FA T S

AN D
O IL S
COLUMBITAY, SANDY T. BSND 4A
 Triglycerides or compounds of fatty
acids and glycerol; belong to a group
of organic compounds called lipids.

fats - all edible lipids that are

solid at room temperature.

oils - all edible lipids that remain

liquid at room temperature
CHEMICAL CHARACTERISTICS OF FATS
AND OILS

Fats and oils are triglyceride esters

of fatty acids.
Depending upon number of carbon
atoms of tile fatty acids, they may be
short-chain, long chain or medium
chain.
Depending upon the degree of saturation of
the predominant fatty acids, they may be
polyunsaturated, saturated or
monounsaturated.

Most vegetables oils are polyunsaturated.

Exist as mono- di- or triglycerides in foods

common form in foods is the triglycerides
or neutral fats.
MARKET FORMS
Animal fats
Beef tallow- hard plastic fat rendered
from beef tissues; usually used as an
ingredient for shortening.

Suet- clear, white, solid fat from beef

Neutral lard- pork fat rendered at low

temperature.
Leaf lard- high quality pork fat
rendered from "sinsal"

Lard compound - a mixture of 50%

pork fat with other animal or vegetable
fats.
Butter- product or ripened cream;
contains 80% fat.
Butter compound- a butter substitute
made by mixing 40% milk fat and
vegetable oil.
Low fat dairy spreads- like butter that
contains less than 80% but more than 30%
milk fat

Oleo stock tallow- rendered from certain

internal fatty tissues of cattle and sheep.

Oleo oil- oil pressed from oleo stock.

Oleo stearin- crystalline product from oleo

stock.
 Vegetable fats

Hydrogenated fats or vegetable shortenings-

vegetable oils that have been refined,
bleached and made saturated.

Lard substitute - a mixture of vegetable oils

with or without pork lard.

Margarine- made by emulsifying fat other than

milk fat with cultured milk; contains 80% fat
and 16% water.
Vegetable oils- obtain from
plant sources

Salad oils- vegetable oils with

added alkali and antioxidants,
deodorized and bleached.
Classification according to culinary
use
1. table fats - spreads such as
butter and margarine.
2. cooking oil- for frying such as
coconut, corn oil, peanut oil
3. shortening- plastic fats; for
baked flour products
4. salad oils corn oil, soy bean
Physical Characteristics of Fats
and Oils
1. Melting point- temperature at which fat
becomes an oil

High melting point- remains crystalline or solid

at room temperature; requires more heat to
melt; high boiling point.

Low melting point- requires less heat to melt;

liquid at room temperature; low boiling point.
 Factors influencing melting point
a. degree of saturation
highly saturated: highly melting
point
unsaturated: low melting point

b. size of crystals
large: low melting point
small: high melting point
c. winterized: pure fat chilled to remove
solid portions; remains liquid even at
refrigeration to, thus has low melting
point.

d. hydrogenation- addition of H+ at
unsaturated points ~ high melting point

2. Plasticity - ability to retain shape, a

property of solid fats.
Fat with wide plastic range is
desirable for creaming.
Fat with narrow plastic range is
used as table fat.
Fat with wide plastic range
contains fatty acids with low
melting point as well as one with
high melting point
 3. Smoke point - temperature at which
fat become overheated; depends on free
glycerol content.

4. Rancidty: spoilage of fats

Types
a. Hydrolytic - due to hydrolysis of
triglycerides which liberates free fatty
acids (saturated fatty acids) and glycerol.
b. Oxidative - due to oxidation of unsaturated
fatty acids in fat by peroxides which in turn
results in the formation of other molecules
like ketones, aldehydes, etc. producing the
rancid odor and flavor.

Prevention
a. Hydrolytic rancidity can be prevented by
processing with heat to destroy the lipase, or
by storing in cold storage to inactive the
enzyme.
 b. Oxidative rancidity is prevented by
adding antioxidants, storing away from
light or in cool storage and eliminating
contact with metal.
USES OF FATS IN COOKING
1. Frying - fats are good conductors of
heat and are able to brown foods.

a. Deep fat frying

Fats used are those with high smoke point
to allow use of high cooking temperature
and shorten cooking time thus less fat
absorption.
Absorption of fat by fried food is limited
by regulating the temperature.
Amount should be enough to cover the
food to minimize absorption.
Proper draining of excess fat is done using
absorbent paper.
Pan with narrow diameter is used.
b. Stir frying or sauteeing- uses less fat

2. Shortening- ability to produce

tenderness in flour mixtures by water
proofing flour particles thus preventing
coalescing of gluten particles.

3. Emulsion- dispersions of the

suspension type, consisting of two liquids
which are immiscible with each other.
 TYPES OF SALAD DRESSING

1. French dressing- a temporary

emulsion.

2. Mayonnaise- a permanent
emulsion

3. Cooked salad dressing- contains

starch.