Fats and Oils Flashcards
Animal (saturated fat)
Butter
Lard
Eggs
Cream
Cheese
Plant (unsaturated)
Vegetable oils
Margarine
Nut oils
Seed oils
Marine (polyunsaturated fat)
Oily fish (salmon)
Fish liver oils (cod)
Visible fats
Fats/oils that are clearly visible in food
Eg: butter, vegetable oil
Invisible fats
Fats and oils that are not clearly visible because they’re combined with other nutrients in food
Eg: cheese, eggs, milk
Meat fats (list)
Suet
Lard
Suet
Adipose tissue under skin and surrounding delicate organs in animals
Ingredient in pastries
Lard
Pig fat that had been purified
Pastry making
Frying
Processing vegetable oil
- Sources eg: seeds, nuts and cereals are cleaned crushed and heated
- Oil is extracted and refined to remove impurities
- It’s bleached and filtered to produce a clear liquid and deodorised to remove odour
- Packages in plastic or glass bottles for sale
Labelling includes type of oil, nutritional information and storage instructions
Manufacturing of margarine (list steps)
Oil extraction
Hydrogenation
Blending
Ingredients added
Emulsification
Packaging
- Oil extraction
Oils from plants are extracted and refined
- Hydrogenation
Hydrogen is forced through oil
One molecule of hydrogen is absorbed by each double bond in the unsaturated fatty acids of the oil, converting them to saturated fats
Hydrogenation is carried out in the presence of a nickle catalyst which speeds up hardening
- Blending
Different oils are blended together, which affects the properties of the margarine in terms of plasticity, creaming, shortening properties, cholesterol etc
- Ingredients added
Water or skimmed milk, salt, flavourings and/ or colours are added
Product is fortified with A and D
- Emulsification
An emulsifying agent such as lecithin is added
Ingredients are mixed together in a machine called a voyager until they form an emulsion, which is cooled and kneaded until the texture is smooth
- Packaging
Margarine is weighed, wrapped in foil or packaged in plastic tubs and labelled with nutritional information, ingredients and BBD
Types of margarine (list)
Block
Soft
Block
Foil/wax paper
Vegetable oils
High in saturated fat
Use: baking
Soft
Plastic tubs
Veg oil and buttermilk
High in saturated fat
Use: baking, spreading
Low fat dairy spreads
Eg: dairygold
Contain half the fat of butter
Water, veg oil, milk proteins
Emulsifiers, stabilisers, salt, colouring , A D E present
Low in saturated and high in monounsaturated fatty acids
Not suitable for baking or frying
Spreadable low fat butters
Eg: Connaught gold
Water, cream, milk protein, salt, potassium sorbete, beta carotene and A D E present
7% protein, 40% fat
Not suitable for baking or frying
Functional dairy spreads
Eg: benecol
Medically proven to reduce cholesterol in the body
Sunflower oil, veg oil, buttermilk, plant stanols, water, salt, stabilisers, emulsifiers, carotene, A D
No hydronated fatty acids
No trans fatty acids
Used for spreading, baking and frying
Functional food
A good that contains an added ingredient that gives the food health promoting properties beyond its nutritive value
Storage of fats and oils
Cool dry dark
Fridge
Covered (avoid odour)
Bbd
Culinary uses of fats and oils
Spreading
Frying
Creaming
Emulsions
Protein
Traces
Deficient
Fat
82-99%
Low fat margarines and dairy spreads 40%
Carbohydrates
Deficient
Vitamins
A D in butter
A D fortified in margarine
Minerals
Calcium
