Fats And Oils Flashcards
What are the classifications of fats and oils
Animal
Plant
Marine
What are animal sources usually
Saturated
What are plant sources usually
Unsaturated
What are marine sources usually
Polyunsaturated
What is the nv of protein
Butter and margarine contain grace amounts
What is the nv fat
Depends of the type, veg oil 99, butter 82
What is the nv of carbs
Lacks
What is the nv Vitamins
Traces AD
margarine is fortified with A AND D
Vitamins
Butter and margarine constrains trace amounts of calcium
What is the water nv
Depends on fat content
Dietetic value
Vitamin a and d Protective layer Fullness Energy and heat Polyunsaturated fat increases HDLs
Manu fracture of veg oil
Seed prep Oil extraction Refined Bleached Filtered Deodorised
What happens during seed prep
They are cleaned and grounded and crushed through rollers and heat treated
What happens during oil extraction
By pressing the seeds or by adding a solvent
What happens during refined
Degumming : hot water followed by centrifuge causing impurities to fall to the bottom
Neutralising: mixing oil with alkali which changed free fatty acids into insoluble compounds
How is the oil bleached
Fullers earth
What are the stages in the production of margarine
Oil extraction Hydrogenated Ingredients added Emulsified Churched Weighed Packaged
How is the oil extracted for margarine
Chosen for desired finish and refined
What happens during hydrogenation
Hydrogen gas is forced through the double bond in the presence of a nickel catalyst converting it semi solid
What other ingredients are added to margarine
Water Salt Colouring Skimmed milk Flavouring A d
What happens during emulsification of margarine
Lecithin is added to prevents separation from the fat and water
How is the margarine churned
A voyager churns it until the emulsification has formed and it is at the desired consistency
Types of margarine
Block
Soft
What is block margarine usually made of
Veg oil but can include animal and marine oils
