Fats and OilsSlide 2Slide 3Slide 4Slide 5Slide 6Slide 7Fats and OilsSlide 9Slide 10Slide 11Fats and OilsStructureStructureTriglyceride—3 fatty acids attached to a Triglyceride—3 fatty acids attached to a glycerol backboneglycerol backboneVarious fatty acids within the TGVarious fatty acids within the TGFats and OilsTypesTypesSolid fatsSolid fatsStraight chain fatty acidsStraight chain fatty acidsSaturated or trans fatty acidsSaturated or trans fatty acidsFat crystals suspended in oilFat crystals suspended in oilLiquid fats (oils)Liquid fats (oils)Contain kinked chain fatty acidsContain kinked chain fatty acidsMono- or polyunsaturated fatty acidsMono- or polyunsaturated fatty acidsNo fat crystalsNo fat crystalsFats and OilsMelting temperature is directly proportional to Melting temperature is directly proportional to degree of saturationdegree of saturation saturation (less double bonds)saturation (less double bonds) = higher melting point = higher melting point saturation (more double bonds)saturation (more double bonds) = lower melting point = lower melting pointFats and OilsEssential fatty acidsEssential fatty acidsLinolenic and Linoleic acidsLinolenic and Linoleic acidsExcellent source of vitamin EExcellent source of vitamin ECombats rancidity (free radical scavenger)Combats rancidity (free radical scavenger)Varies in amounts by:Varies in amounts by:•Type of plant used for pressingType of plant used for pressing•Refining processRefining processPreserved by storing in cool, dark placePreserved by storing in cool, dark placeDegraded by overheatingDegraded by overheatingFats and OilsInfluences on texture (mouth-feel) and flavorInfluences on texture (mouth-feel) and flavorTypes of fatty acids present and their Types of fatty acids present and their corresponding chain lengthscorresponding chain lengthsDegree of saturation (thus melting temp.)Degree of saturation (thus melting temp.)Degree of refinement (flavor components Degree of refinement (flavor components removed)removed)Fats and OilsSmokepointSmokepointInvolves chemical degradation of glycerol Involves chemical degradation of glycerol moleculemoleculeInduced by overheatingInduced by overheatingBreaks down into Breaks down into acroleinacrolein Irritating to eyes and noseIrritating to eyes and noseFats and OilsReduction of smoke point by avoiding:Reduction of smoke point by avoiding:Prolonged or repeated heating of fatProlonged or repeated heating of fatCollected food particlesCollected food particlesExposure of fat to airExposure of fat to airOxidation occursOxidation occursDeep fryers are better than shallow pansDeep fryers are better than shallow pansPresence of emulsifiers in fats Presence of emulsifiers in fats Use of iron and/or copper pans which Use of iron and/or copper pans which contributes to oxidative ranciditycontributes to oxidative rancidityFats and Oils  Shelf life of fat can be extended:Shelf life of fat can be extended:Frying below smokepointFrying below smokepointCooling quicklyCooling quicklyFat absorption leads to greasy products:Fat absorption leads to greasy products:Oil is not hot enough (too far below smokepoint)Oil is not hot enough (too far below smokepoint)Cold foods Cold foods Too much food added at onceToo much food added at onceFats and OilsIngredients that increase fat absorption of foodIngredients that increase fat absorption of foodSugarSugarLeaveningLeaveningAqueous liquidAqueous liquidFatFatCrispiness (favorable attribute)Crispiness (favorable attribute)Dehydrating outer portion of foodDehydrating outer portion of foodExchanging fat for lost moistureExchanging fat for lost moistureFats and OilsFat in cheeseFat in cheeseButterfatButterfatHighly saturatedHighly saturatedTypes of cheese and relative fat contentTypes of cheese and relative fat contentDessert cheese (comparable to butter fat)Dessert cheese (comparable to butter fat)Hard cheese (1/3 fat by weight)Hard cheese (1/3 fat by weight)Low fat cheese (about 7% fat by weight)Low fat cheese (about 7% fat by weight)Fat replacersFat replacers•WaterWater•Vegetable gumsVegetable gumsFats and OilsOther typesOther typesCheese spread (Velveeta, which uses emulsifier to Cheese spread (Velveeta, which uses emulsifier to aid in ease of melting)aid in ease of melting)Cream cheese (soft cheese)Cream cheese (soft cheese)More water than cheddarMore water than cheddarFat free cream cheese utilizes:Fat free cream cheese