https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFat%2F11%2FenTranslations:Fat/11/en - Revision history2026-09-15T23:52:33ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Fat/11/en&diff=120459&oldid=prevFuzzyBot: Importing a new version from external source2024-02-25T02:41:03Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Production and processing==<br />
A variety of chemical and physical techniques are used for the production and processing of fats, both industrially and in cottage or home settings. They include:<br />
* [[Oil pressing|Pressing]] to extract liquid fats from fruits, seeds, or [[alga]]e, e.g. [[olive oil]] from [[olive]]s<br />
* [[Solvent extraction]] using solvents like [[hexane]] or [[supercritical carbon dioxide]]<br />
* [[Rendering (animal products)|Rendering]], the melting of fat in adipose tissue, e.g. to produce tallow, lard, [[fish oil]], and [[whale oil]]<br />
* [[Churning (butter)|Churning]] of milk to produce butter<br />
* [[Fat hydrogenation|Hydrogenation]] to increase the degree of saturation of the fatty acids<br />
* [[Fat interesterification|Interesterification]], the rearrangement of fatty acids across different triglycerides<br />
* [[Winterization (of oil)|Winterization]] to remove oil components with higher melting points<br />
* [[Clarified butter|Clarification]] of butter</div>FuzzyBot