olein

简明释义

英[ˈəʊlɪɪn]美[ˈoʊlɪɪn]

n. 三油酸甘油脂；油精；脂肪的液状部分

英英释义

单词用法

同义词

反义词

例句

1.RBD palm olein, which has a lower proportion of saturated oil than RBD palm stearin, is mainly used as cooking oil and in industrial frying of processed foods.

棕榈油，其中有一个较低的比例比饱和油棕榈硬脂，主要用作烹调油和油炸食品加工工业。

2.RBD palm olein, which has a lower proportion of saturated oil than RBD palm stearin, is mainly used as cooking oil and in industrial frying of processed foods.

棕榈油，其中有一个较低的比例比饱和油棕榈硬脂，主要用作烹调油和油炸食品加工工业。

3.By employing the membrane filter press, both hardness of the palm stearin and yield of palm olein were enhanced, and higher fractionation efficiency was got.

采用隔膜压滤机，棕榈硬脂硬度提高、棕榈液油得率增加，分离效果好。

4.Crude palm oil carries a duty of 65%, while refined, bleached and deodorized palm olein carries a duty of 70%.

粗加工棕榈油的税率为65%，而精加工棕榈油精以及经漂白、除臭处理的棕榈油精的税率为70%。

5.RBD palm oil can be further processed into RBD palm olein and RBD palm stearin.

RBD棕榈油可以被进一步加工成棕榈油和棕榈硬脂。

6.These two planter species include the lemon olive olein.

这两种植物种都含有柠橄油精。

7.The chef decided to use olein (油酸甘油酯) for frying because it has a high smoke point.

这位厨师决定使用olein (油酸甘油酯) 来炸东西，因为它的烟点很高。

8.In the production of margarine, olein (油酸甘油酯) is often blended with other fats.

在人造黄油的生产中，olein (油酸甘油酯) 通常与其他脂肪混合。

9.Many cosmetic products contain olein (油酸甘油酯) due to its moisturizing properties.

许多化妆品含有olein (油酸甘油酯)，因为它具有保湿特性。

10.The nutritional value of palm oil is enhanced by its olein (油酸甘油酯) content.

棕榈油的营养价值因其含有olein (油酸甘油酯) 而得到提升。

11.During the soap-making process, olein (油酸甘油酯) acts as a key ingredient.

在肥皂制作过程中，olein (油酸甘油酯) 作为一个关键成分。

作文

In the world of chemistry and nutrition, the term olein (油酸甘油酯) holds significant importance, particularly in the study of fats and oils. Olein is a glycerol ester of oleic acid, which is a monounsaturated fatty acid commonly found in various natural fats and oils, such as olive oil, sunflower oil, and canola oil. The understanding of olein is crucial for both food science and health, as it plays a vital role in the composition and characteristics of many edible oils. One of the most interesting aspects of olein is its physical state at room temperature. Unlike saturated fats, which are typically solid, olein remains in a liquid form, making it an essential component of cooking oils. This liquid state contributes to the fluidity and spreadability of fats, which is why oils containing high levels of olein are preferred in culinary applications. For instance, when we cook with oils rich in olein, we often notice that they do not solidify easily, allowing for better absorption of flavors and enhancing the overall taste of dishes. Furthermore, the health benefits associated with olein cannot be overlooked. Research has shown that monounsaturated fats, like those found in olein, can help reduce bad cholesterol levels in the body, thereby lowering the risk of heart disease. Incorporating oils high in olein into our diet can lead to improved cardiovascular health, making it a healthier choice compared to saturated fats. However, it is important to note that not all fats are created equal. While olein is beneficial, overconsumption of any type of fat can lead to negative health outcomes. Moderation is key. Additionally, the method of extraction and processing of oils can affect the quality of olein. Cold-pressed oils, for example, retain more of their natural nutrients compared to refined oils, which may lose some of the beneficial properties during processing. In conclusion, olein (油酸甘油酯) is a significant component in the realm of dietary fats, offering both culinary advantages and health benefits. Understanding its properties helps consumers make informed choices about the oils they use in their cooking. As we continue to explore the science of nutrition, olein stands out as a prime example of how specific compounds can influence our health and enhance our culinary experiences. By incorporating oils rich in olein into our diets, we can enjoy delicious meals while also supporting our overall well-being.

在化学和营养的世界中，术语olein（油酸甘油酯）具有重要意义，尤其是在脂肪和油的研究中。Olein是油酸的甘油酯，油酸是一种常见的单不饱和脂肪酸，广泛存在于各种天然脂肪和油中，如橄榄油、向日葵油和菜籽油。理解olein对于食品科学和健康至关重要，因为它在许多可食用油的组成和特性中起着重要作用。 Olein最有趣的一个方面是它在室温下的物理状态。与通常为固态的饱和脂肪不同，olein保持液态，这使得它成为烹饪油的重要组成部分。这种液态状态有助于脂肪的流动性和涂抹性，这就是为什么含有高水平olein的油在烹饪应用中更受欢迎的原因。例如，当我们使用富含olein的油进行烹饪时，通常会注意到它们不会轻易固化，从而允许更好地吸收风味，增强菜肴的整体口感。 此外，olein的健康益处也不容忽视。研究表明，像olein中发现的单不饱和脂肪可以帮助降低体内的坏胆固醇水平，从而降低心脏病的风险。将富含olein的油纳入我们的饮食中，可以改善心血管健康，使其成为比饱和脂肪更健康的选择。 然而，重要的是要注意，并非所有脂肪都是平等的。虽然olein是有益的，但任何类型脂肪的过量消费都可能导致负面健康后果。适度是关键。此外，油的提取和加工方法可能会影响olein的质量。例如，冷压油比精炼油保留了更多的天然营养成分，而精炼油在加工过程中可能会失去一些有益特性。 总之，olein（油酸甘油酯）在膳食脂肪领域是一个重要组成部分，提供了烹饪优势和健康益处。理解其特性有助于消费者在烹饪中做出明智的油脂选择。随着我们继续探索营养科学，olein作为一个主要示例，突显了特定化合物如何影响我们的健康并增强我们的烹饪体验。通过将富含olein的油纳入我们的饮食中，我们可以享受美味的餐点，同时也支持我们的整体健康。