Chapter 8

Flavor, texture and shortening agent

Used as a dietary supplement of omega 3s

Is made from 100 percent fat

Contains less than 80 percent fat. A water in fat emulsion

Lowest in fat and contains mostly air and water usually 10 percent fat

Longer the chain the higher the melting point

Lower melting point than saturated fat . Contains more double bonds

Cis double bonds have a lower melting point

Triglycerides. Fatty acids are rarely found free form

Plant food tend to have more saturated fat while animal food have more unsaturated fat Exceptions : tropical plants and fish

Temperature where fat/oil first emit smoke. Usually do not boil but instead Triglycerides become unstable

Butter (260 f) , lard (370f ), olive oil (375f ), coconut (350 f)

Temperature at which volatile hydrolysis within superheated fat and oil can be ignited

Caused by water impurities and enzymes in food and results in frothy oil. Can be prevented from not constantly re using oil

Caused by oxygen. (Unsaturated more vulnerable). Results in plasticky flavors. Can be prevented by adding chelators

Chemicals that quench free radicals before they can damage other chemicals. Examples: vitamin a , e , c and Citric acid

It prevents the formation of of gluten.

Layers separated by open spaces. Prepared by flatten with roller and melt by baking

Tender/crumby. The fat completely coats the flour. Minimal gluten formation.

Fat is layered into dough. Puff pastry

Results in mealy tender product

Results in laminated and flaky product

Gluten can form and create a gummy texture

Cooks rapidly with high flavor development. Reaches higher temperature than water and has higher conductivity than air. Ideal temp (350-400)