Week 10 Fats and oil.pptx Week 10 Fats and oil.pptx

Fats and oil

1. CARLOS HILADO MEMORIAL STATE COLLEGE COLLEGE OF INDUSTRIAL TECHNOLOGY Bachelor of Science in Industrial Technology – Major in Foods Trade Technology

2. Prepared by: Mrs. Jonah A. Tarrosa, MTM Week 9 – Different Foods that Undergo Changes During Preparation (Fats and Oil)

3. Objectives: At the end of the discussion, the student must be able to: Define Fats and Oil Identify the Classification and Physical Properties of Fats and Oil, List the Market Forms of Fats and Oil Know the Processing of Fats and Oil Identify the Uses of Fats and Oil Know the General Functions of Fats and Oil FATS AND OIL

4. Introduction Fats and oils are important in the baking process and to our diet. This section reviews the common terms used with fats and oils and provides basic information on their relevance in baking and food production. Fats and oils are fundamentally and chemically similar, but oil is liquid, while fat is solid, at room temperature. However, any oil, when sufficiently chilled, will solidify. Conversely, any edible fat will liquefy when sufficiently heated. The various needs of food manufacturers and dietary changes by consumers have determined the evolution of fat manufacturing. To a large extent, vegetable oils have displaced animal fats in food production. On this topic we going to discuss the different changes that may occur when fats and oil are used in Food Preparation and the functions and uses of Oil Food Preparation and Processing. FATS AND OIL

5. Definition of fats, and oils   FATS consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides: trysters of glycerol and any of several fatty acids.   FATS AND OIL

6. Definition of fats, and oils   OILS is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats, along with other related substances, usually in a medical or biochemical context, which are not soluble in water.   FATS AND OIL

7. Classification of Fats and Oil Classification of Fat-Nutrition science classifies fats as good or bad, based on their effect on human health.   Specifically, saturated fats increase bad cholesterol, which can clog your blood vessels.   Trans fats increase bad cholesterol and lower good cholesterol, which helps keep your blood vessels clear.   Consequently, diets high in saturated and trans fats increase your risk of heart disease.   Unsaturated fats, on the other hand, lower your risk of heart disease, because they help improve your cholesterol levels.     FATS AND OIL

8. FATS AND OIL

9. Classification of Oil Oils, which are mixtures of fats, are classified according to the types of fats they contain.   For example:   vegetable oils that come from coconut, palm and palm kernel are high in saturated fats, so they are unhealthy.   Other vegetable oils, such as olive and canola, contain unsaturated fats, so they are relatively healthy, though they still have many calories.    FATS AND OIL

10. Classification of Fats and Oil     FATS AND OIL

11. Physical Properties of Fat and Oil Generally, as chains become longer and more saturated, the triglyceride is more likely to be a fat (solid). As chains become shorter and more unsaturated, the triglyceride is more likely to be an oil (liquid). FATS AND OIL

12. Market Forms of Fats and Oil Market form of fats   Butter 80%milkfat, 20%water   FATS AND OIL Market form of fats   Margarine -oleo, a butter substitute 80% fat, 20% water  

13. Market Forms of Fats and Oil Market form of fats   Fat may be animal, vegetable, or a combination   Lard -100% fat, pork   FATS AND OIL Pork carcass fat is rendered to produce lard

14. Market Forms of Fats and Oil Market form of Oil Suet-100% fat, from beef   FATS AND OIL Vegetable oils-100% fat from the seeds of peanut, corn, cottonseed, safflower, sunflower, soybean, canola (Canadian oil, low acid) and olive oil    

15. Market Forms of Fats and Oil Market form of Oil Hydrogenated fats - 100% fat obtained by chemical reaction of hydrogen with vegetable oils.   FATS AND OIL

16. Factors Affecting the rancidity of Fats and Oil Plant Oils The oils are usually removed from plant tissues by three methods. In the first method, cells containing oil are ruptured by heat and mechanical methods. In the past, cottonseeds free of lint were hulled, then flaked between rollers, and cooked with lived steam prior to hydraulic pressing to separate the oil. A second method, called screw pressing, involves heating the flakes or cracked meats, followed by passage through closed-fitting cages of screws to press out the oil. The third method involves solvent extraction using petroleum hydrocarbons at 60 – 70 degree Celsius. FATS AND OIL

17. Factors Affecting the rancidity of Fats and Oil Animal Fats Animal fats are separated from fatty tissues by wet or dry rendering. In wet rendering, the fatty tissue is heated under steam pressure, thus rupturing the cells and liberating the fat. In dry rendering, the fatty tissue is heated in jacketed drums with agitation until the fats is released. Presently, centrifuges are used to separates the fat from water and protein. FATS AND OIL

18. Factors Affecting the rancidity of Fats and Oil Hydrogenation Hydrogenation of unsaturated fats and oils increase their melting point and hardness, this process often used in the production of shortenings, which are generally defined as plastic materials made wholly from fats and oils.   Hardness can be controlled by varying the ratio of solid to liquid glycerides. The shortenings are made by blending the desired oils and/or fats, deodorizing the mixture, chilling, and finally packaging. FATS AND OIL

19. Factors Affecting the rancidity of Fats and Oil Interesterification   When fats and oils are heated in the presence of certain catalysts, the fatty acids attached to glycerol rearrange in a process called interesterification .   While vegetable oils are randomly distributed, animal fats generally are not. For example, at a level of 0.4% tin in standard hydroxide added to fat at 140 degree Celsius, then heated to 225 degree Celsius for 90 min in a vacuum, the distribution pattern of fatty acids will become random. In similar process, the melting point of soybean oil can be increased from -7 degree to +5.5 degree Celsius and its softening form -13 degree to -0.5 degree Celsius.   FATS AND OIL

20. Factors Affecting the rancidity of Fats and Oil Processing of Fats and Oil Fat and oil processing, method by which animal and plant substances are prepared for eating by humans. The oil and fat products used for edible purposes can be divided into two distinct classes: liquid oils, such as olive oil, peanut oil, soybean oil, or sunflower oil; and plastic fats, such as lard, shortening, butter, and margarine. The physical nature of the fatty material is unimportant for some uses, but the consistency is a matter of consequence for other products. As a dressing on green salads, for example, a liquid oil is used to provide a coating on the ingredients; a plastic fat such as lard or butter would be unsuitable. Spreads for bread, foods that require a highly developed dough structure, or icings and fillings with a plastic structure require plastic fats rather than liquid oils. FATS AND OIL

21. Factors Affecting the rancidity of Fats and Oil Processing of Fats and Oil For reasons related to both history and climate, there are pronounced geographic patterns of consumption of fats and oils. The ancestors of the present inhabitants of central and northern Europe obtained their edible fats almost exclusively from domestic animals. The food habits and the cuisine depended on the availability of plastic fats; and butter, lard, margarine, and shortening continue to be their primary fatty food materials . FATS AND OIL

22. Factors Affecting the rancidity of Fats and Oil Processing of Fats and Oil In contrast, population pressures in the older civilizations of the Orient and the Mediterranean countries of southern Europe, northern Africa, and the Middle East have long since made extensive raising of livestock impractical, necessitating that the edible oils of these regions be derived primarily from intensively cultivated vegetable crops. In the tropics, conditions are relatively unfavorable for livestock but are well suited to culture of a variety of oil-bearing plants, many of which flourish in the wild state. In contrast to most high-population-density tropical areas, cattle abound in India. Clarified butter or ghee is an important item of Indian cookery, and a hydrogenated shortening called vanaspati is designed to reproduce the coarsely crystalline plastic texture of ghee. FATS AND OIL

23. General Methods of Extraction The raw materials for the fat and oil industry are animal by-products from the slaughter of cattle, hogs, and sheep; fatty fish and marine mammals; a few fleshy fruits (palm and olive); and various oilseeds. Most oilseeds are grown specifically for processing to oils and protein meals, but several important vegetable oils are obtained from by-product raw materials. Cottonseed is a by-product of cotton grown for fibre , and corn oil is obtained from the corn germ that accumulates from the corn-milling industry, whose primary products are corn grits, starch, and syrup. FATS AND OIL

24. General Methods of Extraction Fats may be recovered from oil-bearing tissues by three general methods, with varying degrees of mechanical simplicity: rendering, pressing with mechanical presses, and extracting with volatile solvents . FATS AND OIL

25. Rendering Fruits and seeds The crudest method of rendering oil from oleaginous fruits, still practiced in some countries, consists of heaping them in piles, exposing them to the sun, and collecting the oil that exudes. In a somewhat improved form, this process is used in the preparation of palm oil; the fresh palm fruits are boiled in water, and the oil is skimmed from the surface. Such processes can be used only with seeds or fruits (such as olive and palm) that contain large quantities of easily released fatty matter. FATS AND OIL

26. Rendering Animal fats The rendering process is applied on a large scale to the production of animal fats such as tallow, lard, bone fat, and whale oil. It consists of cutting or chopping the fatty tissue into small pieces that are boiled in open vats or cooked in steam digesters. The fat, gradually liberated from the cells, floats to the surface of the water, where it is collected by skimming. The membranous matter (greaves) is separated from the aqueous (gluey) phase by pressing in hydraulic or screw presses; additional fat is thereby obtained. FATS AND OIL

27. Rendering Animal fats The residue is used for animal feed or fertilizer. Several centrifugal separation processes were developed in the 1960s. Cells of the fatty tissues are ruptured in special disintegrators under close temperature control. The protein tissue is separated from the liquid phase in a desludging type of centrifuge, following which a second centrifuge separates the fat from the aqueous protein layer. Compared with conventional rendering, the centrifugal methods provide a higher yield of better-quality fat, and the separated protein has potential as an edible meat product. FATS AND OIL

28. FATS AND OIL

29. USES OF FATS AND OIL Butter, margarine, and oil are all types of fat used in the kitchen. Whether it's baking, stir-frying, cooking, or using as a spread, fat plays a role in our food preparation or in our diet. The 2015-2020 dietary guidelines recommend limiting saturated fat to less than 10% of total calories. Saturated fat is found in butter, red meat, fish, other animal products, full fat dairy products, and some prepackaged or processed food. FATS AND OIL

30. USES OF FATS AND OIL The dietary guidelines suggest a shift from saturated fat, which raises LDL cholesterol (bad cholesterol) increasing the risk of heart disease, to more healthy fats such as polyunsaturated and monounsaturated fats, found mainly in plant-based sources. The body needs fat for growth, vitamin absorption, hormone function, energy, and more vital purposes, but what is the function of fat in food and is it necessary? FATS AND OIL

31. USES OF FATS AND OIL The melt-in-your-mouth, creamy, rich, and smooth taste sensation are all often associated with fat. Fat can blend flavors of ingredients together or enhance the flavor, such as butter. In baked goods, fat also contributes to the tenderness of a product as it prevents flour from absorbing water. Muffins or biscuits with a reduced amount of fat are often tougher because the gluten is more developed. One method to counteract the toughness is increased sugar. Fat can also work as a leavening agent. Adding fat to yeast breads helps gluten spread and stretch creating a larger loaf of bread. FATS AND OIL

32. USES OF FATS AND OIL Shortening is a fat that shortens or delays gluten development making the texture of baked goods easier to chew, flaky, and softer. Shortening can also be generalized as any group of solid fats; typically white and tasteless. There are three different types of shortening: regular, emulsified, or puff pastry. Shortening is 100% fat and solid at room temperature. Most shortening is made from hydrogenated vegetable oil, but may contain animal fat. Shortening is high in saturated and trans fats causing negative effects on heart health. Read more about healthy substitutes below. FATS AND OIL

33. USES OF FATS AND OIL Butter is a fat made from cream and 80% fat with 20% water particles with milk solids. Butter enhances flavor. Butter also melts in the mouth, unlike shortening. Shortening can leave an unpleasant taste after eating pastries or icing. Butter and margarine tend to create thinner and crispier baked goods, specifically cookies because they have a lower melting point than shortening and contain a small amount of water. Reminder: Butter is high in saturated fat. FATS AND OIL

34. USES OF FATS AND OIL Butter RECIPE HINT: What does cream mean? A recipe with the instruction to cream means whipping together butter, or shortening with another ingredient, such as sugar. The combination of the two ingredients works in air pockets creating lightness and a natural leavening agent. FATS AND OIL

35. USES OF FATS AND OIL Margarine is a fat made from vegetable or other plant-based oils, but contains a similar 80:20 ratio as butter. Margarine and butter are used interchangeably. Not all margarine is created equal, some margarine contains trans fats. Margarine with at least 55% oil work best for baking. Oil should be the first ingredient listed on the label. Also when reviewing the label, look for options with no trans fats--usually the tub margarine has less trans-fat than stick form. Tub margarine is not ideal for baking as they contain more water and less fat. FATS AND OIL

36. USES OF FATS AND OIL Oils are fat options that stay liquid at room temperature. Canola and olive oil are just a few heart healthy monounsaturated fats that work well for cooking, sauteing , or baking. Oils help distribute flavor throughout the dish and enhance herb or other added seasonings. Substituting oil for solid fats such as shortening or butter can cause pastries to be mealy rather than flaky. Substituting oils for solid fats can also result in denser or flat baked products. When baking with oils, little air is trapped in liquid fat compared to solid creating a softer and chewier consistency. Oil help transfer heat to food, prevent sticking, helps food retain heat, emulsifies or thickens sauces, and create a crisp texture. FATS AND OIL

37. General Functions Tenderizer -Baked goods, shortening power   Leavening-Need a plastic fat like Crisco for this Plastic fat +sugar + beating ->Incorporate air   Emulsion ingredient - Salad dressing   Heat transfer-Frying, deep fat frying   FATS AND OIL

38. END OF MY PRESENTATION