The document provides an overview of specialty fats, their classifications, roles, and importance in human diet, emphasizing the distinction between good and bad fats. It details the unique properties and applications of specialty fats, particularly in the chocolate, ice cream, and cosmetics industries, while discussing the historical context and growth of the chocolate industry. Additionally, it highlights the increasing demand for high-quality chocolate and the relevance of specialty fats in food applications.

1. Speciality Fats: An Overview
By
Dr.AdelGabr Abdel-Razek
NRC,Egypt.
2November2015, Cairo,Egypt.

2. Fats

3. Classification of Edible Lipids
Fats – solid at room temp
Oils
Visible
 Invisible

4. Visible Fat:
a. Fat that is easily seen
b. Examples: Butter on a baked
potato, layer of fat around a
meat, etc.

5. Invisible Fat:
 Fat that cannot be detected by the eye
(fat that is found naturally in food). Counts for about 70% intake of fat.
 Examples: whole milk, some cheese, egg
yolks, nuts, avocados, etc.

6. Role and importance of fats in a diet
 Fats are one of the important food groups that are
included in your diet.
 Over the years, fats have got a bad name.
 Most nutritionists talk about reducing fats in your diet.
 However, all fats are not equal.
 There are so called good fats and bad fats.

7.  The good fats, also known as essential fatty acids perform
a number of important functions in your body.
 So, you should not eliminate them completely from your
diet.
 But, since fats contain a lot of calories, even good fats
should not be consumed in excess.
(We should EAT SPARINGLY from the Fats & Oils Food Group)
 There are a number of factors that determine the
optimum amount of fat that you should consume. These
include age, sex, level of physical activities etc.

9. a: Fat as a source of essential fatty acids.
Linoleic (Omega-6) and Alpha-linoleic (Omega-3)
fatty acids are not made by the body on it’s own so it
needs to be obtained from foods.
These fatty acids come from polyunsaturated fats.
Functions of Fat:

10. b: Carries Vitamins K, E, D, A, through the body
This is KEDA… (Get it?!?)
FAT Car
K, A, D and E are the four
FAT-SOLUBLE Vitamins. (This
means they dissolve in fat.)
The FAT car picks up KADE
and takes him where he
needs to go in the body.

11. c. As a main source of energy 1g = 9kCal,
as well as Provides a RESERVE store of energy.
d. Promotes healthy skin
e. Promotes normal cell growth
f. Acts like a “cushion” and heat regulator to protect your
heart, liver and other vital organs (Imagine what would happen to
a football player if all he had protecting his organs was a thin layer of skin!)

12. g. Satisfies hunger and helps you feel full longer (value which is due partly
by the slower rate of digestion of fats in comparison to carbohydrate and protein).
h. Fats bring important ‘mouth feel’ and flavor to many foods, are
necessary for the palatability in the diet.
i. Tenderization – EX: cake, add fat to tenderize and control gluten
development

13. Speciality fats

14. What are speciality fats?
Speciality Fats are thus, tailor made to imitate
the many positive traits of cocoa butter or other
properties to make them more suitable for
specific applications.

15. Speciality fats are not only used in the Chocolate Industry but also
find uses in:
• Ice Cream Industry- ice cream fats, ice cream chocolate coatings.
• Confectionery
• Pharmaceuticals-suppositories/binders.
• Milk fat replacers
• Non Dairy Whipped Toppings
• Cosmetics - lipsticks

16. Speciality fats perform functions that normal
fats are not capable of.
For instance, a chocolate fat is capable of
setting or hardening on the surface of a cake
when cooled and then melting completely to
give a smooth clean mouth feel with full
release of sweetness and chocolate flavor
when eaten.

17. In contrast a normal shortening would not
harden completely when cooled.
Also, shortening gives a waxy mouth feel and it
does not allow full release of flavors when
eaten.

18.  In reality, the chocolate fat (itself a speciality fat) has
been carefully and purposefully developed to impart
specific product characteristics expected by the
consumer.
 Chocolate fat was customized to set at 20 ⁰C (when
cooled inside a cooling tunnel), to become softer at
32 ⁰C and to melt completely at body temperature
(37 ⁰C) when the chocolate coating is eaten.

19. Cocoa butter (CB):
is the byproduct of cocoa bean processing
industry and is obtained from the mature
bean from the Theobroma cacao plant.
It is an important ingredient in the
chocolate and other confectionery
industries. It's valued for its unique
physicochemical properties which is given
by its peculiar fatty acid composition.

20. Where does cocoa come from???

21. Why use speciality fats?
 Food manufacturers are in business to supply needs dictated
by consumers.
 Increasing demand and shortage of supply for CB, poor
quality of individual harvests, economic advantages and
some technological benefits have induce for the
development of its alternative called cocoa butter replacer
(CBR).

22.  In the CBRs the TAG compositions are similar but are not
identical to genuine CB.
 Most of them are produced by either modification of
natural fat or by their blending in different proportion.
Equipped with advanced knowledge of:
fat chemistry & fat modification technologies.

29. Speciality fat manufacturers offer the food industry a large
selection of speciality fats, such as chocolate and chocolate
confectionary, bakery products and ice cream, targeted to meet
food characteristics requested by their client.

30. HISTORY
 1528: Hernán Cortéz came to Spain with cocoa beans and the
formula for the chocolate drink
 1615: The Spanish princess Anne of Austria married Luis XIII of
France, so chocolate came to France
 1657: A Frenchman opened the first “Chocolate House” in London
 became as popular as Coffee Houses.
 1674: The first solid chocolate in a stick form had been sold
 End of 17th century: chocolate came to Germany
 first pralines were made by a German cook
 1792: A chocolate factory was opened in Berlin
 1875: The first milk chocolate was put on the market.

31. INDUSTRILIZATION
 The industrialization of chocolate reduced
the production costs and allowed all levels
of society to enjoy chocolate.
Children rapidly became a great market for
chocolate makers.
 This started a trend of novelties with the
1923 launch of the Milky Way by the
American Frank Mars while his son invented
the namesake bars, the Mars bar.

32. At the same time, Milton Hershey, another
American chocolate producer vastly
expanded his chocolate sales through
clever marketing and capitalizing on
impulse purchases of chocolate in main
street grocery stores.
Hershey was called the "Henry Ford" of
chocolate because he produced a
quality chocolate bar at a price everyone
could afford.

33. TODAY
The chocolate industry has grown to a worldwide
industry topping $50 Billion in retail sales
worldwide and continues to show healthy growth.
 Recently, there has been an increasing trend
towards high quality chocolates such as
chocolates with high cocoa content and or
chocolates flavored with natural flavors and rich
spices.

34. During this event we will discuss:
how speciality fats can be used advantageously in the
area of food applications?