Fats and Oils Flashcards by Sydney Perry

A liquid dispersed in another liquid with which it is usually immiscible

emulsions

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Types of emulsions:

Oil‐in‐water
- Mayo, salad dressing, cheese sauce, gravy

Water‐in‐oil
- Butter, margarines

Naturally occurring
- Milk, cream, egg yolks

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emulsion stability types

temporary
semi-permanent
permanent

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temporary emulsion example

salad dressing (oil and water separate)

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semi permanent emulsion

need the addition of stabilizers

yogurts
French dressing

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permanent emulsions

very stable and viscous

mayo

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________ act as a bridge between oil and water and are _______

emulsifiers
hydrophilic and hydrophobic

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examples of emulsifiers

egg yolks
mono-di-glycerides
starches
soy and milk protein
vegetable gum (guar gum)
spices/herbs
gelatin
gluten

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breaking the emulsions can occur from
__________
_________
_______
_________

extreme temperatures
add too much in the dispersion phase
agitation
long periods of storage

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two stages of emulsion breaking

flocculation (reversible)

Coalescence (irreversible)

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The temperature at which a compound changes from a solid to liquid state

melting point

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four determinants of melting point

degree of saturation
length of carbon chain
CIS-trans configuration
crystalline structure

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how does degree of saturation impact melting point

solidify at room temperature

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How does length of carbon chain impact melting point

shorter = lower melting point

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How does CIS-trans configuration impact melting point

more trans double bonds = higher melting point

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How does crystalline structure impact melting point

larger fat crystals = higher melting point

Ex: melt in your mouth, not your hand

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Plasticity determines the _______
The ____ unsaturated the fat, the _____ plasticity
____________ plays a role in the plasticity

spreadability
more
more
Temperature

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fats are ______ in water.

Fats will dissolve in _________ such as _____________

insoluble

organic compounds
- benzene
- chloroform
- ether

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The ability to tenderize baked goods

measured with _______ which ______

shortening power

shortometer
- measures the amount of weight needed to break a baked good

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when you cut _____ into _____ it prevents the formation of gluten

fat
flour

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Fat contributes _____ which can be difficult to duplicate in fat-free or reduced-fat products

Fat provides positive influence on tenderness, volume, structure, and freshness

Tenderizing effects makes foods feel more _______ in the mouth
Foods are more appealing by _______ that fat provides

flavor

moist
pigments

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fat indcuces a sense of ______
fat ____________

fullness / satiety

delay emptying of the stomach contents

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types of fat

butter
margarine
shortening
oils
lard
cocoa butter

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Undisturbed, un‐homogenized milk will separate into its watery and fatty portions. The cream that floats to the top is used to make _______

butter

USDA Defines Butter as: _______ Milk fat _____ Water _____ Solids

80% 16% 4%

some types of butter

sweet cream whipped compound powdered clarified brown or black european style

when butter is made the phospholipid surrounds the _____ in milk. Add _____ to break membrane. Results in liquid and fat globules. the fat globules are ______ to make butter

fat agitation churned

USDA grades for butter

AA A B

Margarine is ________ spreads Standard stick margarine must contain: ____ fat ____ water ___ milk solids Regular margarine contains _________ calories as regular butter

Vegetable Oil 80% 16% 4% the same amount of

Margarines may also contain ______________, emulsifiers, monoglycerides and diglycerides, preservatives, Vitamins _______, Flavorings and _________

cultured skim milk A & D Food Coloring

Types of margarines include:

whipped light blends diet or reduced calorie imitation margarine and plant stanol/sterol_fortified

shortening is ________ that have been _________ to make them more solid and pliable

Plant oils hydrogenated

Varieties of shortening include:

Solid Liquid all-purpose cake or icing

_______ is a major source of hydrogenated shortening Many shortenings are__________

Soybean oil superglycerinated

Oils are derived from plants, primarily the ______ of:

seeds Soybeans Corn Cottonseed Rapeseed Sunflower Safflower

OILS Vary dramatically in their color, texture and flavor depending on the source and ________ ___________ differs per oil

method of extraction Smoke point

Extraction is when the oil is removed from the plant source by either: ____________________ __________ produces a neutral, low‐aroma, bland‐flavored oil

cold‐pressing, expeller‐ pressing, or chemical solvents Refining

six types of Olive Oil

Extra Virgin Olive Oil (EVOO) Virgin Olive Oil Refined Olive Oil (aka Lampante Oil) Refined Olive Pomace Oil Olive Oil Olive Pomace Oil

Extra Virgin Olive Oil (EVOO) EVOO is the most desirable. It is like fresh pressed juice. Fresh / pulled off the plant and pressed EVOO must have acidity ______, no chemicals or heat – JUST _________MEANS to get the oil out ~~ _________, FREE of taste defects

<0.8% MECHANICAL cold pressed

Virgin Olive Oil may have had olives with ______ harvesting ….. Lower in quality than evoo, acidity ________ … may have a sensory defect

poor 0.8-2.0%

Refined = olives may have ________ prior to harvest, may have been _________, attacked by ______; such low quality that oil produced from them cannot be used for ______________. Must be further refined in order to become edible….. Once refined = _________

fallen to ground moldy or fermented pests human consumption refined OO

The refined OO is a blend of refined olive oil (from______ oil) with either _____________ to improve its flavor There is also a blend of refined olive _______ with either _______________ to improve its flavor.

lampante extra virgin olive oil or virgin olive oil pomace oil extra virgin olive oil or virgin olive oil

olive pomace oil – commonly used in ________ for _______ or mixing with _________ for _____________

restaurants for frying canola oil dressing or a canning preservative

Most consumers believe "Light" or "Extra Light" olive oil contains fewer calories than extra virgin olive oil (not true). In fact, light or extra light oils are made up of ______ refined or pomace oil, and blended with only ______ extra virgin olive oil to give them some color and flavor. So, contrary to popular belief, the caloric intake is _______ but the health benefits are far ___________ in extra virgin olive oil than they are in the nutrient-stripped "Light" or "Extra Light" olive oils.

95% 5% the same more plentiful

attributes of extra olive oil

Fruitiness Bitterness Pungency

Fruitiness Using the ______ as the sensory medium it can be described as ___________________. Some common good attributes may be green apple, herbaceous, nutty, ripe banana or buttery.

nose green, medium or ripe fruit

Bitterness - The sensation is apparent on the_________ soon after tasting. Bitter does not mean bad, it merely defines the profile of the oil.

tongue

Pungency - The sensation that is apparent on the __________after swallowing the oil. It will give the sensation of _______ in the case of a strong pungent attribute

back of the throat hot peppers

Animal fats include _______, ________, and _________

Lard Tallow Suet

Lard is the fat from _______-

swine

Tallow is the animal fat from ______ or ______

beef cattle sheep

suet is solid fat from _____ and _____ of ______ and _____

kidneys and loin beef and sheep

Lard/Tallow/Suet Cannot be used for their ________ power in foods without being _________ ___________ are often added to increase shelf life

shortening melted down Antioxidants

Cocoa Butter Originates from the seeds of the ______________ Melting Point is ____________ making it perfect for the “melt in your mouth” sensation Also used for ______________

Theobroma cacao tree just below body temp soaps and cosmetics

Food Prep Primarily used for _______ and as a ____________ Vegetable oils with a __________ are most frequently used for deep frying

frying shortening agent high smoke point

don't ever use ______ for deep frying

olive oil

Smoke point is the temperature that ___________ A chemical breakdown causing _______________ to form Blue/gray smoke will appear ___________ is the temperature at which tiny wisps of fire streak to the surface of a heated substance

fat will smoke free fatty acids and acrolein Flash point

Storage of Fats Butter and Margarine are best _____________ Shortening and most oils are stores at ____________ and ____________ Olive oil has a shorter shelf life and should be___________ Monounsaturated fats keep for ______ __________ storage life depends on its stability and if it is prone to rancidity

in the refrigerator room temp, tightly covered refrigerated shortly after opening ~1 year Frying fats