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Food science > Chapter 12 > Flashcards

Chapter 12 Flashcards

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1
Q

extraction

A

regardless of sourcess fat is extracted from their natural food sources

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2
Q

rendering

A

physical removal of fat from animal tissues

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3
Q

cold pressing

A

mechanically pressing plant seeds to remove oil (no heat)

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4
Q

hot pressing

A

uses steam or hot water, then pressing low qualility

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5
Q

solvent extraction

A

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

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6
Q

refining

A

removes undesirable components from fat

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7
Q

degumming

A

remove gums

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8
Q

neutralizing

A

removing free fatty acids

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9
Q

bleaching

A

removes coloring and flavor contaminants (active charcoal)

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10
Q

deodorizing

A

removes undesirable aromatic compounds, uses steam,

olive oil is not deodorized

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11
Q

winterization

A

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

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12
Q

fractionation

A

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

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13
Q

crystallization

A

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

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14
Q

tempering

A

type of crystallization used to make fats for confections

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15
Q

bloom

A

white moldy appearance at the surface of chocolate

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16
Q

hydrogenation

A

adds hydrogens to an unsaturated fatty acid

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17
Q

partial hydrogenation

A

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

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18
Q

INTER-esterification

A

new fatty acids are esterified to glycerol

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19
Q

INTRA-esterification

A

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

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20
Q

lard:

A

pig fat

21
Q

tallow

A

cattle

22
Q

butter

A

cows

23
Q

margarine

A

hydrogenated plant oil with additives

24
Q

shortening

A

made from hydrogenation of plant oils to desired consistency

25
Q

plasticity

A

can be spread or creamed

26
Q

olestra

A

contains products generally fortified with fat soluble vit

27
Q

shortening power

A

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

28
Q

creaming

A

solid fat. shortening can incorporate air, sugar when blended

29
Q

emulsifying agent

A

surface active agent allowing oil and water to mix

30
Q

leithin

A

phospholipid highly effective emulsifier

31
Q

phospholipid

A

polar head and non polar tail

32
Q

amphipathic

A

hydrophobic and hydrophilic in the same molecule

33
Q

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

A

cold press: advantage- high quality disadvantage- not efficient

hot pressing: disadvantage- lower quality, require further refining

34
Q

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

A

cold press: advantage- high quality disadvantage- not efficient

hot pressing: disadvantage- lower quality, require further refining

solvent extraction: advantage inexpensive

35
Q

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

A

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

36
Q

• What is the purpose of fractionation? Winterization?

A

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

37
Q

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

A

resulting in the rise of the baked product

shortening, butter 2nd

38
Q

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

A

refined: advantage- higher smoke point and better for frying disadvantage: bland

unrefined: advantage- more flavor and aroma
disadvantage: smoke point

39
Q

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

A

no

production failure

40
Q

• 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?

A

more hydrogens (saturated)

results in:

  • increases saturation
  • higher melting point
  • longer shelf life

shortening has the highest amount of saturation

41
Q

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

A

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

42
Q

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

A

plant is not has high in saturated fats

43
Q

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

A

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

44
Q

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

A

EPA and DHA

45
Q

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

A

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

46
Q

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

A

emulsifiers

lowers smoke point

47
Q

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

A

advantage: inexpensive
label friendly

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

48
Q

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

A

creaming: rise
flakiness
tenderness (shortening power)

Food science (4 decks)

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