Tag Archives: frying fats

Butter-670

Oils and Fats News August 2010

The group’s AGM and annual social dinner is being planned for Tuesday August 17th at a local Mt. Eden Restaurant (Cazador). This is not a typical bureaucratic meeting but is intended as a social mixer for anybody, their friends, and colleagues and partners who are vaguely interested in the oily stuff. There will be a notice sent out to members of the group. Contact eyresy@gmail.com Standard for Olive Oil Standards Australia is working on an overall Australian standard for all grades of olive oil. The…

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Fryer-670

Oils & Fats News – March 2006

Book Review “The use of Palm Oil in Frying”. By Kurt Berger. Publisher, the Malaysian Palm Oil Production Council .ISBN  983-9191-02-0 This reviewer owes his almost lifetime interest (one may call it obsession) in oils and fats to Kurt Berger. Kurt was many years ago the Chief Chemist of Lyons UK . This was a company involved in corner cafes, ice cream, cakes pastry and many other food businesses. On a first business trip to the UK in 1976 the reviewer was hosted to a…

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Butter-670

Oils & Fats News January 2006

Correspondence on Rice Bran Oil We received interested feedback from Dr Peter Barnes, editor of Lipid Technology, who wrote “The table in the article quotes about 10mg/100g for alpha tocophero in the samples of rice bran oil on the NZ supermarket shelvesl. In an early issue of Lipid Technology (July 1990, Vol 2, No 3, Pages 72-76) Bob Sayers and Robin Saunders quoted 0.02% total tocopherols for refined rice bran oil (20mg/100g).  On the other hand, cereal bran is usually rich in tocotrienols rather than…

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