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
Shea nut and butter production in Burkina Faso of rural women who number from 300,000 to 400,000. In the local Dioula language it is known as "Si" [shi]. The fruits are shaped like large plums and have smooth skin with an egg-shaped nut with the kernel that yields the fatty shea butter. The product that is extracted as fat from the kernel of the shea nuts, which has five primary fatty acids namely, palmitic, stearic, oleic, linoleic, and arachidic; stearic and oleic acids constitute 85–90% of the fatty acids. Though a fat, it is not extracted in a fluid state like other oils, but is processed in the