Cont….

part of fat
Effect of heats on fats & oils –
During cooking or prolonged heating of fat certain changes are seen:
1. there is an increased in fatty acid content
2. smoking point is lowered
3. Iodine number decreases
4. Melting points falls
5. Fat turns dark in colour
6. Fat get polymerized
7. Refractive index increases.
All these changes influence the overall quality of food. These changes are faster when cooking
temperature is increased.
Polymerization –
This takes place because of the intense heat which the fat is subjected to during frying. Lipolysis or
lipid
breakdown takes place & free fatty acids are released. This free fatty acid undergoes further changes
& polymers.
Polymerization is seen in fatty acid with one double bond. The large polymers increased the viscosity
of the hot
fat. The colour darkness & the colour deteriorate. Gum may be formed at the age of the vessel.
It is required to avoid the unnecessary heating of fats & oils & controlled frying temp & time.
Maintained proper
temp to cook food .
Care of fats & oils - Fats & oils are used in many preparation as a method of cooking food. Have to
be
careful during preparation.
Think to remember while handling it in kitchen:
1. Do not over heat fats, as they decomposed at high temp.
2. Follow a time & temperature chart for frying foods
3. Cover fat in deep fat fryer & ensure that the temp does not exceed 200 degree F.
4. Strain fat after use & used fat should be stored in closed containers
5. When fat have to be reused for frying, replaced in with same amount of fresh fat.
6. Do not use fat for low smoking point for frying.
7. To prevent fat from going rancid , it should be stored in an airtight container away from light
8. Always remember that fat & fatty food have a tendency of taking flavor from other food
9. Copper &n rust containers should not be used for storing fats
10. Fat should be stored in a tall containers to keep minimum surface area exposed.