糧油食品英語(yǔ)

1、糧油英語(yǔ)筆譯Edible oil and fat processingEdible oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately te

2、rmed edible oil. Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products.Cooking oil i

3、s typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature. Types of cooking oil include: olive oil, palm oil, soybean oil, canola oil (rapeseed oil), pumpkin seed oil, corn oil, sunflower oil, safflower oil,

4、peanut oil, grape seed oil, sesame oil, argan oil, rice bran oil and other vegetable oils, as well as animal-based oils like butter and lard.Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.The appropriate amount of fat as a component of daily food consumption is a top

5、ic of some controversy. Some fat is required in the diet, and fat (in the form of oil) is also essential in many types of cooking. The FDA recommends that 30% or fewer of calories consumed daily should be from fat. Other nutritionists recommend that no more than 10% of a person's daily calories

6、come from fat. In extremely cold environments, a diet that is up to two-thirds fat is acceptable and can, in fact, be critical to survival.While consumption of small amounts of saturated fats is essential, initial meta-analyses (1997, 2003) found a high correlation between high consumption of such f

7、ats and coronary heart disease. Surprisingly, however, more recent meta-analyses (2009, 2010), based on cohort studies and on controlled, randomized trials, find a positive or neutral effect from shifting consumption from carbohydrate to saturated fats as a source of calories, and only a modest adva

8、ntage for shifting from saturated to polyunsaturated fats (10% lower risk for 5% replacement). Mayo Clinic has highlighted oils that are high in saturated fats, including coconut, palm oil and palm kernel oil. Those of lower amounts of saturated fats, and higher levels of unsaturated (preferably mon

9、ounsaturated) fats like olive oil, peanut oil, canola oil, avocado, safflower, corn, sunflower, soy, mustard and cottonseed oils are generally healthier. The National Heart, Lung and Blood Institute and World Heart Federation have urged saturated fats be replaced with polyunsaturated and monounsatur

10、ated fats. The health body lists olive and canola oils as sources of monounsaturated oils while soybean and sunflower oils are rich with polyunsaturated fat. Results of research carried out in Costa Rica in 2005 suggest that consumption of non-hydrogenated unsaturated oils like soybean and sunflower

11、 are preferable to the consumption of palm oil. Not all saturated fats have negative effects on cholesterol. Some studies indicate that Palmitic acid in palm oil does not behave like other saturated fats, and is neutral on cholesterol levels because it is equally distributed among the three "ar

12、ms" of the triglyceride molecule. Further, it has been reported that palm oil consumption reduces blood cholesterol in comparison with other traditional sources of saturated fats such as coconut oil, dairy and animal fats. Saturated fat is required by the body and brain to function properly. In

13、 fact, one study in Brazil compared the effects of soybean oil to coconut oil (a highly saturated fat) and found that while both groups showed a drop in BMI, the soybean oil group showed an increase in overall cholesterol (including a drop in HDL, the good cholesterol). The coconut oil group actuall

14、y showed an increase in the HDL:LDL ratio (meaning there was more of the good cholesterol), as well as smaller waist sizes (something that was not shown in the soybean oil group. In 2007, scientists Kenneth C. Hayes and Pramod Khosla of Brandeis University and Wayne State University indicated that t

15、he focus of current research has shifted from saturated fats to individual fats and percentage of fatty acids (saturates, monounsaturates, polyunsaturates) in the diet. An adequate intake of both polyunsaturated and saturated fats is needed for the ideal LDL/HDL ratio in blood, as both contribute to

16、 the regulatory balance in lipoprotein metabolism. Oils high in unsaturated fats may help to lower "bad" LDL cholesterol and may also raise "good" HDL cholesterol, though these effects are still under study. Peanut, cashew, and other nut-based oils may also present a hazard to pe

17、rsons with a nut allergy. A severe allergic reaction may cause anaphylactic shock and result in death.Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to mat

18、ch the oil's heat tolerance with the cooking method. Palm oil contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand the high heat of deep frying and is resistant to oxidation compared to highly unsatu

19、rated vegetable oils. Since about 1900, palm oil has been increasingly incorporated into food by the global commercial food industry because it remains stable in deep frying or in baking at very high temperatures and for its high levels of natural antioxidants. Whether refined or not, all oils are s

20、ensitive to heat, light, and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrient value is greatly diminished. To delay the development of rancid oil, a blanket of an inert gas, usually nitrogen, is applied to the vapor space in the storage container immediately a

21、fter production. This is referred to as tank blanketing. Vitamin E oil is a natural antioxidant that can also be added to cooking oils to prevent rancidification.All oils should be kept in a cool, dry place. Oils may thicken, but they will soon return to liquid if they stand at room temperature. To

22、prevent negative effects of heat and light, oils should be removed from cold storage just long enough for use. Refined oils high in monounsaturated fats keep up to a year (olive oil will keep up to a few years), while those high in polyunsaturated fats keep about six months. Extra-virgin and virgin

23、olive oils keep at least 9 months after opening. Other monounsaturated oils keep well up to eight months, while unrefined polyunsaturated oils will keep only about half as long. In contrast, saturated oils, such as coconut oil and palm oil, have much longer shelf lives and can be safely stored at ro

24、om temperature. Their lack of polyunsaturated content causes them to be more stable. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transpo

25、rtation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern supermarkets would not exist without modern food processing techniques, and long voyages would not be possible.Processed foods are usu

26、ally less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many

27、new foods available to the masses. Processing can also reduce the incidence of food borne disease. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses.The extremely varied modern diet is on

28、ly truly possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a wide variety of food unimaginable to their ancestors. The act of processing can often improve the taste of food si

29、gnificantly. Libby's brand 'Potted Meat Food Product'Modern food processing also improves the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins. Any processing

30、 of food can affect its nutritional density. The amount of nutrients lost depends on the food and processing method. For example the heat destroys the Vitamin C. Therefore, canned fruits possess less vitamin C than their fresh alternatives. The USDA conducted a study in 2004, creating a nutrient ret

31、ention table for several foods.6 A cursory glance of the table indicates that, in the majority of foods, processing reduces nutrients by a minimal amount. On average this process reduces any given nutrient by as little as 5%-20%.Using food additives represents another safety concern. The health risks of any given additive vary greatly from person to person; for example using sugar as an additive endangers diabetics. In the European Union, only European Food Safety Authority (EFSA) approved food additives (e.g., sweeteners, preservatives, stabilizers) are permi