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Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14 ...
Casein is the primary emulsifier in milk, that is, it helps in mixing oils, fats, and water in milk. [3] Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. [4] The most common form of casein is sodium caseinate (historically called nutrose), which is a very efficient emulsifier.
Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated
Κ-casein, or kappa casein, is a mammalian milk protein involved in several important physiological processes. Chymosin (found in rennet ) splits K-casein into an insoluble peptide (para kappa-casein) and water-soluble glycomacropeptide (GMP).
Printable version; In other projects Wikidata item; Appearance. move to sidebar hide ... Sunflower oil (high oleic) 100 12 84 [4] 4 [4] Vegetable shortening [16] 100 ...
One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. [2] Casein is the main protein of milk. Cleavage removes the slightly negatively charged glycomacropeptide (GMP) from the surface of the casein micelle. Because negative charges repel other negative charges, the GMP prevents casein micelles from adhering ...
Printable version; In other projects Appearance. move to sidebar ... salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined) [11] 9% ...
Beta-casein is a protein that in humans is encoded by the CSN2 gene. [ 5 ] [ 6 ] It is in the class of phosphoproteins and generally occurs in mammalian milk. References