Oil and Fat edible applications (Unit 6 a)

CHAPTER 6: OIL
AND FAT
APPLICATIONS
6 . 1 E D I B L E A P P L I C AT I O N
6 . 1 . 1 B A K E R S P R O D U C T
6 . 1 . 2 F O O D E M U S I F I E R
6 . 1 . 3 F R Y I N G O I L
6 . 1 . 4 M A R G A R I N E
6 . 1 . 5 S H O R T E N I N G
11/7/2020
Dr. Mohammed Danish (UnikL-MICET)/ Oil and Fat
Technology (CPB 30303)
1

EDIBLE APPLICATIONS OF OIL AND FAT
Baker products Food emulsifier Frying oils
Margarine Shortening
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2

BAKER PRODUCTS
Eating quality:
• Taste, flavour, tenderness, moistness of baked products are
decisive factors that govern the acceptance or rejection of
product by the consumer.
• Fats and oils contribute to eating quality by imparting
shortness and tenderness to the baked goods. From other
side they enhance the taste of the products resulting in using
sugar, eggs and milk.
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Keeping quality:
• It is measured by the degree to which the product retain its freshness over a period of
time.
• It differs from one product to other based on the ingredients used and method of
production but generally using relatively large proportion of fat reduce the rate of
staling or at least reduce the changes that normally associated with staling like
moisture loss, loss of tenderness and flavour.
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4

INFLUENCE OF FATTY MATTERS ON DOUGH
AND ROASTED BAKERY PRODUCTS
• Adding liquid (soft) oils, hard shortening and margarine to the dough of bakery products
affects all the rheological properties clearly and the most affected properties are water
absorption, mixing time, stability, weakening, extensibility and resistance to extension. The
effect rate was strongly depended on the fat adding ratio.
• The bread volume was enhanced by using 5-10% fatty matters maximum then decreased
gradually by raising the fat or oil ratio.
• The type of fatty matter (chemical and physical properties) and the ratio of application
affect the organoleptic characteristics of crunchy toast. The range of 12.5-17.5 % record
acceptable results while 15% was the best fat adding ratio.
• Not only the fat type affects the stability of that fat in bakery product but also the fat
adding ratio also greatly impacts the stability of the used fat and shelf life of the bakery
products (crunchy toast) where the higher fat ratio the shorter shelf life.
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5

• The heat treatment used in roasting process of crunchy toast obviously influences the
stability of fat and shelf life of finished product as long heat treatment time
deteriorates the fat stability and product shelf life more than the higher temperature.
• Considerable improvement in product shelf life was proved by adding 1.5% (flour
basis) of different herbs namely; cumin, fennel and blackseed with all fat types and
different heat treatments.
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6

EMULSIFICATION
• Emulsifying properties of oil and fat products can be enhanced with adjustments of the
fat structure and addition of surface-active agents.
• Food emulsifier supplement broaden, and intensify the functionality of shortening,
margarine, or especially fat products.
• Emulsifiers are amphiphilic substances that possess both hydrophilic and lipophilic
properties. This dual affinity results in the alignment of the emulsifiers at the interface
between two normally immiscible substances to form a bond or an emulsion between
the two.
• Emulsifier- promotes the combination of oil and water in compatible dispersion for
both water-in-oil or oil-in-water.
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7

FOOD EMULSIFIERS
• An emulsion consists of two immiscible liquids (oil & water), with one of the liquids
dispersed as small spherical droplets in the others.
• A dispersion or suspension of liquid droplets in a liquid droplets in a liquid continuous
phase is called an emulsion.
• In food, the diameter of these droplets usually falls somewhere in the range 0.1-100
µm.
• Two types of simple emulsion: (1) Water in oil (W/O): margarine, butter, spreads; (2) Oil
in water (O/W): Mayonnaise, salad dressing, milk, beverages, cream, soups, sauces.
• The dispersed and/ or continuous phase of many food emulsions may be partly
crystalline, rather than being completely liquid.
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8

FORMATION OF EMULSION
• Emulsion formation requires the dispersion of one phase into small droplets, this
results in a massive increase in interfacial area between the dispersed and continuous
phase.
• Homogenization: is the process by which the dispersed phase is broken into small
droplets, high pressure homogenizers (10-100 Mpa) are now very common.
• Importance of large interfacial area: for a fixed composition
• Decrease size, increase number of particles
• Increase area of inter-facials contacts.
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9

EXAMPLES OF OIL AND FAT BASED
EMULSIFIERS
• Mono- and diglycerides were the first fatty emulsifiers to be added to foods. These
emulsifiers were first used in margarine for Danish pastry and puff pastry shortening. US
patent for mono- and diglycerides was granted in 1938. it illustrated the usefulness of
surfactants in emulsions and margarine.
• Propylene glycol mono fatty acid ester are a group of moderately surface active
compounds which are effective emulsifiers for cakes and nondairy whipped products such
as imitation creams, whipped toppings, and spray dried topping products. The alpha-
tending, propylene glycol monoester (PGME) surfactant are added not for emusion stability
but rather to influence the whipping rate, stiffness, volume, and foam stability.
• Other examples are: Sorbitan esters, polysorbate fatty acid esters, polyglycerol esters,
lactated esters, lecithin etc.
• Alpha-tending: it is a type of emulsifier which on hydration converted to alpha crystalline
form.
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10

QUESTIONS?
• What do mayonnaise, margarine, butter, milk and coconut milk have in common:
Ans: Emulsion
• What do ice cream, meringue, marshmallow, bread, and cake butter have in common:
Ans: Foam
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11

FRYING
• Frying is the cooking of food in oil or another fat, a technique that originated in
ancient Egypt around 2500 BC.
• Deep-fat frying has been a part of Chinese cooking for centuries.
• Frying is a unit operation which is mainly used to alter the eating quality of a food. A
secondary consideration is the preservative effect that results from thermal destruction
of micro-organisms and enzymes, and a reduction in water activity at the surface of the
food.
• The shelf life of fried foods is mostly determined by the moisture content after frying:
foods that retain a moist interior for example dough, nuts, fish and poultry products,
have a relatively short shelf life, owing to moisture and oil migration during storage.
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12

HOW TO IMPROVE THE FRYING
QUALITY OF OIL
• Hydrogenation contributes frying stability to frying shortening by saturation or
isomerization of the double bonds to minimize the chances of the reaction during
frying.
• Another significant change in frying oil requires an antifoamer, most common anti-
foamer used is dimethylpolysiloxane.
• Addition of antifoamer to frying oil in the range of 0.5 to 2.0 ppm (parts per million)
effectively retards oxidation and polymerization, which promote foaming during frying.
• Addition of dimethylpolysiloxane (in 0.5 to 2.0 ppm) improves the frying stability of the
oil by 3 to 10 times the original oil frying stability.
• Dimethylpolysiloxane a defoaming agent may be safely used in processed foods at a
level not exceeding 10 ppm.
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13

PROPERTIES OF ANTI FOAMING
AGENT IN FRYING OILS
• Extremely low solubility of the dimethylpolysiloxane can result in dispersion problem
for oil and fat processor if not handled properly.
• The dimethylpolysiloxane have heavier density than the frying oils, therefore the
antifoamer is only dispersible in frying oil through proper agitation before packing the
oil or fat to keep it in suspension.
• Dispersion problems lead to high concentrations of dimethylpolysiloxane in some
portion of frying oil and fat, that violates the US Food and Drug Administration (FDA)
regulations, it moreover it creates foam rather than preventing it.
• Dimethylpolysiloxane level somewhere between 10 to 50 ppm promotes immediate
foaming of frying oil and fats.
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14

NATURAL AND SYNTHETIC ANTI
OXIDANTS
• Dimethylpolysiloxane function as anti-oxidant that inhibit the oxidation of oil or fat,
consequently, supresses the foam formation.
• Vegetable oils contain natural antioxidants such as tocopherols, that can survive most
processing and frying conditions.
• Several phenolic compounds such as, BHA (butylated hydroxyanisole), BHT (butylated
hydroxytoulene), TBHQ (tertiary butylhydroxyquinone) have been identified that can also
increase the oxidative stability of the oil and fats.
• The BHA, BHT, and TBHQ volatalize almost at the same rate during frying. But presence of
these antioxidants in frying oil improves the frying product shelf life compared to identical
product fried in antioxidant free frying oil and fats.
• TBHQ is better in comparison to BHA and BHT, because the break down product of TBHQ
may also be effective anti-oxidants.
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MARGARINE
• Margarine is a flavoured food product containing 80% fat, and other ingredients
fortified with vitamin A to produce a table butter, cooking or baking fat products that
serves the purpose of dairy butter.
• Margarine is different in composition and can varied for different application than
dairy butter.
• Margarine was developed to fill both an economic and a nutritional need when it was
first made as a butter substitute.
• Over 10 different types of the margarine are commercially produced today, include
regular, spread, whipped, soft tub, liquid, diet, trans-fatty acid free, etc.
• Margarine can be produced from variety of oils and fats such as, soy bean, cottonseed,
palm, corn, canola, safflower, sunflower, lard and tallow.
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MARGARINE FORMULATION
• Most of the countries that allow to sale margarine have laws to regulate its
compositions.
• US has two standard of identity for margarine, one for the vegetable oil margarines
that regulated by the US Food and Drug Administration (FDA), another is meat fat
margarines that regulated by the United States Department of Agriculture (USDA).
• Margarines is defined as a plastic or liquid emulsion food product containing not less
than 80% fat and 15000 IU/lb (international Unit/pound)of Vitamin A.
• Any margarine product containing less than 80% fat are required to be labelled as
spread, except that products with 40% or less fat should be identified as light or lite
margarines.
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COMPOSITION OF MARGARINES
The margarine products may contain one or more aqueous phase ingredients and one or
more optional ingredients with specific functions. Possible ingredients are as follows:
• Milk products or protein
• Emulsifiers
• Flavouring materials
• Preservatives
• Vitamins and colours
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MILK PRODUCTS OR PROTEIN
• The optional ingredients of the aqueous phase include water, milk, or milk products.
• Initially cow milk was used , but now water can be used with or without an edible
protein component..
• The suitable edible protein components include whey, albumin, casein, caseinate, or
soy protein isolate in amount not greater than reasonably required to accomplish the
desired effect.
• Initially the margarine standard promulgation (1941 standard) required 10% milk solid.
But in current practices milk or any other source of protein in margarine usually kept
less than 1.5%.
• Large number of margarine products produced in contemporary industry are milk free,
which presents fewer microbiological issue in the product.
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EMULSIFIERS
• Emulsifiers are used to hold the fat and the water phase together and impart specific
performance characteristics to the finished products.
• Initially only the lecithin and mono-and diglycerides were allowed at limited use levels, but
standard were opened to any surfactant with a generally recognized as safe (GRAS)
designation.
• In contemporary food industry still lecithin and mono-and diglycerides were commonly
used.
• Lecithin is usually added at a level of 0.1 to 0.2% for its anti spattering and natural
emulsifying properties. Moreover, it helps in quick salt release in mouth.
• mono-and diglycerides were added in most of the margarine for emulsion stability or
protection against weeping. It is used below 0.5%, most common is alpha-monoglyceride.
• Hard mono- and diglyceride products provides a tighter emulsion that can effect in delayed
flavour release, whereas, soft mono-and diglycerides provide looser emulsion for quicker
flavour release.
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FLAVOURING MATERIALS
• Salts, which may be sodium chloride or potassium chloride were added for flavour and also
acts as preservatives..
• Flavouring substance approved for food use and nutritive carbohydrate sweeteners or
sugars are considered optional ingredients by the margarine standards.
• Many synthetic butter flavours which are mixture of compounds such as lactones, butyric
fatty acids esters, diacetyle (primary constituents of many butter flavour), ketones, and
aldehydes are available for use in margarine.
• Bakery-margarine flavour, colour and heat stability are the primary difference between the
consumer’s table use product. Bakers required stronger flavour and color and higher heat
stability.
• Some commercial flavour compounds available contain butyric acid or lactones to improve
the buttery flavour in baked products. Most of the bakers margarine are formulated with
higher salt levels usually 3% vs. 1.5 2.0% used in consumers table product.
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PRESERVATIVES
• Preservatives is also an optional ingredients permitted by the margarine standard of
identity to protect against spoilage or deterioration.
• Margarine preservatives falls into three category: (1) antimicrobial, (2) antioxidant, (3) metal
scavengers.
• Antimicrobial: sorbic acid and benzoic acid and their sodium and calcium salt can be used
used in the level of 0.1% individually or 0.2% in combination. These compounds protect
margarine against microbial spoilage.
• Antioxidants: it may be necessary for the oxidative stability of products formulated with
with meat fats but are not usually added to vegetable oil margarines (because vegetable
oils may contain tocopherol which is natural antioxidant). The other antioxidant may be
used were propyl, octyl, and dodecyl gallates, BHT, BHA, ascorbyl palmitate, and ascorbyl
stearate. It permitted nor more than 0.2% individual or in combination of the antioxidant.
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22

• Metal scavenger: lecithin (both ascorbyl palmitate and stearate), isopropyl citrate, and
calcium disodium ethylenediaminetetraacetic acid (EDTA), all act as antioxidant
synergists.
• A synergists perform s two important function: (A) it increases the anti-oxidant
effectiveness; and (B) it ties up or chelates the trace metals, which are oxidative
catalysts. EDTA is also effective as an agent to retard oxidative bleaching of the
carotenoid colorants used in margarine.
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VITAMINS AND COLOURS
• Fortification of the margarine with vitamin A is mandatory, it must contain more than 15000
IU/lb of finished margarine.
• Addition of vitamin D is optional, but when added it must be at minimum level of 1500
IU/lb in finished margarine. Vitamin E addition is excluded under the standard of Identity,
however some natural vitamin E (tocopherol) are major source of vitamin E in oil-based
margarine.
• The mandatory vitamin A level for margarine is usually attain by the addition of beta-
carotene for coloured margarine, with vitamin A esters used to adjust for the required
potency.
• The colourless vitamin A esters are used for all the requirement for uncoloured margarines.
• Natural extracts containing carotenoid such as annatto, carrot oil, and palm oil have also
been used to color margarines.
• Apocarotenal is a synthetic pigment that is used primarily as a color intensifier for beta-
carotene.
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SHORTENINGS
• Originally shortening was the term used to describe the function performed by the
naturally occurring solid fats such as lard and butter in baked products.
• The fats contributed a “short” (or tenderizing) quality to baked products by preventing
the cohesion of the flour gluten during mixing and baking.
• Shortening later became the term used by all-vegetable oil precursors when they
abandoned the lard-substitute concept..
• Today shortening has become virtually synonymous with fat and includes many other
types of edible fats designed for purposes other than baking also.
• In most cases, products identified as shortening will be 100% fat, however some
exception are puff-pastry and roll-in shortenings, which may contain moisture.
• Many fats and oil products are now referred to as shortening to distinguish it from
margarine.
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• Currently, a description for shortening would be processed fats and oils product that
affect the stability, flavour, storage quality, eating characteristics, and eye appeal of
prepared foods by providing emulsification, lubricity, structure, aeration, a moisture
barrier, a flavour medium, or a heat transfer.
• The hydrogenation process gave cottonseed oil shortening a definite advantages over
the compound shortening offered by the meat packers.
• Hydrogenation process allow to change the composition of the inherently liquid oil to
more consistent fat products.
• In 1933, introduction of superglycerinated High Ratio shortening brought about
significant changes for the bakers and shortening industry.
• Superglycerinated high ratio shortening contains mono- and diglycerides, which
contributed to a finer dispersion of fat particles in cake batters, it causing a greater
number of smaller sized fat globules which strengthened the batters.
• Emulsified shortening allowed bakers to produce cakes with additional liquids, which
permitted higher sugar levels.
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• The surface-active agents improved aerating or creaming properties in bakery
products.
• The superglycerinated shortenings produced more moist, higher volume cakes with a
fine grain and an even texture and extended shelf life.
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SHORTENING PRODUCTS FORMS
Three shortening types or forms have emerged to satisfy the requirements of the food
industry:
• Plasticized shortening
• Liquid or pumpable shortening
• Flakes, beads, or powder shortenings
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PLASTICIZED SHORTENING
• The method of plasticization and
tempering is also critical to application
performance.
• Shortenings are plasticized before filling
to make them uniform throughout, it
gives it more attractive appearance and
also improve the performance.
• The manner in which a shortening is
solidified has a pronounced effect upon
formulation, size, and the rate of crystal
transformation.
11/7/2020 Dr. Mohammed Danish (UnikL-MICET)/ Oil and Fat
Technology (CPB 30303) 29

• Solidification and texturizing of shortening is usually achieved by a shock-chilling
process where heated fat is rapidly cooled in scraped-surface tubular heat exchangers
followed by crystallization units, filling, and quiescence tempering.
• The chiller units are designed to remove the heat of crystallization, transform crystals,
and perform mechanical work. Whereas, the crystallizers improve the plasticity and
texture of the solidified shortenings.
• After filling, most baking shortenings are tempered for 24 to 72 hours at 85 F (29.4 C)
to attain optimum consistency and creaming properties.
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LIQUID OR PUMPABLE SHORTENING
• Liquid shortening processing involves proper ingredient selection, proper dissolution
of additives and hard fats in the liquid oil, and controlled crystallization of the product.
• Liquid shortenings do not require tempering after crystallization and can be shipped to
customers in packages and as bulk product immediately after processing.
• Packaged liquid shortenings may be poured from the container and measured
volumetrically. Liquid shortenings handled in bulk quantities do not require heated
storage facilities and and can be pumped and metered at room temperature.
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31

FLAKES, BEADS, OR POWDER
SHORTENINGS
• The term shortening flakes describes the high-
melting edible-oil products solidified into thin flake
form for ease in handling, for quicker re-melting, or
for a specific function in food product.
• Two types of powdered shortenings are produced:
(1) spray-dried fat emulsions with a carrier, and (2)
spray-chilled or beaded hard fat blends. The spray-
dried powdered shortenings are partially
hydrogenated shortenings encapsulated in a water-
soluble material.
• Shortenings can be homogenized in solution with a
variety of carriers e.g. skim milk, corn syrup solids,
sodium caseinate, soy isolate.

• Emulsifiers may be included with the shortening
for finished product functionality. Fat contents
usually range from 50 to 80 %, depending upon
the original emulsion composition before spray
drying.
• The spray dried powdered shortenings are used
in some prepare mixes for their ease in blending
with the other dry ingredients.

END OF THE
SLIDES HERE!
T H A N K S F O R Y O U R PAT I E N C E !
11/7/2020
Dr. Mohammed Danish (UnikL-MICET)/ Oil and Fat Technology (CPB
30303) 34

Oil and Fat edible applications (Unit 6 a)

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