Fats and Oils Flashcards
Classification of fats and oils: Animal (saturated fat)
Suet
dripping
lard
butter
eggs
cream
cheese
Classification of fats and oils: Plant
(mainly unsaturated)
Vegetable oils (olive, corn, soya)
margarine
Nut oils (almond walnut oil peanut butter)
Seed oils (cottonseed, sunflower seed, rapeseed)
Classification of fats and oils: Marine
(mainly unsaturated)
oily fish (salmon)
fish liver oils (cod)
Visible fats
Fats/Oils that are clearly visible in food
Eg: Butter, margarine, vegetable oil, fat on meat
Invisible fats
Fats and Oils that are not clearly visible because they’re combined with other nutrients in food
Eg: Lipids in cheese, eggs, milk, oily fish, nuts, pastry
Nutritive Value of Fats and Oils: Protein
Protein is needed for growth and repair. Butter and margarine contain traces of protein. Most fats are deficient in protein
Nutritive Value of Fats and Oils: Fat
Fat content varies from 82% (butter) to 99.9% (salad and cooking oils).
Low fat margarines and dairy spreads contain approximately 40% fat.
Fat is needed to insulate the body
Nutritive Value of Fats and Oils: Carbohydrate
Fats and oils are deficient in carbohydrate.
which is needed for heat and energy production
Nutritive Value of Fats and Oils: Vitamins
Butter and dairy spreads contain traces of the fat soluble vitamins A and D.
Margarine is fortified with vitamins A and D.
Vitamin D is needed for absorption of calcium.
Nutritive Value of Fats and Oils: Minerals
Traces of calcium are present in butter and margarine.
Calcium is needed for healthy bones and teeth.
Nutritive Value of Fats and Oils: Water
Varies in proportion to fat content
Dietetic Value of Fats and Oils: Cost
Depending on brand etc (eg:) butter is more expensive than margarine
Dietetic Value of Fats and Oils: Age/Avoid
Provide heat and energy: Young/Adult
Protect delicate organs: Young/Adult/Pregnancy
Supply essential fatty acids: All
Provide insulation and act as an energy reserve: All
Avoid saturated fatty acids if at risk of CHD/heart attack/stroke
Dietetic Value of Fats and Oils: Versatility
Fats and oils are very versatile foods as they can be cooked in a variety of ways (eg:) butter used in baking of cakes, oils used to fry off vegetables, butter/oils used on bread to add flavour
Dietetic Value of Fats and Oils: Availability
Fats and oils are found in any local supermarket eg dairy gold butter found in supervalue
Meat fats: Suet
Adipose tissue under skin and surrounding delicate organs
use: ingredient in pastries, steamed puddings and mincemeat
Meat fats: Lard
Pig fat that has been rendered (purified)
use: pastry making, frying
Processing of Vegetable oils
- Sources (seeds) are cleaned, crushed and heated
- Oil is extracted and then refined to remove impurities
- It is bleached and filtered to produce a clear liquid and deodorised to remove odours.
- Packaged for sale. Labelling includes type of oil, nutrition info and storage instructions
Margarine: Definition
A water in oil emulsion that was originally developed as a butter substitute.
Conversion of oil to solid fat by addition of hydrogen
Manufacture of Margarine
- Oil extraction: and refined
- Hydrogenation: one molecule of hydrogen is absorbed by each double bond in the unsaturated fatty acids of the oil, converting them to saturated fats
- Blending: affects properties
- Emulsification: lecithin, votator
- Packaging: weighed
Types of margarine: block margarine
Foil/waxed paper wrapping
Made chiefly form vegetable oils
High in sat fat
Uses: spreading, baking, frying
Types of margarine: Soft margarine
Packaged in plastic tubs
Contain vegetable oil, whey, buttermilk and water
High in sat fat (less that block margarine)
Uses: speeding, baking, frying
Low-fat Dairy Spreads (Dairygold Lighter, Low Low)
Contain half the fat of butter
Ingredients: water, vegetable oil, oat, milk proteins
Emulsifiers, stabilisers, salt, colouring, vitamins A D (É) are also present
High in monounsaturated fatty acids
Not suitable for baking or frying due to water content
Spreadable Low-Fat butters (Connaught Gold, Kerrygold reduced fat butter)
Ingredients: water, cream, milk protein, slat.
A preservative (potassium sorbate)
Colouring (beta-carotene)
Vitamins A D E are present
Contains 7% protein and 40% fat
Not suitable for baking or frying
Functional dairy spreads (Benecol, Flora pro-active)
Medically proven to reduce cholesterol levels in the body
Ingredients: sunflower oil, vegetable oil, buttermilk, plant stanol ester. water salt.
Emulsifier. stabiliser carotene. A D are also present
No hydrogenated fatty acids
Used for spreading baking or frying
