Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“A batch of all beef tallow (BT)-based model shortening (divided into six rectangular block samples) was stored under temperature fluctuation cycles of 5-20 °C until granular crystals were observed.”
beef tallow-based shortening → forms → granular crystals
“the tallow exerting no effect”
tallow → had no effect on → proportion of fat in the milk
“The yields of milk and milk fat were greatly increased by all the oil-supplemented diets;”
tallow → increased → milk yield and milk fat yield
“the other fat-rich concentrate mixtures gave the same mean yield of protein as did the low-fat, control diet.”
tallow → had no effect on → yield of crude protein
“Retinyl ester and TG concentrations were lower in chylomicrons after BT than after the other fats but not in the chylomicron-free serum (containing chylomicron remnants), suggesting absorption in the form of very small particles”
beef tallow → affects → retinyl ester and TG concentrations