FATS AND OILS

ETHEL MAY F. ONAS, RND

 LIPIDS

● Fats and oils in foods belong to a group called lipids.

● Lipids are commonly called "fats" when their content in foods are under
discussion.
● Fats and oils are differentiated in two ways
a. fats are solid at room temperature ; derived from animals sources
b. oils are liquid at room temperature ; derived predominantly from plants
c. Three exceptions are coconut and palm oils, which are solid at room
temperature; fish oils are liquid at room temperature
LIPIDS

● organic compounds composed of carbon, oxygen, and hydrogen.

● relatively little oxygen is present;
● hydrogen comprises a much larger proportion in lipids than in
carbohydrates.
● This difference in composition accounts for the large difference in the
energy value: lipids provide 9 kilocalories per gram compared with 4
kilocalories per gram for carbohydrates.
Simple Fats/ Triglycerides

The two key components

glycerol

fatty acids.

In these compounds, glycerol

and a fatty acid(s) are linked
together to form an ester,
 GLYCEROL

Glycerol

● glycerol actually has three hydroxyl (alcohol or —OH)

groups, each of which can be esterified with a fatty acid.
● 3 carbons, 5 hydrogens, 3 hydroxyl groups
● The polyhydric nature of glycerol permits the formation
of a wide range of simple fat molecules because each of
the hydroxyl groups can esterify with a different fatty
acid.
● This makes the range of possible molecules of simple
fats extremely large.
There is no double bonds between carbons in saturated
fatty acids while unsaturated fatty acids have 2 or more
double bonds

TRUE OR FALSE
There is no double bonds between carbons in saturated
fatty acids while unsaturated fatty acids have 2 or more
double bonds

TRUE OR FALSE
 FATTY ACIDS
The fatty acids in simple fats are
organic compounds with the
characteristic carboxyl
(—COOH) group identifying
them as acids.
Fatty acids differ from one another
a. Length ( number of carbon atoms)
b. Degree of saturation ( number of double
bonds between carbons
Degree of Saturation
Length
A double bond raises the melting point of a fatty
acid

TRUE OR FALSE
A double bond raises the melting point of a fatty
acid

TRUE OR FALSE
 MELTING POINT
● temperature at which the fatty acid is transformed from a solid Fats Oils
to a liquid
● A lot of energy in the form of heat must be put in to convert
a solid to a liquid, thus melting point is HIGH
● When fats are hard (have high melting points) at room State at Solid Liquid
temperature, they may be poorly suited for specific Room
preparations, such as creaming a shortened cake mixture. Temp
● Degree of unsaturation affects the temperature at which fat
melts Melting Pt High Solid
○ The more unsaturated the fat, the more liquid at room
temperature
○ The more saturated the fat, the firmer its consistency
Degree of SAturated Unsaturate
Saturation d
 MELTING POINT

At double bonds, the configuration is either cis or trans. If the double bond is in the cis
form, the melting point is appreciably lower than when the comparable molecule has a
double bond in the trans form.
illustrates this; the melting point for oleic acid (cis  form)  is  14°C  (57.2°
F) and for elaidic acid (trans form) is 43.7°C (110.7°F). 
Because both of these fatty acids contain 18 carbon atoms and one double bond, the
difference in melting point is attributable to the difference in configuration at the double
bond.
MELTING POINT
Olive oil has more polyunsaturated fatty acids
than lard does

TRUE OR FALSE
Olive oil has more polyunsaturated fatty acids
than lard does

TRUE OR FALSE
FATTY ACIDS IN FOODS

● Most foods contain all three types of fatty acids but one
type predominates
● Most Vegetables and fish oils are high in
polyunsaturated fatty acids
● Canola and Olive oil are high in monounsaturated fatty
acids
● Animals, Coconut oil and palm oils are high in saturated
fatty acids
● Overall : animal origin contains 50:50 P/S ratio
● Plant 85:15 P/S ratio
Oxidative rancidity is accelerated by the presence of some
water.

TRUE OR FALSE
Oxidative rancidity is accelerated by the presence of some
water.

TRUE OR FALSE
Hydrolytic rancidity requires oxygen

TRUE OR FALSE
Hydrolytic rancidity requires oxygen

TRUE OR FALSE
 CHEMICAL DEGRADATION

RANCIDITY - the chemical deterioration of the quality of a fat by either oxidative or hydrolytic chemical reactions.
The overall action of oxidative rancidity involves the uptake of oxygen at a double bond in an unsaturated fatty acid in a fat.
When fats are exposed to oxygen, the double bond can be broken so that oxygen can then become a part of the molecule

REVERSION- Another deteriorative change in fats occurs with only a small amount of oxygen present and apparently
is the result of oxidation of some of the linoleic and linolenic acids (18:2 and 18:3, respectively) in oils. This deteriorative
change, which results in development of off odors and off flavors, is called reversion. 

Flavors that develop as a result of reversion are  often described as “fishy” or “beany” and are definitely detrimental to

quality.
 HYDROLYTIC
● Begins when fat is broken down to
glycerol and fatty acids
● promoted either by the action
enzymes like lipase, heat and
moisture
● Water present in the food and increase
temperature will cause rancidity
● Rancid smell is due to the release of
free fatty acids
● These free fatty acids may seriously
alter the aroma and flavor of a fat or oil
in which lipolysis has occurred.
OXIDATIVE
begins when a free radical forms, which often is initiated in a
polyunsaturated fatty acid, such as linoleic acid.
Oxidative rancidity requires oxygen and unsaturated lipids
facilitated by the presence of certain metals (e.g., iron and
copper) and by light and/or warm temperatures.
Storage in tightly closed containers in a cool, dark place helps
slow the onset and continued development of oxidative
rancidity.
However, some oxygen still remains in the headspace of the
closed container, and eventually oxidation will begin.
The problems of oxidative rancidity can be delayed considerably
by the addition of antioxidants to products high in unsaturated
fatty acids, for these fats are particularly susceptible to
oxidation.
ANTIOXIDANTS
EFFECTS OF HEAT IN LIPIDS

SMOKE POINT
● When fats and oils begin to degrade, a slight amount of smoke will appear.
● It occurs at high temperatures but varies with the substance being
heated and with its previous exposure to heat, water, and food particles.
 ACROLEIN
● Smell of burnt fat
● Produce when the oil is heated to the smoking point
● Continued heating beyond smoke point will cause the
removal of two molecules of water from the glycerol, which
results in the formation of an unusual aldehyde ACROLEIN
Frying a potato can cause the
formation of acrylamide.
TRUE or FALSE
Frying a potato can cause the
formation of acrylamide.
TRUE or FALSE
 ACRYLAMIDE

● ethylene carboxyamide or 2-propenamide)

● is a monomer formed in foods containing starch, some sugar, and
asparagine (an amino acid) when they are cooked at high
temperatures.
● Not naturally present in foods, but it can form at high temperatures
in foods containing the containing starch, natural sugars, and
some proteins (specifically, the amino acid asparagine), but they usually are fr
and often much hotter
● recognized as a carcinogen in laboratory animals
● Formed during maillard reaction
STEPS IN MANUFACTURING FATS

1. Extraction
2. Refining
3. Fractionation
4. Crystallization of Fats
Rendering is the removal of fat from animal and
plant tissues by either dry or moist heat

TRUE OR FALSE
Rendering is the removal of fat from animal and
plant tissues by either dry or moist heat

TRUE OR FALSE
 EXTRACTION -removal of lipids
Rendering
Lard from Swine
Tallow from Cattle
Wet Rendering -steam under
pressure to heat the tissues and
fat to at least 90ºC (195ºF).
Hot Rendering-simply heating
the tissues and collecting the
melted fat as it drains and is
finally squeezed from the residue.
Cold Pressing
Oils -Plants
mechanical or screw-type press
can be used to express oils from
appropriate seeds (e.g., sesame),
nuts, or plant tissue (e.g., olive)
high quality of the oil that can be
extracted in this manner.
Hot Pressing
Oils -Plants
steam is used to warm the tissues
to about 70°C (158°F), and then
they are pressed to remove the
oil.
higher temperatures reached in
hot pressing result in a somewhat
lower-quality product because of
the presence of some gums,
possible off-flavor overtones, and
free fatty acids.
Winterizing is applied to remove fatty acids with low melting
points.

TRUE or FALSE
Winterizing is applied to remove fatty acids with low melting
points.

TRUE or FALSE
 REFINING- removal of undesirable constituents
TYPES OF PROCEDURES
Degumming
● remove gums and free fatty
acids.
● A hot steam distillation
procedure separates the
relatively volatile free fatty
acids from the fat molecules,
one method of neutralizing
the fat.
Bleaching
● the refinement process that
removes undesirable
coloring and flavoring
contaminants from fats and
oils,
● A related step is
deodorizing, a process
accomplished by steam
distillation. Deodorizing is
particularly important to the
production of high-quality
coconut and palm kernel
oils.
● Conversely, olive oil is not
deodorized because its
natural aroma is considered
highly desirable
Winterizing
is a refining technique used to
remove lipid fractions with
melting points high enough to
cause them to become a solid at
refrigerator temperatures.
Winterized oils are used in salad
dressings or other pourable
sauces.
The exception is olive oil. This
unique oil is not winterized
because important flavorful oils
would be removed.
Unbleached and Bleached Oil
Winterized and unwinterized oil
FRACTIONATION

● Tropical oils are naturally high in saturated fatty acids,

which means that they have comparatively high melting
points and a firmer texture at room temperature than the
other commercial sources of oils.
● These oils used to be considered less healthful than those
with lower levels of saturated fatty acids.
● However, the emphasis on reducing intake of trans fats
because of their negative impact on heart health has led to
increased utilization of palm and palm kernel oils in the
manufacture of commercial fats.
Fractionation

● Palm oil can be separated into fractions with different physical

properties and varying ratios of fatty acids by fractionation.
● Fats can be separated by careful temperature control and
removal of fat crystals that form.
● The oils left behind have lower melting points.
● The crystalline fat can be blended with the amount of oil needed
to create fats with the desired physical properties.
● This oil also has the advantage of being free of or low in trans
fats because the oil was not hydrogenated.
To minimize formation of harmful
compounds during frying
● Oils used for deep-fat frying need a smoke point that is
well above 190°C (375°F) to minimize the formation of
harmful compounds during frying (using an oil with a high
smoke point for deep-fat frying minimizes smoking and
acrolein formation.).
● Smoke points of the refined plant oils available in markets
usually are well above this temperature.
● For example, refined safflower oil has a smoke point above
260°C (500°F), and sunflower, soybean, and corn oils have a
smoke point of 232°C (450°F); they are all well suited for
frying.
Tempering is used to control crystal size in
shortening.

TRUE OR FALSE
Tempering is used to control crystal size in
shortening.

TRUE OR FALSE
CRYSTALLIZATION OF FATS

● The final phase in the manufacture of fats is

crystallization of the warm, fluid fat.
● helps achieve a smooth fat
● In the manufacture of special fats for use in the
confectionery industry, fats undergo tempering to
yield a product with a mixture of crystal shapes
(polymorphs).
 TEMPERING

● is a process in which temperature is carefully controlled by removing the heat as it is

released when liquid fats crystallize (the heat of crystallization). Fat is held at a specified
temperature for the time required for the crystals to form and to stabilize in the favored
crystal form.
● Tempered fats can be stored with some variations in temperature, sometimes more than 25°
C (78°F), and still retain their textural qualities. Chocolate needs to be tempered to promote
the formation of stable fat crystals.
● Otherwise, the smaller crystals in the chocolate melt and then recrystallize in coarse β
crystals, which appear as somewhat discolored, granular areas on the surface of chocolate
when it has become a little warm or has been stored for a long time. This unique and rather
unattractive surface appearance is called bloom and definitely is to be avoided.
● tempering is used in chocolate to promote the formation of stable fat crystals.)
CHEMICAL MODIFICATION

● Chemical methods can be applied to alter the physical

properties of fats and oils and tailor products to have altered
melting points and enhanced plasticity or spreadability for
use in specific products.
● Hydrogenation, interesterification, and intraesterification
(sometimes in conjunction with enzymes) are techniques
being used to develop a wide variety of fats and oils for
commercial use.
● The push to eliminate trans fat has driven a considerable
amount of work in this area.
Dehydrogenation is the addition of hydrogen to an unsaturated fatty
acid in the presence of a catalyst to reduce the unsaturation of the
molecule and raise the melting point.

TRUE OR FALSE
Dehydrogenation is the addition of hydrogen to an unsaturated fatty
acid in the presence of a catalyst to reduce the unsaturation of the
molecule and raise the melting point.

TRUE OR FALSE
 HYDROGENATION
● alters the melting points of fatty acids by increasing their saturation with
hydrogen.
● vegetable oils can be modified from liquids to solids, a change that makes
these former oils suitable for use as margarines and shortenings
● This process also is used to modify peanut butter from its original state
(in which it separates to a concentrated solid mass and a layer of oil) to a
spread that remains homogeneous, even during extended shelf storage.
 HYDROGENATION

● One undesirable result of the hydrogenation process is that some

unsaturated fatty acids undergo isomerization, resulting in the formation
of some double bonds in the trans configuration, rather than the cis form
commonly found in nature.
● The levels of trans fats are higher in stick margarines than in tub and
liquid margarines because more hydrogenation is involved in producing
the firmer sticks
● An effective reduction to <10 percent trans fatty acids has been
accomplished using carbon dioxide in the hydrogenation process.
FUNCTIONAL ROLE OF FAT

● Color
● Butter contributes a yellow to creamy color to products.
The importance of this pleasing color is evidenced by the
fact that all margarines are colored to simulate the color
of butter.
● Even some vegetable shortenings now have β-carotene
added to provide the desired yellow color.
● Fats also aid in developing a pleasing color on the surface
of fried and baked products.
FUNCTIONAL ROLE OF FAT

● FLAVOR
● Fats contribute a richness of flavor when used in a variety of food
products.S
● pecific fats provide unique flavor qualities.
● Butter- has a complex flavor profile contributed by butyric and other
fatty acids, as well as by lactones, aldehydes, and ketones.
● Olive oil and lard are examples of other types of fats that contain
distinctive flavor components. Most other fats have a pleasing
richness of flavor, yet limited unique overtones in their flavor
profiles.
 FUNCTIONAL ROLE OF FAT

● Texture
● In pastry, the distribution of fat in small pieces contributes flakiness to the baked product .
● Butter or shortening can be creamed with sugar to obtain a veryfine cell structure of great
uniformity in a shortened cake.
○ sharp sugar crystals create numerous tiny spaces in the fat where steam and carbon dioxide
collect and expand during baking to produce a fine-textured cake.
● Fat in a bread dough keeps the crumb and crust soft in comparison with a similar bread made
without any fat.
● Fried foods develop a crisp texture on their surfaces, the result of being heated at very high
temperatures that can be reached when fats or oils are the cooking medium.
● Hash browns and french fries can provide excellent examples of the crisp textures that result
when the frying fat is very hot. If the fat is too cool, the result unfortunately is a soggy, greasy
texture.
FUNCTIONAL ROLE OF FAT

Tenderness
● Selection of the best fat for a specific application requires consideration of several
qualities.
● One of the most important qualities is the ability of a fat to aid in creating a tender
baked product.
● The ability of various fats and oils to tenderize a product is determined by their ability
to interfere with the development of gluten, the structural protein complex in wheat
flour products.
● One of the ways that fats and oils interfere with gluten development is by physically
preventing or inhibiting contact between water and flour proteins. This obstruction is
accomplished by mixing the fat or oil with the flour so that the lipid gradually coats the
surface of the gluten complex that is starting to form . Water is unable to penetrate a
layer of lipids because lipids are hydrophobic and repel water. A soft fat or an oil can
physically be spread over a much larger surface area than can a firm fat. Consequently,
such lipids are effective tenderizing agents.
 COOKING MEDIUM

● As little fat as possible should be absorbed.

● Maintenance of a frying temperature of at least 175°C (347°F) and preferably
190–195°C (374–383°F) is an important factor in minimizing fat absorption
during frying.
● The upper part of this range is more effective than 175°C (347°F) in keeping fat
absorption as low as possible. At temperatures above 195°C (383°F), foods
tend to brown too much before they are heated adequately in the center.
 COOKING MEDIUM

● The key to frying is to heat the fat to the correct temperature before adding food and then cooking only a small
amount of food at a time.
● lower temperature
○ greasy product because of the increased absorption of fat.
● Use of a fresh oil rather than a frying oil that has begun to deteriorate and become somewhat more viscous from
previous use is another means of reducing the amount of oil absorbed (and adsorbed) during frying.
● The formulation of a batter or dough to be fried has an effect on fat absorption
○ Increasing levels of sugar and fat in the mixture will result in more fat absorption than will occur in less
sweet and/or rich batters and doughs.
○ All-purpose and bread flours in batters and doughs absorb less fat during frying than does cake flour.
End of Slides