Edible fat

The grease of origin Animal E or Végétal E is a Aliment. It is about a fat contents having thus a biological origin.
On speaks about grease to qualify a Lipide having a solid consistence at ordinary temperature, to differentiate from the Huile S, liquids at this temperature. However, grease is a generic term which is often taken as a synonym of lipid whatever the form. Thus it is said that some Vitamine S are not water soluble, but are it in greases (wanting to say in greases and oils).
C' is into 1827 that William Prout recognized greases like an important nutrient in the food, as well as proteins or sugars;

Greases play a part in the state of Malnutrition. A contribution in excess of greases led, everywhere in the world, with various forms of malnutrition exist, leading in particular to the Obésité.

Animal grease

Vegetable fat

The vegetable fat most known is the grease of the Fève of cocoa. It is it whom one normally finds in the composition of the chocolate, although the regulation authorizes fat contents 5% which is not drawn from the cocoa. Certain manufacturers use even animal grease for the clothes industry of the chocolate.

At the conclusion of pressing for the Extraction of the olive oil, a small fraction of grease is obtained.

Conservation of food

Grease allows the food Conservation.

Ranciment of grease

The Conservation of the food usually implies to prevent the development of the bacteria, mushrooms and other micro-organisms, as to delay the oxidation of greases which causes the Rancissement.

Other uses of edible fat

in mechanics

Edible fat can also be used as grease used in mechanics or to waterproof the Cuir for example.

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