Chapter 3.3: Fat

Fat & Oil

Fat - solid at room temp.
Oil - liquid at room temp.
Fat high in polyunsaturated fatty acids are fluid (oils) at room temperature.
Factors influence fat melting point:
a) Chain length
b) Degree of saturation
c) Configuration of double bonds

Steps in manufacturing food fats
Extraction
Rendering - dry/wet (steam;antioxidant added)
Pressing - hot (high yield) / cold (pure product)
Refining
Degumming
Neutralization
Bleaching
Deodorizing
Winterizing
Controlling crystal size
- to produre β prime fat crystal (very fine & stable)
Tempering - control temperature
proper amount of Agitation
Fat crystals determine properties: Consistency, Stability against oiling-out & Emulsion stability.

🍫Chocolate Tempering🍫
Melting (50℃) ⇢ Cooling (32℃) ⇢ Rewarming (29-31℃)
to convert any unstable crystal
to promote stable fat crystal
to form a smooth & glossy chocolate

Chocolate Blooming
Granular-appearing, discolored areas on the surface of chocolate;
the result of melting of less stable crystals and recrystallization as β crystals on the surface.

Fat bloom - Dull & covered with grey film
Caused by:
Incorrect temperature in heating/cooling
Insufficient stirring
Humidity
Temperature fluctuation

Sugar bloom - Sandy & gritty texture
Caused by:
Storage conditions (moisture content)

Butter

Water in Oil emulsion

➺ Butter milk has less fat than fresh milk

👉Clarified butter👈
▶ Obtain from separate the milk solids and water from the butter fat.
▶ Higher smoke point(252°C) & does not oxidize easily
▶ Longer shelf life.
▶ Has negligible amounts of lactose and casein therefore, acceptable for people who have a lactose intolerance or milk allergy.

🔔 Functional roles of fat 🔔

 ♡ Emulsion ingredient ♡
Emulsion = water + oil + emulsifier
Stable Emulsion formation:
• The formula works only with the presence of the 3 components.
• The formula must be balanced.
• The emulsifier must not reach its saturation level.

 ♡ Heat Transfer ♡

Moisture transfer 

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Fat transfer  

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Crust formation 

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Interior cooking

Amount of fat absorbed depends on several factors :
• Frying temperature,duration & product shape
• Pre-frying treatments
• Surface treatment
• Composition(moisture,porosity)

 ♡ Shortening Power ♡

Inhibit gluten formation : Ability of fat cover large surface area to minimize the contact between water and gluten during mixing of batters and dough (Prevent or Shortened gluten)

Fat : separate the flour’s starch and protein – inhibit gluten formation

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During baking:

  Fats melt & leaving little air pockets

 Steam collected 
(pushes upward against the upper surface of resulting cell & increase volume ) 

gluten in pastry denatured 

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Cell is locked into extended position

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Flakiness texture

 ♡ Plasticity ♡ 

➽Work as plasticizer/plasticizing agent
➽ Glycerin, glycerol, castor oil & derivatives

Fat replacer

Functions:
➽ To imitate the texture(mouth feel)of fat.
-They contribute to bulk, creaminess, thickening & stabilization into reduced-fat and fat-free foods.
➽ Bring less calories than normal fat.
- Provide 0 to 5 calories per gram.
Classification:
Carbs based: Xanthan gum, Maltodextrin
Protein based: Egg protein, Whey protein
Fat based: Olestra, Olean
** Only fat and fat based replacer can function to heat transfer, shortening power and plasticity.**