Fats and Oils

• TYPES OF FATS

  Margarines

  Shortening

  Vegetable oils

  Cocoa butter

  Butter

  Lard

  Tallow
• ▪ Margarines – vegetable oil spreads
• ▪ Shortenings – hydrogenated oils
• ▪ Vegetables oils – derived from plants, primarily the seeds of

  soybeans, corn, cottonseed, rapeseed, sunflower, and safflower
• ▪ Cocoa butter – used in the manufacture of chocolate candies;

  made from the seeds of the cacao tree
• Butter – made by churning the cream from milk
• ▪ Lard – derived from the fat of swine
• Tallow – derived from beef or sheep fat
• Plasticity - It determines a fat's spread ability which is important in the preparation of confections, icings, and pastries.
• Appearance - The chalky white natural fat-based pigment of milk makes it more appealing.
• Texture - This characteristic gives flakiness in pastries, smoothness in chocolates, and tenderness in most baked products.
• Satiety - Fat-containing food delays the onset of hunger since fat takes longer to digest than carbohydrates and proteins.
• Melting point - This characteristic of fat is determined by the degree of saturation, 
• Mouthfeel - Fats give butter, bacon, and olive oil their own distinctive tastes.
• Shortening power - Pastries, biscuits, and cakes have the tendency to become more tender as fat concentration increases.
• Solubility - It has the ability to dissolve in organic compounds but not in water.
• Hydrolytic rancidity - requires water
• Oxidative rancidity requires oxygen