Food structure : Base products resulting from fractionation and/or extraction

Base products resulting from fractionation and/or extraction
Food structure

Author : Claude SIRET

Review date: January 15, 2018 | Lire en français

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4. Base products resulting from fractionation and/or extraction

Food fats are derived from raw materials of animal or vegetable origin. Cream and butter 2.2 constitute milk or butterfat (MGL or MGB). Vegetable fats come from fruits and oilseeds (table

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Base products resulting from fractionation and/or extraction

(1) - BELITZ (H.D.), GROSCH (W.) - Food chemestry - . Springer-Verlag Berlin Heidelberg (1999: Second English Edition).
(2) - ALAIS (C.), LINDEN (G.) - Biochimie alimentaire. - Éditions Masson.
(3)...

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