A While Ago You Had a Question About Veg Shortening When You and Your Friends Were Makng

A while ago you had a question about veg shortening when you and your friends were makng cooking around Christmas. Here is your answer and more information on fats.

Butter---there are 4 grades

AA - for consumers

A consumers and used in food processing

B for ingredients

C in food processed industry

USDA grades on flavor, body, texture, color, and salt.

Butter absorbs orders easily--such as fish, onion, etc. Keep covered

Clarified butter (or commonly called ghee)

Only the butterfat (milk solids) has been removed - you use this stuff if you want to fry with--Indians (from India) and other Middle eastern use this a lot.

Butter is 80% fat

Comes from sour or sweet cream - min 80% butterfat, 18% H2O and 2% milk solids

Margarine - 80% fat

Usually made of soybean, corn, cottonseed oil

Other additives

Sodium benzoate/benzoic acid, which is used as a preservative

Diacetye - butter flavor

Mono and dialycerides - emulsifiers

Yellow coloring

Vit A and D

Hydrogen is added to unsaturated fatty acids (this requires heat and nickel or copper - because they are catalysts)

They did this to increase shelf life/and stability

Only partial hydrogen

Light margarine - whipped with H20 or air to decrease calories.

Soft or tub margarine are soften then stick margarine because decrease hydrog (fewer/less transfatty acids)

Shortening - 100% fat

Soybean oil often used

Can use animal and veg oil

More solid

Increased smoke point

Increased shelf life

Gives texture in baked goods

Emulsifiers (mono and diglycerides)

Combining shortening with H2O in liquids with increase amount of H2) that can be incorporated

Decreased smoke point

vegetables oils -100% fat

Soybean: salad dressing, mayo (can have a "fishy" taste)

Canola: salad dressing, margarine, shortening - increased mono unsaturated fatty acids

Corn: salad dressing, margarine and increase of poly unsaturated fatty acids

Cottonseed: blends andhigh smoke point (good for frying)

Olive: increased mono unsaturated fatty acids

Extra virgin----less then 1% acidity) and is always 1st pressing of olives

Virgin3% acidity and has more olive flavor

Olive oil 2nd pressing and it can also be used as a solvent

Peanut oil stable, good for frying, higher smoke point

Safflower: poly unsaturated fatty acids

Sesame: increase flavor

Sunflower: normally high poly unsaturated fatty acids

Hybrid high in mono unsaturated fatty acids

Tropical "oils”high in saturated fatty acids, so these tend to be solid at room temperature

Examples are: coconut oil, palm, and palm kernel

Increased stable

Cocoa butter melts sharply at body temperature, so good for confections (candy)

Functions of fat

Aroma, flavor, texture

mouthfeel

Nutrition

Viscosity --body

Appearance

Satiety - feeling full

You have now completed your 1st lesson on fats!