oils and fats€¦ · web viewboth soybean oil and olive oil are a good source of healthy fats...
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Running head: oils and Fats 1
Oils and Fats
Kimberley Faraci
Kaplan University Online
Professor Larisa Wilson
NS 415-01 Food Science with Lab
May 23, 2017
oils and Fats 2
Oils and Fats
oils and Fats 3
Type of Fat Source Color Odor FlavorButter Made from
sweet creamPale yellow No odor Creamy, little
saltyShortening Soybean Oil,
Fully Hydrogenated Palm Oil, Palm Oil
White No odor Oily
Olive Oil Olive oil Green to golden Olive Light olive flavor to strong
Canola Oil Cultivars of rapeseed
Golden Oil odor Bland
Questions
A fat becomes rancid for a number of reasons; there is hydrolytic rancidity, oxidative
rancidity, and flavor reversion which is also a type of oxidative rancidity. Hydrolytic rancidity is
when the chemical bonds break down, when that happens water and hydrogen are added
(Bennion & Scheule, 2010). Hydrolytic rancidity happens to butter. Oxidative rancidity does
require oxygen but also can happen from exposure to light, heat, and metals such as iron and
copper (Bennion & Scheule, 2010). Flavor reversion is “involves a change in edible fats
characterized by the development of an objectionable flavor prior to the onset of true rancidity.
The kinds of off-flavors that develop during reversion vary with the particular fat and with the
conditions that cause the change” (Bennion & Scheule, 2010).
A fat that is high in saturated fatty acid content is more stable, “due to their molecular
structure, which is made up of a nice, even chains of single-bonded carbons. The straight lines
are able to stack together easily, allowing the saturated fat molecules to arrange in a denser, solid
structure” (Wu, 2014). Saturated means stable in essence.
oils and Fats 4
Prevention of rancidity in fat is not a challenge. Keep fats in a cool, dark place and make
sure to keep airtight. Do not store your oil above the stove, if you are going to keep olive oil out,
put it in a colored, airtight bottle.
An antioxidant is something that prevents oxidation. In essence, it inhibits aging. BHA
(butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ (tertiary butyl
hydroquinone), and propyl gallate are all antioxidants that are used in commercially processed
fats and oil (Bennion & Scheule, 2010). Vitamin E is a natural antioxidant that is common in
vegetable oils (Bennion & Scheule, 2010).
A synergist is an agent that works with an antioxidant, but it cannot be used alone. Its
purpose in fat or oils is to prevent oxidation.
Lard comes in two forms; Lard is from fat rendered from the fatty tissues of a pig. Leaf
Lard is from fat from the rendered fatty tissues of the belly of the pig.
Butter is processed from sweet cream or sour cream. It is mostly fat, about 80% butterfat,
milk solids and water (18%). Margarine is “made from hydrogenated vegetable oils; liquid
vegetable oils; milk, buttermilk, or whey; and additives which provide desirable characteristics.
Other ingredients permitted in margarine by the federal standard of identity are vitamins A and D
for nutritive purposes; diacetyl as a flavor constituent; lecithin, monoglycerides, and/or
diglycerides of fat-forming fatty acids as emulsifying agents; artificial color; salt; citric acid or
certain citrates; and sodium benzoate, benzoic acid, or sorbic acid as a preservative to the extent
of 0.1 percent” (Bennion & Scheule, 2010). Why anyone would chose margarine over butter is
beyond me. I would choose something that had 1 (cream/milk) to 2 (salt) ingredients over
something that had an upwards of 20 ingredients any day.
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“RBD refers to an oil that has been refined, bleached, and deodorized” (Bennion &
Scheule, 2010). Refined; impurities have been removed, bleached; color that are not wanted are
removed, and deodorized; further purifying and removing any scents that are not wanted
(Bennion & Scheule, 2010).
Virgin olive oil has been obtained from the first press and has not been processed any
further (Bennion & Scheule, 2010). Light olive oil has been refined to give a lighter flavor; light
does not mean that it is lower in calories.
Olive oil has been used for thousands of years. It is a staple in the Mediterranean diet.
Both soybean oil and olive oil are a good source of healthy fats and are a source of omega-3 fatty
acids (Bennion & Scheule, 2010). Butter is high in saturated fats and therefore should be used
sparingly in your diet.
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References
Bennion, M. & Scheule, B. (2010). Introductory foods (13th ed.). Upper Saddle River, N.J.:
Pearson.
Conforti, F. (2009). Food Selection and Preparation: A Laboratory Manual, 2nd Edition (2nd ed.).
Wiley Global Research (STMS).
Wu, J. (2014). The Lipid Lowdown: Saturated, Unsaturated, and Trans Fats. The Palate.
Retrieved 23 May 2017, from https://uchicagopalate.wordpress.com/2014/05/29/the-
lipid-lowdown-saturated-unsaturated-and-trans-fats/
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