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Food Science and Nutrition > Fat and Oil Processing > Flashcards

Fat and Oil Processing Flashcards

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1
Q

Why is extra virgin olive oil green?

A

the chlorophyll in the olive skin provides the green colour during pressing, it does not go through any other refinement or processing and therefore will retain the green colour

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2
Q

What does extra virgin olive oil have over other oils?

A

A superior flavour and a darker colour

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3
Q

What are the raw materials that go into producing fats and oils?

A

plants
animals
fish
milk

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4
Q

how are fats and oils extracted from seeds? what is the process called?

A

process- milling

cleaning
breaking
cooking
expelling
solvent extraction
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5
Q

how are fats and oils extracted from animals? what is the process called?

A

process- rendering

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6
Q

what are the two types of rendering

A

wet and dry

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7
Q

outline the process of wet rendering

A

tissue is heated with steam, then it is separated by centrifugation or decanting, which produces a white lipid with a neutral flavour e.g. lard

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8
Q

what is the product of wet rendering

A

lard

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9
Q

outline the process of dry rendering

A

uses a high heat alone, produces a brown liquid with a stronger flavour
has non-food uses e.g. soap

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10
Q

what is the product of dry rendering

A

soap

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11
Q

what are the aims of the refining process

A

to improve flavour, stability and colour

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12
Q

what is this process?

crude lipid- degumming- neutralisation- bleaching- deodorisation- refined oil

A

chemical refining

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13
Q

what is this process?

crude lipid- degumming- steam distillation under high vacuum- bleaching- refined oil

A

physical refining

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14
Q

what occurs during degumming

A

removal of phospholipids and proteins

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15
Q

what occurs during neutralisation

A

removal of free fatty acids

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16
Q

what occurs during bleaching

A

removal of colour and pro oxidants

17
Q

what occurs during deodorisation

A

removal of volatile compounds

18
Q

what occurs during steam distillation

A

neutralisation and deodorisation in the same step

- removes FFA and volatile compounds

19
Q

outline everything that has been removed throughout the refining process

A 
FFAs
phospholipids
proteins
coloured components
pro-oxidants
off flavours
20
Q

how long should a bottle of refined oil last?

A

a year

Food Science and Nutrition (28 decks)

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