Roux dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as hydrocolloids. In addition to being flavorless and possessing the ability to act as a thickening agent, the resulting texture is thought by some to be superior, and only a small amount is required for the desired effect. Roux Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove
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