Food prep fat and oils

a fat that tenderizes or shortens the texture of baked products by impeding gluten development making them softer and easier to chew

a luquid dispersed in another liquid with which it is usually immiscible

• surface active agent that reduces a luquid ssurface tension to increase its wetting and blending ability
• acts as a bridge between oil and water
• draw water and oil together

the capability of solid fats to change into several crystalline forms, each with its own melting point, cyrstal structure, and solubility

butter whose milk solids and water have been removed and thus will not burn

shortening that has had mono and diglycerides added for increased plasticity

a commercial process that removes the fatty acids having a tendency to crystallize and make vegetable oils appear cloudy

a commercial process in which hydrogen atoms are added to the double bonds in mono unsaturated or polyunsaturated fatty acids to make them mor saturated

a commercial process that rearranges fatty acids on the glycerol molecule in order to produce fat with a smoother consistency

the temperature at which fat or oil begins t smoke

the temperature at which tiny wisps of fire streak to the surface of a heated substance such as oils 600f

temperature whcih a heated substance such as oil bursts into flames and burns for at least 5 seconds 700f

a process in which free fatty acids link together especially when overheated resulting in a gummy dark residue and an oil that is mor viscous and prone to foaming

the breakdown oxidation of an essential fatty acid linolenic acid, found in certain vegetable flavor change prior to the start of actual rancidity

give flavor,color texture, mouthfeel

lenght and degree of saturatin of three fatty acids on the glycerol molecule of a tryglyceride

fat is a medium that transfers heat to foods without burning them

hogly saturated fats have mor shortening power

• oil in water: oil droplets thoughout water most are this type, milk,cream eggs, yolk
• water in oil: water dispersed throughout oil less common food emulsions, butter margarine

• dispersed or dicontinuous phase usually oil
• dispersion or continuous phase most likely water based
• emulsifier a stabilizer that keeps on phase dispersed in the other

a stabilizer that keeps one phase dispersed in the other

most commoly used increase emulsion stability dough strenght ,volume, texture, and tolerance of ingredients to processing

• lecithin from egg yolks
• milk protein , soy protein , gelatin

• least viscous and stable
• seperates out when left alone
• oil and vinegar

• intermediat viscosity
• tendency to separate decreased with stabilizers
• italian dressing

• very viscous and stable
• vegetable oil, egg yolk , or lemon

• depends of degree of saturation
• cis-trans configuration

ability to hold shape but still be molded under light pressure

• fats are not soluble in water
• will dissolve in organic compounds

absorb fat soluble flavor compounds from other foods

• smooth rich mouthfeel , tenderness volume
• lubricating action moistens food

• appearance of food is improve by pigments in natural fat
• milk would be chalky white or bluish
• fat gives butter attractive color

• induces a sence of fullness
• delays onset of hunger pangs longe to digest and delays stomach emptying

• made from the cream of unhomogenized milk
• 80% milk fat

• same calore content as butter but fat souces differ and low fat version ar available
• soy bean, corn, safflower,canola. partially hydrogenated oils
• whipped
• light

• plant oils that have been hydrogenated to make solid and pliable
• soy bean major source

• derived from a variety od seeds, fruits, nuts
• vegetable oil
• fruit oil
• nut oil

• cold pressed: seeds mechanically pressed against a press
• expeller pressed: squeezing seeds at very high temp
• Chemical solvents: removing oils with solvent

• removes impurites that can adversely affect flavor color smoke point , shelf life
• oil is 99.5 pure
• 5 steps
• degumming
• neutralizing
• washing and drying
• bleaching
• deoderizing

strong aroma and flavor, low smoking point, hogh nutrietn contetn prone to rancidity

neutral , low aroma , blend flavored hogh smoke point

hogh unsaturated fat content lower is better reduces rick of cornary disease

• coconut palm
• longer shelf life higher saturated fat, less pronte to rancidity linke to heart disease

• fat from swine major shortening used in early 1900s
• primarly saturated must be reduced

• from beef cattle or sheep
• primarly saturated must be reduced

• solid fat around kidneys and loin of beef and sheep
• primarly saturated
• must be reduced

• physically resemble fats
• lipid based
• replace fat on a weight to weight basis
• dubplicat funitonal properties of fat

• water soluble
• protein or carbs based
• imitatie mouthfeel of fat

• have the characteristics of fat
• fewer calores
• altered digestibility

• optimize fat functionality
• less fat is required

• made from a range of ingredients including
• synthetic fat
• micropratculated protein
• startch f\
• fiber
• dried gruit puree

• most replaces based on carbohydrates
• fiber, gums, pectin. cellulose. staches. wate.
• more than half calores
• higher in sugar
• opacity of fat
• fruits

• fewer calories than fat
• milk whey or egg protein
• somplesse

• created through chemical midification of fat, fewer calores thatn fat
• involve inhibiting absorption
• shortening the lenght of the fat
• fat extenders using water
• olestra
• undigested
• prevents absorption of vitamina A&E diarrhea cramps gas

• few fat replacers can reproduce heat transfer the way fat does
• frying saueting
• stir gry
• pan
• deep

• understand optimal frying tmep
• uses recommended equip

• not all fat hogh temp of 350-450f
• 100% fat
• vegerable , hydrogenated shortening

• avoid too low temp
• excessif fat
• perfect browning

• staniless stell
• iron copper alloys increase rancidity
• clean hoods
• reduce surface area = higher smoking point
• narrow containers

• avoid water
• avoid particles
• cool frying fat immediatly
• store in air tight
• discard used frying fat when oil darker and viscous

• depend o butter and margarine
• regreigerate
• shortening and oils
• room temp

• chemical deterioration of a fats causing off flavor or odors
• hydolytic: rancidity caused by esposure to water
• oxidative: exposure to oxygen in air
• hoghe degrees of unsaturatin incrases chance
• add vitamin e and ce lcithn to avoid rancidity