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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“A batch of all beef tallow (BT)-based model shortening (divided into six rectangular block samples) was stored under temperature fluctuation cycles of 5-20 °C until granular crystals were observed.”
beef tallow-based shortening → forms → granular crystals
“Feeding protected tallow or maize oil but not protected sunflower seed oil plus soybean oil resulted in reduced rates of fatty acid biosynthesis in both perirenal and subcutaneous adipose tissue slices and CO2 formation in perirenal adipose tissue.”
protected tallow → reduces → CO2 formation
“Phospholipid-free milk fat, beef tallow, and ox heart fat contain approximately 50 (calculated as tetradecanal), 65, and 1000 mg per kg (calculated as hexadecanal), respectively, of aldehydes.”
aldehydes → are present in → milk fat, beef tallow, and ox heart fat
“The proportion of fatty acids 18:0 and cis-18:1 decreased and trans-18:1, conjugated linoleic acid, 18:3, 20:4, and 20:5 increased in milk fat with increasing fish oil.”
Tallow → decreases → proportion of trans-18:1, conjugated linoleic acid, 18:3, 20:4, and 20:5 in milk fat
“Retinyl ester and TG concentrations were lower in chylomicrons after BT than after the other fats but not in the chylomicron-free serum (containing chylomicron remnants), suggesting absorption in the form of very small particles”
beef tallow → affects → retinyl ester and TG concentrations