This document discusses the functions, types, and uses of fats and oils in food preparation and storage. It covers the roles of fats, different types of fats including butter, margarine, shortenings and oils, methods for extracting and refining oils, fat replacers, techniques for preparing and cooking with fats, and preventing rancidity during storage. The key topics are the roles and properties of fats, major sources of dietary fats, types of fats and oils, techniques for reducing fat in cooking, and proper storage methods to prevent rancidity.

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Fats and Oils
22

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Functions of Fats in Foods

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Functions of Fats in Foods (cont’d.)

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Functions of Fats in Foods (cont’d.)

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Functions of Fats in Foods (cont’d.)

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• Melting point of fats
– Degree of saturation
– Length
– Cis-trans configuration
– Crystalline structure
Functions of Fats in Foods (cont’d.)

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Functions of Fats in Foods (cont’d.)

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• Butter
• Margarine
– Composition of margarine
– Types of margarine
• Shortenings
• Oils
• Lard/tallow/suet
– Interesterification
• Cocoa butter
Types of Fats

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Types of Fats (cont’d.)

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Types of Fats (cont’d.)

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• Oils
– Oil production
• Extraction: cold-pressing, expeller-pressing, and
chemical solvents
• Refining
– Types of oils
• Olive oil, tropical oils, and as functional foods
– Winterized oils
– Hydrogenated oils: what are the side effects?
Types of Fats (cont’d.)

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Types of Fats (cont’d.)

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Types of Fats (cont’d.)

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• Know the major sources of dietary fat
– Meat, dairy products, commercial fats and oils
• Monitor portion size
• Watch for invisible fats
• Know the plants high in fat
• Use portion control for nuts, peanut butter,
and other nut butters
Calorie Control: Sensible Fat Choices

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• Types of fat replacers
– Fat substitutes
– Fat mimetics
– Fat analogs
– Fat extenders
Fat Replacers

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• Composition of fat replacers
– Carbohydrate-based fat replacers
– Protein-based fat replacers
– Lipid-based fat replacers
• Olestra
Fat Replacers (cont’d.)

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• Factors in the selection and care of frying
fats
– Fats suitable for frying
– Smoke point
– Flash point and fire point
– Controlling the temperature of frying fats
• Avoid too-low temperatures for perfect browning of
fried foods
• What are the optimal frying temperatures?
Food Preparation with Fats

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• Factors in the selection and care of frying
fats
– Use recommended equipment
– Optimal frying conditions
• Avoid water; remove food particles; cool the frying
fat; know when to discard the used frying fat
Food Preparation with Fats

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Food Preparation with Fats (cont’d.)

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• Lower-fat preparation techniques
– Use healthy fats
– Reduce fats by healthy methods
– Modify recipes to reduce fat
Food Preparation with Fats (cont’d.)

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Food Preparation with Fats (cont’d.)

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Food Preparation with Fats (cont’d.)

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• Rancidity
– Types of rancidity
• Hydrolytic rancidity
• Oxidative rancidity
– Flavor reversion
– Preventing rancidity
• Avoid oxygen and heat
• Add antioxidants
Storage of Fats

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• Fats and oils are important components in
well-prepared and good-tasting foods
– They contribute to taste, texture, and nutrition
• Be knowledgeable about:
– Functions and types of fats
– Fat replacers
– Food preparation with fats
– Storage of fats
Chapter Summary