrose-supplemented or butter-fed mice. The effects of dietary fish oil on fatty liver differ according to the cause of fatty liver; fish oil prevents sucrose-induced fatty liver but exacerbates safflower oil-induced fatty liver. The exacerbation of fatty liver may be due, at least in part, to increased expression of liver PPARgamma.

Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterization.

PubMed

Ajala, E O; Aberuagba, F; Olaniyan, A M; Onifade, K R

2016-01-01

Shea butter (SB) was extracted from its kernel by using n-hexane as solvent in an optimization study. This was to determine the optima operating variables that would give optimum yield of SB and to study the effect of solvent on the physico-chemical properties and chemical composition of SB extracted using n-hexane. A Box-behnken response surface methodology (RSM) was used for the optimization study while statistical analysis using ANOVA was used to test the significance of the variables for the process. The variables considered for this study were: sample weight (g), solvent volume (ml) and extraction time (min). The physico-chemical properties of SB extracted were determined using standard methods and Fourier Transform Infrared Spectroscopy (FTIR) for the chemical composition. The results of RSM analysis showed that the three variables investigated have significant effect (p < 0.05) on the %yield of SB, with R(2) - 0.8989 which showed good fitness of a second-order model. Based on this model, optima operating variables for the extraction process were established as: sample weight of 30.04 g, solvent volume of 346.04 ml and extraction time of 40 min, which gave 66.90 % yield of SB. Furthermore, the result of the physico-chemical properties obtained for the shea butter extracted using traditional method (SBT) showed that it is a more suitable raw material for food, biodiesel production, cosmetics, medicinal and pharmaceutical purposes than shea butter extracted using solvent extraction method (SBS). Fourier Transform Infrared Spectroscopy (FTIR) results obtained for the two samples were similar to what was obtainable from other vegetable oil.

STRESS CORROSION CRACKING OF ALLOY 152 WELD BUTTER NEAR THE LOW ALLOY STEEL INTERFACE

DOE Office of Scientific and Technical Information (OSTI.GOV)

Alexandreanu, Bogdan; Chen, Yiren; Natesan, Ken

2015-01-01

The objective of this work was to obtain SCC growth data in Alloy 152 weld butter near the interface with Low Alloy Steel (LAS), which is a region where some dilution of Cr was expected to have occurred, thus presumably exhibiting an increased SCC-susceptibility vs. the bulk of the weld. The LAS piece used in this application was Alloy 533-Gr B from the Midland reactor lower head, and the Alloy 152 weld butter received a prototypical Post Weld Heat Treatment (PWHT) prior to joining by Alloy 152 to an Alloy 690 piece according to a procedure qualified to ASME IX.more » The compact tension specimens for SCC testing were aligned in the first layer of the Alloy 152 butter. The experimental approach based on tracking environmental enhancement vs. location was successful in identifying SCC-susceptible locations, and SCC rates ranging from 10-12 m/s to as high as 10-10 m/s were measured. The post-test examination of the specimens found that the fracture had the intergranular/interdendritic appearance typical of welds, and that the propagation was arrested wherever an intersection with the LAS occurred. The large range of SCC rates measured does not appear to correlate well with the local concentration of Cr (approx. 25% at the SCC locations), and, in fact, low Cr (20%) – high Fe “streaks” seemed to slow/arrest crack propagation. In short, simple “Cr dilution” does not seem to fully account for the “SCC-susceptible” microstructure that yielded the 10-10 m/s growth rate in this weld.« less

Computerized Analysis of Nutrients (CAN) System

DTIC Science & Technology

1989-11-01

1 H 24.02 PEANUT BUTTER BARS (Sugar Cookie Mix) 3.1 1 PIE CRUST 3 I 1.01. PIE CRUST ( Dough Rolling Method) 3 I 1.02 PIE CRUST (Manual Method) 3 I 2... COOKIES -CHOC COV MR6801 6 .0 .0 99.0 PEANUT BUTTER MRE & MR6906 6 .0 .0 99.0 SOUR CREAM 801056 5 .0 .0 99.0 PINEAPPLE CANNED IN 809268 5 .0 .0 99.1...CHOCOLATE CO MR6803 3 .0 .0 99.6 CAKE-CHERRY NUT MR6804 3 .0 .0 99.6 COOKIES , OREO OREO 3 .0 .0 99.7 SODA FRUIT 004060 2 .0 .0 99.7 OLIVE-GREEN 014060

Indigenous knowledge of shea processing and quality perception of shea products in Benin.

PubMed

Honfo, Fernande G; Linnemann, Anita R; Akissoe, Noël H; Soumanou, Mohamed M; van Boekel, Martinus A J S

2012-01-01

A survey among 246 people belonging to 14 ethnic groups and living in 5 different parklands in Benin revealed different practices to process shea kernels (namely boiling followed sun drying and smoking) and extract shea butter. A relation between parklands, gathering period, and sun-drying conditions was established. Moisture content and appearance of kernels were the selection criteria for users of shea kernels; color was the main characteristic to buy butter. Constraints to be solved are long processing times, lack of milling equipment and high water requirements. Best practices for smoking, sun drying, and roasting operations need to be established for further improvement.

Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method.

PubMed

Méndez-Cid, Francisco J; Lorenzo, José M; Martínez, Sidonia; Carballo, Javier

2017-02-15

The agreement among the results determined for the main parameters used in the evaluation of the fat auto-oxidation was investigated in animal fats (butter fat, subcutaneous pig back-fat and subcutaneous ham fat). Also, graduated colour scales representing the colour change during storage/ripening were developed for the three types of fat, and the values read in these scales were correlated with the values observed for the different parameters indicating fat oxidation. In general good correlation among the values of the different parameters was observed (e.g. TBA value correlated with the peroxide value: r=0.466 for butter and r=0.898 for back-fat). A reasonable correlation was observed between the values read in the developed colour scales and the values for the other parameters determined (e.g. values of r=0.320 and r=0.793 with peroxide value for butter and back-fat, respectively, and of r=0.767 and r=0.498 with TBA value for back-fat and ham fat, respectively). Copyright © 2016 Elsevier Ltd. All rights reserved.

Following butter flavour deterioration with an acoustic wave sensor.

PubMed

Gaspar, Cláudia R B S; Gomes, M Teresa S R

2012-09-15

Off-flavours develop naturally in butter and the process is accelerated by heat. An acoustic wave sensor was used to detect the aroma compounds evolved from heated butter and the results have shown that registered marked changes were coincident to odour changes detected by sensory analysis. The flavour compounds have also been analysed by GC/MS for identification. The response of the sensor was fully characterized in terms of the sensitivity to each of the identified compounds, and sensitivities of the system SPME/sensor were compared with the sensitivities of the system SPME/GC/MS. It was found that the sensor analytical system was more sensitive to methylketones than to fatty acids. The SPME/GC/MS system also showed the highest sensitivity to 2-heptanone, followed by 2-nonanone, but third place was occupied by undecanone and butanoic acid, to which the sensor showed moderate sensitivity. 2-heptanone was found to be an appropriate model compound to follow odour changes till the 500 h, and the lower sensitivity of the sensor to butanoic acid showed to be a positive characteristic, as saturation was prevented, and other more subtle changes in the flavour could be perceived. Copyright © 2012 Elsevier B.V. All rights reserved.

Effect of feeding fresh forage and marine algae on the fatty acid composition and oxidation of milk and butter.

PubMed

Glover, K E; Budge, S; Rose, M; Rupasinghe, H P V; Maclaren, L; Green-Johnson, J; Fredeen, A H

2012-06-01

This study evaluated the effects of feeding fresh forage either as pasture plus a concentrate (PAS) or as a silage-based total mixed ration (TMR), combined with either a ruminally inert lipid supplement high in saturated fatty acids (-) or a ruminally protected microalgae containing 22 g of docosahexaenoic acid (DHA)/100 g of fatty acids (+) on the fatty acid (FA) composition and oxidation of milk and butter. For the 8 mid-lactation Holstein cows in this study, milk yield was not significantly affected by treatment, averaging 32.3 ± 1.28 kg/d. Milk fat content was higher for PAS⁻, averaging 5.05 compared with 4.10 ± 0.17% for the mean of other treatments, and was significantly depressed with microalgae supplementation (3.97 vs. 4.69 ± 0.17%). The saturated fatty acid level in the milk of cows fed TMR⁻ was significantly higher than that of the other treatments (66.9 vs. 61.2 g/100 g of FA). The level of monounsaturated FA was lowered by feeding TMR⁻ (27.4 vs. 32.0 g/100 g of FA), whereas levels of polyunsaturated FA were elevated by feeding PAS+ compared with the mean of the other treatments (6.54 vs. 5.07 g/100 g of FA). Feeding the rumen-protected microalgae increased the DHA content of milk more than 4-fold (0.06 to 0.26 g/100g of FA) with the PAS treatment. The conjugated linoleic acid content of milk was highest for PAS+ compared with the other treatments (4.18 vs. 3.41 g/100g of FA). In general, the fatty acid composition of butter followed that of milk. Overall, feeding the TMR supplemented with the rumen-protected microalgae increased the levels of volatile products of oxidation in milk and butter. No effect of forage type or microalgae supplementation was observed on the oxidative stability or antioxidant capacity of milk, although the oxidative stability of butter exposed to UV was reduced with microalgae supplementation, particularly with TMR, as assessed by using the ferric reducing ability of plasma assay. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Understanding the structure of chocolate

NASA Astrophysics Data System (ADS)

Schenk, H.; Peschar, R.

2004-10-01

Crystallization of cocoa-butter in the β phase from the melt under static conditions is only possible using the memory effect of cocoa-butter. Under all other conditions polymorphs with lower melting temperatures develop, whereas the β phase is the preferred one in chocolate. SAXS experiments proved 1,3-distearoyl-2-oleoylglycerol seeds with triple chain-length packing initiate the β-crystallization. Models for the different phases may be based on the crystal structure determinations of triacylglycerols. A new, patented, way of chocolate making is in development in which the traditional tempering process is replaced by another pre-crystallization process. The process is based on the use of seed crystals in the liquid phase and driven by a feedback system.

Investigations conducted by Department of Agriculture Research of the American Smelting and Refining Company, concerning the feeding quality of alfalfa injured by sulfur dioxide

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cunningham, O.C.; Addington, L.H.

1937-01-01

Alfalfa which was produced in the proximity of a smelting company was fed to dairy cows and the results compared to dairy cows fed a matched crop which was grown many miles away. The fumigated alfalfa had 20% or more of the leaflets that were affected. The feeding experiment lasted 90 days with milk and butter fat production carefully determined and a sulfur analysis was made of each hay. Results indicate that there were no significant difference in milk or in butter fat production, nor in the weight of the cows in favor of either ration.

Airway obstruction related to diacetyl exposure at microwave popcorn production facilities.

PubMed

Lockey, J E; Hilbert, T J; Levin, L P; Ryan, P H; White, K L; Borton, E K; Rice, C H; McKay, R T; LeMasters, G K

2009-07-01

Obstructive lung diseases including bronchiolitis obliterans have been reported among microwave popcorn production employees. Butter flavourings including diacetyl have been associated with these findings. The present study was initiated at four microwave popcorn production plants to determine if exposure to diacetyl was associated with decrements in pulmonary function. Comprehensive diacetyl exposure assessment was undertaken for all job tasks. Spirometry was conducted for 765 full-time employees between 2005 and 2006. Outcomes included decrement in forced expiratory volume in one second (FEV(1)) % predicted, airway obstruction and persistent decline in FEV(1). Inclusion in the high-exposure group (mixers) prior to respirator use was associated with a significantly decreased FEV(1) % pred in non-Asian and Asian males at -6.1 and -11.8% pred, respectively, and an eight-fold increased risk for airway obstruction. Cumulative diacetyl exposure >or=0.8 ppm-yr caused similar results. No significant impact was seen in nonmixers or between current diacetyl exposure and persistent decline in FEV(1). Unprotected exposure as a mixer to butter flavouring including diacetyl resulted in decrements in FEV(1) (% pred) and increased airway obstruction. Control of employee exposure to butter flavouring additives is warranted in regard to both short-term peak and 8-h workday exposure.

Measuring and modelling the structure of chocolate

NASA Astrophysics Data System (ADS)

Le Révérend, Benjamin J. D.; Fryer, Peter J.; Smart, Ian; Bakalis, Serafim

2015-01-01

The cocoa butter present in chocolate exists as six different polymorphs. To achieve the desired crystal form (βV), traditional chocolate manufacturers use relatively slow cooling (<2°C/min). A newer generation of rapid cooling systems has been suggested requiring further understanding of fat crystallisation. To allow better control and understanding of these processes and newer rapid cooling processes, it is necessary to understand both heat transfer and crystallization kinetics. The proposed model aims to predict the temperature in the chocolate products during processing as well as the crystal structure of cocoa butter throughout the process. A set of ordinary differential equations describes the kinetics of fat crystallisation. The parameters were obtained by fitting the model to a set of DSC curves. The heat transfer equations were coupled to the kinetic model and solved using commercially available CFD software. A method using single crystal XRD was developed using a novel subtraction method to quantify the cocoa butter structure in chocolate directly and results were compared to the ones predicted from the model. The model was proven to predict phase change temperature during processing accurately (±1°C). Furthermore, it was possible to correctly predict phase changes and polymorphous transitions. The good agreement between the model and experimental data on the model geometry allows a better design and control of industrial processes.

Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures.

PubMed

Viacava, Gabriela E; Ponce, Alejandra G; Goyeneche, Rosario; Carrozzi, Liliana; Yommi, Alejandra; Roura, Sara I

2016-01-01

Selection of lettuce varieties less sensitive to quality deterioration and more tolerant to abusive temperatures during handling, transportation, and storage is essential to minimize economical and quality losses that affect both producers and consumers. This work was focused on the quality changes of four baby head lettuces (Lactuca sativa L.), two butter (red and green) and two oak-leaf (red and green) types, during storage at 0 ℃ and 10 ℃ for 10 days. Lettuce quality was determined by measuring bioactive content (ascorbic acid, total phenolics), physicochemical (total chlorophyll, browning potential), and microbiological indices. At harvest, red varieties presented lower browning potential and higher bioactive compounds but no differences were observed in microbial populations. During storage, ascorbic acid underwent first order degradation for all varieties, with a degradation rate at 10 ℃ twice faster than at 0 ℃. At 0 ℃, only the red oak-leaf lettuce exhibited chlorophyll degradation, while at 10 ℃ all varieties presented degradation. No changes were observed in total phenolics and browning potential of butter lettuces during storage at both temperatures. Microbial population counts were significant affected by the storage temperature. Red butter baby lettuce presented slightly better bioactive content and microbiological characteristics and then better storability. © The Author(s) 2015.

Binding of iron, zinc, and lead ions from aqueous solution by shea butter (Butyrospermun Parkii) seed husks

DOE Office of Scientific and Technical Information (OSTI.GOV)

Eromosele, I.C.; Otitolaye, O.O.

1994-08-01

Several workers have reported on the potential use of agricultural products as substrates for the removal of metal ions from aqueous solutions. These studies demonstrated that considerable amounts of metal ions can be removed from aqueous solutions by cellulosic materials. The merit in the use of the latter is their relative abundance and cheapness compared to conventional materials for the removal of toxic metal ions from waste-waters. In some of the studies, chemical modification of cellulosic materials significantly enhanced their ion-binding properties, providing greater flexibility in their applications to a wide range of heavy metal ions. Shea butter plant (Butyrospermunmore » Parkii) normally grows in the wild within the guinea-savana zone of Nigeria. The seeds are a rich source of edible oils and the husks are usually discarded. The husk is thus available in abundance and, hence, there is reason to examine its ion-binding properties for its possible application in the removal of toxic metal ions from industrial waste-waters. This paper reports on preliminary studies of the sorption of iron, zinc and lead ions from aqueous solution by modified and unmodified shea butter seed husks. 8 refs., 5 figs., 1 tab.« less

Earth boring apparatus with multiple welds

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bolton, J.B.; Crews, S.T.

1981-06-16

A box tool joint member of generally tubular configuration is adapted for securement by welding to one end of a steel tube to form a drill pipe. The box tool joint member comprises a body having a cylindrical outer periphery, an internally threaded socket at one end of the body, and a weld neck of smaller outer diameter than the body adjacent to the other end of the body. A tapered transition piece connecting the neck with the adjacent end of the body provides an elevator shoulder. A correlative pin tool joint member is welded to the opposite end ofmore » the tube to complete the drill pipe. The box tool joint member has an annular band of hard facing over the outer periphery of the transition piece and extending down over the adjacent part of the weld neck and up around the adjacent part of the body. The hard facing is corrosion resistant and has a smooth finished surface. Underneath the hard facing and extending beyond both ends of the hard facing is an annular butter layer of non-hardenable steel. The tool joint member is hardened and tempered after the butter layer is welded into a body groove and before the hard facing is welded on .The butter layer is grooved before the hard facing is welded on.« less

High butter-fat diet and bisphenol A additively impair male rat spermatogenesis.

PubMed

Tarapore, Pheruza; Hennessy, Max; Song, Dan; Ying, Jun; Ouyang, Bin; Govindarajah, Vinothini; Leung, Yuet-Kin; Ho, Shuk-Mei

2017-03-01

Exposure to xenoestrogens is a probable cause of male infertility in humans. Consumption of high-fat diets and exposure to bisphenol A (BPA) is pervasive in America. Here, we test the hypothesis that gestational exposure to high dietary fats and/or BPA disrupt spermatogenesis in adulthood. Sprague-Dawley rats were fed diets containing 10kcal% butter fat (AIN), 39kcal% butter fat (HFB), or 39kcal% olive oil (HFO), with or without BPA (25μg/kg body weight/day) during pregnancy. One group of male offspring received testosterone (T)- and estradiol-17β (E2)-filled implants or sham-implants from postnatal day (PND)70-210. Another group was naturally aged to 18 months. We found that adult males with gestational exposure to BPA, HFB, or HFB+BPA, in both the aged group and the T+E2-implanted group, exhibited impairment of spermatogenesis. In contrast, gestational exposure to HFO or HFO+BPA did not affect spermatogenesis. Sham-implanted, gestational exposed groups also had normal spermatogenesis. Loss of ERα expression in round spermatids and premature expression of protamine-1 in diplotene spermatocytes were features associated with impaired spermatogenesis. Compared with the single-treatment groups, the HFB+BPA group experienced more severe effects, including atrophy. Copyright © 2016 Elsevier Inc. All rights reserved.

Changes in food habits after migration among South Asians settled in Oslo: the effect of demographic, socio-economic and integration factors.

PubMed

Wandel, Margareta; Råberg, Marte; Kumar, Bernadette; Holmboe-Ottesen, Gerd

2008-01-01

The aim is to explore changes in food habits after migration, and the resultant present food consumption patterns, as well as the effect of demographic, socio-economic and integration factors on these changes. Analyses were based on data collected through the Oslo Immigrant Health study, from 629 persons 30-60 years of age, born in Sri Lanka and Pakistan, and living in Oslo, Norway. A majority of the Sri Lankans reported increase in the consumption of meat, milk, butter, margarine and potatoes. Around half of those from Pakistan reported increased consumption of oil, meat, fish and potatoes. Both groups reported a decrease in bean and lentil consumption. Multivariate regression showed that age was negatively related to increases in butter and margarine consumption, and a good command of the Norwegian language reduced the likelihood of increased consumption of oil and butter. The likelihood of having present fat and sugar rich food patterns were reduced with age and years of education, whereas scoring high on an index of integration increased the likelihood of a fat rich food pattern. In conclusion, a number of demographic and socio-cultural factors may modify the changes in food habits after migration. Some of these may have substantial health implications.

Relationship of tree nut, peanut and peanut butter intake with total and cause-specific mortality: a cohort study and meta-analysis.

PubMed

van den Brandt, Piet A; Schouten, Leo J

2015-06-01

Nut intake has been associated with lower mortality, but few studies have investigated causes of death other than cardiovascular disease, and dose-response relationships remain unclear. We investigated the relationship of nut (tree nut, peanut) and peanut butter intake with overall and cause-specific mortality. In the Netherlands Cohort Study, 120,852 men and women aged 55-69 years provided information on dietary and lifestyle habits in 1986. Mortality follow-up until 1996 consisted of linkage to Statistics Netherlands. Multivariate case-cohort analyses were based on 8823 deaths and 3202 subcohort members with complete data on nuts and potential confounders. We also conducted meta-analyses of our results with those published from other cohort studies. Total nut intake was related to lower overall and cause-specific mortality (cancer, diabetes, cardiovascular, respiratory, neurodegenerative diseases, other causes) in men and women. When comparing those consuming 0.1-<5, 5-<10 and 10+ g nuts/day with non-consumers, multivariable hazard ratios for total mortality were 0.88, 0.74 and 0.77 [95% confidence interval (CI), 0.66-0.89], respectively (Ptrend = 0.003). Cause-specific hazard ratios comparing 10+ vs 0 g/day varied from 0.56 for neurodegenerative to 0.83 for cardiovascular disease mortality. Restricted cubic splines showed nonlinear dose-response relationships with mortality. Peanuts and tree nuts were inversely related to mortality, whereas peanut butter was not. In meta-analyses, summary hazard ratios for highest vs lowest nut consumption were 0.85 for cancer, and 0.71 for respiratory mortality. Nut intake was related to lower overall and cause-specific mortality, with evidence for nonlinear dose-response relationships. Peanut butter was not related to mortality. © The Author 2015; all rights reserved. Published by Oxford University Press on behalf of the International Epidemiological Association.

Investigation into the Microstructure, Texture and Rheological Properties of Chocolate Ganache.

PubMed

McGill, Jade; Hartel, Rich W

2018-03-01

Ganache is a mixture of chocolate and dairy. Although a popular confection, little is known about how it functions as a system. Objectives were to (1) determine if dairy fats and cocoa butter mix in ganache, (2) characterize ganache microstructure, and how structure affects texture and rheology, and (3) identify how changes in chocolate composition alter ganache. Textural analysis, differential scanning calorimetry, stress sweep tests, and microscopy were used to examine ganache formulations that varied in dairy source (cream or butter) or in solid fat content (SFC), composition or type of chocolate. Melting temperatures for all ganache formulations were lower than for chocolate, indicating that cream milk fat globules rupture during processing, and mix with cocoa butter. Altering the SFC of chocolate affected ganache hardness, spreadability, melting enthalpy, and resistance to deformation. Chocolate systems made with constant fat content and greater amounts of defatted cocoa powder relative to sugar or nonfat milk powder yielded ganache that was harder, less spreadable, and more resistant to deformation. Ganache made with commercially produced dark, milk, and white chocolates behaved similarly to model chocolate systems. Ganache attributes are affected by chocolate crystalline fat content in addition to particle phase volume-greater levels of cocoa powder, which is mostly insoluble, strengthens ganache structure, producing a firmer product, whereas greater levels of milk powder and sugar, which dissolve in the aqueous cream component, produce a softer ganache. Understanding how ganache functions as a system and how differences in chocolate composition affect its textural and rheological properties may allow for greater control over the desired characteristics of the final product. For example, this research shows how changing cocoa content of the chocolate affects ganache, which is useful when developing formulations involving chocolates with different cocoa percentages. There may also be cost saving implications; for example, using a chocolate with a harder cocoa butter may allow less total chocolate to be used in a formulation, while still achieving an appropriate texture. © 2018 Institute of Food Technologists®.

Fixed obstructive lung disease among workers in the flavor-manufacturing industry--California, 2004-2007.

PubMed

2007-04-27

Bronchiolitis obliterans, a rare and life-threatening form of fixed obstructive lung disease, is known to be caused by exposure to noxious gases in occupational settings and has been described in workers in the microwave-popcorn industry who were exposed to artificial butter-flavoring chemicals, including diacetyl. In August 2004, the California Department of Health Services (CDHS) and Division of Occupational Safety and Health (Cal/OSHA) received the first report of a bronchiolitis obliterans diagnosis in a flavor-manufacturing worker in California. In April 2006, a second report was received of a case in a flavor-manufacturing worker from another company. Neither worker was employed in the microwave-popcorn industry; both were workers in the flavor-manufacturing industry, which produces artificial butter flavoring and other flavors such as cherry, almond, praline, jalapeno, and orange. Both workers had handled pure diacetyl, an ingredient in artificial butter and other flavorings, and additional chemicals involved in the manufacturing process. Studies have indicated that exposure to diacetyl causes severe respiratory epithelial injury in animals. Because the manufacture of flavorings involves more than 2,000 chemicals, workers in the general flavor-manufacturing industry are exposed to more chemicals than workers in the microwave-popcorn industry, which primarily uses butter flavorings. Food flavorings are designated "generally recognized as safe" when approved by the U.S. Food and Drug Administration; flavorings are not known to put consumers at risk for lung disease. This report describes the first two cases of bronchiolitis obliterans in flavor-manufacturing workers in California, the findings of the public health investigation, and the actions taken by state and federal agencies to prevent future cases of occupational bronchiolitis obliterans. To identify cases and reduce risk for lung disease from occupational exposure to flavorings, a timely, effective response is needed, including medical surveillance, exposure monitoring, and reduced exposure.

Multi-residue determination of 115 veterinary drugs and pharmaceutical residues in milk powder, butter, fish tissue and eggs using liquid chromatography-tandem mass spectrometry.

PubMed

Dasenaki, Marilena E; Thomaidis, Nikolaos S

2015-06-23

A simple and sensitive multi-residue method for the determination of 115 veterinary drugs and pharmaceuticals, belonging in more than 20 different classes, in butter, milk powder, egg and fish tissue has been developed. The method involves a simple generic solid-liquid extraction step (solvent extraction, SE) with 0.1% formic acid in aqueous solution of EDTA 0.1% (w/v)-acetonitrile (ACN)-methanol (MeOH) (1:1:1, v/v) with additional ultrasonic-assisted extraction. Precipitation of lipids and proteins was promoted by subjecting the extracts at very low temperature (-23°C) for 12h. Further cleanup with hexane ensures fat removal from the matrix. Analysis was performed by liquid chromatography coupled with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). Two separate runs were performed for positive and negative ionization in multiple reaction monitoring mode (MRM). Particular attention was devoted to extraction optimization: different sample-to-extracting volume ratios, different concentrations of formic acid in the extraction solvent and different ultrasonic extraction temperatures were tested in butter, egg and milk powder samples. The method was also applied in fish tissue samples. It was validated, on the basis of international guidelines, for all four matrices. Quantitative analysis was performed by means of standard addition calibration. For over 80% of the analytes, the recoveries were between 50% and 120% in all matrices studied, with RSD values in the range of 1-18%. Limits of detection (LODs) and quantification (LOQs) ranged from 0.008 μg kg(-1) (oxfendazole in butter) to 3.15 μg kg(-1) (hydrochlorthiazide in egg). The evaluated method provides reliable screening, quantification, and identification of 115 veterinary drug and pharmaceutical residues in foods of animal origin and has been successfully applied in real samples. Copyright © 2015 Elsevier B.V. All rights reserved.

Trans fatty acid isomers and the trans-9/trans-11 index in fat containing foods

PubMed Central

Kuhnt, Katrin; Baehr, Melanie; Rohrer, Carsten; Jahreis, Gerhard

2011-01-01

To determine trans fatty acid (TFA) distribution of contemporary foods, especially regarding individual trans octadecenoic acids (trans C18:1), 339 German foods of six categories (semi-solid fats, deep-fried potato products, bakery products, confectioneries, instant products and butter) were analysed using two GC methods. Results showed a high variation of TFA content between and within the categories containing between 0 and 40.5% of FAME except in butter, which is a source of natural TFA. The mean TFA values were below 2.0% of FAME, however, bakery products contained 4.5% and butter fat 3.2%, respectively. In addition, the distribution of individual trans C18:1 differed. In samples containing ruminant fat (butter and various confectioneries), vaccenic acid (t11-C18:1, t11) predominated, while in foods containing industrially hydrogenated fats, elaidic acid (trans-9, t9-) and t10-C18:1 were the major trans isomers.. This was reflected by a low t9/t11 index of 0.3 and 0.5 in butter and ruminant fat containing confectioneries, respectively, whilst the highest index was observed in shortenings and deep-fried potato products at 5.2 and 6.8, respectively. In conclusion, the TFA content of foods available on the German market is generally declining, but substantial variations are present. The t9/t11 index could be used as an indicator to determine ruminant fat. Practical applications: A number of studies provide evidence that a high TFA intake, particularly of industrial origin, adversely affects human health. The TFA content of foods could be reduced due to the introduction of several mandatory regulations and modifications regarding the hydrogenation process of oils. The most abundant dietary TFA are the isomers of trans C18:1. Unfortunately, the differentiation of these isomers is not yet very common, though the trans C18:1 profile differs depending on its origin (bacterial hydrogenation in the rumen or industrial hydrogenation). To date, data for TFA content including the trans C18:1 profile of different food categories are limited. The present study confirmed that the TFA contents in German foods are declining. However, TFA are still elevated, especially in bakery products and confectioneries, which are produced using mainly industrial but also ruminant fats. Therefore, the t9/t11 index imparts important information on the source of TFA in processed foods. PMID:22164125

Monounsaturated fat decreases hepatic lipid content in non-alcoholic fatty liver disease in rats

PubMed Central

Hussein, Osamah; Grosovski, Masha; Lasri, Etti; Svalb, Sergio; Ravid, Uzi; Assy, Nimer

2007-01-01

AIM: To evaluate the effects of different types of dietary fats on the hepatic lipid content and oxidative stress parameters in rat liver with experimental non-alcoholic fatty liver disease (NAFLD). METHODS: A total of 32 Sprague-Dawley rats were randomly divided into five groups. The rats in the control group (n = 8) were on chow diet (Group 1), rats (n = 6) on methionine choline-deficient diet (MCDD) (Group 2), rats (n = 6) on MCDD enriched with olive oil (Group 3), rats (n = 6) on MCDD with fish oil (Group 4) and rats (n = 6) on MCDD with butter fat (Group 5). After 2 mo, blood and liver sections were examined for lipids composition and oxidative stress parameters. RESULTS: The liver weight/rat weight ratio increased in all treatment groups as compared with the control group. Severe fatty liver was seen in MCDD + fish oil and in MCDD + butter fat groups, but not in MCDD and MCDD + olive oil groups. The increase in hepatic triglycerides (TG) levels was blunted by 30% in MCDD + olive oil group (0.59 ± 0.09) compared with MCDD group (0.85 ± 0.04, p < 0.004), by 37% compared with MCDD + fish oil group (0.95 ± 0.07, p < 0.001), and by 33% compared with MCDD + butter group (0.09 ± 0.1, p < 0.01). The increase in serum TG was lowered by 10% in MCDD + olive oil group (0.9 ± 0.07) compared with MCDD group (1.05 ± 0.06). Hepatic cholesterol increased by 15-fold in MCDD group [(0.08 ± 0.02, this increment was blunted by 21% in MCDD + fish oil group (0.09 ± 0.02)]. In comparison with the control group, ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 increased in MCDD + olive oil, MCDD + fish oil and MCDD + butter fat groups by 345-, 30- and 397-fold, respectively. In comparison to MCDD group (1.58 ± 0.08), hepatic MDA contents in MCDD + olive oil (3.3 ± 0.6), MCDD + fish oil (3.0 ± 0.4), and MCDD + butter group (2.9 ± 0.36) were increased by 108%, 91% and 87%, respectively (p < 0.004). Hepatic paraoxonase activity decreased significantly in all treatment groups, mostly with MCDD + olive oil group (-68%). CONCLUSION: Olive oil decreases the accumulation of triglyceride in the liver of rats with NAFLD, but does not provide the greatest antioxidant activity. PMID:17230603

Radionuclides accumulation in milk and its products

NASA Astrophysics Data System (ADS)

Marmuleva, N. I.; Barinov, E. Ya.; Petukhov, V. L.

2003-05-01

The problem of radioactive pollution is extremely urgent in Russia in connection with presence of territories polluted by radionuclides on places of nuclear tests, in zones around the enterprises on production, processing and storage of radioactive materials, and also in areas of emergency pollution (Barakhtin, 2001). The aim of our investigation was a determination of the levels of the main radioactive elements - Cs-137 and Sr-90 in diary products. 363 samples of milk, dry milk, butter, cheese and yogurt from Novosibirsk region were examined. Cs-137 level was 3.7...9.2 times higher than Sr-90 one in milk, cheese and yogurt. At the same time the level of these radio nuclides in butter was identical (8.03 Bk/kg).

Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods.

PubMed

Raymond, Yves; Champagne, Claude P

2014-01-01

The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO), chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS) or duodenum secretions (DS) at 37°C. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750 μm) as compared to the larger (2.5 mm) ones. With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides) used in the development of functional foods.

Extra virgin olive oil improves learning and memory in SAMP8 mice.

PubMed

Farr, Susan A; Price, Tulin O; Dominguez, Ligia J; Motisi, Antonio; Saiano, Filippo; Niehoff, Michael L; Morley, John E; Banks, William A; Ercal, Nuran; Barbagallo, Mario

2012-01-01

Polyphenols are potent antioxidants found in extra virgin olive oil (EVOO); antioxidants have been shown to reverse age- and disease-related learning and memory deficits. We examined the effects of EVOO on learning and memory in SAMP8 mice, an age-related learning/memory impairment model associated with increased amyloid-β protein and brain oxidative damage. We administered EVOO, coconut oil, or butter to 11 month old SAMP8 mice for 6 weeks. Mice were tested in T-maze foot shock avoidance and one-trial novel object recognition with a 24 h delay. Mice which received EVOO had improved acquisition in the T-maze and spent more time with the novel object in one-trial novel object recognition versus mice which received coconut oil or butter. Mice that received EVOO had improve T-maze retention compared to the mice that received butter. EVOO increased brain glutathione levels suggesting reduced oxidative stress as a possible mechanism. These effects plus increased glutathione reductase activity, superoxide dismutase activity, and decreased tissue levels of 4-hydroxynoneal and 3-nitrotyrosine were enhanced with enriched EVOO (3 × and 5 × polyphenols concentration). Our findings suggest that EVOO has beneficial effects on learning and memory deficits found in aging and diseases, such as those related to the overproduction of amyloid-β protein, by reversing oxidative damage in the brain, effects that are augmented with increasing concentrations of polyphenols in EVOO.

Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

PubMed Central

Champagne, Claude P.

2014-01-01

The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO), chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS) or duodenum secretions (DS) at 37°C. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750 μm) as compared to the larger (2.5 mm) ones. With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides) used in the development of functional foods. PMID:26904647

Multilevel systems biology modeling characterized the atheroprotective efficiencies of modified dairy fats in a hamster model.

PubMed

Martin, Jean-Charles; Berton, Amélie; Ginies, Christian; Bott, Romain; Scheercousse, Pierre; Saddi, Alessandra; Gripois, Daniel; Landrier, Jean-François; Dalemans, Daniel; Alessi, Marie-Christine; Delplanque, Bernadette

2015-09-01

We assessed the atheroprotective efficiency of modified dairy fats in hyperlipidemic hamsters. A systems biology approach was implemented to reveal and quantify the dietary fat-related components of the disease. Three modified dairy fats (40% energy) were prepared from regular butter by mixing with a plant oil mixture, by removing cholesterol alone, or by removing cholesterol in combination with reducing saturated fatty acids. A plant oil mixture and a regular butter were used as control diets. The atherosclerosis severity (aortic cholesteryl-ester level) was higher in the regular butter-fed hamsters than in the other four groups (P < 0.05). Eighty-seven of the 1,666 variables measured from multiplatform analysis were found to be strongly associated with the disease. When aggregated into 10 biological clusters combined into a multivariate predictive equation, these 87 variables explained 81% of the disease variability. The biological cluster "regulation of lipid transport and metabolism" appeared central to atherogenic development relative to diets. The "vitamin E metabolism" cluster was the main driver of atheroprotection with the best performing transformed dairy fat. Under conditions that promote atherosclerosis, the impact of dairy fats on atherogenesis could be greatly ameliorated by technological modifications. Our modeling approach allowed for identifying and quantifying the contribution of complex factors to atherogenic development in each dietary setup. Copyright © 2015 the American Physiological Society.

Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa.

PubMed

Sloffer, Elizabeth M; Gaur, Shashank; Engeseth, Nicki J; Andrade, Juan E

2017-11-08

Lipid-based nutrient supplements (LNS) are used to prevent and treat moderate and severe acute malnutrition, a leading cause of mortality in children-under-five. The physical and chemical changes of two new LNS products were evaluated before and after accelerated shelf life testing (ASLT) according to protocols suggested by the U.S. Agency for International Development (USAID) and Doctors without Borders and compared against USAID's A-20 paste as a control. LNS formulas containing Shea butter from the Shea nut tree ( Vitellaria paradoxa ), a common fat source in parts of Sub-Saharan Africa, with and without flax-seed oil, as a source of omega-3 fatty acids, were developed. LNS formulas were batched (0.8 kg) in a wet grinder, sealed under nitrogen in three-layer mini-pouches (20 g), and underwent ASLT at 40 ± 2 °C for six months with sampling every eight weeks. At each time point, water activity, moisture, peroxide value, oil separation, vitamin C content, and hardness were evaluated. Results showed comparable stability among all formulas with an increase in Aw ( p < 0.05) but no change in vitamin C, oil separation, or peroxide value. Addition of Shea butter improved the LNS's hardness, which remained stable over time. Modifying fat profile in LNS can improve its texture and essential fatty acid content without affecting its storage stability.

Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa

PubMed Central

Sloffer, Elizabeth M.; Engeseth, Nicki J.

2017-01-01

Lipid-based nutrient supplements (LNS) are used to prevent and treat moderate and severe acute malnutrition, a leading cause of mortality in children-under-five. The physical and chemical changes of two new LNS products were evaluated before and after accelerated shelf life testing (ASLT) according to protocols suggested by the U.S. Agency for International Development (USAID) and Doctors without Borders and compared against USAID’s A-20 paste as a control. LNS formulas containing Shea butter from the Shea nut tree (Vitellaria paradoxa), a common fat source in parts of Sub-Saharan Africa, with and without flax-seed oil, as a source of omega-3 fatty acids, were developed. LNS formulas were batched (0.8 kg) in a wet grinder, sealed under nitrogen in three-layer mini-pouches (20 g), and underwent ASLT at 40 ± 2 °C for six months with sampling every eight weeks. At each time point, water activity, moisture, peroxide value, oil separation, vitamin C content, and hardness were evaluated. Results showed comparable stability among all formulas with an increase in Aw (p < 0.05) but no change in vitamin C, oil separation, or peroxide value. Addition of Shea butter improved the LNS’s hardness, which remained stable over time. Modifying fat profile in LNS can improve its texture and essential fatty acid content without affecting its storage stability. PMID:29117103

Effect of Conjugated Linoleic Acid-enriched Butter After 24 hours of Intestinal Mucositis Induction.

PubMed

Barros, Patrícia Aparecida Vieira de; Generoso, Simone de Vasconcelos; Andrade, Maria Emília Rabelo; da Gama, Marco Antonio Sundfeld; Lopes, Fernando Cesar Ferraz; de Sales E Souza, Éricka Lorenna; Martins, Flaviano Dos Santos; Miranda, Sued Eustáquio Mendes; Fernandes, Simone Odília Antunes; Cardoso, Valbert Nascimento

2017-01-01

Mucositis is the most common side effect due to chemotherapy or radiotherapy. It refers to the inflammation of intestinal mucous membranes, and it is associated with complications such as diarrhea, weight loss, and increased intestinal permeability (IP). This study was designed to evaluate the effect of diet containing conjugated linoleic acid (CLA)-enriched butter on intestinal damage and inflammatory response after 24 h of 5-fluorouracil (5-FU)-induced mucositis. Mice were divided into four groups: CTL; CLA; 5-FU, and CLA 5-FU, and they were fed for 31 days. On the 30th experimental day, mucositis was induced by unique injection of 300 mg/kg of 5-FU. After 24 h (31st experimental day), IP was evaluated; ileum and fecal material were collected to determine cytokine level and myeloperoxidase (MPO) activity and secretory immunoglobulin A (sIgA). The 5-FU group showed an increase in IP and MPO activity (CTL vs. 5-FU: P < 0.05). Additionally, increased levels of IP and MPO were observed in CLA 5-FU group compared to those in the test groups (P < 0.05). Animals in the CLA 5-FU group showed reduced concentrations of sIgA (CTL vs. CLA 5-FU: P < 0.05). CLA-enriched butter exacerbating the 5-FU-induced intestinal damage. Safety concerns regarding the use of CLA require further investigation.

78 FR 44281 - Semiannual Agenda of Regulations

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-23

... Institute of Electrical and Electronics Engineers consensus standard. Additionally, a public hearing was... artificial butter flavoring. Diacetyl and a number of other volatile organic compounds are used to...

21 CFR 184.1792 - Sodium sesquicarbonate.

Code of Federal Regulations, 2014 CFR

2014-04-01

... good manufacturing practice utilizes a level of the ingredient sufficient to control lactic acid prior to pasteurization and churning of cream into butter. (d) Prior sanctions for this ingredient...

Bronchiolitis Obliterans

MedlinePlus

... mix it into foods, such as butter-flavored popcorn. In addition to diacetyl, here are other common ... to add flavorings to electronic cigarettes, some microwave popcorns and other foods and liquids. Inhaling diacetyl, especially ...

17 CFR 32.1 - Scope of part 32; definitions.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., corn, oats, barley, rye, flaxseed, grain sorghums, mill feeds, butter, eggs, onions, Solanum tuberosum..., livestock, livestock products and frozen concentrated orange juice; (2) Interstate commerce shall be...

7 CFR 58.324 - Butteroil.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.324 Butteroil. To produce butteroil eligible for official certification, the butter used...

7 CFR 58.324 - Butteroil.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.324 Butteroil. To produce butteroil eligible for official certification, the butter used...

78 FR 1598 - Semiannual Agenda of Regulations

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-08

... Institute of Electrical and Electronics Engineers consensus standard. Additionally, a public hearing was... in artificial butter flavoring. Diacetyl and a number of other volatile organic compounds are used to...

77 FR 7974 - Semiannual Agenda of Regulations

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-13

... Institute of Electrical and Electronics Engineers consensus standard. Additionally, a public hearing was... diacetyl, a major component in artificial butter flavoring. Diacetyl and a number of other volatile organic...

A Peanut Butter Disaster

ERIC Educational Resources Information Center

Vento, Carla J.

1976-01-01

A discussion of how cross-age tutoring was used with older pupils helping younger ones by making media curriculum materials. How this method was applied to disaster preparedness education is described. (HB)

Will My Fossil Float?

ERIC Educational Resources Information Center

Riesser, Sharon; Airey, Linda

1993-01-01

Explains how young students can be introduced to fossils. Suggests books to read and science activities including "Fossils to Eat" where students make fossils from peanut butter, honey, and powdered milk. (PR)

What Are Solid Fats?

MedlinePlus

... Menus Seasonal Winter Spring Summer Fall Food Waste Food Safety Newsroom Dietary ... Solid fats are fats that are solid at room temperature, like beef fat, butter, and shortening. Solid fats mainly come ...

Distribution of Radiostrontium and Radiocesium in Milk and Milk Products

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lengemann, F W

1962-04-01

A study was conducted to determine whether radioactive milk manufactured into butter, cheddar cheese, and cottage cheese would produce a less contaminated food. The results show a low degree of transfer of strontium and cesium from whole milk to butter. In the case of cheddar cheese and cottage cheese no marked reduction in the transfer of strontium was noted. On the other hand, the transfer of cesium was markedly reduced in both cheddar and cottage cheese. It is concluded that manufacturing techniques can be developed making it possible to utilize most of the potential food value of radioactive contaminated milkmore » in a form lower in radionuclide content than the parent raw milk. (Public Health Eng. Abstr., 42: No. 9, Sept. 1962)« less

Smarter snack ideas

MedlinePlus

... Whole grain flavored rice cakes (like caramel or apple cinnamon) Air-popped popcorn (without added butter) Veggies ... without added sugar) Unsalted nuts Baked or microwaved apple slices topped with cinnamon Frozen chunks of melons, ...

40 CFR 405.41 - Specialized definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.41 Specialized... term “BOD5 input” shall mean the biochemical oxygen demand of the materials entered into process. It...

21 CFR 184.1259 - Cocoa butter substitute.

Code of Federal Regulations, 2011 CFR

2011-04-01

... material incorporated by reference may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave... in accordance with good manufacturing practice. (7) Residual methanol—5 parts per million maximum. (8...

21 CFR 184.1259 - Cocoa butter substitute.

Code of Federal Regulations, 2010 CFR

2010-04-01

... material incorporated by reference may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave... in accordance with good manufacturing practice. (7) Residual methanol—5 parts per million maximum. (8...

Nyberg in Node 1

NASA Image and Video Library

2013-08-13

Photo of Astronaut Karen Nyber,Expedition 36 flight engineer,with a snack of peanut butter and chocolate sandwiched between two waffles. Photo taken in the Node 1 module. Also sent as Twitter message.

Eating out

MedlinePlus

... your meal. Healthy Eating at All Types of Restaurants Sandwich restaurants or deli counters allow you to better manage ... be grilled or toasted without added butter. Chinese restaurants offer healthy choices if you are careful: Most ...

Facts about saturated fats

MedlinePlus

... at room temperature. Foods like butter, palm and coconut oils, cheese, and red meat have high amounts ... pudding, cheese, whole milk) Solid fats such as coconut oil, palm, and palm kernel oils (found in ...

Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents

DOE Office of Scientific and Technical Information (OSTI.GOV)

Zaccone, Eric J.; Goldsmith, W. Travis; Shimko, Michael J.

Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance, we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity. We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl ormore » 2,3-pentanedione vapors (25 or ≥ 60 ppm) and the effects on short circuit current and transepithelial resistance (R{sub t}) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na{sup +} transport, without affecting Cl{sup −} transport or Na{sup +},K{sup +}-pump activity. R{sub t} was unaffected. Na{sup +} transport recovered 18 h after exposure. Concentrations (100–360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro. - Highlights: • Butter flavoring vapor effects on human cultured airway epithelium were studied. • Na transport was reduced by a 6-h exposure to 25 ppm diacetyl and 2,3-pentanedione. • Na transport recovered 18 h after exposure. • > 60 ppm transepithelial voltage and resistance were abolished; cells were damaged. • Cells metabolized diacetyl and 2,3-pentanedione into acetoin and 2-OH-3-pentanone.« less

The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment

PubMed Central

Dorresteijn, Johannes A N; van der Graaf, Yolanda; Zheng, Kailiang; Spiering, Wilko; Visseren, Frank L J

2013-01-01

Objectives To evaluate whether four types of low-cost interventions in the working environment can promote the small everyday lifestyle adaptations that can halt the epidemics of obesity and hypertension when maintained long term. Design A single-blind uninterrupted time-series intervention study consisting of four study periods: run-in (2 weeks), baseline (2 weeks), intervention (2 weeks), and after intervention 2 weeks). Setting University Medical Centre with over 11 000 employees, over 1000 hospital beds and over 2000 customers visiting the hospital restaurant each day. Participants Hospital staff and visitors. Interventions (1) Point-of-decision prompts on hospital elevator doors promoting stair use. (2) Point-of-purchase prompts in the hospital restaurant promoting reduced-salt soup. (3) Point-of-purchase prompts in the hospital restaurant promoting lean croissants. (4) Reversal of the accessibility and availability of diet margarine and butter in the hospital restaurant. Main outcome measures (1) Number of passages through 15 different parts of the hospital staircases. (2) Number and ratio of normal-salt and reduced-salt soup purchased. (3) Number and ratio of butter croissants and lean croissants purchased. (4) Number and ratio of diet margarine and butter purchased. Results Elevator signs increased the mean 24-h number of stair passages per measurement site (baseline: 992 ± 479 on week days and 208 ± 116 on weekend days) by 11.2% (95% CI 8.7% to 13.7%). This effect was maintained at least 2 weeks after the point-of-decision prompts were removed. Point-of-purchase prompts promoting low-salt soup and lean croissants did not result in altered purchase behaviour. The ratio between the purchase of margarine and butter was changed sevenfold (p<0.01) by reversing the positions of these products in the hospital restaurant. Conclusions Healthy lifestyle adaptations in the working environment can be effectively promoted by making healthy choices easier than unhealthy ones. Educational prompts at points-of-decision moderately increase stair climbing, but do not affect healthy food choices. Protocol registration Clinicaltrials.gov identifier number: NCT01574040. PMID:23355669

[Milk and butter. From the Neolithic to the current nutritional aspects].

PubMed

Caramia, G; Losi, G; Frega, N; Lercker, G; Cocchi, M; Gori, A; Cerretani, L

2012-01-01

The evolution in the history of nutrition knowledge towards dairy products, is strictly related to the socio-cultural development of humans. In fact, milk and butter have accompanied humans since ancient times, which traces of the consumption of such products are dated back about the earliest times after the last (glaciation) ice age, while the application for extra nutritional uses, such as cosmetics and ceremonial rites, are reported in the writings of the Old Testament. Even in Italy, before the Roman Empire, were known rudimentary techniques of production and storage of dairy products. But only with the advent of the Etruscans, and the Romans later, that the use of milk and dairy products reach a wide diffusion in several applications. Since the advent of Christ until today, milk and its derivatives have maintained a privileged place in the human diet, but it is only with the advent of modern medicine and new findings in lipidic chemistry that emerged multiple biological and nutritional properties, very important for human health. After a short summary of the ancient history of the milk and butter, the role of dairy products in cancer, in hypercholesterolemia, and cardiovascular disease are reported. Moreover, the current opinions on saturated fatty acids, the role of polyunsaturated fatty acids and their lipid mediators obtained by the action of cyclooxygenase, lipoxygenase and the cytochrome P450 enzymes, are treated. Even if sometimes mistreated, the milk, but most of all its high fat content derivatives such as butter, is a rich source of biologically active compounds that foster a controversial action against neolplastic and cardiovascular disease. These compounds, mainly contained in the lipid fraction, for the more obvious relationships that exist between nutrition and health status, have been the subject in the last decades of intense scientific investigation in which there were expressed lights and shadows, but recognizing that not all fats are harmful and further thorough studies are necessary, in particular, on the derived lipid mediators. This will allow a significant progress based on new scientific evidences, further orienting researchers and clinicians on evidence-based nutritional science.

The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment.

PubMed

Dorresteijn, Johannes A N; van der Graaf, Yolanda; Zheng, Kailiang; Spiering, Wilko; Visseren, Frank L J

2013-01-24

To evaluate whether four types of low-cost interventions in the working environment can promote the small everyday lifestyle adaptations that can halt the epidemics of obesity and hypertension when maintained long term. A single-blind uninterrupted time-series intervention study consisting of four study periods: run-in (2 weeks), baseline (2 weeks), intervention (2 weeks), and after intervention 2 weeks). University Medical Centre with over 11 000 employees, over 1000 hospital beds and over 2000 customers visiting the hospital restaurant each day. Hospital staff and visitors. (1) Point-of-decision prompts on hospital elevator doors promoting stair use. (2) Point-of-purchase prompts in the hospital restaurant promoting reduced-salt soup. (3) Point-of-purchase prompts in the hospital restaurant promoting lean croissants. (4) Reversal of the accessibility and availability of diet margarine and butter in the hospital restaurant. (1) Number of passages through 15 different parts of the hospital staircases. (2) Number and ratio of normal-salt and reduced-salt soup purchased. (3) Number and ratio of butter croissants and lean croissants purchased. (4) Number and ratio of diet margarine and butter purchased. Elevator signs increased the mean 24-h number of stair passages per measurement site (baseline: 992 ± 479 on week days and 208 ± 116 on weekend days) by 11.2% (95% CI 8.7% to 13.7%). This effect was maintained at least 2 weeks after the point-of-decision prompts were removed. Point-of-purchase prompts promoting low-salt soup and lean croissants did not result in altered purchase behaviour. The ratio between the purchase of margarine and butter was changed sevenfold (p<0.01) by reversing the positions of these products in the hospital restaurant. Healthy lifestyle adaptations in the working environment can be effectively promoted by making healthy choices easier than unhealthy ones. Educational prompts at points-of-decision moderately increase stair climbing, but do not affect healthy food choices. Clinicaltrials.gov identifier number: NCT01574040.

Cook with Heart-Healthy Foods

MedlinePlus

... the calories in your meals by broiling, microwaving, baking, roasting, steaming or grilling foods. Avoid frying foods ... unsaturated fats. Instead of butter or margarine when baking... Try substituting half with applesauce. Why? Fewer calories ...

DASH Diet: Tips for Shopping and Cooking

MedlinePlus

... as deli meats. Condiments, seasonings and spreads . Herbs, spices, flavored vinegars, salsas and olive oil can add ... easy to prepare vegetables without butter or oil. Spice mill or garlic press . These items make it ...

Surgery for Crohn's Disease and Ulcerative Colitis

MedlinePlus

... output and control diarrhea. These foods include applesauce, bananas, or peanut butter. The psychological implications of a ... Buttermilk Coffee Applesauce Beets Cranberry juice Cooked fruits Bananas Food coloring Orange juice Cooked vegetables Boiled rice ...

78 FR 13257 - Pyraflufen-ethyl; Pesticide Tolerances

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-27

... relatively low acute toxicity from oral, dermal, and inhalation exposure. It produces moderate eye [[Page.... However, default processing factors were used for dry potatoes (6.5X), peanut butter (1.89X), dried beef...

No Appetite? How to Get Nutrition during Cancer Treatment

MedlinePlus

... margarine generously on potatoes, bread, toast, hot cereal, rice, noodles and vegetables and in soups. Put olive oil or another oil on bread, rice, pasta and vegetables. Spread peanut butter or other ...

4-Week Gluten-Free Meal Plan

MedlinePlus

... dessert) Bananas (T, W, F) Greek yogurt (dessert) Baking soda (dessert) Beets (M) Greek yogurt (Sa) Brown ... Pantry & Dry Goods Butter (M, T, Th, dessert) Baking powder (Sa) Milk (T, Th) Beef Broth (Th) ...

Answers to Common Questions about Scars

MedlinePlus

... 18 months to fully mature. Will applications of vitamin E to the scar help? Many people believe that there are special healing qualities to vitamin E, aloe vera, or cocoa butter. In fact, there ...

NIR remission spectroscopy of turbid media

NASA Astrophysics Data System (ADS)

Krauter, P.; Foschum, F.; Kienle, A.

2013-06-01

We present a method for the determination of absorption spectra in VIS and NIR spectra of turbid media without the need for calibration. Measurements of the absorption spectra of a phantom and butter are presented.

Guns, Butter, or Sheepskins?

ERIC Educational Resources Information Center

Arbeiter, Solomon

1985-01-01

Some of the uneven effects of the coming enrollment decline are delineated. This condition may be exacerbated by the competition for 18-year-olds from the military and business and industry. Statistical comparisons are included. (MLW)

Shear induced phase transitions induced in edible fats

NASA Astrophysics Data System (ADS)

Mazzanti, Gianfranco; Welch, Sarah E.; Marangoni, Alejandro G.; Sirota, Eric B.; Idziak, Stefan H. J.

2003-03-01

The food industry crystallizes fats under different conditions of temperature and shear to obtain products with desired crystalline phases. Milk fat, palm oil, cocoa butter and chocolate were crystallized from the melt in a temperature controlled Couette cell. Synchrotron x-ray diffraction studies were conducted to examine the role of shear on the phase transitions seen in edible fats. The shear forces on the crystals induced acceleration of the alpha to beta-prime phase transition with increasing shear rate in milk fat and palm oil. The increase was slow at low shear rates and became very strong above 360 s-1. In cocoa butter the acceleration between beta-prime-III and beta-V phase transition increased until a maximum of at 360 s-1, and then decreased, showing competition between enhanced heat transfer and viscous heat generation.

Semiquantitative determination of mesophilic, aerobic microorganisms in cocoa products using the Soleris NF-TVC method.

PubMed

Montei, Carolyn; McDougal, Susan; Mozola, Mark; Rice, Jennifer

2014-01-01

The Soleris Non-fermenting Total Viable Count method was previously validated for a wide variety of food products, including cocoa powder. A matrix extension study was conducted to validate the method for use with cocoa butter and cocoa liquor. Test samples included naturally contaminated cocoa liquor and cocoa butter inoculated with natural microbial flora derived from cocoa liquor. A probability of detection statistical model was used to compare Soleris results at multiple test thresholds (dilutions) with aerobic plate counts determined using the AOAC Official Method 966.23 dilution plating method. Results of the two methods were not statistically different at any dilution level in any of the three trials conducted. The Soleris method offers the advantage of results within 24 h, compared to the 48 h required by standard dilution plating methods.

Health risk assessment: WTE (waste-to-energy) vs. peanut butter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Michaels, R.A.

1988-10-01

The degree to which society will come to accept potential health risks associated with municipal waste-to-energy plants depends on three factors: the reliability with which exposure and adverse health effects associated with facility emissions can be described, quantified, and gradually reduced; the relative magnitude of the risks compared with those of other waste management options, especially landfilling and recycling; and the relative magnitude of the risks compared with those of more familiar activities, such as driving, flying, smoking, and eating peanut butter sandwiches. Progress in risk assessment has already improved quantification of human exposure to emissions through the food chain,more » as well as through other pathways within the general categories of inhalation, ingestion, and dermal contact. Where does this progress leave municipal refuse incineration relative to other risks This article explores that issue.« less

Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil.

PubMed

Li, Cheng; Sun, Jingcan; Fu, Caili; Yu, Bin; Liu, Shao Quan; Li, Tianhu; Huang, Dejian

2014-02-15

Methionol-derived fatty acid esters were synthesised by both chemical and lipase catalysed esterification between fatty acids and methionol. Beneficial effects of both methods were compared qualitatively and quantitatively by GC-MS/GC-FID results. And the high acid and heat stability of our designed methionyl esters meet the requirement of the food industry. Most importantly, the sensory test showed that fatty acid carbon-chain length had an important effect on the flavour attributes of methionyl esters. Moreover, through Lipozyme TL IM-mediated transesterification, valuable methionol-derived esters were synthesised from the readily available natural material butter oil as the fatty acid source. The conversion of methionol and yield of each methionyl ester were also elucidated by GC-MS-FID. Copyright © 2013 Elsevier Ltd. All rights reserved.

Carbon coatings with olive oil, soybean oil and butter on nano-LiFePO 4

NASA Astrophysics Data System (ADS)

Kim, Ketack; Jeong, Ji Hwa; Kim, Ick-Jun; Kim, Hyun-Soo

Kitchen oils (olive, soybean and butter) are selected for carbon coatings on LiFePO 4. The surface properties of LiFePO 4 are unknown or vary depending on synthetic methods. The multi-functional groups of fatty acids in the oils can orient properly to cope with the variable surface properties of LiFePO 4, which can lead to dense carbon coatings. The low price and low toxicity of kitchen oils are other advantages of the coating process. LiFePO 4 (D 50 = 121 nm)combined with the carbon coating enhances the rate capability. Capacities at the 2 C rate reach 150 mAh g -1 or higher. The charge retention values of 2.0 C/0.2 C are between 94.4 and 98.9%.

Bronchiolitis associated with exposure to artificial butter flavoring in workers at a cookie factory in Brazil.

PubMed

Cavalcanti, Zaida do Rego; Albuquerque Filho, Alfredo Pereira Leite de; Pereira, Carlos Alberto de Castro; Coletta, Ester Nei Aparecida Martins

2012-01-01

To report the cases of four patients with bronchiolitis caused by exposure to artificial butter flavoring at a cookie factory in Brazil. We described the clinical, tomographic, and spirometric findings in the four patients, as well as the lung biopsy findings in one of the patients. All four patients were young male nonsmokers and developed persistent airflow obstruction (reduced FEV1/FVC ratio and FEV1 at 25-44% of predicted) after 1-3 years of exposure to diacetyl, without the use of personal protective equipment, at a cookie factory. The HRCT findings were indicative of bronchiolitis. In one patient, the surgical lung biopsy revealed bronchiolitis obliterans accompanied by giant cells. Bronchiolitis resulting from exposure to artificial flavoring agents should be included in the differential diagnosis of airflow obstruction in workers in Brazil.

Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea

PubMed Central

Gu, Fenglin; Tan, Lehe; Wu, Huasong; Fang, Yiming; Xu, Fei; Chu, Zhong; Wang, Qinghuang

2013-01-01

A survey on five kinds of cocoa beans from new cocoa planting countries was conducted to analyze each kind’s basic quality. The average bean weight and butter content of Hainan cocoa beans were the lowest, at less than 1.1 g, and 39.24% to 43.44%, respectively. Cocoa beans from Indonesia where shown to be about 8.0% and 9.0% higher in average bean weight and butter content, respectively, than that of Papua New Guinea and about 20.0% and 25.0% higher in average bean weight and butter content than Chinese dried beans, respectively. The average total polyphenolic content ranged from 81.22 mg/10 g to 301.01 mg/10 g. The Hainan 2011 sample had the highest total polyphenolic content, followed by the unfermented sample from Indonesia and the Papua New Guinea sample. The polyphenolic levels found in the Hainan 2010 sample were 123.61 mg/10 g and lower than the other three samples, but the Indonesian fermented sample had the lowest total polyphenolic content of 81.22 mg/10 g. The average total amino acid content ranged from 11.58 g/100 g to 18.17 g/100 g. The total amino acid content was the highest in the Indonesian unfermented sample, followed by the Hainan 2011 sample and the Papua New Guinea sample. The levels found in the Hainan 2010 sample were lower; the Indonesian fermented sample had the lowest total amino acid content. PMID:28239108

Maternal supplementation with an excess of different fat sources during pregnancy and lactation differentially affects feeding behavior in offspring: putative role of the leptin system.

PubMed

Sánchez, Juana; Priego, Teresa; García, Ana Paula; Llopis, Marina; Palou, Mariona; Picó, Catalina; Palou, Andreu

2012-11-01

This study investigates the lasting effects of maternal supplementation with different fat sources during pregnancy and lactation on feeding behavior and energy homeostasis of their offspring, and its relation to hypothetical effects in the development of main central structures involved in leptin signaling. Offspring of dams supplemented with olive oil, butter, or margarine during late pregnancy and lactation were fed with normal fat (NF) diet until 4-month-old, and then with NF or high fat (HF) diet until 6-month-old. Results showed that 21-day-old margarine group pups presented a higher cell number in the arcuate nucleus (ARC) (females) and higher hypothalamic ObRb/SOCS3 mRNA ratio (males). In adulthood, and under HF diet, they displayed a lower body weight (both genders) and body fat (males) than the butter group, a lower preference for fat food (both genders), and lower leptin levels than the olive oil (both genders) and butter (males) groups. Maternal supplementation with different fat sources during the perinatal period may affect the development of hypothalamic structures and hence predisposition to obesity. Margarine, compared with other fats, may program the offspring for increased leptin sensitivity and a lower preference for fat food, thus providing relative protection against body weight gain in adulthood, particularly under an obesogenic environment. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

A Conceptual Model for Shear-Induced Phase Behavior in Crystallizing Cocoa Butter

DOE Office of Scientific and Technical Information (OSTI.GOV)

Mazzanti,G.; Guthrie, S.; Marangoni, A.

2007-01-01

We propose a conceptual model to explain the quantitative data from synchrotron X-ray diffraction experiments on the shear-induced phase behavior of cocoa butter, the main structural component of chocolate. We captured two-dimensional diffraction patterns from cocoa butter at crystallization temperatures of 17.5, 20.0, and 22.5 {sup o}C under shear rates from 45 to 1440 s{sup -1} and under static conditions. From the simultaneous analysis of the integrated intensity, correlation length, lamellar thickness, and crystalline orientation, we postulate a conceptual model to provide an explanation for the distribution of phases II, IV, V, and X and the kinetics of the process.more » As previously proposed in the literature, we assume that the crystallites grow layer upon layer of slightly different composition. The shear rate and temperature applied define these compositions. Simultaneously, the shear and temperature define the crystalline interface area available for secondary nucleation by promoting segregation and affecting the size distribution of the crystallites. The combination of these factors (composition, area, and size distribution) favors dramatically the early onset of phase V under shear and determines the proportions of phases II, IV, V, and X after the transition. The experimental observations, the methodology used, and the proposed explanation are of fundamental and industrial interest, since the structural properties of crystalline networks are determined by their microstructure and polymorphic crystalline state. Different proportions of the phases will thus result in different characteristics of the final material.« less

Effects of butter from mountain-pasture grazing cows on risk markers of the metabolic syndrome compared with conventional Danish butter: a randomized controlled study.

PubMed

Werner, Louise B; Hellgren, Lars I; Raff, Marianne; Jensen, Søren K; Petersen, Rikke A; Drachmann, Tue; Tholstrup, Tine

2013-07-10

There is considerable interest in dairy products from low-input systems, such as mountain-pasture grazing cows, because these products are believed to be healthier than products from high-input conventional systems. This may be due to a higher content of bioactive components, such as phytanic acid, a PPAR-agonist derived from chlorophyll. However, the effects of such products on human health have been poorly investigated. To compare the effect of milk-fat from mountain-pasture grazing cows (G) and conventionally fed cows (C) on risk markers of the metabolic syndrome. In a double-blind, randomized, 12-week, parallel intervention study, 38 healthy subjects replaced part of their habitual dietary fat intake with 39 g fat from test butter made from milk from mountain-pasture grazing cows or from cows fed conventional winter fodder. Glucose-tolerance and circulating risk markers were analysed before and after the intervention. No differences in blood lipids, lipoproteins, hsCRP, insulin, glucose or glucose-tolerance were observed. Interestingly, strong correlations between phytanic acid at baseline and total (P<0.0001) and LDL cholesterol (P=0.0001) were observed. Lack of effects on blood lipids and inflammation indicates that dairy products from mountain-pasture grazing cows are not healthier than products from high-input conventional systems. Considering the strong correlation between LDL cholesterol and phytanic acid at baseline, it may be suggested that phytanic acid increases total and LDL cholesterol. ClinicalTrials.gov, NCT01343589.

Studies into the transfer and migration of phthalate esters from aluminium foil-paper laminates to butter and margarine.

PubMed

Page, B D; Lacroix, G M

1992-01-01

Retail samples of Canadian butter and margarine wrapped in aluminium foil-paper laminate were found to contain dibutyl, butyl benzyl and/or di-2-ethylhexyl phthalate (DBP, BBP, DEHP) as packaging migrants at levels up to 10.6, 47.8 and 11.9 micrograms/g, respectively. These phthalates were determined by capillary gas chromatography with flame ionization detection (GC-FID) after clean-up of the separated oil by sweep co-distillation. The phthalate esters found in the contacted butter or margarine were also found in the contacting wrappers. They were determined in wrapper extracts by liquid chromatography with diode array detection or by GC-FID. Analysis of unused wrappers showed 76-88% of the total DBP and DEHP to be present on the foil (outer) surface as a component of the protective coating (washcoat). The remainder of the DBP and DEHP was found on the food-contacting paper surface, presumably by transfer from the outer to inner surface during storage in tightly wound rolls, although transfer of phthalate esters, if present in the paper-foil adhesive, cannot be ruled out. Food-contacting surface concentrations of DBP and DEHP were found to be 2.4 to 4.7 and 2.8 to 3.6 micrograms/cm2, respectively. Samples of each packaging component: paper, foil, adhesive, washcoat and inks were analysed for phthalate esters and only the washcoat was found to contain phthalate esters.

Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women

PubMed Central

Khaw, Kay-Tee; Sharp, Stephen J; Finikarides, Leila; Afzal, Islam; Forouhi, Nita G

2018-01-01

Introduction High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol (LDL-C), an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats, extra virgin coconut oil, butter or extra virgin olive oil, in healthy men and women in the general population. Design Randomised clinical trial conducted over June and July 2017. Setting General community in Cambridgeshire, UK. Participants Volunteer adults were recruited by the British Broadcasting Corporation through their websites. Eligibility criteria were men and women aged 50–75 years, with no known history of cancer, cardiovascular disease or diabetes, not on lipid lowering medication, no contraindications to a high-fat diet and willingness to be randomised to consume one of the three dietary fats for 4 weeks. Of 160 individuals initially expressing an interest and assessed for eligibility, 96 were randomised to one of three interventions; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment. Their mean age was 60 years, 67% were women and 98% were European Caucasian. Of these, 91 men and women attended a follow-up assessment 4 weeks later. Intervention Participants were randomised to extra virgin coconut oil, extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks, which they could incorporate into their usual diet or consume as a supplement. Main outcomes and measures The primary outcome was change in serum LDL-C; secondary outcomes were change in total and high-density lipoprotein cholesterol (TC and HDL-C), TC/HDL-C ratio and non-HDL-C; change in weight, body mass index (BMI), waist circumference, per cent body fat, systolic and diastolic blood pressure, fasting plasma glucose and C reactive protein. Results LDL-C concentrations were significantly increased on butter compared with coconut oil (+0.42, 95% CI 0.19 to 0.65 mmol/L, P<0.0001) and with olive oil (+0.38, 95% CI 0.16 to 0.60 mmol/L, P<0.0001), with no differences in change of LDL-C in coconut oil compared with olive oil (−0.04, 95% CI −0.27 to 0.19 mmol/L, P=0.74). Coconut oil significantly increased HDL-C compared with butter (+0.18, 95% CI 0.06 to 0.30 mmol/L) or olive oil (+0.16, 95% CI 0.03 to 0.28 mmol/L). Butter significantly increased TC/HDL-C ratio and non-HDL-C compared with coconut oil but coconut oil did not significantly differ from olive oil for TC/HDL-C and non-HDL-C. There were no significant differences in changes in weight, BMI, central adiposity, fasting blood glucose, systolic or diastolic blood pressure among any of the three intervention groups. Conclusions and relevance Two different dietary fats (butter and coconut oil) which are predominantly saturated fats, appear to have different effects on blood lipids compared with olive oil, a predominantly monounsaturated fat with coconut oil more comparable to olive oil with respect to LDL-C. The effects of different dietary fats on lipid profiles, metabolic markers and health outcomes may vary not just according to the general classification of their main component fatty acids as saturated or unsaturated but possibly according to different profiles in individual fatty acids, processing methods as well as the foods in which they are consumed or dietary patterns. These findings do not alter current dietary recommendations to reduce saturated fat intake in general but highlight the need for further elucidation of the more nuanced relationships between different dietary fats and health. Trial registration number NCT03105947; Results. PMID:29511019

Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women.

PubMed

Khaw, Kay-Tee; Sharp, Stephen J; Finikarides, Leila; Afzal, Islam; Lentjes, Marleen; Luben, Robert; Forouhi, Nita G

2018-03-06

High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol (LDL-C), an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats, extra virgin coconut oil, butter or extra virgin olive oil, in healthy men and women in the general population. Randomised clinical trial conducted over June and July 2017. General community in Cambridgeshire, UK. Volunteer adults were recruited by the British Broadcasting Corporation through their websites. Eligibility criteria were men and women aged 50-75 years, with no known history of cancer, cardiovascular disease or diabetes, not on lipid lowering medication, no contraindications to a high-fat diet and willingness to be randomised to consume one of the three dietary fats for 4 weeks. Of 160 individuals initially expressing an interest and assessed for eligibility, 96 were randomised to one of three interventions; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment. Their mean age was 60 years, 67% were women and 98% were European Caucasian. Of these, 91 men and women attended a follow-up assessment 4 weeks later. Participants were randomised to extra virgin coconut oil, extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks, which they could incorporate into their usual diet or consume as a supplement. The primary outcome was change in serum LDL-C; secondary outcomes were change in total and high-density lipoprotein cholesterol (TC and HDL-C), TC/HDL-C ratio and non-HDL-C; change in weight, body mass index (BMI), waist circumference, per cent body fat, systolic and diastolic blood pressure, fasting plasma glucose and C reactive protein. LDL-C concentrations were significantly increased on butter compared with coconut oil (+0.42, 95% CI 0.19 to 0.65 mmol/L, P<0.0001) and with olive oil (+0.38, 95% CI 0.16 to 0.60 mmol/L, P<0.0001), with no differences in change of LDL-C in coconut oil compared with olive oil (-0.04, 95% CI -0.27 to 0.19 mmol/L, P=0.74). Coconut oil significantly increased HDL-C compared with butter (+0.18, 95% CI 0.06 to 0.30 mmol/L) or olive oil (+0.16, 95% CI 0.03 to 0.28 mmol/L). Butter significantly increased TC/HDL-C ratio and non-HDL-C compared with coconut oil but coconut oil did not significantly differ from olive oil for TC/HDL-C and non-HDL-C. There were no significant differences in changes in weight, BMI, central adiposity, fasting blood glucose, systolic or diastolic blood pressure among any of the three intervention groups. Two different dietary fats (butter and coconut oil) which are predominantly saturated fats, appear to have different effects on blood lipids compared with olive oil, a predominantly monounsaturated fat with coconut oil more comparable to olive oil with respect to LDL-C. The effects of different dietary fats on lipid profiles, metabolic markers and health outcomes may vary not just according to the general classification of their main component fatty acids as saturated or unsaturated but possibly according to different profiles in individual fatty acids, processing methods as well as the foods in which they are consumed or dietary patterns. These findings do not alter current dietary recommendations to reduce saturated fat intake in general but highlight the need for further elucidation of the more nuanced relationships between different dietary fats and health. NCT03105947; Results. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

Healthy Eating for Preschoolers

MedlinePlus

... pasta 1 tortilla (6” across) 1 ounce of protein foods? 1 ounce cooked meat, poultry, or seafood 1 egg 1 Tablespoon peanut butter ¼ cup cooked beans or peas (kidney, pinto, lentils) ½ cup of dairy? ½ ...

Eating during Pregnancy

MedlinePlus

... products, cereals, and breads Folic acid blood and protein production, effective enzyme function green leafy vegetables, dark yellow fruits and vegetables, beans, peas, nuts Fat body energy stores meat, whole-milk dairy products, nuts, peanut butter, margarine, vegetable oils ( ...

Healthy Snacks for Kids: 10 Child-Friendly Tips

MedlinePlus

... Dip graham cracker sticks or fresh fruit in yogurt. Spread peanut butter on celery, apples or bananas. ... child's sweet tooth with low-fat puddings, frozen yogurt or frozen fruit bars. Serve smoothies made with ...

Ostomy: Home Management and Other Resources

MedlinePlus

... z Pudding, creamy peanut butter, baked apples/ applesauce, pasta, rice, cheese, bread, potatoes American College of Surgeons •  ... rich cereal, oats, brown rice, turnip greens, wheat pasta, fruit (raspberries, grapefruit, pears, papaya, apples with skin), ...

75 FR 15401 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-29

... converted existing absolute quotas to TRQs. Imports of nearly all cheese made from cow's milk (except soft-ripened cheese such as Brie) and certain non-cheese dairy products (including butter and dried milk) are...

75 FR 70917 - Environmental Impacts Statements; Notice Of Availability

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-19

... Augustin 651-290-5378. Amended Notices EIS No. 20100386, Draft EIS, BLM, UT, Uinta Basin Natural Gas Development Project, To Develop Oil and Natural Gas Resources within the Monument Butte-Red Wash and West...

77 FR 15750 - Environmental Impacts Statements; Notice of Availability

Federal Register 2010, 2011, 2012, 2013, 2014

2012-03-16

...: Sharon Scott 406-449-5201. EIS No. 20120065, Final EIS, BLM, UT, Uinta Basin Natural Gas Development Project, To Develop Oil and Natural Gas Resources within the Monument Butte-Red Wash and West Tavaputs...

Improving the optimized shea butter quality: a great potential of utilization for common consumers and industrials.

PubMed

Megnanou, Rose-Monde; Niamke, Sébastien

2015-01-01

Industrials interest in fats as raw material, resides in their exceptional quality and potentialities of exploitation in several fields. This study aimed to exalt the optimized shea butter quality and present its wide potentialities of utilization. Hence, the characteristics of beige and yellow optimized shea butters were determined. Both samples recorded very weak acid (0.280 ± 0.001 and 0.140 ± 0.001 mgKOH/g) and peroxide (0.960 ± 0.001 and 1.010 ± 0.001 mEgO2/kg) indexes, when the iodine indexes (52.64 ± 0.20 and 53.06 ± 0.20 gI2/100 g) and the unsaponifiable matters (17.61 ± 0.01 and 17.27 ± 0.01 %) were considerable. The refractive indexes (1.454 ± 0.00 and 1.453 ± 0.00) and the pH (6.50 ± 0.30 and 6.78 ± 0.30) were statistically similar; but the specific gravity (0.915 ± 0.01-0.79 ± 0.01 and 0.94 ± 0.01-0.83 ± 0.01) and the viscosity (90.41 ± 0.20-20.02 ± 0.20 and 125.37 ± 0.20-23.55 ± 0.20 MPas) differed and decreased exponentially with the temperature increasing (35-65 °C), except for the specific gravity of the yellow butter which decreased linearly. The UV-Vis spectrum showed a high peak at 300 nm and a rapid decrease from 300 to 500 nm when the near infra-red one, revealed peaks at 450, 1200, 1400, 1725 and 2150 nm for all the samples. The chromatographic profile identified palmitic (16.42 and 26.36 %), stearic (32.39 and 36.36 %), oleic (38.12 and 29.09 %), linoleic (9.72 and 5.92 %) and arachidic (1.84 and 1.59 %) acids, and also exaltolide compound (1.51 and 0.68 %). The samples also contained essential minerals (Calcium, magnesium, zinc, iron, etc.) carotene (550 ± 50 and 544 ± 50 ppm), vitamins A (0.065 ± 0.001 and 0.032 ± 0.001 µg/g) and E (2992.09 ± 1.90 and 3788.44 ± 1.90 ppm) in relatively important amounts; neither microbiological germs nor heavy were detected. All these valorizing characteristics would confer to the optimized shea butters good aptitude for exportation and exploitation in food, cosmetic and pharmaceutical industries.

50 CFR Table 2d to Part 679 - Species Codes-Non-FMP Species

Code of Federal Regulations, 2012 CFR

2012-10-01

... Prowfish 215 Ratfish 714 Rockfish, black (GOA) 142 Rockfish, blue (GOA) 167 Rockfish, dark 173 Sardine... 830 Washington butter 810 Coral 899 Mussel, blue 855 Oyster, Pacific 880 Scallop, weathervane 850...

50 CFR Table 2d to Part 679 - Species Codes-Non-FMP Species

Code of Federal Regulations, 2013 CFR

2013-10-01

... Prowfish 215 Ratfish 714 Rockfish, black (GOA) 142 Rockfish, blue (GOA) 167 Rockfish, dark 173 Sardine... 830 Washington butter 810 Coral 899 Mussel, blue 855 Oyster, Pacific 880 Scallop, weathervane 850...

Food for Thought.

ERIC Educational Resources Information Center

Knight, Ruth

1984-01-01

Discusses various ways in which snacks are used as the focal point of science lessons. They include writing a laboratory report after experimenting (and eating) lollipops and preparing peanut butter and jelly sandwiches following the exact directions supplied by students. (JN)

Family Life.

ERIC Educational Resources Information Center

Naturescope, 1986

1986-01-01

Focuses on various aspects of mammal family life ranging from ways different species are born to how different mammals are raised. Learning activities include making butter from cream, creating birth announcements for mammals, and playing a password game on family life. (ML)

Effect of Mechanical Heterogeneity on the Crack Driving Force of a Reactor Pressure Vessel Outlet Nozzle DMW Joint

NASA Astrophysics Data System (ADS)

Lingyan, Zhao; Yinghao, Cui; He, Xue

2017-12-01

The welding mechanical heterogeneity, load complexity, material and geometrical structure makes it very difficult to assess the structural integrity of dissimilar metal weld (DMW) joints. Based on a numerical simulated approach of the continuous change of material mechanical property in the buttering layer, a reactor pressure vessel (RPV) outlet nozzle DMW joint with service loads is studied, effect of mechanical heterogeneity on the stress-strain field and stress triaxiality at the semi-elliptical surface crack front are discussed. The analyses show that once the crack extends into the high hardness zone of Alloy 182 buttering, the strain decreases sharply, the strain gradient increases and the crack propagation slows down. The influence of strength mismatch on the stress triaxiality at the shallow crack front is greater than that at the deep crack front. The interaction between strength mismatch and crack depth directly affects the crack growth direction.

Bronchiolitis obliterans and consumer exposure to butter-flavored microwave popcorn: a case series.

PubMed

Egilman, David S; Schilling, John Henry

2012-01-01

Respiratory exposure to diacetyl and diacetyl-containing flavorings used in butter-flavored microwave popcorn (BFMP) causes lung disease, including bronchiolitis obliterans (BO), in flavorings and popcorn manufacturing workers. However, there are no published reports of lung disease among BFMP consumers. We present a case series of three BFMP consumers with biopsy-confirmed BO. We review data relating to consumer exposures, estimate case exposures, and compare them to diacetyl-containing flavoring-exposed manufacturing workers with lung disease. These consumer cases' exposure levels are comparable to those that caused disease in workers. We were unable to identify any other exposures or diseases known or suspected to cause BO in these cases. BFMP poses a significant respiratory risk to consumers. Some manufacturers have substituted diacetyl with other alpha-diketones that are likely to pose a similar risk. Simple consumer practices such as cooling the popcorn bag would eliminate the risk of severe lung disease.

Popcorn-worker lung caused by corporate and regulatory negligence: an avoidable tragedy.

PubMed

Egilman, David; Mailloux, Caroline; Valentin, Claire

2007-01-01

Diacetyl-containing butter flavor was identified as the cause of an outbreak of bronchiolitis obliterans (BO) and other lung diseases in popcorn-plant workers. Litigation documents show that the outbreak was both predictable and preventable. The industry trade organization was aware of BO cases in workers at butter-flavoring and popcorn-manufacturing plants but often failed to implement industrial hygiene improvements and actively hid pertinent warning information. Due to weaknesses in the organization and mandates of regulatory bodies, organizations such as NIOSH, OSHA, the FDA, particularly the "generally recognized as safe" (GRAS) system, and the EPA failed to detect and prevent the outbreak, which highlights the need for systemic changes in food-product regulation, including the need for corporations to act responsibly, for stronger regulations with active enforcement, for a restructuring of the GRAS system, and for criminal penalties against corporations and professionals who knowingly hide information relevant to worker protection.

Bi-Functional Biobased Packing of the Cassava Starch, Glycerol, Licuri Nanocellulose and Red Propolis

PubMed Central

Costa, Samantha Serra; Druzian, Janice Izabel; Machado, Bruna Aparecida Souza; de Souza, Carolina Oliveira; Guimarães, Alaíse Gil

2014-01-01

The aim of this study was to characterize and determine the bi-functional efficacy of active packaging films produced with starch (4%) and glycerol (1.0%), reinforced with cellulose nanocrystals (0–1%) and activated with alcoholic extracts of red propolis (0.4 to 1.0%). The cellulose nanocrystals used in this study were extracted from licuri leaves. The films were characterized using moisture, water-activity analyses and water vapor-permeability tests and were tested regarding their total phenolic compounds and mechanical properties. The antimicrobial and antioxidant efficacy of the films were evaluated by monitoring the use of the active films for packaging cheese curds and butter, respectively. The cellulose nanocrystals increased the mechanical strength of the films and reduced the water permeability and water activity. The active film had an antimicrobial effect on coagulase-positive staphylococci in cheese curds and reduced the oxidation of butter during storage. PMID:25383783

Salmonellosis and the GI Tract: More than Just Peanut Butter

PubMed Central

Cianflone, Nancy F. Crum

2009-01-01

Nontyphoidal salmonellosis is the leading cause of foodborne illness in the U.S., causing approximately 1.4 million infections annually. Most cases of salmonellosis are due to ingestion of contaminated food items such as eggs, dairy products, and meats. However, almost any foodstuff can be implicated, including peanut butter, as seen during a recent outbreak of over 600 Salmonella infections. Although outbreaks often gain national media attention, the majority of nontyphoidal Salmonella infections in the U.S. occur sporadically. Risk factors for salmonellosis include gastric hypoacidity, recent use of antibiotics, extremes of age, and a variety of immunosuppressive conditions. Clinical manifestations of the infection most commonly involve self-limited gastroenteritis; however, bacteremia, endovascular, and localized infections may occur. Most cases of gastrointestinal involvement are self-limited, with antibiotic therapy reserved among persons at risk for complicated disease. Preventive strategies by both industry and among consumers are advocated to further reduce the occurrence of nontyphoidal salmonellosis. PMID:18627657

Salmonellosis and the gastrointestinal tract: more than just peanut butter.

PubMed

Crum-Cianflone, Nancy F

2008-08-01

Nontyphoidal salmonellosis is the leading cause of foodborne illness in the United States, causing about 1.4 million infections annually. Most cases of salmonellosis are due to ingestion of contaminated food items such as eggs, dairy products, and meats, but almost any foodstuff can be implicated, including peanut butter, as seen during a recent outbreak of more than 600 Salmonella infections. Although outbreaks often gain national media attention, the majority of nontyphoidal Salmonella infections in the United States occur sporadically. Risk factors for salmonellosis include gastric hypoacidity, recent use of antibiotics, extremes of age, and immunosuppressive conditions. Clinical manifestations of the infection most commonly involve self-limited gastroenteritis, but bacteremia and endovascular and localized infections may occur. Most cases of gastrointestinal involvement are self-limited, and antibiotic therapy is reserved for persons at risk for complicated disease. Preventive strategies by both industry and consumers are advocated to further reduce the occurrence of nontyphoidal salmonellosis.

Polymorphic transition of solid-fats dispersed systems — its characterization by a novel method and scanning electron microscopy observation

NASA Astrophysics Data System (ADS)

Hirokawa, Norio; Ueda, Masahiro; Harano, Yoshio

1994-08-01

Solid-fats dispersed systems, such as margarine, butter and cacao-butter, were characterized by a novel method based on liquid permeation under pressure, for the simultaneous measurement of a solid-content ɛ p and an average diameter dp of solid particles (fats crystals) in them. Further, micro-structures of these systems were observed by a scanning electron microscope (SEM). As the result, it has been clarified that the spherical fats crystals of several μm in size appeared in the initial solid-fats products are agglomerates of fine particles of ca. 0.1 μm and that these fine particles are uniformly redispersed during an annealing treatment accompanying the reduction of ɛ p and dp. It is strongly suggested that this phenomenon is caused by a transition of fat crystals into a more stable polymorph.

Creep test observation of viscoelastic failure of edible fats

NASA Astrophysics Data System (ADS)

Vithanage, C. R.; Grimson, M. J.; Smith, B. G.; Wills, P. R.

2011-03-01

A rheological creep test was used to investigate the viscoelastic failure of five edible fats. Butter, spreadable blend and spread were selected as edible fats because they belong to three different groups according to the Codex Alimentarius. Creep curves were analysed according to the Burger model. Results were fitted to a Weibull distribution representing the strain-dependent lifetime of putative fibres in the material. The Weibull shape and scale (lifetime) parameters were estimated for each substance. A comparison of the rheometric measurements of edible fats demonstrated a clear difference between the three different groups. Taken together the results indicate that butter has a lower threshold for mechanical failure than spreadable blend and spread. The observed behaviour of edible fats can be interpreted using a model in which there are two types of bonds between fat crystals; primary bonds that are strong and break irreversibly, and secondary bonds, which are weaker but break and reform reversibly.

Bi-functional biobased packing of the cassava starch, glycerol, licuri nanocellulose and red propolis.

PubMed

Costa, Samantha Serra; Druzian, Janice Izabel; Machado, Bruna Aparecida Souza; de Souza, Carolina Oliveira; Guimarães, Alaíse Gil

2014-01-01

The aim of this study was to characterize and determine the bi-functional efficacy of active packaging films produced with starch (4%) and glycerol (1.0%), reinforced with cellulose nanocrystals (0-1%) and activated with alcoholic extracts of red propolis (0.4 to 1.0%). The cellulose nanocrystals used in this study were extracted from licuri leaves. The films were characterized using moisture, water-activity analyses and water vapor-permeability tests and were tested regarding their total phenolic compounds and mechanical properties. The antimicrobial and antioxidant efficacy of the films were evaluated by monitoring the use of the active films for packaging cheese curds and butter, respectively. The cellulose nanocrystals increased the mechanical strength of the films and reduced the water permeability and water activity. The active film had an antimicrobial effect on coagulase-positive staphylococci in cheese curds and reduced the oxidation of butter during storage.

Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines.

PubMed

Tiwari, Shipra; Chetana, Ramakrishna; Puttaraju, Shashikala; Khatoon, Sakina

2014-01-01

Medium chain triglyceride rich margarines were prepared using palm, coconut oil blends in the ratio of 80:20 (Margarine 1) and 60:40 (Margarine 2). The margarines were used to prepare burfi and compared with products prepared using commercial margarine, ghee and butter. The physicochemical characteristics such as texture, color, free fatty acid, peroxide value, saponification value, unsaponifiable matter and fatty acid composition of oils, fats and margarines were carried out. Results showed that 11.0 and 21.9% of medium chain triglycerides were present in margarine 1 and 2 respectively. The texture, colour, moisture content, peroxide value and sensory evaluation were carried out for the burfi samples. Laboratory prepared margarines improved the textural quality of burfi compared to commercial margarine, ghee and butter. The sensory analyses of the burfi samples revealed that burfi prepared from margarine 1 was more acceptable compared to commercial margarine.

DTIC 2010 Conference: Celebrating 65 Years of Providing Access to Defense Information. Held in Alexandria, Virginia on March 22-24, 2010

DTIC Science & Technology

2010-03-24

Training Objectives:     Refresh  your knowledge of crucial factors affecting protection and release of con‐ trolled information to non‐U.S. citizens...2009, in Washington, DC. The room was packed and not all had the op‐ portunity to learn details about the  bread ‐and‐butter tools used daily in Military...details about the  bread ‐ and‐butter tools used daily in military research libraries.   Venturing into this brave new realm requires  savvy, time, and

Crystallinity properties and crystallization behavior of chocolate fat blends.

PubMed

da Silva, Thais Lomonaco Teodoro; Grimaldi, Renato; Calligaris, Guilherme Andrade; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo

2017-06-01

Cocoa butter (CB) provides unique crystallization characteristics to chocolates and confectionary products; hence, it is an important value-add product. However, other alternative fats that minimally affect the crystallization behaviour of chocolates and confectionary products are now being increasingly used. This study analyzed the crystallization behaviour of CB, cocoa butter substitutes (CBSs), and their blends. Blends were prepared using CBS concentrations: 5, 10, 15, 20 and 37.5%. CB, CBS, and their blends were evaluated by following analysis: solid fat content, isothermal analysis, polarized light microscopic, thermal behaviour, X-ray diffraction and consistency. Crystallization analysis showed an incompatibility between the 2 fats, with a reduction in the crystallinity and increase in liquid content in all the blends. Eutectic crystallization at 20 °C was only observed for the blend containing 20% CBSs. This was considered as a positive result because previous studies have indicated that CBS concentration in CB blends should not be more than 5%.

Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake

PubMed Central

Salihu, Aliyu; Bala, Muntari; Bala, Shuaibu M.

2013-01-01

Plackett-Burman design was used to efficiently select important medium components affecting the lipase production by Aspergillus niger using shea butter cake as the main substrate. Out of the eleven medium components screened, six comprising of sucrose, (NH4)2SO4, Na2HPO4, MgSO4, Tween-80, and olive oil were found to contribute positively to the overall lipase production with a maximum production of 3.35 U/g. Influence of tween-80 on lipase production was investigated, and 1.0% (v/w) of tween-80 resulted in maximum lipase production of 6.10 U/g. Thus, the statistical approach employed in this study allows for rapid identification of important medium parameters affecting the lipase production, and further statistical optimization of medium and process parameters can be explored using response surface methodology. PMID:25937979

Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake.

PubMed

Salihu, Aliyu; Bala, Muntari; Bala, Shuaibu M

2013-01-01

Plackett-Burman design was used to efficiently select important medium components affecting the lipase production by Aspergillus niger using shea butter cake as the main substrate. Out of the eleven medium components screened, six comprising of sucrose, (NH4)2SO4, Na2HPO4, MgSO4, Tween-80, and olive oil were found to contribute positively to the overall lipase production with a maximum production of 3.35 U/g. Influence of tween-80 on lipase production was investigated, and 1.0% (v/w) of tween-80 resulted in maximum lipase production of 6.10 U/g. Thus, the statistical approach employed in this study allows for rapid identification of important medium parameters affecting the lipase production, and further statistical optimization of medium and process parameters can be explored using response surface methodology.

Influence of stearic acid on postprandial lipemia and hemostatic function.

PubMed

Sanders, Thomas A B; Berry, Sarah E E

2005-12-01

It has been suggested that fats rich in stearic acid may result in exaggerated postprandial lipemia and have adverse effects on hemostatic function. The effects of test meals containing different saturated and monounsaturated FA were compared in healthy subjects in a series of studies to investigate this hypothesis. Stearic acid, when present as cocoa butter, resulted in similar postprandial lipemia and factor VII activation compared with a meal containing high-oleic sunflower oil. Stearic acid when presented as shea butter or as randomized stearate-rich TAG resulted in decreased postprandial lipemia and decreased postprandial activation of factor VII. Stearic acid-rich test meals did not result in impaired fibrinolytic activity compared with either a low-fat meal or a meal high in oleate. The difference in responses between the different stearic acid-rich fats appears to be due to varying solid fat contents of the fats at 37 degrees C.

2006 marketplace survey of trans-fatty acid content of margarines and butters, cookies and snack cakes, and savory snacks.

PubMed

Albers, Matthew J; Harnack, Lisa J; Steffen, Lyn M; Jacobs, David R

2008-02-01

In recent years, newer technologies have been developed to reduce the trans-fat content of fats and oils used in manufacturing food products. To examine the implications of these changes on foods in the marketplace, a survey was conducted to assess current levels of trans and saturated fat in three food categories: margarines and butters; cookies and snack cakes; and savory snacks. A sampling of products from each category was conducted at a Wal-Mart Supercenter in the Minneapolis-St Paul, MN, metropolitan area in July of 2006. All information was obtained from product labels, except price, which was recorded from price listings on product shelving. Most margarines and butters (21 of 29), cookies and snack cakes (34 of 44), and savory snacks (31 of 40) were labeled as containing 0 g trans fat. However, some products contained substantial amounts of trans fat. Most notably, 3 of 40 savory snack products were labeled as containing > or =3 g trans fat. Significant inverse correlations were found between product price and the saturated and trans-fat content of margarines (r=-0.45) and savory snacks (r=-0.32). In conclusion, it appears that the food industry has made progress in reducing the trans-fat content in a variety of products. Nonetheless, consumers need to read product labels because the trans-fat content of individual products can vary considerably. Products that are lower in trans and saturated fat tend to cost more, which may be a barrier to their purchase for price-conscious consumers.

Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro.

PubMed

Zaccone, Eric J; Thompson, Janet A; Ponnoth, Dovenia S; Cumpston, Amy M; Goldsmith, W Travis; Jackson, Mark C; Kashon, Michael L; Frazer, David G; Hubbs, Ann F; Shimko, Michael J; Fedan, Jeffrey S

2013-01-01

"Popcorn workers' lung" is an obstructive pulmonary disease produced by inhalation of volatile artificial butter flavorings. In rats, inhalation of diacetyl, a major component of butter flavoring, and inhalation of a diacetyl substitute, 2,3-pentanedione, produce similar damage to airway epithelium. The effects of diacetyl and 2,3-pentanedione and mixtures of diacetyl, acetic acid, and acetoin, all components of butter flavoring, on pulmonary function and airway reactivity to methacholine (MCh) were investigated. Lung resistance (RL) and dynamic compliance (Cdyn) were negligibly changed 18 h after a 6-h inhalation exposure to diacetyl or 2,3-pentanedione (100-360 ppm). Reactivity to MCh was not markedly changed after diacetyl, but was modestly decreased after 2,3-pentanedione inhalation. Inhaled diacetyl exerted essentially no effect on reactivity to mucosally applied MCh, but 2,3-pentanedione (320 and 360 ppm) increased reactivity to MCh in the isolated, perfused trachea preparation (IPT). In IPT, diacetyl and 2,3-pentanedione (≥3 mM) applied to the serosal and mucosal surfaces of intact and epithelium-denuded tracheas initiated transient contractions followed by relaxations. Inhaled acetoin (150 ppm) exerted no effect on pulmonary function and airway reactivity in vivo; acetic acid (27 ppm) produced hyperreactivity to MCh; and exposure to diacetyl + acetoin + acetic acid (250 + 150 + 27 ppm) led to a diacetyl-like reduction in reactivity. Data suggest that the effects of 2,3-pentanedione on airway reactivity are greater than those of diacetyl, and that flavorings are airway smooth muscle relaxants and constrictors, thus indicating a complex mechanism.

POPCORN FLAVORING EFFECTS ON REACTIVITY OF RAT AIRWAYS IN VIVO AND IN VITRO

PubMed Central

Zaccone, Eric J.; Thompson, Janet A.; Ponnoth, Dovenia S.; Cumpston, Amy M.; Goldsmith, W. Travis; Jackson, Mark C.; Kashon, Michael L.; Frazer, David G.; Hubbs, Ann F.; Shimko, Michael J.; Fedan, Jeffrey S.

2015-01-01

“Popcorn workers’ lung” is an obstructive pulmonary disease produced by inhalation of volatile artificial butter flavorings. In rats, inhalation of diacetyl, a major component of butter flavoring, and inhalation of a diacetyl substitute, 2,3-pentanedione, produce similar damage to airway epithelium. The effects of diacetyl and 2,3-pentanedione and mixtures of diacetyl, acetic acid, and acetoin, all components of butter flavoring, on pulmonary function and airway reactivity to methacholine (MCh) were investigated. Lung resistance (RL) and dynamic compliance (Cdyn) were negligibly changed 18 h after a 6-h inhalation exposure to diacetyl or 2,3-pentanedione (100–360 ppm). Reactivity to MCh was not markedly changed after diacetyl, but was modestly decreased after 2,3-pentanedione inhalation. Inhaled diacetyl exerted essentially no effect on reactivity to mucosally applied MCh, but 2,3-pentanedione (320 and 360 ppm) increased reactivity to MCh in the isolated, perfused trachea preparation (IPT). In IPT, diacetyl and 2,3-pentanedione (≥3 mM) applied to the serosal and mucosal surfaces of intact and epithelium-denuded tracheas initiated transient contractions followed by relaxations. Inhaled acetoin (150 ppm) exerted no effect on pulmonary function and airway reactivity in vivo; acetic acid (27 ppm) produced hyperreactivity to MCh; and exposure to diacetyl + acetoin + acetic acid (250 + 150 + 27 ppm) led to a diacetyl-like reduction in reactivity. Data suggest that the effects of 2,3-pentanedione on airway reactivity are greater than those of diacetyl, and that flavorings are airway smooth muscle relaxants and constrictors, thus indicating a complex mechanism. PMID:23941636

p38 MAPK protects human monocytes from postprandial triglyceride-rich lipoprotein-induced toxicity.

PubMed

Lopez, Sergio; Jaramillo, Sara; Varela, Lourdes M; Ortega, Almudena; Bermudez, Beatriz; Abia, Rocio; Muriana, Francisco J G

2013-05-01

Postprandial triglyceride (TG)-rich lipoproteins (TRLs) transport dietary fatty acids through the circulatory system to satisfy the energy and structural needs of the tissues. However, fatty acids are also able to modulate gene expression and/or induce cell death. We investigated the underlying mechanism by which postprandial TRLs of different fatty acid compositions can induce cell death in human monocytes. Three types of dietary fat [refined olive oil (ROO), high-palmitic sunflower oil (HPSO), and butter] with progressively increasing SFA:MUFA ratios (0.18, 0.41, and 2.08, respectively) were used as a source of postprandial TRLs (TRL-ROO, TRL-HPSO, and TRL-BUTTER) from healthy men. The monocytic cell line THP-1 was used as a model for this study. We demonstrated that postprandial TRLs increased intracellular lipid accumulation (31-106%), reactive oxygen species production (268-349%), DNA damage (133-1467%), poly(ADP-ribose) polymerase 1 (800-1710%) and caspase-3 (696-1244%) activities, and phosphorylation of c-Jun NH2-terminal kinase (JNK) (54 kDa, 141-288%) and p38 (24-92%). These effects were significantly greater with TRL-BUTTER, and TRL-ROO did not induce DNA damage, DNA fragmentation, or p38 phosphorylation. In addition, blockade of p38, but not of JNK, significantly decreased intracellular lipid accumulation and increased cell death in postprandial TRL-treated cells. These results suggest that in human monocytes, p38 is involved in survival signaling pathways that protect against the lipid-mediated cytotoxicity induced by postprandial TRLs that are abundant in saturated fatty acids.

A diet rich in conjugated linoleic acid and butter increases lipid peroxidation but does not affect atherosclerotic, inflammatory, or diabetic risk markers in healthy young men.

PubMed

Raff, Marianne; Tholstrup, Tine; Basu, Samar; Nonboe, Pernille; Sørensen, Martin Tang; Straarup, Ellen Marie

2008-03-01

Intake of conjugated linoleic acid (CLA) has been demonstrated to beneficially affect risk markers of atherosclerosis and diabetes in rats. CLA is naturally found in milk fat, especially from cows fed a diet high in oleic acid, and increased CLA intake can occur concomitantly with increased milk fat intake. Our objective was to investigate the effect of CLA as part of a diet rich in butter as a source of milk fat on risk markers of atherosclerosis, inflammation, diabetes type II, and lipid peroxidation. A total of 38 healthy young men were given a diet with 115 g/d of CLA-rich fat (5.5 g/d CLA oil, a mixture of 39.4% cis9, trans11 and 38.5% trans10, cis12) or of control fat with a low content of CLA in a 5-wk double-blind, randomized, parallel intervention study. We collected blood and urine before and after the intervention. The fatty acid composition of plasma triacylglycerol, cholesterol esters, and phospholipids reflected that of the intervention diets. The CLA diet resulted in increased lipid peroxidation measured as an 83% higher 8-iso-prostaglandin F2alpha concentration compared with the control, P < 0.0001. We observed no other significant differences in the effect of the interventions diets. In conclusion, when given as part of a diet rich in butter, a mixture of CLA isomers increased lipid peroxidation but did not affect risk markers of cardiovascular disease, inflammation, or fasting insulin and glucose concentrations.

Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts.

PubMed

Perazzo, Kátya Karine Nery Carneiro Lins; Conceição, Anderson Carlos de Vasconcelos; dos Santos, Juliana Caribé Pires; Assis, Denilson de Jesus; Souza, Carolina Oliveira; Druzian, Janice Izabel

2014-01-01

There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days) under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower) compared to control without additives. A lower peroxide index (231.57%), which was significantly different from that of the control (p<0.05), was detected in products packed in film formulations containing average concentration of green tea extracts and high concentration of colorant. However, it was found that the high content of polyphenols in green tea extract can be acted as a pro-oxidant agent, which suggests that the use of high concentration should be avoided as additives for films. These results support the applicability of a green tea extract and oil palm carotenoics colorant in starch films totally biodegradable and the use of these materials in active packaging of the fatty products.

Long term highly saturated fat diet does not induce NASH in Wistar rats

PubMed Central

Romestaing, Caroline; Piquet, Marie-Astrid; Bedu, Elodie; Rouleau, Vincent; Dautresme, Marianne; Hourmand-Ollivier, Isabelle; Filippi, Céline; Duchamp, Claude; Sibille, Brigitte

2007-01-01

Background Understanding of nonalcoholic steatohepatitis (NASH) is hampered by the lack of a suitable model. Our aim was to investigate whether long term high saturated-fat feeding would induce NASH in rats. Methods 21 day-old rats fed high fat diets for 14 weeks, with either coconut oil or butter, and were compared with rats feeding a standard diet or a methionine choline-deficient (MCD) diet, a non physiological model of NASH. Results MCDD fed rats rapidly lost weight and showed NASH features. Rats fed coconut (86% of saturated fatty acid) or butter (51% of saturated fatty acid) had an increased caloric intake (+143% and +30%). At the end of the study period, total lipid ingestion in term of percentage of energy intake was higher in both coconut (45%) and butter (42%) groups than in the standard (7%) diet group. No change in body mass was observed as compared with standard rats at the end of the experiment. However, high fat fed rats were fattier with enlarged white and brown adipose tissue (BAT) depots, but they showed no liver steatosis and no difference in triglyceride content in hepatocytes, as compared with standard rats. Absence of hepatic lipid accumulation with high fat diets was not related to a higher lipid oxidation by isolated hepatocytes (unchanged ketogenesis and oxygen consumption) or hepatic mitochondrial respiration but was rather associated with a rise in BAT uncoupling protein UCP1 (+25–28% vs standard). Conclusion Long term high saturated fat feeding led to increased "peripheral" fat storage and BAT thermogenesis but did not induce hepatic steatosis and NASH. PMID:17313679

Pelleting in Associated with Sodium Monensin Increases the Conjugated Linoleic Acids Concentration in the Milk of Dairy Cows Fed Canola Seeds

PubMed Central

De Marchi, Francilaine Eloise; Romero, Jakeline Vieira; Damasceno, Julio Cesar; Grande, Paula Adriana; Zeoula, Lúcia Maria; dos Santos, Geraldo Tadeu

2015-01-01

To evaluate the effects of the pelleting and the addition of sodium monensin on production, the chemical and lipid composition of milk and butter physical characteristics, 4 Holstein dairy cows (135 days of lactation) with an average milk production of 14.7 kg/d, were supplemented with a concentrate containing ground canola seeds. The cows were assigned to a 4×4 Latin square design with a 2×2 factorial arrangement of treatments: i) ground maize, soybean meal, mineral and vitamin supplements, and ground canola seeds (CG); ii) CG concentrate with 31.5 mg of monensin added per kg of dry matter (DM); iii) CG pelleted concentrate; iv) CG concentrate with monensin addition pelleted. There was no difference in milk production and composition. The addition of monensin increased milk concentration of polyunsaturated fatty acids (PUFA), the PUFA/saturated fatty acids (SFA) ratio, and omega 6. The pelleting increased the concentration of monounsaturated fatty acids, the PUFA/SFA ratio, and the omega 6/omega 3 ratio, but decreased the concentration of SFA. The association between pelleting and the addition of monensin increased the concentration of conjugated linoleic acids by 46.9%. The physical characteristics of butter were not affected by the evaluated diets. We concluded that the concentrate with 31.5 mg of monensin added per kg DM basis combined with the pelleting improves the lipid composition of milk from Holstein cows that are on pasture and supplemented with ground canola seeds, without changing the production, milk composition, and spreadability of butter. PMID:26104517

Improvement in melting and baking properties of low-fat Mozzarella cheese.

PubMed

Wadhwani, R; McManus, W R; McMahon, D J

2011-04-01

Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of dietary fat on plasma glutathione peroxidase levels and intestinal absorption of /sup 75/Se-labeled sodium selenite in chicks

DOE Office of Scientific and Technical Information (OSTI.GOV)

Mutanen, M.L.; Mykkaenen, H.M.

1984-05-01

The effect of dietary fat on the availability of selenium was investigated in chicks fed either 4 or 20% butter, olive oil, rape oil, corn oil or sunflower oil in the diet for 3 weeks after hatching. Plasma glutathione peroxidase (GSH-Px) activity was used as an indicator of the body selenium status. In addition, the intestinal absorption of sodium selenite (/sup 75/Se-labeled) was determined by using both the in vivo ligated loop procedure and oral administration of the isotope. The plasma GSH-Px levels increased with increasing proportion of the polyunsaturated fatty acids in the diet. Increasing the amount of fatmore » from 4 to 20% significantly enhanced the GSH-Px activity in the groups receiving butter or olive oil, but had no effect in animals fed the unsaturated fats. The absorption of (/sup 75/Se)selenite from the ligated duodenal loops tended to be reduced in chicks fed corn oil or sunflower oil as compared to the animals receiving butter in their diet. On the other hand, the type of dietary fat did not appear to affect the absorption of the orally administered selenite. The present study demonstrates that the type of dietary fat can affect the plasma GSH-Px levels in chicks without altering the intestinal absorption of selenite. However, the results on the absorption of the intraduodenally injected sodium selenite suggest that dietary fat plays some role in the intestinal transport of selenium.« less

Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome.

PubMed

Prieto, Isabel; Hidalgo, Marina; Segarra, Ana Belén; Martínez-Rodríguez, Ana María; Cobo, Antonio; Ramírez, Manuel; Abriouel, Hikmate; Gálvez, Antonio; Martínez-Cañamero, Magdalena

2018-01-01

The type of fat in the diet determinates the characteristics of gut microbiota, exerting a major role in the development of metabolic syndrome. We hypothesize that a diet enriched with extra virgin olive oil (EVOO) has a distinctive effect on the intestinal microbiome in comparison with an enriched butter diet (BT) and this effect is related to the physiological benefits exerted by EVOO. Swiss Webster mice were fed standard (SD) or two high fat diets enriched with EVOO or butter. Hormonal, physiological and metabolic parameters were evaluated. At the end of the feeding period, DNA was extracted from faeces and the 16S rRNA genes were pyrosequenced. Among the main significant differences found, BT triggered the highest values of systolic blood pressure, correlating positively with the percentage of Desulfovibrio sequences in faeces, which in turn showed significantly higher values in BT than in EVOO. EVOO had the lowest values of plasmatic insulin, correlating inversely with Desulfovibrio, and had the lowest plasmatic values of leptin which correlated inversely with Sutterellaceae, Marispirillum and Mucilaginibacter dageonensis, the three showing significantly higher percentages in EVOO. The lowest total cholesterol levels in plasma were detected in SD, correlating positively with Prevotella and Fusicatenibacter, both taxa with significantly greater presence in SD. These results may be indicative of a link between specific diets, certain physiological parameters and the prevalence of some taxa, supporting the possibility that in some of the proposed effects of virgin olive oil the modulation of intestinal microbiota could be involved.

Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome

PubMed Central

Prieto, Isabel; Hidalgo, Marina; Segarra, Ana Belén; Martínez-Rodríguez, Ana María; Cobo, Antonio; Ramírez, Manuel; Abriouel, Hikmate; Gálvez, Antonio

2018-01-01

The type of fat in the diet determinates the characteristics of gut microbiota, exerting a major role in the development of metabolic syndrome. We hypothesize that a diet enriched with extra virgin olive oil (EVOO) has a distinctive effect on the intestinal microbiome in comparison with an enriched butter diet (BT) and this effect is related to the physiological benefits exerted by EVOO. Swiss Webster mice were fed standard (SD) or two high fat diets enriched with EVOO or butter. Hormonal, physiological and metabolic parameters were evaluated. At the end of the feeding period, DNA was extracted from faeces and the 16S rRNA genes were pyrosequenced. Among the main significant differences found, BT triggered the highest values of systolic blood pressure, correlating positively with the percentage of Desulfovibrio sequences in faeces, which in turn showed significantly higher values in BT than in EVOO. EVOO had the lowest values of plasmatic insulin, correlating inversely with Desulfovibrio, and had the lowest plasmatic values of leptin which correlated inversely with Sutterellaceae, Marispirillum and Mucilaginibacter dageonensis, the three showing significantly higher percentages in EVOO. The lowest total cholesterol levels in plasma were detected in SD, correlating positively with Prevotella and Fusicatenibacter, both taxa with significantly greater presence in SD. These results may be indicative of a link between specific diets, certain physiological parameters and the prevalence of some taxa, supporting the possibility that in some of the proposed effects of virgin olive oil the modulation of intestinal microbiota could be involved. PMID:29293629

Effects of butter from mountain-pasture grazing cows on risk markers of the metabolic syndrome compared with conventional Danish butter: a randomized controlled study

PubMed Central

2013-01-01

Background There is considerable interest in dairy products from low-input systems, such as mountain-pasture grazing cows, because these products are believed to be healthier than products from high-input conventional systems. This may be due to a higher content of bioactive components, such as phytanic acid, a PPAR-agonist derived from chlorophyll. However, the effects of such products on human health have been poorly investigated. Objective To compare the effect of milk-fat from mountain-pasture grazing cows (G) and conventionally fed cows (C) on risk markers of the metabolic syndrome. Design In a double-blind, randomized, 12-week, parallel intervention study, 38 healthy subjects replaced part of their habitual dietary fat intake with 39 g fat from test butter made from milk from mountain-pasture grazing cows or from cows fed conventional winter fodder. Glucose-tolerance and circulating risk markers were analysed before and after the intervention. Results No differences in blood lipids, lipoproteins, hsCRP, insulin, glucose or glucose-tolerance were observed. Interestingly, strong correlations between phytanic acid at baseline and total (P<0.0001) and LDL cholesterol (P=0.0001) were observed. Conclusions Lack of effects on blood lipids and inflammation indicates that dairy products from mountain-pasture grazing cows are not healthier than products from high-input conventional systems. Considering the strong correlation between LDL cholesterol and phytanic acid at baseline, it may be suggested that phytanic acid increases total and LDL cholesterol. Trial registration ClinicalTrials.gov, NCT01343589 PMID:23842081

Properties and Antioxidant Action of Actives Cassava Starch Films Incorporated with Green Tea and Palm Oil Extracts

PubMed Central

Perazzo, Kátya Karine Nery Carneiro Lins; Conceição, Anderson Carlos de Vasconcelos; dos Santos, Juliana Caribé Pires; Assis, Denilson de Jesus; Souza, Carolina Oliveira; Druzian, Janice Izabel

2014-01-01

There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days) under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower) compared to control without additives. A lower peroxide index (231.57%), which was significantly different from that of the control (p<0.05), was detected in products packed in film formulations containing average concentration of green tea extracts and high concentration of colorant. However, it was found that the high content of polyphenols in green tea extract can be acted as a pro-oxidant agent, which suggests that the use of high concentration should be avoided as additives for films. These results support the applicability of a green tea extract and oil palm carotenoics colorant in starch films totally biodegradable and the use of these materials in active packaging of the fatty products. PMID:25251437

Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents

PubMed Central

Zaccone, Eric J.; Goldsmith, W. Travis; Shimko, Michael J.; Wells, J.R.; Schwegler-Berry, Diane; Willard, Patsy A.; Case, Shannon L.; Thompson, Janet A.; Fedan, Jeffrey S.

2016-01-01

Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance, we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity. We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl or 2,3-pentanedione vapors (25 or ≥60 ppm) and the effects on short circuit current and transepithelial resistance (Rt) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na+ transport, without affecting Cl− transport or Na+,K+-pump activity. Rt was unaffected. Na+ transport recovered 18 h after exposure. Concentrations (100–360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro. PMID:26454031

Diacetyl and 2,3-pentanedione exposure of human cultured airway epithelial cells: Ion transport effects and metabolism of butter flavoring agents.

PubMed

Zaccone, Eric J; Goldsmith, W Travis; Shimko, Michael J; Wells, J R; Schwegler-Berry, Diane; Willard, Patsy A; Case, Shannon L; Thompson, Janet A; Fedan, Jeffrey S

2015-12-15

Inhalation of butter flavoring by workers in the microwave popcorn industry may result in “popcorn workers' lung.” In previous in vivo studies rats exposed for 6 h to vapor from the flavoring agents, diacetyl and 2,3-pentanedione, acquired flavoring concentration-dependent damage of the upper airway epithelium and airway hyporeactivity to inhaled methacholine. Because ion transport is essential for lung fluid balance,we hypothesized that alterations in ion transport may be an early manifestation of butter flavoring-induced toxicity.We developed a system to expose cultured human bronchial/tracheal epithelial cells (NHBEs) to flavoring vapors. NHBEs were exposed for 6 h to diacetyl or 2,3-pentanedione vapors (25 or ≥ 60 ppm) and the effects on short circuit current and transepithelial resistance (Rt) were measured. Immediately after exposure to 25 ppm both flavorings reduced Na+ transport,without affecting Cl- transport or Na+,K+-pump activity. Rt was unaffected. Na+ transport recovered 18 h after exposure. Concentrations (100-360 ppm) of diacetyl and 2,3-pentanedione reported earlier to give rise in vivo to epithelial damage, and 60 ppm, caused death of NHBEs 0 h post-exposure. Analysis of the basolateral medium indicated that NHBEs metabolize diacetyl and 2,3-pentanedione to acetoin and 2-hydroxy-3-pentanone, respectively. The results indicate that ion transport is inhibited transiently in airway epithelial cells by lower concentrations of the flavorings than those that result in morphological changes of the cells in vivo or in vitro.

Thanksgiving Project

ERIC Educational Resources Information Center

Hilden, Pauline

1976-01-01

A teacher describes a Thanksgiving project in which 40 educable mentally retarded students (6-13 years old) made and served their own dinner of stew, butter, bread, ice cream, and pie, and in the process learned about social studies, cooking, and proper meal behavior. (CL)

12. FRIST FLOOR, SOUTHEAST ROOM, SOUTHWEST WALL, HEARTH WITH KETTLES ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

12. FRIST FLOOR, SOUTHEAST ROOM, SOUTHWEST WALL, HEARTH WITH KETTLES USED FOR RENDERING LARD (LEFT) AND MAKING APPLE BUTTER (RIGHT) - Open Gate Farm, House, Ridge Road, 1 mile East of Elephant Road, Perkasie, Bucks County, PA

7 CFR 58.719 - Coloring.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Coloring. 58.719 Section 58.719 Agriculture... Material § 58.719 Coloring. Coloring shall be Annatto or any other cheese or butter color which is approved by the Food and Drug Administration. ...

7 CFR 58.719 - Coloring.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Coloring. 58.719 Section 58.719 Agriculture... Material § 58.719 Coloring. Coloring shall be Annatto or any other cheese or butter color which is approved by the Food and Drug Administration. ...

40 CFR 405.43 - [Reserved

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 30 2012-07-01 2012-07-01 false [Reserved] 405.43 Section 405.43 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.43 [Reserved] ...

40 CFR 405.43 - [Reserved

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 30 2013-07-01 2012-07-01 true [Reserved] 405.43 Section 405.43 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.43 [Reserved] ...

40 CFR 405.43 - [Reserved

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 29 2014-07-01 2012-07-01 true [Reserved] 405.43 Section 405.43 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.43 [Reserved] ...

40 CFR 405.43 - [Reserved

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true [Reserved] 405.43 Section 405.43 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.43 [Reserved] ...

40 CFR 405.43 - [Reserved

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true [Reserved] 405.43 Section 405.43 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.43 [Reserved] ...

Dietary Patterns High in Red Meat, Potato, Gravy, and Butter Are Associated with Poor Cognitive Functioning but Not with Rate of Cognitive Decline in Very Old Adults.

PubMed

Granic, Antoneta; Davies, Karen; Adamson, Ashley; Kirkwood, Thomas; Hill, Tom R; Siervo, Mario; Mathers, John C; Jagger, Carol

2016-02-01

Healthy dietary patterns (DPs) have been linked to better cognition and reduced risk of dementia in older adults, but their role in cognitive functioning and decline in the very old (aged ≥85 y) is unknown. We investigated the association between previously established DPs from the Newcastle 85+ Study and global and attention-specific cognition over 5 y. We followed up with 302 men and 489 women (1921 birth cohort from Northeast United Kingdom) for change in global cognition [measured by the Standardized Mini-Mental State Examination (SMMSE)] over 5 y and attention (assessed by the cognitive drug research attention battery) over 3 y. We used 2-step clustering to derive DPs and mixed models to determine the relation between DPs and cognition in the presence of the dementia susceptibility gene. Previously, we characterized 3 DPs that differed in intake of red meat, potato, gravy, and butter and varied with key health measures. When compared with participants in DP1 (high red meat) and DP3 (high butter), participants in DP2 (low meat) had higher SMMSE scores at baseline (P < 0.001) and follow-ups, and better initial attention (P < 0.05). Membership in DP1 and DP3 was associated with overall worse SMMSE scores (β = 0.09, P = 0.01 and β = 0.08, P = 0.02, respectively) than membership in DP2 after adjustment for sociodemographic factors, lifestyle, multimorbidity, and body mass index (BMI). Additional adjustment for apolipoprotein (apoE) ε4 genotype attenuated the association to nonsignificant in women but not in men in DP1 (β = 0.13, P = 0.02). Participants in DP1 and DP3 also had overall worse concentration (β = 0.04, P = 0.002 and β = 0.028, P = 0.03, respectively) and focused attention (β = 0.02, P = 0.01 and β = 0.02, P = 0.03, respectively), irrespective of apoE ε4 genotype, but similar rate of decline in all cognitive measures over time. DPs high in red meat, potato, gravy (DP1), or butter (DP3) were associated with poor cognition but not with the rate of cognitive decline in very old adults.

Dietary Patterns High in Red Meat, Potato, Gravy, and Butter Are Associated with Poor Cognitive Functioning but Not with Rate of Cognitive Decline in Very Old Adults1234

PubMed Central

Davies, Karen; Adamson, Ashley; Kirkwood, Thomas; Hill, Tom R; Siervo, Mario; Mathers, John C; Jagger, Carol

2016-01-01

Background: Healthy dietary patterns (DPs) have been linked to better cognition and reduced risk of dementia in older adults, but their role in cognitive functioning and decline in the very old (aged ≥85 y) is unknown. Objective: We investigated the association between previously established DPs from the Newcastle 85+ Study and global and attention-specific cognition over 5 y. Methods: We followed up with 302 men and 489 women (1921 birth cohort from Northeast United Kingdom) for change in global cognition [measured by the Standardized Mini-Mental State Examination (SMMSE)] over 5 y and attention (assessed by the cognitive drug research attention battery) over 3 y. We used 2-step clustering to derive DPs and mixed models to determine the relation between DPs and cognition in the presence of the dementia susceptibility gene. Results: Previously, we characterized 3 DPs that differed in intake of red meat, potato, gravy, and butter and varied with key health measures. When compared with participants in DP1 (high red meat) and DP3 (high butter), participants in DP2 (low meat) had higher SMMSE scores at baseline (P < 0.001) and follow-ups, and better initial attention (P < 0.05). Membership in DP1 and DP3 was associated with overall worse SMMSE scores (β = 0.09, P = 0.01 and β = 0.08, P = 0.02, respectively) than membership in DP2 after adjustment for sociodemographic factors, lifestyle, multimorbidity, and body mass index (BMI). Additional adjustment for apolipoprotein (apoE) ε4 genotype attenuated the association to nonsignificant in women but not in men in DP1 (β = 0.13, P = 0.02). Participants in DP1 and DP3 also had overall worse concentration (β = 0.04, P = 0.002 and β = 0.028, P = 0.03, respectively) and focused attention (β = 0.02, P = 0.01 and β = 0.02, P = 0.03, respectively), irrespective of apoE ε4 genotype, but similar rate of decline in all cognitive measures over time. Conclusion: DPs high in red meat, potato, gravy (DP1), or butter (DP3) were associated with poor cognition but not with the rate of cognitive decline in very old adults. PMID:26740685

Learning about Fats

MedlinePlus

... helps you feel full, so you don't eat too much. Some foods, including most fruits and vegetables, have almost no fat. Other foods have plenty of fat. They include nuts, oils, butter, and meats like beef. What Are the Types of Fat? You might ...

13. FRIST FLOOR, SOUTHEAST ROOM, SOUTHWEST WALL, HEARTH WITH KETTLES ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

13. FRIST FLOOR, SOUTHEAST ROOM, SOUTHWEST WALL, HEARTH WITH KETTLES USED FOR RENDERING LARD (LEFT) AND MAKING APPLE BUTTER (RIGHT) WITH SCALE - Open Gate Farm, House, Ridge Road, 1 mile East of Elephant Road, Perkasie, Bucks County, PA

21 CFR 150.110 - Fruit butter.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., canned, and/or dried (evaporated) mature fruits, with or without added water, and screening out skins... Apricot 7.0 Grape 7.0 Peach 8.5 Pear 6.5 Plum (other than prune) 7.0 Prune 7.0 Quince 7.5 (2) The...

21 CFR 150.110 - Fruit butter.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., canned, and/or dried (evaporated) mature fruits, with or without added water, and screening out skins... Apricot 7.0 Grape 7.0 Peach 8.5 Pear 6.5 Plum (other than prune) 7.0 Prune 7.0 Quince 7.5 (2) The...

21 CFR 150.110 - Fruit butter.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., canned, and/or dried (evaporated) mature fruits, with or without added water, and screening out skins... Apricot 7.0 Grape 7.0 Peach 8.5 Pear 6.5 Plum (other than prune) 7.0 Prune 7.0 Quince 7.5 (2) The...

Morning sickness

MedlinePlus

... of fluids. Eat foods high in protein and complex carbohydrates, such as peanut butter on apple slices or celery; nuts; cheese; crackers; milk; cottage cheese; and yogurt; avoid foods high in fat and salt, but low in nutrition. Ginger products (proven effective against morning sickness) such ...

78 FR 55237 - Notice of a Request for Extension of a Currently Approved Information Collection

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-10

... from cow's milk (except soft-ripened cheese such as Brie) and certain non-cheese dairy products (including butter and dried milk) are subject to TRQs and the Regulation. Licenses are issued each quota year...

Answers to Common Questions about Scars

MedlinePlus

... that there are special healing qualities to vitamin E, aloe vera, or cocoa butter. In fact, there is no consistent evidence that these will truly improve the long-term appearance of ... is due to the vitamin E they are applying. Although we do not recommend ...

7 CFR 58.435 - Color.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Color. 58.435 Section 58.435 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....435 Color. Coloring when used, shall be Annatto or any cheese or butter color which meet the...

7 CFR 58.435 - Color.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Color. 58.435 Section 58.435 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....435 Color. Coloring when used, shall be Annatto or any cheese or butter color which meet the...

7 CFR 58.435 - Color.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Color. 58.435 Section 58.435 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....435 Color. Coloring when used, shall be Annatto or any cheese or butter color which meet the...

7 CFR 58.435 - Color.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Color. 58.435 Section 58.435 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....435 Color. Coloring when used, shall be Annatto or any cheese or butter color which meet the...

75 FR 59666 - Agricultural Swaps

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-28

..., grain sorghums, mill feeds, butter, eggs, Solanum tuberosum (Irish potatoes), wool, wool tops, fats and oils (including lard, tallow, cottonseed oil, peanut oil, soybean oil, and all other fats and oils... the Commodity Exchange Act (a) Permitting Eligible Swap Participants To Submit for Clearing and ICE...

75 FR 65586 - Agricultural Commodity Definition

Federal Register 2010, 2011, 2012, 2013, 2014

2010-10-26

... processed from cellulose before it becomes fiber. Category two would include high fructose corn syrup, but... wheat, cotton, rice, corn, oats, barley, rye, flaxseed, grain sorghum, mill feeds, butter, eggs, and... remained unchanged since the 1974 amendments: ``The term ``commodity'' means wheat, cotton, rice, corn...

7 CFR 58.435 - Color.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Color. 58.435 Section 58.435 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....435 Color. Coloring when used, shall be Annatto or any cheese or butter color which meet the...

Butter battles

NASA Astrophysics Data System (ADS)

Edwards, Nick

2013-02-01

Your article on academia-industry collaborations ("A clean solution", January pp44-45) was extremely interesting, and I wish Durham University and Procter & Gamble every success in their challenging and worthwhile project - which, as the article described, is partly aimed at improving the formulation of biological washing powders.

Does dairy food intake predict arterial stiffness and blood pressure in men?: Evidence from the Caerphilly Prospective Study.

PubMed

Livingstone, Katherine M; Lovegrove, Julie A; Cockcroft, John R; Elwood, Peter C; Pickering, Janet E; Givens, D Ian

2013-01-01

Arterial stiffness is an independent predictor of cardiovascular disease events and mortality, and like blood pressure, may be influenced by dairy food intake. Few studies have investigated the effects of consumption of these foods on prospective measures of arterial stiffness. The present analysis aimed to investigate the prospective relationship between milk, cheese, cream, and butter consumption and aortic pulse wave velocity, augmentation index, systolic and diastolic blood pressure, as well as cross-sectional relationships between these foods and systolic and diastolic blood pressure and metabolic markers using data from the Caerphilly Prospective Study. Included in this cohort were 2512 men, aged 45 to 59 years, who were followed up at 5-year intervals for a mean of 22.8 years (number follow-up 787). Augmentation index was 1.8% lower in subjects in the highest quartiles of dairy product intake compared with the lowest (P trend=0.021), whereas in the highest group of milk consumption systolic blood pressure was 10.4 mm Hg lower (P trend=0.033) than in nonmilk consumers after a 22.8-year follow-up. Cross-sectional analyses indicated that across increasing quartiles of butter intake, insulin (P trend=0.011), triacylglycerol (P trend=0.023), total cholesterol (P trend=0.002), and diastolic blood pressure (P trend=0.027) were higher. Across increasing groups of milk intake and quartiles of dairy product intake, glucose (P trend=0.032) and triglyceride concentrations (P trend=0.031) were lower, respectively. The present results confirm that consumption of milk predicts prospective blood pressure, whereas dairy product consumption, excluding butter, is not detrimental to arterial stiffness and metabolic markers. Further research is needed to better understand the mechanisms that underpin these relationships.

Food processing and structure impact the metabolizable energy of almonds.

PubMed

Gebauer, Sarah K; Novotny, Janet A; Bornhorst, Gail M; Baer, David J

2016-10-12

The measured metabolizable energy (ME) of whole almonds has been shown to be less than predicted by Atwater factors. However, data are lacking on the effects of processing (roasting, chopping or grinding) on the ME of almonds. A 5-period randomized, crossover study in healthy individuals (n = 18) was conducted to measure the ME of different forms of almonds (42 g per day), as part of a controlled diet: whole, natural almonds; whole, roasted almonds; chopped almonds; almond butter; and control (0 g per day). After 9 days of adaptation to each diet, participants collected all urine and fecal samples for 9 days. Diets, urine, and feces were analyzed to determine ME. Fracture force and fracture properties of whole and chopped almonds were measured. Measured ME (kcal g -1 ) of whole natural almonds (4.42), whole roasted almonds (4.86), and chopped almonds (5.04) was significantly lower than predicted with Atwater factors (P < 0.001); ME of almond butter (6.53 kcal g -1 ) was similar to predicted (P = 0.08). The ME of whole roasted and chopped almonds was lower than almond butter (P < 0.0001). ME of whole natural almonds was lower than whole roasted almonds (P < 0.05). This may be due to lower hardness of whole roasted (298 ± 1.3 N) compared to whole natural almonds (345 ± 1.6 N) (P < 0.05), and to whole natural almonds fracturing into fewer, larger particles, thus inhibiting the release of lipids. Atwater factors overestimate the ME of whole (natural and roasted) and chopped almonds. The amount of calories absorbed from almonds is dependent on the form in which they are consumed.

Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products.

PubMed

Mattice, Kristin D; Marangoni, Alejandro G

2017-06-01

Two hydrogenated roll-in shortenings (A & B), one non-hydrogenated roll-in shortening and butter were used to prepare croissants. The impact of the laminated dough matrix on fat crystallization was then investigated using powder X-ray diffraction (XRD), pulsed nuclear magnetic resonance (p-NMR) and differential scanning calorimetry (DSC). The fat contained within a croissant matrix has never before been analyzed using these techniques. In each case, XRD revealed that the polymorphism of a roll-in fat will be different when baked within the dough matrix than when simply heated and cooled on its own. Both hydrogenated roll-in shortenings and butter experienced only minor changes, largely retaining their β' polymorphs, but the non-hydrogenated shortening experienced significant conversion from β' to the β form. However, this conversion did not take place immediately upon cooling, but after approximately 24h of storage time. The fat contained within the croissants exhibited a significantly lower SFC than the same fats in bulk. Further, DSC results demonstrated that a greater temperature was required to completely melt all of the fat in a croissant than the same fat in bulk, observed visually as broader peaks in the melting endotherms. Analysis of croissant firmness over storage time, measured as the maximum force required to cut a croissant was used as an indication of potential sensory consequences. Results suggested that only croissants prepared with non-hydrogenated shortening experienced significant changes in firmness over one week of storage. These results indicate that there is an interaction between the shortenings and the ingredients of the croissant matrix, and given the differences observed between roll-in fats used, the extent of interaction is potentially influenced by the composition of the roll-in fat itself. Copyright © 2017 Elsevier Ltd. All rights reserved.

DuPont Qualicon BAX System polymerase chain reaction assay. Performance Tested Method 100201.

PubMed

Tice, George; Andaloro, Bridget; Fallon, Dawn; Wallace, F Morgan

2009-01-01

A recent outbreak of Salmonella in peanut butter has highlighted the need for validation of rapid detection methods. A multilaboratory study for detecting Salmonella in peanut butter was conducted as part of the AOAC Research Institute Emergency Response Validation program for methods that detect outbreak threats to food safety. Three sites tested spiked samples from the same master mix according to the U.S. Food and Drug Administration's Bacteriological Analytical Manual (FDA-BAM) method and the BAX System method. Salmonella Typhimurium (ATCC 14028) was grown in brain heart infusion for 24 h at 37 degrees C, then diluted to appropriate levels for sample inoculation. Master samples of peanut butter were spiked at high and low target levels, mixed, and allowed to equilibrate at room temperature for 2 weeks. Spike levels were low [1.08 most probable number (MPN)/25 g]; high (11.5 MPN/25 g) and unspiked to serve as negative controls. Each master sample was divided into 25 g portions and coded to blind the samples. Twenty portions of each spiked master sample and five portions of the unspiked sample were tested at each site. At each testing site, samples were blended in 25 g portions with 225 mL prewarmed lactose broth until thoroughly homogenized, then allowed to remain at room temperature for 55-65 min. Samples were adjusted to a pH of 6.8 +/- 0.2, if necessary, and incubated for 22-26 h at 35 degrees C. Across the three reporting laboratories, the BAX System detected Salmonella in 10/60 low-spike samples and 58/60 high-spike samples. The reference FDA-BAM method yielded positive results for 11/60 low-spike and 58/60 high-spike samples. Neither method demonstrated positive results for any of the 15 unspiked samples.

Acute malnutrition is common in Malawian patients with a Wilms tumour: A role for peanut butter.

PubMed

Israëls, Trijn; Borgstein, Eric; Jamali, Monica; de Kraker, Jan; Caron, Huib N; Molyneux, Elizabeth M

2009-12-15

Children with cancer in resource limited countries are often malnourished at diagnosis. Acute malnutrition is associated with more infectious complications and an increased risk of morbidity and mortality in major surgery. All new patients with the clinical diagnosis of a Wilms tumour admitted in the Queen Elizabeth Central Hospital, Blantyre, Malawi from January 2007 until June 2008 were included. We documented anthropometric parameters, tumour size and serum levels of micronutrients at diagnosis. Corrected weight (body weight - tumour weight) was repeated after 4 weeks of preoperative chemotherapy. During therapy oral feeds were encouraged and a locally made ready to use therapeutic peanut butter-based food (chiponde) supplied. A high rate of acute malnutrition was found in patients with Wilms tumour at diagnosis (45-55%), much higher than in community controls (11%). Patients (40%) and community controls (37%) had a similar, high rate of stunting (low height for age), a sign of chronic malnutrition. Tumour size at diagnosis and the degree of acute malnutrition at diagnosis was correlated; patients with a larger tumour had more severe acute malnutrition (r = -0.88, P < 0.01). With a supply of chiponde, 7 of 18 patients had a >5% increase in corrected weight during preoperative chemotherapy. Patients with a more positive nutritional course had a better tumour response to chemotherapy (r = 0.52, P < 0.05). Surprisingly, few micronutrient deficiencies were found, except for low serum levels of vitamin A (44% of patients). Acute malnutrition, superimposed on chronic malnutrition, is common in patients with Wilms tumour in Malawi. Earlier presentation needs to be encouraged. Chiponde, a peanut butter based ready-to-use-therapeutic-food, is an attractive means of nutritional support which needs further study. (c) 2009 Wiley-Liss, Inc.

ACYL group composition of lipids and the activities of (Na+ + K+)-ATPase, 5'-nucleotidase and gamma-glutamyltranspeptidase in salivary glands and kidneys of rats fed diets containing different dietary fats.

PubMed

Alam, S Q; Alam, B S

1983-07-05

Two nutritional models, an essential fatty acid deficiency model and the feeding of saturated versus unsaturated fats, were used in a feeding study in order to assess the relationship between tissue fatty acid composition and the activities of some membrane-associated enzymes. Purified diets containing 7% hydrogenated coconut oil, 7% corn oil, 10% safflower oil or butter were fed to rats for a total of 49 weeks (1 week of pregnancy, 3 weeks of lactation and 45 weeks post-weaning). Tissue homogenates from submandibular salivary glands and kidneys were analyzed for fatty acid composition of total lipids and phospholipids. Changes in fatty acid patterns typical of essential fatty acid deficiency such as an increase in the levels of 16:1 and 18:1, a decrease in 18:2 and 20:4 and an accumulation of 20:3 omega 9 were observed in salivary glands and kidneys of rats fed the deficient diet. Tissues of rats fed 10% butter also showed fatty acid compositional changes which were somewhat similar to those in essential fatty acid deficiency, but to a lesser degree. The activities of ouabain-sensitive (Na+ + K+)-ATPase were higher in homogenates of salivary glands and kidneys of the deficient rats and those fed butter as compared with their controls. The results suggest a relationship between the double bond index of fatty acids as an indication of membrane lipid fluidity and allosteric modification of (Na+ + K+)-ATPase activity. However, other explanations for the observed changes in (Na+ + K+)-ATPase activity cannot be ruled out. There were no diet-related differences in the activities of gamma-glutamyltranspeptidase or 5'-nucleotidase.

Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate.

PubMed

de Silva Souza, Cristiano; Block, Jane Mara

2018-02-01

The effect of the partial replacement of cocoa butter (CB) by cocoa butter equivalent (CBE) in the release of volatile compounds in dark chocolate was studied. The fatty acid profile, triacylglyceride composition, solid fat content (SFC) and melting point were determined in CB and CBE. Chocolate with CB (F1) and with different content of CBE (5 and 10%-F2 and F3, respectively) were prepared. Plastic viscosity and Casson flow limit, particle size distribution and release of volatile compounds using a solid phase microextraction with gas chromatography (SMPE-GC) were determined in the chocolate samples. The melting point was similar for the studied samples but SFC indicated different melting behavior. CBE showed a higher saturated fatty acid content when compared to CB. The samples showed similar SOS triglyceride content (21 and 23.7% for CB and CBE, respectively). Higher levels of POS and lower POP were observed for CB when compared to CBE (44.8 and 19.7 and 19 and 41.1%, respectively). The flow limit and plastic viscosity were similar for the studied chocolates samples, as well as the particle size distribution. Among the 27 volatile compounds identified in the samples studied, 12 were detected in significantly higher concentrations in sample F1 (phenylacetaldehyde, methylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, phenethyl alcohol, 2-acetylpyrrole, acetophenone and isovaleric acid). The highest changes were observed in the pyrazines group, which presented a decrease of more than half in the formulations where part of the CB was replaced by the CBE.

Reduced fat mass in rats fed a high oleic acid-rich safflower oil diet is associated with changes in expression of hepatic PPARalpha and adipose SREBP-1c-regulated genes.

PubMed

Hsu, Shan-Ching; Huang, Ching-Jang

2006-07-01

PPARs and sterol regulatory element-binding protein-1c (SREPB-1c) are fatty acid-regulated transcription factors that control lipid metabolism at the level of gene expression. This study compared a high oleic acid-rich safflower oil (ORSO) diet and a high-butter diet for their effect on adipose mass and expressions of genes regulated by PPAR and SREPB-1c in rats. Four groups of Wistar rats were fed 30S (30% ORSO), 5S (5% ORSO), 30B (29% butter + 1% ORSO), or 5B (4% butter plus 1% ORSO) diets for 15 wk. Compared with the 30B group, the 30S group had less retroperitoneal white adipose tissue (RWAT) mass and lower mRNA expressions of lipoprotein lipase, adipocyte fatty acid-binding protein, fatty acid synthase, acetyl CoA carboxylase, and SREBP-1c in the RWAT, higher mRNA expressions of acyl CoA oxidase, carnitine palmitoyl-transferase 1A, fatty acid binding protein, and mitochondrial 3-hydroxy-3-methylglutaryl-CoA synthase in the liver (P < 0.05). The 18:2(n-6) and 20:4(n-6) contents in the liver and RWAT of the 30S group were >2 fold those of the 30B group (P < 0.05). These results suggested that the smaller RWAT mass in rats fed the high-ORSO diet might be related to the higher tissue 18:2(n-6) and 20:4(n-6). This in turn could upregulate the expressions of fatty acid catabolic genes through the activation of PPARalpha in the liver and downregulate the expressions of lipid storage and lipogenic gene through the suppression of SREBP-1c in the RWAT.

Altered virulence potential of Salmonella Enteritidis cultured in different foods: A cumulative effect of differential gene expression and immunomodulation.

PubMed

Jaiswal, Sangeeta; Sahoo, Prakash Kumar; Ryan, Daniel; Das, Jugal Kishore; Chakraborty, Eesha; Mohakud, Nirmal Kumar; Suar, Mrutyunjay

2016-08-02

Salmonella enterica serovars Enteritidis (S. Enteritidis) is one of the most common causes of food borne illness. Bacterial growth environment plays an important role in regulating gene expression thereby affecting the virulence profile of the bacteria. Different foods present diverse growth conditions which may affect the pathogenic potential of the bacteria. In the present study, the effect of food environments on the pathogenic potential of S. Enteritidis has been evaluated. S. Enteritidis was grown in different foods e.g. egg white, peanut butter and milk, and virulent phenotypes were compared to those grown in Luria Bertani broth. In-vivo experiments in C57BL/6 mice revealed S. Enteritidis grown in egg white did not induce significant (p<0.001) production of proinflammatory cytokines in mice and were unable to cause colitis despite efficient colonization in cecum, mesenteric lymph node, spleen and liver. Further studies revealed that bacteria grown in LB activated MAP Kinase and NFκB pathways efficiently, while those grown in egg white poorly activated the above pathways which can account for the decreased production of proinflammatory cytokines. qRT PCR analysis revealed SPI-1 effectors were downregulated in bacteria grown in egg white. Interestingly, bacteria grown in egg white showed reversal of phenotype upon change in growth media to LB. Additionally, bacteria grown in milk and peanut butter showed different degrees of virulence in mice as compared to those grown in LB media. Thus, the present study demonstrates that, S. Enteritidis grown in egg white colonizes systemic sites without causing colitis in a mouse model, while bacteria grown in milk and peanut butter show different pathogenicity profiles suggesting that food environments significantly affect the pathogenicity of S. Enteritidis. Copyright © 2016 Elsevier B.V. All rights reserved.

The Immunomodulating Effect of a Diet Consisting of Green Vegetables, Beef, Whole Milk and Full-Fat Butter for Children with Non-Specific Elevated IgE.

PubMed

van der Gaag, Ellen Jose; Forbes, Kristina

2014-01-01

Non-specific elevated IgE and allergies are common in children, and their prevalence is increasing. Dietary changes could be an explanation for this increase. Zinc, iron, vitamins A, C and E, and polyunsaturated fatty acids all play possible roles in the etiology and possible treatment of allergies due to their numerous immunomodulating properties. To investigate the immunomodulating effect of recommending a nutrient-rich diet consisting of green vegetables, beef, whole milk and full-fat butter. We conducted a case-controlled, non-randomized, retrospective study. Children between the ages of 1 and 18 years with non-specific elevated IgE were included. Baseline and follow-up measurements of serum total IgE and clinical outcomes were retrospectively collected and compared for 49 children who received the dietary advice (to eat green vegetables, beef, whole milk and full-fat butter) and 56 children who did not. The initial analysis showed a significantly greater decrease in IgE in the intervention group compared to the control group; a 9.2 kU/l versus a 0.1 kU/l decrease, respectively (P = 0.02). When supplement (vitamin D) use was taken into account, however, no significant difference was produced by the dietary effect alone (unstandardized coefficient = 71.3 kU/l, P = 0.16). 53.2 % of participants in the intervention group reported considerable improvement in symptoms versus 28.6 % in the control group (P < 0.001). Overall, the effects of nutrients and vitamins on the decrease in IgE are promising. The separate contributions of dietary advice and/or supplements need to be investigated in the future.

High sugar and butter (HSB) diet induces obesity and metabolic syndrome with decrease in regulatory T cells in adipose tissue of mice.

PubMed

Maioli, Tatiani Uceli; Gonçalves, Juliana Lauar; Miranda, Mariana Camila Gonçalves; Martins, Vinícius Dantas; Horta, Laila Sampaio; Moreira, Thais Garcias; Godard, Ana Lucia Brunialti; Santiago, Andrezza Fernanda; Faria, Ana Maria Caetano

2016-02-01

The purpose of the study was to develop a novel diet based on standard AIN93G diet that would be able to induce experimental obesity and impair immune regulation with high concentrations of both carbohydrate and lipids. To compare the effects of this high sugar and butter (HSB) diet with other modified diets, male C57BL/6 mice were fed either mouse chow, or AIN93G diet, or high sugar (HS) diet, or high-fat (HF) diet, or high sugar and butter (HSB) diet for 11 weeks ad libitum. HSB diet induced higher weight gain. Therefore, control AIN93G and HSB groups were chosen for additional analysis. Regulatory T cells were studied by flow cytometry, and cytokine levels were measured by ELISA. Although HF and HSB diets were able to induce a higher weight gain compatible with obesity in treated mice, HSB-fed mice presented the higher levels of serum glucose after fasting and the lowest frequency of regulatory T cells in adipose tissue. In addition, mice that were fed HSB diet presented higher levels of cholesterol and triglycerides, hyperleptinemia, increased resistin and leptin levels as well as reduced adiponectin serum levels. Importantly, we found increased frequency of CD4(+)CD44(+) effector T cells, reduction of CD4(+)CD25(+)Foxp3(+) and Th3 regulatory T cells as well as decreased levels of IL-10 and TGF-β in adipose tissue of HSB-fed mice. Therefore, HSB represents a novel model of obesity-inducing diet that was efficient in triggering alterations compatible with metabolic syndrome as well as impairment in immune regulatory parameters.

Processing Coordination Ambiguity

ERIC Educational Resources Information Center

Engelhardt, Paul E.; Ferreira, Fernanda

2010-01-01

We examined temporarily ambiguous coordination structures such as "put the butter in the bowl and the pan on the towel." Minimal Attachment predicts that the ambiguous noun phrase "the pan" will be interpreted as a noun-phrase coordination structure because it is syntactically simpler than clausal coordination. Constraint-based…

7 CFR 58.345 - Butter.

Code of Federal Regulations, 2011 CFR

2011-01-01

... accordance with §§ 58.336 and 58.337. (b) Proteolytic count, not more than 100 per gram; yeast and mold count, not more than 20 per gram; coliform count, not more than 10 per gram. (c) Optional except when...; enterococci, not more than 10 per gram. ...

7 CFR 58.345 - Butter.

Code of Federal Regulations, 2012 CFR

2012-01-01

... accordance with §§ 58.336 and 58.337. (b) Proteolytic count, not more than 100 per gram; yeast and mold count, not more than 20 per gram; coliform count, not more than 10 per gram. (c) Optional except when...; enterococci, not more than 10 per gram. ...

7 CFR 58.345 - Butter.

Code of Federal Regulations, 2010 CFR

2010-01-01

... accordance with §§ 58.336 and 58.337. (b) Proteolytic count, not more than 100 per gram; yeast and mold count, not more than 20 per gram; coliform count, not more than 10 per gram. (c) Optional except when...; enterococci, not more than 10 per gram. ...

7 CFR 58.345 - Butter.

Code of Federal Regulations, 2014 CFR

2014-01-01

... accordance with §§ 58.336 and 58.337. (b) Proteolytic count, not more than 100 per gram; yeast and mold count, not more than 20 per gram; coliform count, not more than 10 per gram. (c) Optional except when...; enterococci, not more than 10 per gram. ...

7 CFR 58.345 - Butter.

Code of Federal Regulations, 2013 CFR

2013-01-01

... accordance with §§ 58.336 and 58.337. (b) Proteolytic count, not more than 100 per gram; yeast and mold count, not more than 20 per gram; coliform count, not more than 10 per gram. (c) Optional except when...; enterococci, not more than 10 per gram. ...

Dinocenters

ERIC Educational Resources Information Center

Patrick, Patricia; Barnes-Lucas, Karen; Brown, Dorothy

2010-01-01

Like peanut butter and jelly, kindergarteners and dinosaurs go well together. Therefore, the authors developed a cross-curricular unit based on the books "All Aboard the Dinotrain" (Lund and Fine 2006) and "Dinosailors" (Lund and Fine 2003). Dinosaur learning centers were used to engage students and address the National Science Education Standards…

Farm Education at Stony Kill.

ERIC Educational Resources Information Center

Parisio, Richard

1986-01-01

Describes typical winter farm lessons for students visiting Stony Kill Farm Environmental Education Center located 70 miles north of New York City: butter and corncake making, soil erosion experiments, dissecting and growing seeds. Emphasizes major theme of conservation of farmland from destructive farming practices and careless development. (NEC)

40 CFR 405.46 - Pretreatment standards for new sources.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Pretreatment standards for new sources. 405.46 Section 405.46 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.46...

40 CFR 405.46 - Pretreatment standards for new sources.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Pretreatment standards for new sources. 405.46 Section 405.46 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.46...

40 CFR 405.46 - Pretreatment standards for new sources.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 30 2012-07-01 2012-07-01 false Pretreatment standards for new sources. 405.46 Section 405.46 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.46...

40 CFR 405.46 - Pretreatment standards for new sources.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Pretreatment standards for new sources. 405.46 Section 405.46 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.46...

A Componential IRT Model for Guilt.

ERIC Educational Resources Information Center

Smits, Dirk J. M.; De Boeck, Paul

2003-01-01

Studied the process structure of guilt with an adaptation of the Model with Internal Restrictions on Item Difficulty (R. Butter and others, 1998) administered to 270 high school students. Findings show that this kind of modeling is appropriate to investigate the structure of other emotions. (SLD)

40 CFR 405.44 - Pretreatment standards for existing sources.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Pretreatment standards for existing sources. 405.44 Section 405.44 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405...

40 CFR 405.46 - Pretreatment standards for new sources.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Pretreatment standards for new sources. 405.46 Section 405.46 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.46...

What is Our Youth Thinking? Social-Political Attitudes of the 1980s.

ERIC Educational Resources Information Center

Hepburn, Mary A.

1985-01-01

Data culled from five 1980s studies show that youth today are committed to rewarding careers, good jobs, traditional values, marriage, and family. They are fixated on personal bread-and-butter issues and turn away from community and group problems. (RM)

40 CFR 405.44 - Pretreatment standards for existing sources.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 30 2012-07-01 2012-07-01 false Pretreatment standards for existing sources. 405.44 Section 405.44 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405...

Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methods

NASA Astrophysics Data System (ADS)

Javidnia, Katayoun; Parish, Maryam; Karimi, Sadegh; Hemmateenejad, Bahram

2013-03-01

By using FT-IR spectroscopy, many researchers from different disciplines enrich the experimental complexity of their research for obtaining more precise information. Moreover chemometrics techniques have boosted the use of IR instruments. In the present study we aimed to emphasize on the power of FT-IR spectroscopy for discrimination between different oil samples (especially fat from vegetable oils). Also our data were used to compare the performance of different classification methods. FT-IR transmittance spectra of oil samples (Corn, Colona, Sunflower, Soya, Olive, and Butter) were measured in the wave-number interval of 450-4000 cm-1. Classification analysis was performed utilizing PLS-DA, interval PLS-DA, extended canonical variate analysis (ECVA) and interval ECVA methods. The effect of data preprocessing by extended multiplicative signal correction was investigated. Whilst all employed method could distinguish butter from vegetable oils, iECVA resulted in the best performances for calibration and external test set with 100% sensitivity and specificity.

Migration of fluorochemical paper additives from food-contact paper into foods and food simulants.

PubMed

Begley, T H; Hsu, W; Noonan, G; Diachenko, G

2008-03-01

Fluorochemical-treated paper was tested to determine the amount of migration that occurs into foods and food-simulating liquids and the characteristics of the migration. Migration characteristics of fluorochemicals from paper were examined in Miglyol, butter, water, vinegar, water-ethanol solutions, emulsions and pure oil containing small amounts of emulsifiers. Additionally, microwave popcorn and chocolate spread were used to investigate migration. Results indicate that fluorochemicals paper additives do migrate to food during actual package use. For example, we found that microwave popcorn contained 3.2 fluorochemical mg kg(-1) popcorn after popping and butter contained 0.1 mg kg(-1) after 40 days at 4 degrees C. Tests also indicate that common food-simulating liquids for migration testing and package material evaluation might not provide an accurate indication of the amount of fluorochemical that actually migrates to food. Tests show that oil containing small amounts of an emulsifier can significantly enhance migration of a fluorochemical from paper.

Compatibility of martensitic/austenitic steel welds with liquid lead bismuth eutectic environment

NASA Astrophysics Data System (ADS)

Van den Bosch, J.; Almazouzi, A.

2009-04-01

The high-chromium ferritic/martensitic steel T91 and the austenitic stainless steel 316L are to be used in contact with liquid lead-bismuth eutectic (LBE), under high irradiation doses. Both tungsten inert gas (TIG) and electron beam (EB) T91/316L welds have been examined by means of metallography, scanning electron microscopy (SEM-EDX), Vickers hardness measurements and tensile testing both in inert gas and in LBE. Although the T91/316L TIG weld has very good mechanical properties when tested in air, its properties decline sharply when tested in LBE. This degradation in mechanical properties is attributed to the liquid metal embrittlement of the 309 buttering used in TIG welding of T91/316L welds. In contrast to mixed T91/316L TIG welding, the mixed T91/316L EB weld was performed without buttering. The mechanical behaviour of the T91/316L EB weld was very good in air after post weld heat treatment but deteriorated when tested in LBE.

Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture.

PubMed

Copetti, Marina V; Iamanaka, Beatriz T; Nester, Melanie A; Efraim, Priscilla; Taniwaki, Marta H

2013-01-01

This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing. Copyright © 2012 Elsevier Ltd. All rights reserved.

Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.

PubMed

Huber, Regina; Schoenlechner, Regine

2017-05-01

Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water). Within the different types of fats, solid fats with high amount of short-chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Between the two water sources, effects were small.

"When Does It Stop Being Peanut Butter?": FDA Food Standards of Identity, Ruth Desmond, and the Shifting Politics of Consumer Activism, 1960s-1970s.

PubMed

Boyce, Angie M

This article uses a historical controversy over the U.S. Food and Drug Administration's standard of identity for peanut butter as a site for investigating three topics of high importance for historians of technology, consumption, and food activism: how new industrial food-processing technologies have become regulatory problems; how government, industry, and consumer actors negotiate standards development; and how laypeople try to shape technological artifacts in spaces dominated by experts. It examines the trajectory of consumer activist Ruth Desmond, co-founder of the organization the Federation of Homemakers. By following Desmond's evolving strategies, the article shows how the broader currents of the 1960s-70s consumer movement played out in a particular case. Initially Desmond used a traditional style that heavily emphasized her gendered identity, working within a grassroots organization to promote legislative and regulatory reforms. Later, she moved to a more modern advocacy approach, using adversarial legal methods to fight for consumer protections.

Analysis of triacylglycerols on porous graphitic carbon by high temperature liquid chromatography.

PubMed

Merelli, Bérangère; De Person, Marine; Favetta, Patrick; Lafosse, Michel

2007-07-20

The retention behaviour of several triacylglycerols (TAGs) and fats on Hypercarb, a porous graphitic carbon column (PGC), was investigated in liquid chromatography (LC) under isocratic elution mode with an evaporative light scattering detector (ELSD). Mixtures of chloroform/isopropanol were selected as mobile phase for a suitable retention time to study the influence of temperature. The retention was different between PGC and non-aqueous reversed phase liquid chromatography (NARP-LC) on octadecyl phase. The retention of TAGs was investigated in the interval 30-70 degrees C. Retention was greatly affected by temperature: it decreases as the column temperature increases. Selectivity of TAGs was also slightly influenced by the temperature. Moreover, this chromatographic method is compatible with a mass spectrometer (MS) detector by using atmospheric pressure chemical ionisation (APCI): same fingerprints of cocoa butter and shea butter were obtained with LC-ELSD and LC-APCI-MS. These preliminary results showed that the PGC column could be suitable to separate quickly triacylglycerols in high temperature conditions coupled with ELSD or MS detector.

Oil extraction from sheanut (Vitellaria paradoxa Gaertn C.F.) kernels assisted by microwaves.

PubMed

Nde, Divine B; Boldor, Dorin; Astete, Carlos; Muley, Pranjali; Xu, Zhimin

2016-03-01

Shea butter, is highly solicited in cosmetics, pharmaceuticals, chocolates and biodiesel formulations. Microwave assisted extraction (MAE) of butter from sheanut kernels was carried using the Doehlert's experimental design. Factors studied were microwave heating time, temperature and solvent/solute ratio while the responses were the quantity of oil extracted and the acid number. Second order models were established to describe the influence of experimental parameters on the responses studied. Under optimum MAE conditions of heating time 23 min, temperature 75 °C and solvent/solute ratio 4:1 more than 88 % of the oil with a free fatty acid (FFA) value less than 2, was extracted compared to the 10 h and solvent/solute ratio of 10:1 required for soxhlet extraction. Scanning electron microscopy was used to elucidate the effect of microwave heating on the kernels' microstructure. Substantial reduction in extraction time and volumes of solvent used and oil of suitable quality are the main benefits derived from the MAE process.

DELETERIOUS EFFECTS OF HIGH FAT DIETS ON SURVIVAL TIME OF X-IRRADIATED MICE

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ershoff, B.H.

1961-02-01

The effects of multiple sublethal doses of total body x-irradiation were determined on survival time of male mice fed either a purified fat-free ration or a similar diet supplemented with 2, 10, 20, or 30% cottonseed oil, marganine fat, or butter fat. The effects obtnined were dependent on the amount and source of dietary fat. At levels of 2 or 10% of the diet, cottonseed oil and margarine fat increased survival time over that on the fat-free ration. When these fats were fed at higher levels (i.e., 20 or 30% of the diet), however, survival time was decreased below thatmore » obtained at the lower levels of supplementation. In contrast to the results obtained with the cottonseed oil or margarine fat supplements, butter fat at levels of 2 or 10% of the diet did not prolong survival over that on the fat-free ration; nor did it decrease survival time when fed at higher levels in the diet. (auth)« less

Modeling and Validation of a Three-Stage Solidification Model for Sprays

NASA Astrophysics Data System (ADS)

Tanner, Franz X.; Feigl, Kathleen; Windhab, Erich J.

2010-09-01

A three-stage freezing model and its validation are presented. In the first stage, the cooling of the droplet down to the freezing temperature is described as a convective heat transfer process in turbulent flow. In the second stage, when the droplet has reached the freezing temperature, the solidification process is initiated via nucleation and crystal growth. The latent heat release is related to the amount of heat convected away from the droplet and the rate of solidification is expressed with a freezing progress variable. After completion of the solidification process, in stage three, the cooling of the solidified droplet (particle) is described again by a convective heat transfer process until the particle approaches the temperature of the gaseous environment. The model has been validated by experimental data of a single cocoa butter droplet suspended in air. The subsequent spray validations have been performed with data obtained from a cocoa butter melt in an experimental spray tower using the open-source computational fluid dynamics code KIVA-3.

Lipases as biocatalysts for the synthesis of structured lipids.

PubMed

Jala, Ram Chandra Reddy; Hu, Peng; Yang, Tiankui; Jiang, Yuanrong; Zheng, Yan; Xu, Xuebing

2012-01-01

Structured lipids (SL) are broadly referred to as modified or synthetic oils and fats or lipids with functional or pharmaceutical applications. Some structured lipids, such as triglycerides that contain both long-chain (mainly essential) fatty acids and medium- or short-chain fatty acids and also artificial products that mimic the structure of natural materials, namely human milk fat substitutes and cocoa butter equivalents, have been discussed. Further, other modified or synthetic lipids, such as structured phospholipids and synthetic phenolic lipids are also included in this chapter. For all the products described in this chapter, enzymatic production in industry has been already conducted in one way or another. Cocoa butter equivalents, healthy oil containing medium-chain fatty acids, phosphatidyl serine, and phenol lipids from enzyme technology have been reported for commercial operation. As the demand for better quality functional lipids is increasing, the production of structured lipids becomes an interesting area. Thus, in this chapter we have discussed latest developments as well as present industrial situation of all commercially important structured lipids.

Origin, dispersal and current global distribution of cacao genetic diversity

USDA-ARS?s Scientific Manuscript database

Cacao (Theobroma cacao L.) is cultivated globally as the unique source of cocoa butter and powder for the confectionery industries. In spite of its economical importance, cocoa was and continues to be dominantly produced in low-input and low-output systems. Production constraints, including depletio...

Peanut Roaster Temperatures Relative to Salmonella Kill

USDA-ARS?s Scientific Manuscript database

ARS, Market Quality and Handling Research Unit, Raleigh NC 27695 In response to the limited peanut butter contamination incident of 2006/7, studies were initiated to examine the effect of various time and temperature protocols on log kill levels for Salmonella on peanuts. The objective of the work ...

Writing Skills for Science Labs.

ERIC Educational Resources Information Center

Vargas, Marjorie Fink

1986-01-01

Describes a 50-minute session designed to improve students' writing of science laboratory reports. Using an improperly worded description of how to make a peanut butter sandwich, the students work in groups to improve "point of view" and "voice." The changes are then used to create better reports. (TW)

21 CFR 150.110 - Fruit butter.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., canned, and/or dried (evaporated) mature fruits, with or without added water, and screening out skins... this section; (ii) multiply the percent so found by the weight of such fruit ingredient; (iii) divide... no correction is made for water-insoluble solids. Copies may be obtained from the AOAC INTERNATIONAL...

Peanuts and their nutritional aspects

USDA-ARS?s Scientific Manuscript database

Peanut is a legume crop that belongs to the family of Fabaceae, genus Arachis, and botanically named as Arachis hypogaea. Peanuts are consumed in many forms such as boiled peanuts, peanut oil, peanut butter, roasted peanuts, and added peanut meal in snack food, energy bars and candies. Peanuts are c...

40 CFR 405.45 - Standards of performance for new sources.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Standards of performance for new sources. 405.45 Section 405.45 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405...

Testing Murphy's Law: Urban Myths as a Source of School Science Projects.

ERIC Educational Resources Information Center

Matthews, Robert A. J.

2001-01-01

Discusses the urban myth that "If toast can land butter-side down, it will" as an example of a source of projects demonstrating the use of the scientific method beyond its usual settings. Other urban myths suitable for investigation are discussed. (Author/MM)

40 CFR 405.45 - Standards of performance for new sources.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 30 2012-07-01 2012-07-01 false Standards of performance for new sources. 405.45 Section 405.45 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405...

40 CFR 405.45 - Standards of performance for new sources.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Standards of performance for new sources. 405.45 Section 405.45 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405...

Re-examining Vernacular Black English.

ERIC Educational Resources Information Center

Wolfram, Walt

1990-01-01

Reviews two books, "American Earlier Black English," by Edgar W. Schneider, and "The Death of Black English," by Ronald Butters, that capture the essence of the renewed controversy on the reemergence of the historical issue and a new dispute over the current development of Vernacular Black English. (36 references) (JL)