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!