FATS & OILS IN FOOD

PREPARATION

HTF573
 STEPS IN MANUFACTURING FOOD FATS
 Extraction
• Lipids must be removed from their natural food sources
• Rendering; remove fat from animal tissues by dry or
moist heat. (lard & tallow)
 Dry rendering; heating the tissue & collect the melted fat,
then expressed by squeezing the residue
 Wet rendering; for human consumption, putting the tissues in
hot water/steam & some pressure fluid fat then separated
from water adding antioxidant
• Plant lipids are removed by hot/cold pressing.
 Extraction
 Cold pressing; mechanical pressing of olives to express oil
without heat, resulting in an oil excellent purity
 Hot pressing; using steam or hot water to heat plant seeds to
about 70°C to facilitate extraction of lipids from the seeds, a
process that also extract same gums, off-flavor and free fatty
acids
• Other technique; application of CO2 at 8000 psi at
warm temperature.
 STEPS IN MANUFACTURING FOOD FATS
 Refining
• Undesirable constituents may be found after extraction
• Compound such as gums, lipoprotein, lecithins, ketones
& aldehydes
• Gums & free fatty acids removed by degumming &
neutralization
 Degumming; steam & dilution of phosphoric acid
 Neutralization; a hot steam distillation procedure is used to
separate the volatile FFA from fat molecules
 Refining
• Bleaching; refinement process that removes undesirable
coloring & flavoring from fat & oil (filtering through
activated charcoal)
• Deodorizing; using steam distillation to remove low
molecular weight aldehydes, ketones, peroxide,
hydrocarbon and FFA that would be detrimental to the
aroma & flavor of fat
• Winterizing; used to remove lipid fraction with melting
point high enough to cause them become solid at
refrigerator temperature. Oil used for salad dressing.
 STEPS IN MANUFACTURING FOOD FATS
 Controlling Crystal Size
• The final stage. Careful control the temperature as the
fat is cooling
• Appropriate agitation, achieving in smooth fat to form
desired ß’ crystals
• Confectionary industry, fat undergo tempering to yield
product with crystal shapes (polymorphs)
 Removing heat resulting from crystallization of fat and
maintaining a selected temperature to promote the formation
of stable, desirable crystals
 To avoid bloom in chocolate product.
 STEPS IN MANUFACTURING FOOD FATS
 Quality Determinations
Chromatography analysis to determine relative amount of key component of a fat.
GLC & HPLC. Detect amount of free fatty acids

Iodine number FA containing =bond able to take iodine. Indicates

amount of unsaturation in a fat

Peroxide values Oxidation of potassium iodide. Indicates the

deterioration of fat by oxidative rancidity.

Free fatty acids content By titration of fat with standard sodium hydroxide
solution. Detremine FFA. Values for hydrolytic
rancidity.
Standardized testing For testing fat & lipid have been dev. & review by
several group. AOCS, AOAC,CAC & IUPAC
 CHEMICAL MODIFICATIONS
 Hydrogenation
• Addition of hydrogen to unsaturated fatty acid in the
presence of catalyst (nickel) to reduce the unsaturation
of the molecules & raise the melting point
• Occurs on FA with 2 or more = bond
• Vege oil can be modified from liquids to solids &
extend shelf life
• Shortening & margerine
• Undesirable results; UFA undergo isomerization
resulting = bond in trans configuration.
 CHEMICAL MODIFICATIONS
 Inter- and Intraesterification
• Interesterification ; treatment of fat (lard) with sodium
methoxide or another agent to split FA from glycerols
and then to reorganize them on glycerols to form
different fat molecules with less tendency to for coarse
crystals.
 To produce margarine with higher melting point, good
spreading characteristic & ovoid trans FA
• 2 types; randomized & directed interesterification
• Randomized; Interesterification accomplished using
melted fat.
• Directed; process interesterification in which the fat is
kept below its melting temperature.
 To raise the melting point of the fat
• Improving the textural characteristic of a fat
• Intraesterification; catalyzed reaction in which FA split
from glycerols and rejoin in different configuration but
with the same FA being retained in the molecules.
 Alters the textural by modifying the crystallization & crystals
agitation
 Products
 Oils
• Available for consumers
• E.g. peanut, corn, safflower, canola,
sunflower, olive, coconut
• Single type or blend of 2 or more
• Special oil; macadamia nut, rice bran
oil (oryzanol + tocotrienols)
 Products
 Spread
• Butter
• Stick margarine
• Soft or tub margarine
• Diet margarine
• Whipped butter & margarine
 Products
 Shortening & lard
• Essentially all fat
• Solid with considerable plasticity
• Lard, from pig, grainy texture. Some alteration
• Shortening, hydrogenation of vege oils
 Mono & diglycerides added to improve the ability to
form emulsion in batter & dough
 Yellow color & butter like flavoring
• Beef tallow, solid fat, from cattle. Add to
shortening to have ß’ crystals. Usually not use
as single source
 Products
 Substituting one fat for another
• For health reason
• Butter may need to be replace with other fat
• Determine how much should be used to substitute for
the butter
• E.g. butter – stick margarine – tub margarine
 Functional Roles of Fat
 Color
• Butter contribute to yellow creamy color
• Margarine are colored to stimulate the color of butter
• Shortening now have beta carotene added to provide
desire yellow color
 Functional Roles of Fat
 Flavor
• Richness of flavor
• Butter, complex flavor profile contributed by butyric &
FA, lactones, aldehyde & ketones
• Most margarine & shortening have synthetic butter
flavor added
• Olive oil & lard have distinctive flavor component
 Functional Roles of Fat
 Texture
• Influenced by fat in different way
• Depends on type of food being considered
• In pastry, contribute flakiness to bake product
 Butter or shortening can be creamed with sugar to obtain fine cell
structure
 The fat is carved out by the sharp sugar crystal to create tiny
space where steam & CO2 collect & expend during baking
• Fat in bread dough keep the crumb
and crust soft in comparison with bread
without fat.
 Functional Roles of Fat
 Tenderness
• Aspect of textural properties
• Important in baked product
• Depends on ability to interfere with development of
gluten.
 When flour protein become moistened with water &
stirred/beaten, gluten complex develop
 Resulting elastic network, when baked, stretches & set
permanently into the structure
• Way for fat & oil to interfere by physically preventing /
inhibit contact between water and flour protein
 Functional Roles of Fat
 Tenderness
• By mixing fat or oil with the flour
so that the lipid coat the surface of
the gluten complex
• A soft fat or oil can physically be
spread over much larger surface
area than firm fat
• The ability of a lipid to accomplish
this tenderizing action is called
shortening power.
 Functional Roles of Fat
 Emulsification
• For optimal textural qualities, stable emulsion are
desired
• In most food system, type of emulsion is an oil-in-
water emulsion (oil dispersed in aqueous phase)
• An emulsifying agent need to facilitate the formation of
stable emulsion
 Shortening are formulated with added mono & diglycerides
so that fat & milk in cake batters are emulsified
 They have 1 or 2 hydroxyl group (largely hydrophobic)
 Functional Roles of Fat
 Emulsification
• May be provided by other food ingredients
• Available in the home is the lecithin in egg
yolks
• Lecithin; phospholopids
• Even the presence of emulsifying agent,
some emulsion break because of excessive
evaporation of water
• Problem in souffles, contain fat from the
flavoring ingredient
• Similar problem found in some
gravies
• The emulsion can be reestablished by
replacing the water lost through
evaporation during an extended
heating and/or holding period.
• A broken emulsion reinforce the fact
that fat & oil do not evaporate when
they are heated in normal cookery
procedures
 Functional Roles of Fat
 Cooking medium
• Have ability to be heated to temperature well
above the boiling temperature of water
• More quickly than done by water, cause change
in texture, flavor & color
• Butter & margarine are popular because
pleasing flavor & color. Used is
shallow frying
• Oil usually selected for frying
 Fat replacement
 Can give desired qualities contributed by fat
without contributing such a large number of
calories.

• Protein-based replacement
• Carbohydrate-based replacement
• Fat based replacement