fats

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Information about fats
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Published on February 8, 2009

Author: nutr245lab

Source: authorstream.com

FATS AND OILS:  FATS AND OILS Fats & Oils Flavor Color Texture Mouthfeel FATS AND OILS FUNCTIONS:  FATS AND OILS FUNCTIONS Unique Properties Chemical Configuration Length & Degree of Saturation of FA Heat Transfer Figure 21-1 (next slide) Amount of Fat Needed Varies Minimal Sauté Moderate Pan-Frying Large Deep-Frying Shortening Power Tenderize or Shorten Highly Saturated FATS AND OILS:  FATS AND OILS FATS AND OILS Properties:  FATS AND OILS Properties Chemical Configuration Ester linkage FATS AND OILS Properties:  FATS AND OILS Properties Saturated FA FATS AND OILS Properties:  FATS AND OILS Properties Unsaturated FA OIL TYPES:  OIL TYPES Oils Variety of Seeds Fruits Nuts Food Preparation Soybeans Rapeseed or Canola Corn Sunflower Cottonseed Safflower Seed Fruit Oils Avocado Coconut Palm Kernel Palm Olive Almond Oil Peanut Oil Walnut Oil Differ In Taste Color Texture OILS:  OILS Hydrogenation Margarine Fat Sources Soybean Corn Safflower Canola Partially Hydrogenated Oils Types Whipped Margarine Light Margarine Diet or Reduced kCal Imitation or Vegetable Oil Spread OILS:  OILS Shortenings Hydrogenated Plant Oils Solid & Pliable Soybean Oil Major Source Hydrogenated Until Solid Whipped or Pumped w/ Air Plastic & White Frying Oil Ideal for Baking FATS AND OILS :  FATS AND OILS Rancidity Chemical deterioration of fats Prevention Avoid Oxygen & Heat FATS AND OILS :  FATS AND OILS Rancidity Hydrolytic Exposed to H2O Oxidative Exposed To Oxygen In Air FATS AND OILS FUNCTIONS:  FATS AND OILS FUNCTIONS Emulsions FATS AND OILS FUNCTIONS:  FATS AND OILS FUNCTIONS 2 Types of Emulsions 1. Oil-in-Water Oil Droplets Dispersed Throughout Water 2. Water-in-Oil Water Droplets Dispersed Throughout Oil FATS AND OILS FUNCTIONS:  FATS AND OILS FUNCTIONS 3 Parts to An Emulsion Dispersed or Discontinuous Phase - Oil Dispersion or Continuous Phase - Water-Based Emulsifier Stabilizer Keeps 1 Phase Dispersed In Other FATS AND OILS:  FATS AND OILS FATS AND OILS FUNCTIONS:  FATS AND OILS FUNCTIONS Emulsions Stability of Emulsions Temporary Least Viscous & Stable Separate Out On Standing Semipermanent Intermediate Viscosity Tendency to Separate ? w/ Stabilizers Permanent Very Viscous & Stable Egg yolk FATS AND OILS FOOD PREPARATION:  FATS AND OILS FOOD PREPARATION Heat Transfer Frying Sautéing Stir-Frying Pan-Frying Deep-Frying FATS AND OILS FUNCTIONS:  FATS AND OILS FUNCTIONS Deep-Fat Frying Quickly Cooked Several Stages Moisture Transfer Fat Transfer Crust Formation Interior Cooking FATS AND OILS FOOD PREPARATION:  FATS AND OILS FOOD PREPARATION Frying Care Heat Foods Quickly 100% Fat Vegetable Oils Except Olive or Sesame Oil Hydrogenated Shortening Butter & Margarine Not Recommended Contain Water Low Smoke Point FATS AND OILS FOOD PREPARATION:  FATS AND OILS FOOD PREPARATION Smoke Point Fat or Oil Begins to Smoke Flash Point Tiny Wisps Of Fire Streak To The Surface Of A Heated Substance – Oil Fire Point Heated Substance – Oil – Bursts Into Flames & Burns At Least 5 Sec. FATS AND OILS:  FATS AND OILS FATS AND OILS FOOD PREPARATION:  FATS AND OILS FOOD PREPARATION Too Low Temperature Soggy Greasy Perfect Browning Crisp Golden Crust Optimal Frying Temperatures 375ºF 191ºC 365ºF - 395ºF 177ºC - 185ºC Higher for Small Pieces Lower for Large Pieces Optimal Frying Conditions Avoid Food Particles Avoid Water Cool Frying Fat When to Discard Used Frying Fat FATS AND OILS:  FATS AND OILS

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