Fats & Oils PDF
Fats & Oils PDF
Fats & Oils PDF
Chapter 21
Oils
Animal
Fish
Frying types
Saut
/ Stir-fry
Cooking
Pan
frying
Uses
a shallow layer of fat visible during cooking but is not necessarily cooked quickly
Deep-fat
Food
frying
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
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
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 .
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.
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