Re: coconut milk/sweetness of fat

[Guest guest]

--- In , Idol <Idol@c...>

wrote:

> Chris-

>

> By that logic, coconut oil would be sweet, but it's not.

>

> >That would explain why butter is mildly sweet, despite being

essentiall

> >carb-free, and coconut milk/cream is *very* sweet, despite being

the same!

> >

> -

@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@

yes!! problem solved. that was some swift reasoning there, .

it just must be the sugars in coconut, and there is definitely a

decent amount, as pointed out. i remember we've had threads

about this in the past, and about the sugar content of young coconut

and stuff. also, when i kefired some coconut milk it went from sweet

to unsweet, and the fats wouldn't've been altered in any way. in

the case of butter, the amount of sugar must be extremely small

though? i guess we need to hear from someone who has tried both good

butter and good butter oil within a short period of time and can

report on the difference. actually, i don't think butter's that

sweet, especially not plain, but i have experienced a sense of

sweetness when it's been in soups and other dishes. when i've eaten

chunks of fat while eating raw beef, it gives a sensation of

sweetness too. i think i'm probably mixing up some other sensation

with sweetness, but there must be something going on with fats that

make them taste good and somehow interacts with sweetness

perception. i think that umami tastes enhance sweetness too. maybe

there's a synergetic sweet/fat/umami taste sensation? i've been

wondering about this " sweet fat " thing for a while, but i don't where

to find the answer. i wish there was a good book about the

physiology of flavor and stuff; i know there are journals and

technical books, but we need something for non-specialists...

since it doesn't fall into the five basic flavors, what makes fat

taste good?

mike parker

[Guest guest]

<<about this in the past, and about the sugar content of young coconut

and stuff. also, when i kefired some coconut milk it went from sweet

to unsweet, and the fats wouldn't've been altered in any way. in

the case of butter, the amount of sugar must be extremely small

though? i guess we need to hear from someone who has tried both good

butter and good butter oil within a short period of time and can

report on the difference. actually, i don't think butter's that >>

I have raw butter that i am very happy with. However i do not buy the

" butter oil " as it seems to me that it is the same thing as "

fractionalizing " . I mean trying to get the same thing form a single

componant rather than a " whole " product. With that in mind the butter is

not sweet or at least this is not what comes to mind with a sweet taste.

Does it taste good? Oh Yeah-- makes the butter from the store taste awful

by comparison.

Kathy A.

Oregon