What are five categories that we get fats from? What type of fat can they be categorized into?
- Vegetable Oils (mostly polyunsaturated)
- Meats (saturated)
- Dairy Products (saturated)
- Nuts and seeds (unsaturated)
- Olives and Avocados (monounsaturated)
What are some common oils produced in the U.S.? What is the number one oil produced?
Soybean Oil -> #1
Butter/Maragine
Cottonseed Oil
Corn Oil
Canola Oil
What are two polyunsaturated neutral flavored fats?
Sunflower and Safflower Oils.
Name some oils with distinct flavors.
Peanut
Olive
Sesame
Nut Oils
Name three tropical oils.
Coconut, Palm, Palm Kernel
What is tallow?
Fat from beef.
What is lard?
Fat from swine.
Butter is what kind of fat?
Water-in-Oil Emulsion via churning cream.
What is the macro composition of butter?
80% Milk Fat
16% Water
4% Milk solids
Which FA mainly compose butter?
Palmitate (16:0) ~21.3% Oleic Acid (18:1) ~20.4%
What is one unique characteristic of butter?
It is has a sharp melting point.
Margarine is what kind of fat?
Water-in-Oil Emulusion via hydrogenated vegetable oil
What is added to Margarine to add color?
Carotene and annatto
What has to be added to Margarine to keep its components together?
An emulsifying agent such as lecithin or mono/di-glycerides.
As you increase the fat percentage you have to…..
Increase the emulsifying agent percentage.
Compare margarine to butter.
Less saturated.
Cheaper than butter.
Comes in many forms.
Type of Plastic Fat.
Low calorie forms of margarine are high in what additive?
Water
What is lard used as?
Used as Shortening.
It’s the “Gold Standard”.
What process occurs to commerical lard?
Deodorized
Antioxidants added
Interesterfication
- Manipulation of FA
- Controls crystal formation
When and why would you use lard?
For baked goods to produce a flaky crust.
Adds nutty flavor.
Contains no water -> good for frying
What are two flaws of lard?
It goes rancid quickly since there are no natural antioxidants.
Texture can be grainy since it is a beta-crystal former.
What is shortening?
It is a lard substitute.
What is shortening made out of?
Soybean Oil
If hydrogenated will turn into a solid.
What is added to shortening?
Emulsifiers.
What are four things that are “good” about shortening?
No odor or flavor
More stable
No water -> Good for frying
Plastic Fat
What is bad about shortening?
Trans fatty acids
No Flavor
Not good for DEEP frying.
What are the three predominant polyunsaturated fats in the U.S.?
- Soybean Oil
- Corn Oil
- Cottonseed Oil
What is soybean oil used for?
1 used oil in the U.S.
Used in most margarines and shortenings.
Is soybean oil stable?
No it is not stable.
-7% Linolenic acid (Polyunsaturated Fat)
Double bonds account for the instability
Susceptible to oxidation
. Beany Flavor
Compare Corn oil to Soybean Oil.
Corn Oil is LESS unsaturated than Soybean Oil.
More yellow in color (Mazola Oil)
Better stability/flavor
Compare Cottonseed Oil to Soybean Oil.
It is the highest quality.
Slightly more saturated than soybean oil.
More stable and no flavor problems
More expensive.
What do soybean, corn, and cottonseed oils all have in common?
Thy are all very similar in composition and have no flavor.
What factor causes the usage between the similar oils: soybean, corn, and cottonseed oils?
The price.
What are the two monounsaturated fats learned in class?
Olive Oil and Canola Oil.
What are some characteristics of olive oil?
Definite flavor.
Expensive.
Goes rancid quickly.
How are olive oils classified?
By Acidity.
EVOL -> least acidic VOL Olive Oil Light/Extra Light Pure
What is another name for canola oil?
LEAR
Where does canola oil come from?
Rape seed (via mustard family)
What FA delayed the approval of canola oil?
Eruic Acid (monounsaturated)
What are some characteristics of Tropical Oil?
Solid at Room temperature
Very Saturated and Very Stable
What is tropical oil used in? why?
Candy, cookies, baked goods
Increase texture and shelf-life
Which tropical oil has a lesser amount of saturated fat as compared to the rest?
Palm Oil has ~48%
While Coconut and Palm has +80%
What are some characteristics of animal Fat?
Solid @ room temperature
Go from most saturated to least saturated for animal fat.
Butter Beef Lard Mutton Tallow Chicken Turkey Duck Goose