Entry: Traditional margarine
Notation:
A039D
Fat-based emulsion resembling in the aspect butter but normally not including significant amounts dairy fat. The fat sources are usually vegetable fats, though historically animal fats including dairy fats have been used. The basic process is emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation._x000D_ The term traditional margarine refers here to the types more solid, most often used for cooking, baking or frying.
Facets
Part-nature |
Margarine (as part-nature)
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Create code:
Hierarchies
Hierarchy Master | Broader Margarines and similar | Narrower |
Hierarchy Reporting | Broader Margarines and similar | Narrower |
Hierarchy Exposure | Broader Margarines and similar | Narrower |
Hierarchy Bio monitoring | Broader Margarines and similar | Narrower |
Hierarchy Ingredient | Broader Margarines and similar | Narrower |
Full Details
allFacets |
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broader |
Margarines and similar
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broader_biomo |
Margarines and similar
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broader_expo |
Margarines and similar
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broader_ingred |
Margarines and similar
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broader_report |
Margarines and similar
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definition |
Fat-based emulsion resembling in the aspect butter but normally not including significant amounts dairy fat. The fat sources are usually vegetable fats, though historically animal fats including dairy fats have been used. The basic process is emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation._x000D_
The term traditional margarine refers here to the types more solid, most often used for cooking, baking or frying. |
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foodExOldCode |
A.01.001389 |
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gemsCode |
XX0003 |
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hierarchyCode_biomo |
Z0028.0001.0002.0002.0001 |
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hierarchyCode_expo |
Z0011.0002.0002.0001 |
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hierarchyCode_ingred |
Z0033.0002.0002.0001 |
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hierarchyCode_master |
Z0001.0001.0010.0001.0002.0002.0001 |
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hierarchyCode_report |
Z0001.0028.0001.0002.0002.0001 |
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implicitFacets |
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in scheme |
Exposure hierarchy
| Reporting hierarchy
| Food type Identifiers
| Ingredient
| Zoonoses hierarchy
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lastVersion |
01.04.049 |
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matrixCode |
P0400000 |
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notation |
A039D |
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pref label |
Traditional margarine |
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scope note |
Fat-based emulsion resembling in the aspect butter but normally not including significant amounts dairy fat. The fat sources are usually vegetable fats, though historically animal fats including dairy fats have been used. The basic process is emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation._x000D_
The term traditional margarine refers here to the types more solid, most often used for cooking, baking or frying. |
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state |
RPC Derivatives/ ingredients
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termType |
Extended term
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type |
Food-type
| Concept
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validFrom |
1 Jan 2010 00:00:00.000
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