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16 Cards in this Set
- Front
- Back
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A lot of saturated short chain FA's have characteristics of |
Medium Melting Point - Is prone to FFA rancidity Milkfat is an example |
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A type of palm oil |
Palmitic (C16) |
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A type of Coconut Oil |
Lauric (C12) |
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Relatively longer unsaturated FA's have characteristics of |
Liquids are prone to oxidation Examples are Soybean, corn, canola and peanut |
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A low unsaponifiable number indicates |
Lots of other materials such as pigments, tocopherols, sterols, etc.
Ex that have low numbers are soybean, corn, canola and peanut |
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Hydrogenation |
Reduction of double bonds |
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Full hydrogenation |
TG's with saturated fatty acids |
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Partial Hydrogenation |
Some cis- and trans- unsaturated fatty acids (Medium MP) |
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Winterization |
-Make oils stable to refrigeration - Hold at 5.6 Degrees C + Collect oil - Salad oils/Mayo NARROWS THE MP |
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Fractionation |
-Desired solid/liquid behavior -Hold at desired temperature + Collect oil or fat NARROWS THE MP |
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Blending |
-Change solid/liquid profile - Mix different oils/fats
WIDEN THE MP |
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Interesterification |
Interchange/randomization of fatty acis - Output: Create intermediate-melting TG's
Strategy is to combine with fractionation/blending |
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Plasticization |
"Plastic" shortening or margarine + AKA "Votation" -Reduce oil temp: Create a crystal network + Liquid oil trapped within solid network - Continuous stirring: Control network formation + Air/nitrogen added for sheen/foamy texture |
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Baking Shortening |
- Impart richness/tenderness - More air pockets - Add flakiness to pastry dough - Lubrication to retard staling - Structure for cakes/icings/fillings |
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Frying Shortening |
Heat transfer medium
Components - Saturated/highly hydrogenated TG's - Anti-foaming agent
Minimized unsaturated TG content Very Clean oil (low FFA, low unsaponifiable matter_ |
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Dairy Analog shortening |
Used for - Plasticity/lubrication - Structure (Frozen desserts) - Protein - Stabilizers/emulsifiers
Ex. Non-Dairy creamers Whipped topping Fluid milk analogs |
