Chapter 12

Question 1

extraction

Answer 1

regardless of sourcess fat is extracted from their natural food sources

Question 2

rendering

Answer 2

physical removal of fat from animal tissues

Question 3

cold pressing

Answer 3

mechanically pressing plant seeds to remove oil (no heat)

Question 4

hot pressing

Answer 4

uses steam or hot water, then pressing low qualility

Question 5

solvent extraction

Answer 5

seeds pressed, then chemical (solvent is used to isolate any remaining oil

Question 6

refining

Answer 6

removes undesirable components from fat

Question 7

degumming

Answer 7

remove gums

Question 8

neutralizing

Answer 8

removing free fatty acids

Question 9

bleaching

Answer 9

removes coloring and flavor contaminants (active charcoal)

Question 10

deodorizing

Answer 10

removes undesirable aromatic compounds, uses steam,

olive oil is not deodorized

Question 11

winterization

Answer 11

specialty type of fraction/ removes fraction of oil composition with melting points high enough to solidify at refrigerator tempers

Question 12

fractionation

Answer 12

separates oil into fractions with different properties and varying rations of fatty acids

Question 13

crystallization

Answer 13

used to make fat products like margarine, butter, spread, shortening, specialty fats

Question 14

tempering

Answer 14

type of crystallization used to make fats for confections

Question 15

bloom

Answer 15

white moldy appearance at the surface of chocolate

Question 16

hydrogenation

Answer 16

adds hydrogens to an unsaturated fatty acid

Question 17

partial hydrogenation

Answer 17

a result of hydrogenation but is converted to transfats –> elaidic acid

Question 18

INTER-esterification

Answer 18

new fatty acids are esterified to glycerol

Question 19

INTRA-esterification

Answer 19

fatty acids removed, then the removed fatty acids are re-esterified in a DIFFERENT order

Question 20

lard:

Answer 20

pig fat

Question 21

tallow

Answer 21

cattle

Question 22

butter

Answer 22

cows

Question 23

margarine

Answer 23

hydrogenated plant oil with additives

Question 24

shortening

Answer 24

made from hydrogenation of plant oils to desired consistency

Question 25

plasticity

Answer 25

can be spread or creamed

Question 26

olestra

Answer 26

contains products generally fortified with fat soluble vit

Question 27

shortening power

Answer 27

the ability of fat to spread, flow more easily softer fats, plastic fats (unsat cover the surface)

Question 28

creaming

Answer 28

solid fat. shortening can incorporate air, sugar when blended

Question 29

emulsifying agent

Answer 29

surface active agent allowing oil and water to mix

Question 30

leithin

Answer 30

phospholipid highly effective emulsifier

Question 31

phospholipid

Answer 31

polar head and non polar tail

Question 32

amphipathic

Answer 32

hydrophobic and hydrophilic in the same molecule

Question 33

• What are the advantages and disadvantages of cold pressing, hot pressing, and solvent extraction? How does the quality of oil vary between methods?

Answer 33

cold press: advantage- high quality disadvantage- not efficient hot pressing: disadvantage- lower quality, require further refining

Question 34

• What are the advantages and disadvantages of cold pressing, hot pressing, and solvent extraction? How does the quality of oil vary between methods?

Answer 34

cold press: advantage- high quality disadvantage- not efficient hot pressing: disadvantage- lower quality, require further refining solvent extraction: advantage inexpensive

Question 35

• What types of compounds are removed when undergoes refining? What specifically is removed when a fat is deodorized?

Answer 35

degumming: gums neutralizing: free fatty acids bleaching: removes the color and flavor deodorized aromatic compounds

Question 36

• What is the purpose of fractionation? Winterization?

Answer 36

fractionation: create specialty fats that can be used in production of trans fats winterization: create uniform fats

Question 37

• How does creaming affect a product’s texture? What are the best fats for creaming?

Answer 37

resulting in the rise of the baked product shortening, butter 2nd

Question 38

• What are the advantages and/or disadvantages of refined and unrefined oils?

Answer 38

refined: advantage- higher smoke point and better for frying disadvantage: bland unrefined: advantage- more flavor and aroma disadvantage: smoke point

Question 39

• Is bloom a health hazard? What causes bloom to form?

Answer 39

no production failure

Question 40

• How does a fat change when it becomes hydrogenated (what are the results)? How are trans fats formed? What products contain the highest amounts of trans fats?

Answer 40

more hydrogens (saturated) results in: - increases saturation - higher melting point - longer shelf life shortening has the highest amount of saturation

Question 41

• What are the results of inter- and intraesterification? Are trans fats formed?

Answer 41

inter: fatty acids esterified to glycerol intra: remove fatty acids and then create new arrangement with the removed fatty acids in different order

Question 42

• How do animal- and plant-based fats vary in terms of their nutritional composition?

Answer 42

plant is not has high in saturated fats

Question 43

• Describe the types, composition, and uses of plant oils.

Answer 43

canola: not unsat, high in monounsat, contains omega 3 and 6 corn: high in omega 6, cottonseed (food service/ bland olive oil: monounsaturated olive: monounsat peanut: mixed fats/ stir fries sesame ( not stable/used for flavor) soybeans (commom, omega 6 and some 3 coconut: saturated

Question 44

• What two omega-3 fats are found in fish oils?

Answer 44

EPA and DHA

Question 45

• How is butter made? Margarine? How do these products compare nutritionally?

Answer 45

butter: cowfat churn cream until water in oil mixture margarine: hydrogenated plant fat BUT not cholesterol

Question 46

• What is the role of mono- and diglycerides and shortening?

Answer 46

emulsifiers | lowers smoke point

Question 47

• What are the advantages and disadvantages of using water as a fat replacer?

Answer 47

advantage: inexpensive label friendly disadvantage: can shorten shelf life product frequently supplemented with high water binding ingredients (maltodextrin, polydextrose, emulsifiers

Question 48

• What are the functional roles of fats and oils in food? What type of fat contributes color?

Answer 48

creaming: rise flakiness tenderness (shortening power)