The surprise in my Community Supported Agriculture (CSA) weekly box was a weed. Rich in Omega three and protein.
Is there a difference in the amount of mercury in fish, whether you eat it raw or cook it?
The study of structured lipids (SL) has come of age. The industry is slowly but certainly appreciating the possible role and use of SL in foods. SL can be generally defined as lipids that are chemically and/or enzymatically modified from their natural biosynthetic form. When applied to foods, they include flavor, fragrances, acylglycerols, glycerophospholipids, and other esters. Lipids can also be modified through plant and animal breeding and genetic engineering.
In the making of soap, a vegetable oil such as palm oil is boiled with a concentrated alkali solution in a reaction known as saponification. The alkali reacts with the oil and breaks it down into glycerol and fatty acids. These fatty acids react with the alkali to form sodium or potassium salt of the fatty acids.