Fats ANFS305

Hydrogenated oils used since the beginning of the __________Century as a replacement for saturated fats for imparting crispness, creaminess, stability, and flavor to many common foods.

20th

Also contain emulsifiers, salt, butter flavor, color and preservatives (e.g., sodium benzoate) as well as vitamins______&_______

A & D

what fat soulble vitamins do fat carry

A D E

Best lard is from_________ ______that lines the abdominal cavity.

Best lard is from leaf fat that lines the abdominal cavity.

____________: Used principally in margarines _____________: From rapeseed

Corn Canola

_______________is made from skim or low-fat milk that is soured by lactic acid bacteria.

Cultured buttermilk

Buttermilk remains BEFORE butter is churned from cream; it is rarely consumed as a fluid drink. T/F

F AFTER

Oils are neutral in flavor, have a LOW enough smoke point to make them useful in frying T/F

F HIGH

Fat-digesting enzymes (i.e., lipases) do not breakdown Olestra which by-passes the body's digestive and absorptive mechanisms because it is much SMALLER than a triglyceride. T/F

F LARGER

half and half can be whipped t/f

F: CANNOT BE WHIPPED

Margarines are MORE EXPENSIVE, contain no cholesterol and have improved in quality, uniformity and product types while becoming the mainstream table fat of choice. T/F

F: CHEAPER

Fractions with LOW melting points interfere with the flow properties of salad dressings or other products containing the oils. T/F

F: HIGH

light cream is lighter in weight then heavy cream t/f

FALSE! HEAVY CREAM IS LIGHTER

Common procedure to remove oil from cracked seeds at HIGH temperatures with a nontoxic fat solvent such as hexane. T.F

FALSE: LOW

NOT all food fat undergoes processsing t/f

FALSE: all food fat udergo processing

_______________separates different components of an oil by using solvent and detergent processes as well as newer physical and dry fractionation.

Fractionation

________ _________acids combine with alkali to form soaps.

Free fatty

___________percolated through seeds, after oil extracted, hexane is distilled from the oil and recovered for reuse.

Hexane

First developed in 1869 by a French chemist, ______________, in response to the prize offer by Napoleon III for an alternative to butter

Hippolyte Mège-Mouriès

________________= triglycerides breakdown and fatty acids are released.

Hydrolytic rancidity

_______________of different oils to generate processed fats with different properties.

Interesterification

_______________: Federal law requires commercial mayonnaise to contain at least 65% oil; most contain 80%.

Mayonnaise

Health implications has severely curtailed its use, although still the preferred fat in____________cuisine.

Mexican

_____________(glycerol ester containing one fatty acid) and diglyceride (glycerol ester containing two fatty acids) preparation.

Monoglyceride

Heat oil to ~200°C with glycerol and _________ added.

NaOH

Loss of fat-soluble nutrients (vitamins A, D, E and K along with carotenoids). Concern of abdominal cramping and laxative effect.

OLESTRA

squeeze oil from oilseeds by

Oilseeds usually cooked slightly to breakdown the cell structure to enhance the release of oil (but heat should not be so high as to darken the oil)

The ability to be molded or shaped.

PLASTICITY

what is an example of a good fat?

PUFAs

how is lecithin obtained?

Phospholipids and protein-fat complexes are gummy (undesirable). These compounds found in vegetable oils derived from pressing or solvent extraction. When wetted with water, these compounds become oil-insoluble and settle out. WETTED with water, and settle out by becoming oil insoluble

PROCESS of margarine

Process: Water-soluble ingredients mixed with water, fat-soluble ingredients mixed in oil, and then these two phases mixed at refrigeration temperatures.

In 1909, ___________________acquired the U.S. rights to the original Wilhelm Normann patent of 1902.

Proctor & Gamble

_________________ margarines do not meet the margarine standard of identity; must be called corn oil spread, etc.

Reduced-calorie

how is bad odor removed

Removed by heat and vacuum, or adsorption onto activated charcoal.

______________: Good stability _____________t: Excellent oxidative stability ____________: Most expensive edible oil; virgin refers to olive oil from the first pressing ____________: Used principally in margarines ____________: From rapeseed _____________r: Highest content of PUFAs ________________: High in saturated fat

SUNFLOWER PEANUT OIL OLIVE CORN CANOLA SAFFLOWER COCONUT

___________: Highest content of PUFAs ______________: High in saturated fat

Safflower Coconut

____________(~2.5%) is usually added for flavor and to serve as a preservative. added to buttermilks

Salt

_______________________ acids produce very disagreeable odors and flavors (e.g., 6-C caproic acid has odor of old, wet goat).

Short-chain fatty

______________t = temperature at which smoke comes continuously from the heated oil's surface.

Smoke poin

HOW ARE soaps removed?

Soaps removed by filtration or centrifugation.

_____________: Good stability ____________: Excellent oxidative stability ___________: Most expensive edible oil; virgin refers to olive oil from the first pressing

Sunflower Peanut Olive

Butter use has DECLINED T/F

T

LOWER the concentration of soybean oil (relatively low in saturated fatty acids [15%]), but represents a major source of trans fatty acids because it must be hydrogenated to achieve functional properties and oxidative stability for use).

T

OLESTRA means NO FAT T/F

T

margarines are packaged in tubs because they contain more OIL T/

T

olestra/ olean can withstand HEAT Comes close to mimicking the structure of triglycerides. T/F

T

why do we bleach

To remove plant pigments such as chlorophyll and carotene

____________ fatty acids are highly reactive with oxygen at their double bonds, C=C.

Unsaturated f

a sucrose molecule to which six, seven or eight fatty acids are attached.

a sucrose ester

what do we refine with

alkali

Depending on the color of the cream, an extract of ___________ or carotene may be added

annatto

The industry adds__________ to prevent rancidity; examples include using ascorbic acid, β-carotene and tocopherols (vitamin E), BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), and propyl gallate.

antioxidants

The oils of bay, cinnamon, clove and thyme are the most inhibitory to ______________, each having a bacteriostatic concentration of 0.075%.

bacteria

A shortening that remains plastic over a wide range of temperature is suited to most _______ operations

bakery

Passing heated oil over charcoal or adsorbent clays and earths.

bleaching

Only relationship of cultured buttermilk to buttermilk is that ______________granules or flakes are occasionally added to provide a buttery flavor.

butter

The fat of cream that is separated from other milk constituents by agitation (churning).

butter

Created by taking normal food ingredients, such as proteins from eggs and milk, water, or various ____________________, and processing and combining them to produce an ingredient that has some of the properties of fats, without their calories or health concerns.

carbohydrates

To remove plant pigments such as chlorophyll and ___________

carotene

Crude oil usually clarified by filtering or _______________

centrifugation.

Passing heated oil over ___________or adsorbent clays and earths.

charcoal

Fats can be made more plastic by __________ and agitation which affects crystallization rate and form (heat exchangers are used to do this).

chilling

America's first vegetable oil; by-product of the cotton industry.

cotton seed

Plastic fats are used in baked goods and pastries; plastic fats can be________(mixed with the incorporation of air).

creamed

Hydrogenated oils used since the beginning of the 20th Century as a replacement for saturated fats for imparting crispness, ___________, stability, and flavor to many common foods.

creaminess

Hydrogenated oils used since the beginning of the 20th Century as a replacement for saturated fats for imparting ____________, creaminess, stability, and flavor to many common foods.

crispness

When oil is chilled, triglycerides with high levels of saturated fatty acids and with longer-length fatty acids will tend to____________ out of the oil.

crystallize

REFINING: To settle additional minor impurities from oil missed by ___________

degumming.

Monoglyceride (glycerol ester containing one fatty acid) and ____________ (glycerol ester containing two fatty acids) preparation.

diglyceride

Shortenings used in baking have monoglycerides and _____________(emulsifiers) added to allow higher proportions of sugar and liquid to be added to the fat (e.g., cake formulas).

diglycerides

But addition of ___________ lowers the smoke point of the fat, so emulsifiers not as desirable in fat used for frying purposes.

emulsifiers

Glycerol esters are partially charged and serve as excellent ___________________

emulsifiers.

OIL boils t/f

f does not

margarine are usually hard t/f

f soft

Vitamin D/E lost in oxidative rancidity t/F

f: A AND E

long fatty acids DECREASE the melting point of a fat t/f

false: LONG = INCREASE

some seeds, only the ENDOSPERM is pressed t/f

false: the germ

Desirable in some fats (e.g., olive oil, cocoa butter, lard, fresh butterfat, chicken fat); however, fish oils and some seed oils have good odors. t//f

false: undesirable

butter is a oil in water emulsion t/f

false: water in oil...tere is more fat then water

Plasticity influenced by the state of _______ ________________

fat crystallization.

Created by taking normal food ingredients, such as proteins from eggs and milk, water, or various carbohydrates, and processing and combining them to produce an ingredient that has some of the properties of fats, without their calories or health concerns.

fat replaccements

Avoid reusing old cooking _______

fat.

Hydrogenated oils used since the beginning of the 20th Century as a replacement for saturated fats for imparting crispness, creaminess, stability, and ________ to many common foods.

flavor

Oil yield ________ with extraction than pressing; sometimes the two processes are combined.

greater

Phospholipids and protein-fat complexes are __________ (undesirable).

gummy

A mixture of half milk and half cream.

half and half

Common procedure to remove oil from cracked seeds at low temperatures with a nontoxic fat solvent such as ___________

hexane.

what is the heated reactor in hydrogenation

hydrogen gas which is bubbled thru the oil

Lower the concentration of soybean oil (relatively low in saturated fatty acids [15%]), but represents a major source of trans fatty acids because it must be _________________to achieve functional properties and oxidative stability for use).

hydrogenated

developed to change liquid vegetable oils into solid plastic shortenings and margarines.

hydrogenation

lipases and heat cause

hydrolytic rancidity

Consequently some unsaturated double bonds are converted into ____________ bonds and the melting point is increased.

increased

Consequently some unsaturated double bonds are converted into saturated bonds and the melting point is ____________.

increased

what is butter milk used as

ingredient, usulaly spray dried

fat is water ___________

insoluble

Cultured buttermilk is made from skim or low-fat milk that is soured by __________ __________ _______________

lactic acid bacteria.

Prior to 1910, U.S. dietary fats primarily consisted of butterfat, beef tallow, and ________.

lard

rendered hot dog fat; the oldest culinary fat

lard

Shortening power is the ability of a fat to cover a __________________ to minimize the contact between water and gluten during the mixing of batters and doughs resulting in a softer, more tender texture.

large surface area

Nonstick cooking sprays are usually vegetable oil,____________and alcohol (the alcohol evaporates). Nonfat sprays often rely on unusual arithmetic. "Only 2 calories per serving - what's a serving?"

lecithin

Reduced-calorie margarines: Contain_______fat and more water, and thus requires a stronger emulsification system, and contains more air (whipped volumes increase by 50%).

less

In plastic fats, both solid crystals and _________oil are present.

liquid

For frying, shortenings with short plastic ranges and ______________ points preferred.

low melting

starch-based fat replacement used in salad dressings and margarines.

maltodextrin

the process of butter: The protein/lecithin film that normally surrounds the fat globule of cream is _____________ ___________, thus breaking the "oil-in-water" emulsion and allowing the fat globules to coalesce.

mechanically disrupted

by convention, if a lipid is solid at room temperature, it is a fat; if a lipid is liquid at room temperature, it is an oil.

melting point

In a heated reactor hydrogen gas is bubbled through the oil (usually soybean oil, also commonly referred to as vegetable oil) in the presence of a __________catalyst.

nickel

Natural fats & oils can contain low-molecular weight ____________compounds.

odorous

Imitation mayonnaise contains more water than__________(fat range from 19 to 48%), and vegetable gum to increase viscosity.

oil

When wetted with water, these compounds become ___________ and settle out. degumming

oil insoluble

what are fats soluble in

organic solvents, chloroform, hexane, acetone and ether

This is done under an inert gas or with vacuum to prevent __________

oxidation.

triglycerides breakdown when unsaturated fatty acids exposed to oxygen, resulting in highly reactive derivatives that produce unpleasant rancid odors and flavors.

oxidative rancidity

From fruit, rather than kernel of palm tree; currently second to soybean oil in consumption, ~25.4 million metric tons/yr.

palm

Increase the concentration of ____________ (contains no trans fatty acids while containing about 50% saturated fatty acids).

palm oil

In 1911, P&G began marketing the first hydrogenated shortening, Crisco (composed largely of ____________________________).

partially hydrogenated cottonseed oil

Trans double bonds do not occur frequently in nature; in U.S., most trans fatty acids come from ________________________

partially hydrogenated vegetable oils.

starch-based fat replacement used in frozen desserts, puddings and cake frostings.

polydextrose

Trans fatty acids reduced by _____________ methods, e.g., use high-stability oils

reformulation

Therefore, before the final product is bottled, it is cooled and crystals are ____________.

removed

after butchering, fatty tissues are heated, and the melted fat separates from the connective tissue and other residues; lard generally lacks uniformity.

rendering

Trans fatty acids are not metabolized in the body as are cis fatty acids; it appears trans fatty acids elevates _________ ____________

serum cholesterol.

Lard possesses excellent ____________ power.

shortening

the first cousins of margarine" are made from the same types of oils used in making margarines, but do not contain water.

shortenings

(Hippolyte used beef fat with _________milk as the primary ingredients). OF MARGARINE

skim

Trans fatty acids can also be formed in the rumen of animals; butter, milk, beef tallow, and lard contain ____________(2 to 5%).

small amounts

Shortening power is the ability of a fat to cover a large surface area to minimize the contact between water and gluten during the mixing of batters and doughs resulting in a ______, more tender texture.

softer

this function determines if a compound is a fat; if a compound is water-insoluble, it is a fat.

solubility

Common procedure to remove oil from cracked seeds at low temperatures with a nontoxic fat solvent such as hexane.

solvent extraction

>60% of vegetable oils used, ~29 million metric tons/yr, world's most popular edible oil.

soy bean

Lower the concentration of ____________(relatively low in saturated fatty acids [15%]), but represents a major source of trans fatty acids because it must be hydrogenated to achieve functional properties and oxidative stability for use).

soybean oil

Hydrogenation also __________s oils to prevent spoilage from oxidation (fat rancidity).

stabilize

Animal fats can usually be bleached by heat alone. t/f

t

FAT is a concentrated energy source t/f

t

HEXANE is a nontoxif FAT solvent t/f

t

Oil-free residual seed meal is ground for animal feed. t/f

t

Oxidative rancidity most responsible for spoilage of fats and fatty foods. t/f

t

PROTEIN acs as the emulsifier in butter t/f

t

margarines are HIGH in PUFAs t/f

t

what determines the properties of the triglyceride

the types of fatty acids esterified to the glycerol back bone

What are the chraacteristics of different types of oils

their aroma, cost and oxidative stabilities

ALL food fats are mixtures that DO NOT have a sharp melting point...why?

they are mixture of triglycerides that contain different levelsa and types of fatty acids

In addition to reduced levels of PUFAs, hydrogenation converts some cis double bonds of PUFAs to________double bonds.

trans

Lower the concentration of soybean oil (relatively low in saturated fatty acids [15%]), but represents a major source of _________fatty acids because it must be hydrogenated to achieve functional properties and oxidative stability for use).

trans

When oil is chilled,________________with high levels of saturated fatty acids and with longer-length fatty acids will tend to crystallize out of the oil.

triglycerides

shortenings DO NOT contain water

true

These properties minimize greasiness from __________ fat in the mouth when fried foods eaten.

unmelted

Different degrees of hydrogenation can be obtained; blends of fats are often done depending on the_________of the fat

use

This is done under an inert gas or with _________to prevent oxidation.

vacuum

What is the flavor of mayonnaise dependent upon

vinegar and seasonings

FDA standard of identity for margarine = ________________emulsion containing at least 80% fat.

water-in-fat