Chapter 12 Flashcards
extraction
regardless of sourcess fat is extracted from their natural food sources
rendering
physical removal of fat from animal tissues
cold pressing
mechanically pressing plant seeds to remove oil (no heat)
hot pressing
uses steam or hot water, then pressing low qualility
solvent extraction
seeds pressed, then chemical (solvent is used to isolate any remaining oil
refining
removes undesirable components from fat
degumming
remove gums
neutralizing
removing free fatty acids
bleaching
removes coloring and flavor contaminants (active charcoal)
deodorizing
removes undesirable aromatic compounds, uses steam,
olive oil is not deodorized
winterization
specialty type of fraction/ removes fraction of oil composition with melting points high enough to solidify at refrigerator tempers
fractionation
separates oil into fractions with different properties and varying rations of fatty acids
crystallization
used to make fat products like margarine, butter, spread, shortening, specialty fats
tempering
type of crystallization used to make fats for confections
bloom
white moldy appearance at the surface of chocolate
hydrogenation
adds hydrogens to an unsaturated fatty acid
partial hydrogenation
a result of hydrogenation but is converted to transfats –> elaidic acid
INTER-esterification
new fatty acids are esterified to glycerol
INTRA-esterification
fatty acids removed, then the removed fatty acids are re-esterified in a DIFFERENT order
lard:
pig fat
tallow
cattle
butter
cows
margarine
hydrogenated plant oil with additives
shortening
made from hydrogenation of plant oils to desired consistency
plasticity
can be spread or creamed
olestra
contains products generally fortified with fat soluble vit
shortening power
the ability of fat to spread, flow more easily softer fats, plastic fats (unsat cover the surface)
creaming
solid fat. shortening can incorporate air, sugar when blended
emulsifying agent
surface active agent allowing oil and water to mix
leithin
phospholipid highly effective emulsifier
phospholipid
polar head and non polar tail
amphipathic
hydrophobic and hydrophilic in the same molecule
• What are the advantages and disadvantages of cold pressing, hot pressing, and solvent extraction? How does the quality of oil vary between methods?
cold press: advantage- high quality disadvantage- not efficient
hot pressing: disadvantage- lower quality, require further refining
• What are the advantages and disadvantages of cold pressing, hot pressing, and solvent extraction? How does the quality of oil vary between methods?
cold press: advantage- high quality disadvantage- not efficient
hot pressing: disadvantage- lower quality, require further refining
solvent extraction: advantage inexpensive
• What types of compounds are removed when undergoes refining? What specifically is removed when a fat is deodorized?
degumming: gums
neutralizing: free fatty acids
bleaching: removes the color and flavor
deodorized aromatic compounds
• What is the purpose of fractionation? Winterization?
fractionation: create specialty fats that can be used in production of trans fats
winterization: create uniform fats
• How does creaming affect a product’s texture? What are the best fats for creaming?
resulting in the rise of the baked product
shortening, butter 2nd
• What are the advantages and/or disadvantages of refined and unrefined oils?
refined: advantage- higher smoke point and better for frying disadvantage: bland
unrefined: advantage- more flavor and aroma
disadvantage: smoke point
• Is bloom a health hazard? What causes bloom to form?
no
production failure
• 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?
more hydrogens (saturated)
results in:
- increases saturation
- higher melting point
- longer shelf life
shortening has the highest amount of saturation
• What are the results of inter- and intraesterification? Are trans fats formed?
inter: fatty acids esterified to glycerol
intra: remove fatty acids and then create new arrangement with the removed fatty acids in different order
• How do animal- and plant-based fats vary in terms of their nutritional composition?
plant is not has high in saturated fats
• Describe the types, composition, and uses of plant oils.
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
• What two omega-3 fats are found in fish oils?
EPA and DHA
• How is butter made? Margarine? How do these products compare nutritionally?
butter: cowfat churn cream until water in oil mixture
margarine: hydrogenated plant fat BUT not cholesterol
• What is the role of mono- and diglycerides and shortening?
emulsifiers
lowers smoke point
• What are the advantages and disadvantages of using water as a fat replacer?
advantage: inexpensive
label friendly
disadvantage:
can shorten shelf life
product frequently supplemented with high water binding ingredients (maltodextrin, polydextrose, emulsifiers
• What are the functional roles of fats and oils in food? What type of fat contributes color?
creaming: rise
flakiness
tenderness (shortening power)
