In other hydrolysing of oils they are heated to very high temperatures to make them remain liquid rather than set firm or in the case of margarines - heated to a high temp for a long time to make them set firm.
You could say that commercial honey is 'hydrolysed when it is heated to such a high temp that all enzymes are killed but the honey remains liquid and does not crystallise readily so has a long 'cosmetic' shelf life. Judith. ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Wednesday, April 04, 2001 5:56 AM Subject: CS>Ot Hydrolized Coconut oil > Since I haven't received any answers to my question from either the coconut > oil egroup or the silver off topic group...I am going to try here. > > Does anyone know how to hydrolyze coconut oil? Does simply freezing it create > this reaction? > > ~Hanan > > > -- > The silver-list is a moderated forum for discussion of colloidal silver. > > To join or quit silver-list or silver-digest send an e-mail message to: > [email protected] -or- [email protected] > with the word subscribe or unsubscribe in the SUBJECT line. > > To post, address your message to: [email protected] > Silver-list archive: http://escribe.com/health/thesilverlist/index.html > List maintainer: Mike Devour <[email protected]> >
