USE OF FATS

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USE OF FATS

• Processing of oils
• Types of Fats oils
• Emulsions and Sauce-Making

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PROCESSING OF OILS
COLD-PRESSED OILS
CRUSHING/PRESSING
STEAM
(extract oil)
(extract remaining oil)
HEXANE
(neutralize FFAs)
ALKALI
(remove character)
BLEACHING/DEODORIZING
(using clay)
WINTERIZATION
REFINED OILS
(remove saturates)
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OLIVE OIL

• high in monounsaturates (e.g. oleic acid)
• 5-15 linoleic acid --gt
• low rancidity potential
• lower cancer risk

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OLIVE OILS

• Extra-virgin
• less than 1 by weight of free oleic acid
• Superfine Virgin (Sopraffino vergine)
• 1-1.5 free oleic acid
• Virgin (Vergine)
• 1.5-3.0 free oleic acid
• Refined (called a number of things, e.g. pure
• very low in taste and free oleic acid

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PRODUCTION OF SHORTENINGS
REFINED OIL
HYDROGENATION higher MPs resistance to
rancidity increased plasticity
H2, Ni, PRESSURE
HYDROGENATION
CRYSTALLIZATION promote beta, beta-prime
increase plasticity
chilling stirring
CRYSTALLIZATION
rearrangement of FAs
TRANSESTERIFICATION increase plasticity
TRANSESTERIFICATION
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KINDS OF FATS AND OILS

• SALAD OILS
• bleached, deodorized, fractionated and
  winterized. Antioxidants may be added.
• FRYING OILS
• as above but w. dimethylpolysiloxane. Partially
  or heavily hydrogenated.
• GRIDDLE SHORTENINGS
• colored and flavored. Contains dimethyl... as
  well as antioxidants and lecithin

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KINDS OF FATS, OILS, CONTINUED

• CAKE AND ICING SHORTENINGS
• fractionated to improve plasticity (for
  incorporation of air). Contains emulsifiers.
• PIE CRUST SHORTENING
• high enough SFI to provide layers, but low enough
  for good mouthfeel.
• PUFF PASTRY SHORTENING
• very high SFI but still plastic enough for dough
  roll-in. High MP to preserve layer integrity.

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EMULSIONS
Oil-in-water
Water-in-oil

• Emulsified sauces
• gt80 fat
• Roux-thickened sauces
• 5-20 fat
• Heavy cream

• Cake batter
• Sausages and lunchmeats
• Butter
• Buttercreams

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EMULSIFICATION--PRINCIPLES

• Hydrophobia and hydrophilia
• Surface tension
• Surfactants--emulsifiers
• Phases of an emulsion
• Continuous phase
• Dispersed phase
• Emulsifier or emulsifying agent

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TOPOGRAPHY OF AN EMULSION
FAT GLOBULE
HYDROPHILIC HEAD
LIPOPHILIC TAIL
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EMULSIFIER CLASS PICTURE

• Emulsifiers differ
• in HLB
• in total molecular weight
• Foods containing ...
• egg yolks
• heavy cream
• butter

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IMPORTANT EMULSIFIED SAUCES

• Hollandaise derivatives
• Hollandaise (2 kinds)
• Béarnaise
• Choron, Aurore, Foyot, Mousseline, Maltaise
• Beurre blanc
• Meuniere (butter sauce)
• Mayonnaise

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EMULSIONS CULINARY PRINCIPLES

• Importance of order
• mix emulsifier with continuous phase
• gradually add dispersed phase
• Proper utensils
• Holding of emulsions
• Broken emulsions
• causes
• restoration

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FIN