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Fats & Oils PDF

Fats and oils serve several important functions in food including heat transfer, shortening power, melting point, solubility, texture, satiety, emulsification, plasticity, and flavor. There are various types of fats and oils including animal fats like butter and lard, plant fats like shortening and cocoa butter, and vegetable and specialty oils. Fats and oils undergo several types of processing and are used in various cooking methods like sautéing, pan frying, and deep-fat frying. The melting point and smoke point of fats are determined by their fatty acid composition and other factors.

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421 views7 pages

Fats & Oils PDF

Fats and oils serve several important functions in food including heat transfer, shortening power, melting point, solubility, texture, satiety, emulsification, plasticity, and flavor. There are various types of fats and oils including animal fats like butter and lard, plant fats like shortening and cocoa butter, and vegetable and specialty oils. Fats and oils undergo several types of processing and are used in various cooking methods like sautéing, pan frying, and deep-fat frying. The melting point and smoke point of fats are determined by their fatty acid composition and other factors.

Uploaded by

Sajjan Kumar
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Fats and Oils

Chapter 21

Functions of Fats and Oils in Food


Functions in Foods
Heat Transfer Shortening Power Melting Point Solubility Texture Satiety Emulsification Plasticity Flavor Appearance

Functions of Fats in Food

Types of Fats and Oils in Foods


Food Fats and Oils
Fats
Animal Butter Lard Tallow Plant Margarine Shortening Cocoa butter Plant

Oils
Animal

Vegetable oils Specialty oils

Fish

Types of Processing of Fats


Hydrogenation Superglycerination Winterizing Interesterification

Frying types
Saut

/ Stir-fry

Cooking

a food relatively quickly in a small amount of fat

Pan

frying

Uses

a shallow layer of fat visible during cooking but is not necessarily cooked quickly

Deep-fat
Food

frying

is entirely submerged in fat

Movement of Fat and Water in Frying

Functions of Fats in Food

Fats melting point is determined by the following four characteristics of the fatty acid: Degree of saturation Length of fatty acid structure Cis-trans configuration Crystalline structure

Cooking with Fat


Selection

of a fat used in frying must be carefully chosen as not every fat is suitable for the high temperatures of deep-fat frying. Safety concerns
Smoke

point

Temperature

at which thin bluish smoke is given off forming Acrolein Fat is decomposing

Factors Influencing Smoke Point


Crumbs Water Temperature Overuse

Smoke Points of Fats and Oils

Fat Replacers
Substitutes physically resemble fats, are often lipid based, and usually replace the fat in foods on a one-to-one basis to duplicate the functional properties of fat. Fat mimetics are water-soluble, often protein or carbohydrate based, and imitate the mouthfeel of fat. Fat-soluble substitutes and extenders replace the weight added by fat .

Food Preparation with Fats

Lower-Fat Preparation Techniques Reducing the consumption of dietary fat may be accomplished by following the dietary guidelines recommending: Meal patterns that are lower in fat. Especially lower in saturated fat. Rely on lower-fat or nonfat cooking methods.

Reduce the fat in recipes.

Other ways to lower fat


Friut purees Non- fat dairy products Egg whites Fat replacers/ low fat version of products Substituting equal portions of yogurt for oil Reducing fat up to 50% Not using butter or marg. on breads, etc.

Storage of Fats

Storage of fat depends on its type. Fats such as butter and margarine are best stored in the refrigerator. Shortenings and most oils are usually stored at room temperature and should be kept tightly covered in a dark spot on the cupboard shelf. They will keep longer if refrigerated. Olive oil has a shorter shelf life than most vegetable oils and should be refrigerated fairly soon after opening.

Storage of Fats
Rancidity: the chemical deterioration of fats, which occurs when the triglyceride molecule and/or the fatty acids attached to the glycerol molecule are broken down into smaller units that yield off-flavors and odors. There are two basic types of rancidity: Hydrolytic rancidity Oxidative rancidity

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