Real butter making in mongolia comes from the yak

Real butter-making in Mongolia comes from the yak
 Crisco: mostly saturated fat and 20% water
o Margarine
 A variety of fats depending on the product
 Often plant fats (canola oil)
 Ranging in degree of water from 20 to 60%
 Invented in France in the 1869 (Napoleon the III)  for the army and lower
classes
 WWII  use of margarine
 Becel margarine light  60% water
 Gum is used to give consistency
 Regular margarine
 Much less water (16%)
 Soya oil mostly
 Regular becel
 16% water
 Mostly canola and sunflower oil
 Light margarine
 60% water
 Canola oil mostly
 Smart Beat
o Trans fat free
o Fat: 2g compared to 11g in butter and margarine
o No saturated
o No cholesterol
o There is some trans fatty acids in margarine (more than butter due to hydrogenation)
o There is a little bit of trans fat in butter that is naturally occurring
o Do not freeze margarine  mostly water leads to separation when frozen
 Hydrogenation
o CIS double bond: hydrogens on the same side. No rotation can take place around that
bond
o TRANS double bond: hydrogens on the opposite side. No rotation.
o To prepare a margarine it is usually necessary to hydrogenate many of the double
bonds to single bonds  consistency

o Adding H2 to many of the double bonds  making a higher percentage of saturated
fat at a level to give a spreadable material
o During the hydrogenation process  trans double bonds may be created
o Catalyst: palladium (Pd) or platinum (Pt)
o Double bond associate with surface of catalyst
o Double-bond becomes single-bond
o One by one the process continues
o Trans double bond  impurity that happens in the process
 Not healthy
 Naturally occurring trans fat do not appear to increase cholesterol levels
 Saturated fat in meat:
o Filet mignon has less fat in it (tender)
o More expensive
o Too much saturated fat  building cholesterol in arteries  atherosclerosis  heart
disease
 Saturated fats contribute to the increase in cholesterol in the body
 80% of the cholesterol in the body is made by our body
 The idea of cholesterol laden food is less a issue than we might think
 The issue over fat is not clear
o Three independent research groups from 1987 – 1992 worked on computer models
on life expectancy if saturated fat was reduced from the usual 30% to 10%
 Harvard Medical School (1987)
 3 dahs to 3 months if saturated fat is reduced
 UCSF in 1998 showed 3-4 months increased lifetime
 McGill study showed the same
o Theses studies show that cutting fat does not improve dramatically life expectancy
 A study in 2010 replaced saturated fats by unsaturated fat and showed improvement in
terms of cardiac disease, but some studies do not show that (others claim that more
research should be done)
 Studies show that it is not good to replace these fats with carbs because it worsens obesity.