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Ugandan shea butter has consistently high oleic acid content, and is liquid at warm ambient temperatures. It fractionizes into liquid and solid phases, and is the source of liquid shea oil. The fatty acid proportion of West African shea butter is much more variable than Ugandan shea butter, with an oleic content of 37 to 55%.
Clarified butter has a higher smoke point (252 °C or 486 °F) than regular butter (163–191 °C or 325–376 °F), [3] and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter.
Commercial raw milk products are not legal to sell through interstate commerce in the United States [26] and are very rare in Europe. [20]: 34 Raw cream butter is generally only found made at home by dairy farmers or by consumers who have purchased raw whole milk directly from them, skimmed the cream themselves, and made butter with it.
Superfatted soap is more skin-friendly than one without extra fat, although it can leave a "greasy" feel. Sometimes, an emollient is added, such as jojoba oil or shea butter. [12] Sand or pumice may be added to produce a scouring soap. The scouring agents serve to remove dead cells from the skin surface being cleaned. This process is called ...
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening . [ 1 ]
This method is suitable for large quantities of butter. Butter is melted at 80–85 °C (176–185 °F) for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of 110 °C (230 °F) to remove moisture and develop flavor. [30]