NFS200 Shortenings

What is shortening?

A fat used for cooking. Can be made from animal, vegetable or compound manufactured substances (Primarily vegetables hydrogenated to be solids)

Margarine in the diet

A source of Vitamin A and/or D Low in saturated fat Cholesterol free Can be classified as a functional food sometimes, enriched with plant sterol or stanol esters that can lower blood cholesterol levels

Margarine vs vegetable oil spread

If the product contains less than 80 percent oil, then it must be labeled as a "vegetable oil spread". Fat content of margarines vary widely

What are the animal Shortenings?

Lard, Tallow and Butter

Whipped margarines

Light blends of margarine and butter, about 60% fat Whipped in air

Spray/pump products

Liquid -> spray Advertised as zero everything but each spray averages just under a calorie and 15 mg sodium for each 5 sprays (not truly a zero kcal product) Best for topping and sauteing

Cocoa Butter

Melting point is just below body temperature and is therefore perfect for "melt in your mouth" chocolates and candies

European Style/"Cultured Butter"

More fat and less moisture than regular butter Used in production of flaky pastries like croissants Made from fermented cream that gives it a tangy flavor

Unsalted butter

Most used in cooking and baking (most versatile)

Regular tub margarines/spread

Mostly vegetable oil and are now labeled as trans fat-free although some still have it Some have added calcium Best for spreading, melting or sauteing Not good for baking, reduces volume of baked product

Salted butter

Not as good for cooking/recipes as unsalted

Types of hydrogenated oils

Partially (high in TFA, ~ SFA) and fully hydrogenated (no TFA, high in SFA)

What milks can be used in butter?

Primarily cow milk but sometimes sheep, goat, yak or buffalo

Lard

Processed from hog fat, one of the best known and used to fry chicken, make mexican tamales, a flaky pie crust and southern lard biscuit

Plant stanol and sterol ester spreads

Proven to lower blood cholesterol if used daily Good for spreading (NOT BAKING)

Light, low-fat and fat-free spreads

Range from 0 to 40 percent vegetable oil Most healthy choice Diet/reduced kcal margarine tends to have a higher water content and stabilizers Best used for spreading

What color is butter?

Ranges from white to deep yellow

Whipped butter

best for spreading on toast or finishing dishes, less kcal than normal butter, fluffier and lighter texture

How many cups of milk does it take to make a stick of butter?

10 cups of milk per 1 stick of butter

Pasteurization of butter

All butter is pasteurized in the USA Raw milk/butter is prohibited in the USA

Fortification in Margarines

All margarines are fortified with vitamins A and D, some with E and B vitamins and some even have calcium Omega-3s and other oils, but may not be in sufficient amounts for a health benefit May also have sterols or stanols

Why shouldn't I use light/low-fat or fat-free spreads in baking?

Causes poor quality products like cookies to become bar cookies, cakes are dense and compressed crumb etc Don't melt and often burn Can't replace butter in some recipes

Composition of Margarine

Cultured Skim Milk Emulsifiers like lecithin, mono and diglycerides, soy lecithin Preservatives like sodium benzoate, potassium sorbate (to preserve freshness), EDTA, isopropyl citrate and citric acid Vitamins A and D flavorings like diacetyl Food colorings like annatto and beta-carotene

Butter

Dairy product from churning milk or cream (churning separates the butter fat from the milk / solids from liquids)

What is the biggest factor in butter?

Fat content

Spreadable butter

Generally lower in fat, STA and kcal than normal butter/margarine Combination of butter and vegetable oils and is best for spreading, not cooking/baking

Traditional stick margarine

Highest in trans fats = least healthy type of margarine Can be used as butter in cooking but has different, aroma, mouthfeel and taste More solid = more trans fats Good for spreading, melting baking and sauteing

Fake/butter-like spread

Soft texture and little to no butter Fewer calories and low cholesterol due to veggie oils

Inter-esterified Fats (IF)

The fatty acids are unchanged but shifted around to become more shelf stable

Hydrogenation

The process of heating the oil up, putting it under pressure and adding Hydrogen. Needs a catalyst like nickel or platinum to do.