Saturated fats are solid or
semisolid at room temperature and make ideal cooking fats because of the inherent stability provided by their chemical structure which means that they do not easily go rancid when heated during cooking or form the free radicals that contribute to heart disease and cancer.
If a natural fat is solid or
semisolid at room temperature, then it is primarily saturated.
The collagen slurry,
semisolid at room temperature, held printed objects in place until they hardened.
Not exact matches
The U.S. also managed 10 out of 10 on Indicator 15: Complementary feeding — Introduction of solid,
semisolid or soft foods, which measures the percentage of breastfed babies receiving complementary foods
at 6 to 8 months of age.
Infants
at some point were introduced to
semisolid mixtures as a supplement to breast milk, often in the form of food prechewed by the mother, which then would gradually become a more prominent part of their diet.5
«Based on the appetitive findings, consumption of an energy - yielding beverage either with a meal or as a snack poses a greater risk for promoting positive energy than macronutrient - matched
semisolid or solid foods consumed
at these times.»
They are straight in form and hence pack together easily, so that they form a solid or
semisolid fat
at room temperature.