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Flashcards in Fats Deck (12):

What is Emulsification

This is the process of a fat such as an oil and a water based liquid being mixed together with a stabilising ingredient called an emulsifier.


What is Aeration

This is the process of Fat creating Air pockets inside foods for example in rough puff pastry. This means the product may have visible air pockets and will have a light fluffy texture.


What is Shortening

This the process of fat altering the texture of food for example in biscuits it gives it a crumbly texture. This is due to the fact coating flour particles. This reduces gluten development


What is Lubrication

This is the process of fat being used in order to prevent other food products sticking to the cooking pots for example oil in frying and greasing a cake tin.


What is Plasticity

Fats do not melt immediately, but soften over a range of temperatures. This property is called plasticity, and gives each fat its unique character. The plasticity is due to the mixture of triglycerides, each with its own melting point. Some fats have been formulated so that their melting points are low and they can be spread straight from the fridge, eg soft margarine.


What is Medium of cooking

Fats are affected different by the medium in which they are cooked


What is Sealing

One way in which fat can be used to seal a product is through deep frying a batter or egg coated product as this will create a cooked exterior layer and leave an encapsulated centre.


Hydrolytic rancidity

Enzymes know as lipase hydrolyse fats, breaking them down into glycerol and fatty acids this creates shorter chains meaning it becomes rancid faster.


Oxidative rancidity

Reaction between unsaturated fats and the oxygen from the air. Oxygen molecules join in double bonds this creates a verity of compounds Aldehydes and Ketones which have unpleasant taste. Reaction is accelerated by heat, light and some metals.



• The saturated fat structure only contains carbon carbon single bonds in the structure meaning it has a higher melting point when compared to unsaturated fats.
• Commonly solid at room temp due to type of bonds in structure.
• Commonly animal sources due to the way in which animal cells store their fats.
• The negative impact on health if eaten in two high of a quantity this can led to an increase risk of coronary heart disease and blocked arteries
• Food products such as Butters and lards



• Contains a carbon carbon double bond
• Commonly liquid at room temp
• Commonly vegetable sources
• Possible health improvements can lower cholesterol and blood pressure when consumed in the correct quantities.
• Food products such as Olive spreads and olive oils.


Describe hydrogenation

This is the process of taking a unsaturated fat and bonding it with hydrogen in order to increase its melting point. This creates a Trans fat. This has similar health impacts of Saturated fat.