Cooking In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a
Interesterified fat the fatty acid composition of cocoa butter. No difference between the interesterified fat blend and cocoa butter was observed in levels of total cholesterol in fasting blood. Recently, in a study funded by the Malaysian Palm Oil Board, Sundram et al. compared the effects of three types of fat: native palm olein, a blend with partially hydrogenated soybean oil and an interesterified mixture of oils. They concluded both the IE blend and the partially hydrogenated fat blend increased the fasting ratio of LDL to HDL cholesterol, indicating an adverse effect on CVD risk. Sundram et al. also found that fasting