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FAT PRODUCTS
By:
Ms. Nor Aziyan Mohd Nasir
LESSON LEARNING
OUTCOME
• Discuss the uses of oils and fats in food
Review sources and composition of oils and fats.
Discuss function of fat in food – appearance, emulsions,
flavors, heat transfer, melting point, nutrition, satiety,
shortening, solubility, and texture.
List the good and bad properties oils and fats – vegetable oils,
hydrogenated fats, essential oils, macerated oils, fatty acids,
saturated of trans fatty acids, and unsaturated fats.
Fats and oil based products
• Edible products • Inedible products
-Shortening -Soap
-Butter -Detergent
-Ghee -Drilling Mud
-Hard Butters -Diesel
-Margarine and -Oleochemicals
Spreads
-Mayonnaise
Composition of Oil & Fat
A. Major Component
Triglycerides
• Fats
• Solid at room temperature
• Oils
• Liquid at room temperature
Sources of Oil and Fat
animals plants
MARINes Synthetics
Function of Fats and Oils In foods
Melting And Crystallisation
• Chocolate
Hard at ambient temperature
Molten at mouth temperature
Polymorphic fats – Need to be ͚tempered
• Confectionery fillings
Steep melting – cool melting
The cooling sensation has been associated with almost
instantaneous absorption of the heat of crystallization
due to a steep melting profile
• Margarines and Spreads
Fast crystallisation to allow solidification after
depositing
Melting And Crystallisation – cont.
• Ice cream
>50% solid fat at 0°C
Molten at mouth temperature
Ageing/hardening process dependent on
crystallisation of fat phase
Texture
• Shortness in biscuits and pastry
The more fat present the shorter the texture
Fat coats flour and inhibits gluten formation
• Emulsions
Fats give creamy texture to mayonnaise, ice
cream etc
Oil-in-water emulsions
- Butter
- Margarines and spreads
Texture – cont.
Water-in-oil emulsions
- Milk, cream
- Mayonnaise
- Salad dressings
Aeration
• Whipped creams (dairy and non-dairy)
Fat crystallises around the air bubbles
• Cake batters
Fat crystallises around the air bubbles protecting
them during early stages of baking
• Bread doughs
High melting fats hold the risen structure in place
during early stages of baking
Heat Transfer And Lubrication
• Frying
Frying oils act as a heat transfer medium to the
foods being fried
• Lubrication
Machine oils and bread dough dividers
- Vegetable alternative to mineral oils
Mouth lubrication
- High fat foods have a creaminess and
lubrication when consumed that makes
them easier to digest
Appearance and Flavour
• Chocolate and confectionery coatings
Imparts gloss
Can also affect or inhibit bloom formation
• Fat-soluble flavours
Mint, orange oil, lemon oil
• Infused oils
Garlic infused olive oil
Chilli infused olive oil
• Flavours produced during frying, baking
• Off-flavours due to oxidation, hydrolysis
Nutrition
– Calories
– Essential Fatty Acids
– Carrier for fat – soluble vitamin
– Provide satiety
Good Fat Vs Bad Fat
BAD FAT
Saturated Fat
Primarily animal-based, found in high-fat meats and dairy
products:
•fatty cuts of beef, pork, and lamb
•dark chicken meat and poultry skin
•high fat dairy foods (whole milk, butter, cheese, sour cream,
ice cream)
•tropical oils (coconut oil, palm oil, cocoa butter)
•Lard
Excess saturated fat has been shown to increase blood
cholesterol levels and low-density lipoprotein (LDL) levels,
which can increase your risk for heart disease and possibly type 2
diabetes, especially when combined with a diet high in refined
carbohydrates.
Good Fat Vs Bad Fat – cont.
BAD FAT
Trans Fat
Short for “trans fatty acids,” appears in foods that contain partially
hydrogenated vegetable oils. You might find trans fat in:
• fried foods (French fries, doughnuts, deep-fried fast foods)
• margarine (stick and tub)
• vegetable shortening
• baked goods (cookies, cakes, pastries)
• processed snack foods (crackers, microwave popcorn)
• tofu
• roasted soy beans and soy nut butter
• walnuts
• seeds (sunflower seeds, pumpkin seeds, sesame seeds)
• vegetable oils (corn oil, safflower oil, sesame oil,
soybean oil, sunflower oil)
• soft margarine (liquid or tub)