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Fats and Oils (Types of Fats and Oils (Sunflower oil,soya oil,corn oil…
Fats and Oils
Types of Fats and Oils
Sunflower oil,soya oil,corn oil,olive oil
Margarine,frying,salad dressing,ice cream
Fish Oil
Margarine,capsules(e.g. vitamin supplements)
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Butter
could be used as spread,on cakes,biscuits,sauces,fudge,pastry and ice cream
Characteristics
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Dripping
Is the fat which the meat "drips",from being roasted.
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Vegetable Oil
May have a rich source of unsaturated fatty acids and usually contain natural antioxidants which resist rancidity (odours)
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Butter
Butter is not a pure fat,but an emulsion of water in oil
Low fat spreads
These spreads do not meet the minimum fat level (80%)
to be called margarine. Water is used to bulk out the spread.
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Functional properties
Plasticity
Is where fats do not melt immediately but soften over a range of temperatures. Some fats have been formulated so their melting points are low and they are spreadable straight form the fridge. E.g soft margarine
Retention of moisture
Some fats can help retain a bakery's product's moisture and increase its shelf-life. They may also be used to baste foods cooked by dry heat
Shortening
Products such as shortcrust pastry,biscuits and shortbread rely on fat to coat the for particles and prevents moisture absorption. this inhibits(stops) gluten formation which gives the products their characteristic crumbly or short texture.