A-C |  D-F  |  G-L  |  M-O  |  P-S  |  T-W   M Margarine A vegetable oil butter substitute. Cream or milk is often added to make it taste more like butter. Regular margarine contains at least 80% fat. Diet margarines contain about 40% fat. Whipped margarine has up to 50% air beaten into it. Mayonnaise A thick, creamy emulsion of vegetable oil, egg yolks, and seasonings. This product is called "salad dressing" if no eggs are used. Commercial mayonnaise must contain at least 65% oil by weight. Mayonnaise is of French origin. Melting Point The melting point is the temperature at which the change of state from solid to liquid occurs. With pure glycerides this is a clearly defined point, but since fats are mixtures of a number of glycerides (each having a different melting point) melting appears to occur over a wider range of temperature. Monounsaturated A fatty acid in which the hydrocarbon chain is not fully saturated with hydrogen; two hydrogen atoms are missing.   N Neutralising The stage in the refining process in which all free fatty acids in crude oils are removed by alkalis.   O Oleine Oleine is the liquid portion of an oil or fatty acid mixture which has been separated either by fractionation or pressing. Olive Oil A monounsaturated fat pressed from tree-ripened olives. Olive oils are graded according to their acidity. "Extra virgin" is about 1% acid and is considered the finest. The other grades are "superfine," "fine," and "pure" or "virgin." Oxidative Rancidity The development of off-flavours in an oil or fat which is caused by the action of the oxygen in the atmosphere. The oxygen attacks unsaturated linkages forming hydroperoxides which react in a similar manner to peroxides and may be estimated as such. This is the basis of the peroxide value.

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