What is fat?


 Fat is a nutrient essentially
made of triglycerides.
 It supplies energy and
makes it possible for other
nutrients to do their jobs.
 Consumption of excess fat
leads to high cholesterol and
obesity.
 10 most important
functions of fats in food

1. Appearance
2. Emulsion
3. Flavor
4. Heat Transfer
5. Melting point
6. Nutrition
7. Satiety
8. Shortening
9. Solubility
10. Texture
 Butter

 Butter is an water in oil emulsion
that is a highly condensed form
of fluid milk obtained by
churning.
 Used as a spread and an enricher.
 Its color ranges from yellow to
white.
 It melts just below body
temperature(32–35 °C)
 Chemical composition of
butter

 The fat content of butter ranges from 80% to 86%,
15% water and 5% milk solids.
 Butter also contains protein, calcium and
phosphorous (about 1.2%) and fat-soluble vitamins
A, D and E.
 What role does butter play in
food?

 Imparts a rich, luscious flavor
to food
 Acts as a shortening agent
 Carries the flavor of food
effortlessly
 Allows our body to digest
certain nutrients
Butter: The star of the desert
kitchen

 Creaming butter and sugar makes
cakes soft and fluffy.
 Adds lots of flavor especially for
butter cookies
 Makes crisp cookies, light shells,
flaky pastry.
 Margarine
a synthetic edible fat

 Margarine is made from


partially hydrogenated or
refined plant oils which may
also contain a small amount of
milk.
 It was created as a substitute
for butter in the 1800’s.
 Water in fat emulsion.
 Mainly consists of trans fatty
acids and some water.
What role does Margarine play in
food?

 It plays the same role as
butter but is supposed to be
healthier.
 It is softer than butter.
 Used as a spread or a fat to
cook in.
 Lard

 Lard is pig fat in both
its rendered and
unrendered forms.

 Mainly made of
triglycerides.

 Low saturated fat content.

( 40%)
 What role does lard play in
food?

 Lard is one of the few edible oils
with a relatively high smoke point
 Good for shallow frying and deep
frying.
 Cheaper substitute
 Used as a cooking fat or shortening,
or as a spread, similar to butter.
 No trans fats and 40% saturated fat
 Difference between
margarine, lard and butter

Butter Margarine Lard
Butter is made  Margarine is  Lard is made
by highly made from from Pig fat and
concentrating hydrogenated is neutral in
cow’s milk or refined plant flavor.
and has a oils and water.
distinct flavor
when heated
 Comparison
Butter
 Margarine Lard

Obatined from milk by Obtained by partial Obtained from pig fat

churning hydrogenation of refined
oils. Used as a butter
substitute
Rich yellow colour due to Pale yellow due to added Colorless/white
carotene or annatto yellow dye
Gives rich flavour to food Less enriching Neutral flavor so ideal for
due to milk solids making all kinds of food

Healthy healthier IF the trans fats Healthiest because it has

are removed. no trans fats and only 40%
saturated fatty acids.
 When to use what

Butter Margarine Lard
Used to impart rich Can be used instead of Better for frying
flavor in dough and butter but results aren’t
batters and to make as good. work best in
crisp flaky pastries and recipes that use liquid
crusts. sugars along with
baking agents, solid fat
and emulsifying
ingredient such as eggs
or egg substitutes

For frosting, butter is The frosting wont set if Can be used but it has
the best as it will set. we use margarine. neutral flavour
 

Thank You! 