Term
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Definition
Present naturally
Ex. meat, poultry, fish, dairy products, eggs, nuts, and seeds |
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Term
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Definition
Contain essentially 100% fat
Ex. Shortening, lard, salad and cooking oils, margarine, and butter |
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Term
| Qualities of fats in food preparation |
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Definition
Flavor
Color
Texture
Tenderness
One phase of an emulsification
Heat transfer
Control of crystallization
Sensation of moistness in meat
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Term
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Definition
| High melting point and solid at room temperature |
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Term
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Definition
| Lower melting point and liquid at room temperature |
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Term
| Variables that effect the melting point of fats |
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Definition
Length: longer chain fatty acids have higher melting points
Form: the trans form of a fatty acid has a higher melting point that its cis form
Type: high proportions of saturated fatty acids leads to a high melting point (solid at room temp.) High proportions of unsaturated fatty acids leads to a low melting point (oils at room temperature.) |
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Term
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Definition
Temperature at which smoke comes from the surface of heated fat
A higher smoke point means that a fat is good for frying |
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Term
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Definition
| "Plastic" fats may appear solid at room temperature- contain solid fat crystals as well as liquid oil
These fats can be molded or pressed into shapes without breaking
Ex. Shortening being pressed into a measuring cup |
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Term
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Definition
Liquid oils turned into solid "plastic" fats
Ex. Shortening and margarine
Advantages:
1. Neutral flavor
2. Reduces risk of oxidation (rancid flavor)
3. Higher smoke point
4. Solid
Disadvantage: Production of trans fats
(Double bond changes from cis to trans) |
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Term
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Definition
Water-in-fat emulsion
Must have at least 80% fat
Several types available
(whipped & low fat not suitable for baking) |
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Term
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Definition
Emulsifiers may be added
monogycerides & digycerides) |
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Term
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Definition
| Remain liquid even when refrigerated (salad oils) |
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Term
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Definition
Butter is the fat of cream separated from other milk constituents by agitation
A water-in-oil emulsion
Contains about 80% fat |
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Term
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Definition
Fat rendered from fatty tissues of hog
Interesterification improves plasticity and creaming qualities
Good “shortening” qualities
Used in traditional refried beans |
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Term
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Definition
Tolerant of high temperatures
High smoke point
Hydrogenated fats are more stable
Nutrition considerations |
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Term
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Definition
Olestra or Olean®
Salatrim (Benefat)
Emulsifiers |
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Term
| Carbohydrate-based fat replacers |
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Definition
Starches, cellulose, gums
Maltodextrins
Polydextrose
Oatrim® and other high fiber ingredients |
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Term
| Protein-based fat replacers |
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Definition
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Term
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Definition
Emulsions may be
1. Oil-in-water
2. Water-in-oil
Temporary emulsions
1. Oil in water
2. Vinaigrette
Permanent emulsions
1. Mayonnaise
2. Hollandaise sauce |
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Term
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Definition
| One liquid dispersed in another liquid with which it is usually immiscible |
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Term
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Definition
| Fatty acid that has no double bonds between its carbon atoms and thus holds all of the hydrogen it can hold. |
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Term
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Definition
| Fatty acids that have one or more double bonds between carbon atoms: they could hold more hydrogen atoms if these bonds were broken |
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Term
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Definition
| Increases the effectiveness of an antioxidant, but it not as effective an agent when used alone. |
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Term
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Definition
| A substance that interferes with the oxidation process |
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Term
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Definition
| Substances that cannot be mixed or blended |
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Term
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Definition
| Has electric charges and tends to be soluble in water |
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