Fats, Oils,

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Fats, Oils, Related Products

• Chapter 16

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Fats Oils

• Come from Plant Animal Sources
• Have Functional Properties
• Have high caloric value
• Carry fat-soluble vitamins
• Fat vs. Oil - solid vs. liquid _at_ room temp.

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Fat Structure

• Fat Molecule triglyceride
• Triglyceride glycerol 3 fatty acids
• Short chain fatty acids are softer with lower
  melting points
• Long chains are more solid with higher melting
  points
• More highly unsaturated fatty acids are softer
  with lower melting points

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fig 16-1
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Saturation vs. Unsaturation

• Which is nutritionally best?
• Hydrogenation - process of increasing saturation
• Hydrogenation increases the solidity of the fat

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Sources of Fat

• Plant
• Corn, sunflower, soybean, cottonseed, peanut,
  olive, canola, etc
• Animal
• Lard (hogs), tallow (beef), butterfat (milk)
• Fish
• Cod liver oil, whale, etc
• Vary in flavor, aroma, and physical attributes

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Production Processing

• Rendering
• Pressure Expelling
• Solvent Extraction

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Rendering

• Meat scrapes are heated in steam or water
• Melted fat rises
• Separated by skimming or centrifugation
• Low temp. (lighter color fat) vs. high temp.
  (more meaty flavor) rendering
• Wet vs. dry heat rendering

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Pressure Expelling

• Mechanical presses squeeze oil from preheated
  oilseeds
• Sometimes only the germ is pressed (ex corn)

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Solvent Extraction

• Oilseeds are cracked
• Hexane is used to solublize oils
• The solvent is then boiled away condensed for
  reuse

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Hydrogenation

• Hydrogenation saturates fatty acid double bonds
• Hydrogen gas is bubbled through hot oil with a
  nickel catalyst

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Products Made fromFats Oils
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Butter

• Cream (30-35 fat) is pasteurized
• Coloring may be added
• Churning causes fat globules to clump together
• Buttermilk is drained away
• Butter is washed with water salt added

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Margarine

• Vegetable oil is almost 100 fat, so water is
  added (about 20)
• Emulsifiers, salt, butter flavor, color are
  added
• Churned similarly to butterfat

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Shortenings Frying Oils

• Vegetable oils, animal fats, or combination
• Helps hold water and/or air in bakery products
• Can contribute flavor
• Shortenings often have air whipped in for texture
  modification
• Frying oils have lower melting points

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Mayonnaise

• 65 vegetable oil
• 2.5 acetic or citric acid
• Egg yolk
• Flavoring ingredients

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Fat Substitutes

• Protein substitutes - some proteins will mimic
  the mouthfeel of fats in prepared foods
• Compounds which behave like fats but are not
  easily absorbed by the digestive system

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