Functions of Fats

Question 1

What are the ten functions of fats?

Answer 1

1. Heat Transfer
2. Tenderizers/Shortening Power
3. Emulsification
4. Melting Ranges
5. Plasticity
6. Flavor
7. Texture/Mouthfeel
8. Appearance
9. Satiety
10. Nutrition

Question 2

Heat Transfer.

Answer 2

Fats can be heated up to 400°C.

Gives food a crispy texture. The outer crust is due to the Maillard Browning Reaction.

Question 3

Tenderizers.

Answer 3

Shortening Power

It coats gluten forming proteins resulting in less hydration and less gluten formed.

This affects the structure of the baked goods.

Question 4

What are emulsifiers?

Answer 4

Emulsifiers are fats that are dual in nature. They contain a polar and non-polar end that acts at interface between two immiscible liquids.

Question 5

What are common emulsifiers?

Answer 5

Monoglycerides
Diglycerides
Lecithin

Question 6

What are three types of emulsion types?

Answer 6

1. Temporary
2. Semipermanent
3. Permanent

Question 7

What acts as the emulsifying agent for a temporary emulsion?

Answer 7

Agitation.

Example: Vinaigrettes

Question 8

What is added in a semipermanent emulsion?

Answer 8

Stabilizers, gums are commonly used.

Example: Salad dressing (french, italian)

Question 9

What is added in a permanent emulsion?

Answer 9

Emulsifying Agent.

Example: Mayo

Question 10

Melting Ranges

Answer 10

Triglycerides can have a variety of melting ranges depending on the composition of the FA attached to the glycerol backbone.

Question 11

What are four factors that can determine MP?

Answer 11

1. Degree of Saturation
2. Chain Length
3. Double Bond Configuration
4. Crystaline Structure

Question 12

What are some examples of fats that have a sharp melting point?

Answer 12

Butter and chocolate.

Question 13

Plasticity

Answer 13

Solid in structure.

The ability to:

1. Hold its shape
2. Be molded

Question 14

What does plasticity determine?

Answer 14

Spreadability.

Example: Maragine.

Question 15

Flavor

Answer 15

Fat is flavor.

Question 16

Texture/Mouthfeel

Answer 16

Fat gives this smooth, creamy mouth feel.

It gives baked goods this flaky characteristic.

It increase volume (creaming step creates air cells)

Gives food moistness.

Question 17

Appearance.

Answer 17

Gives food certain colors and sheen.

Fat soluble Pigments -> chlorophyll and carotenoids

Sheen -> monte au beurre, fried foods, pastries

Crispy, brown colored exterior.

Question 18

What is satiety?

Answer 18

The feeling of fullness.

Fat is the last macronutrient to leave the body.

Question 19

Nutrition.

Answer 19

Fat = 9kcal/g