Oils and Fats



Oils and FatsKimberley FaraciKaplan University OnlineProfessor Larisa WilsonNS 415-01 Food Science with LabMay 23, 2017Oils and FatsType of FatSourceColorOdorFlavorButterMade from sweet creamPale yellow No odorCreamy, little saltyShorteningSoybean Oil, Fully Hydrogenated Palm Oil, Palm OilWhiteNo odorOilyOlive OilOlive oilGreen to goldenOliveLight olive flavor to strongCanola OilCultivars of rapeseedGoldenOil odorBland QuestionsA fat becomes rancid for a number of reasons; there is hydrolytic rancidity, oxidative rancidity, and flavor reversion which is also a type of oxidative rancidity. Hydrolytic rancidity is when the chemical bonds break down, when that happens water and hydrogen are added (Bennion & Scheule, 2010). Hydrolytic rancidity happens to butter. Oxidative rancidity does require oxygen but also can happen from exposure to light, heat, and metals such as iron and copper (Bennion & Scheule, 2010). Flavor reversion is “involves a change in edible fats characterized by the development of an objectionable flavor prior to the onset of true rancidity. The kinds of off-flavors that develop during reversion vary with the particular fat and with the conditions that cause the change” (Bennion & Scheule, 2010). A fat that is high in saturated fatty acid content is more stable, “due to their molecular structure, which is made up of a nice, even chains of single-bonded carbons. The straight lines are able to stack together easily, allowing the saturated fat molecules to arrange in a denser, solid structure” (Wu, 2014). Saturated means stable in essence.Prevention of rancidity in fat is not a challenge. Keep fats in a cool, dark place and make sure to keep airtight. Do not store your oil above the stove, if you are going to keep olive oil out, put it in a colored, airtight bottle.An antioxidant is something that prevents oxidation. In essence, it inhibits aging. BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ (tertiary butyl hydroquinone), and propyl gallate are all antioxidants that are used in commercially processed fats and oil (Bennion & Scheule, 2010). Vitamin E is a natural antioxidant that is common in vegetable oils (Bennion & Scheule, 2010).A synergist is an agent that works with an antioxidant, but it cannot be used alone. Its purpose in fat or oils is to prevent oxidation.Lard comes in two forms; Lard is from fat rendered from the fatty tissues of a pig. Leaf Lard is from fat from the rendered fatty tissues of the belly of the pig. Butter is processed from sweet cream or sour cream. It is mostly fat, about 80% butterfat, milk solids and water (18%). Margarine is “made from hydrogenated vegetable oils; liquid vegetable oils; milk, buttermilk, or whey; and additives which provide desirable characteristics. Other ingredients permitted in margarine by the federal standard of identity are vitamins A and D for nutritive purposes; diacetyl as a flavor constituent; lecithin, monoglycerides, and/or diglycerides of fat-forming fatty acids as emulsifying agents; artificial color; salt; citric acid or certain citrates; and sodium benzoate, benzoic acid, or sorbic acid as a preservative to the extent of 0.1 percent” (Bennion & Scheule, 2010). Why anyone would chose margarine over butter is beyond me. I would choose something that had 1 (cream/milk) to 2 (salt) ingredients over something that had an upwards of 20 ingredients any day.“RBD refers to an oil that has been refined, bleached, and deodorized” (Bennion & Scheule, 2010). Refined; impurities have been removed, bleached; color that are not wanted are removed, and deodorized; further purifying and removing any scents that are not wanted (Bennion & Scheule, 2010).Virgin olive oil has been obtained from the first press and has not been processed any further (Bennion & Scheule, 2010). Light olive oil has been refined to give a lighter flavor; light does not mean that it is lower in calories.Olive oil has been used for thousands of years. It is a staple in the Mediterranean diet. Both soybean oil and olive oil are a good source of healthy fats and are a source of omega-3 fatty acids (Bennion & Scheule, 2010). Butter is high in saturated fats and therefore should be used sparingly in your diet.ReferencesBennion, M. & Scheule, B. (2010). Introductory foods (13th ed.). Upper Saddle River, N.J.: Pearson.Conforti, F. (2009). Food Selection and Preparation: A Laboratory Manual, 2nd Edition (2nd ed.). Wiley Global Research (STMS). Wu, J. (2014). The Lipid Lowdown: Saturated, Unsaturated, and Trans Fats. The Palate. Retrieved 23 May 2017, from ................
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