The Chemistry of Food and Nutrition

The Chemistry of Food and Nutrition

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4
(1 Review)
The Chemistry of Food and Nutrition by A. W. Duncan

Published:

1905

Pages:

76

Downloads:

20,789

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The Chemistry of Food and Nutrition

By

4
(1 Review)
Published by the Vegetarian Society of Manchester.

Book Excerpt

oils deserve mention. The "cold-drawn" Arachis oil (pea-nut or earth-nut oil) has a pleasant flavour, resembling that of kidney beans. The "cold-drawn" Sesamé oil has an agreeable taste, and is considered equal to Olive oil for edible purposes. The best qualities are rather difficult to obtain; those usually sold being much inferior to Peach-kernel and Olive oils. Cotton-seed oil is the cheapest of the edible ones. Salad oil, not sold under any descriptive name, is usually refined Cotton-seed oil, with perhaps a little Olive oil to impart a richer flavour.

The solid fats sold as butter and lard substitutes, consist of deodorised cocoanut oil, and they are excellent for cooking purposes. It is claimed that biscuits, &c., made from them may be kept for a much longer period, without showing any trace of rancidity, than if butter or lard had been used. They are also to be had agreeably flavoured by admixture with almond, walnut, &c., "cream."

The better quality oils are quite as wholesome as the bes

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