UNIT-9

Fat and oil

Fat and oil are greasy substance of the animals

or plants origin which provide energy for the
body on digestion. Fats and oils are that which
contain 99% of molecules called triglycerides.
The scientific term “lipid” comprises a group of
substance which includes naturally in the fats
and oil. In molecules, each contain three fatty
acid which may be saturated with hydrogen or
un saturated. Some fatty acids are essential to
the body as vitamin. Fats and oil cannot
dissolve with water but emulsified.
 Fat
Fats are that type of substances which solid
in room temperature. Fat content high
percentage of saturated fatty acid which
usually from animal origin and that substance
when consume may be deposited as
cholesterol.
 Types of Fats
There are basically 2 types of fat (animal and plant) origin.
1. Animal origin Fat:
a. Butter:- butter is dairy product made from scum of milk
or cream. It can be made from any kind of cream like
fresh, single, half etc. When clarifying the cream, made
butter remaining liquid which drain from it known as
butter milk. Salt is added to Butter, 1% to 2.5%
depending on type of butter. Comely, Butter has around
80% fat, 2% milk solid and another 16% water content.
Butter usually creamy yellow in color but can be light
creamy yellow to golden yellow depending on uses of
milk.
 It can be used with bread, as butter cream
and in the food cooking. Butter should be
slowly melting otherwise it get burn or
character as ghee. Butter contains more fat
so it is known as more energy food. Butter
content vitamin A and D and less calcium too.
Each 100 gm of butter provides 733 calories.
b. Lard:-
lard is the pork fat can be used in cooking. It
is taken from loin and kidney part of the pig.
Lard has almost 100% fat content which
processed by wet method. Lard is used for
shallow frying , deep frying. Lard has long self
life and low melting point.
C. Suet:-
suet is hard solid fat deposited in the kidney
region of animals. Beef suet is best for beef
mince meat. It is also used to make suit paste
in bakery. It is creamy in color which may be
suitable for savory dishes.
d. Dripping:-
fat that has melted and dripped from
roasting meat, used in cooking or eaten cold
as a spread. Dripping has better cooked taste
of fat.
Plant origin fat (vegetable fat):-
plant origin fat, commonly known as
margarine. Margarine is produced from milk
and blended of vegetable oils like soybean
and cotton seed oil emulsified with flavoring
and salting. Margarine was first introduce by
a food chemistrian called mega mouries.
• What Is Margarine?
• Margarine is a non-dairy product created as a
substitute for butter. While originally made from
animal fat in the 1800s, today the primary
ingredients include vegetable oil, water, salt,
emulsifiers, and some also include milk. Margarine
can be found in both sticks and tubs.
• It's important to know that not all margarine is
created equal. There are variations from brand to
brand, so it's important to read the label. Unlike
butter, margarine isn't something that can be made
at home.
• Like butter, regular margarine must also have a minimum fat
content of 80 percent by law. Anything less is considered a
"spread." The margarine and spreads found in the dairy aisle
can range from 10 to 90 percent fat. Depending on the fat
content, the levels of vegetable oil and water will vary, with
those containing a lower fat content having a higher
percentage of water.
• Since margarine's primary component is vegetable oil, it lacks
the cholesterol and saturated fat found in butter, and has a
higher percentage of polyunsaturated and monounsaturated
fats. It may, however, contain trans fat — although, many
brands have reduced or totally eliminated this from the
ingredient lineup, using palm oil and palm kernel oil in its
place.
 Type of margarine
1) Block margarine
2) Soft margarine
3) Kosher margarine
 1. Block margarine
This type margarine found in block shape
which mainly used for cooking and spreading.
It is mainly used for pastries as well as
substitute for butter.
 2. Soft margarine

• It is mainly used for preparation of cakes and

pastries. This margarine also known as healthy
margarine.
 3.Kosher margarine
• It is prepared from vegetable oil and
processed under strict regulation and
supervision. It is very useful for vegetarian
people.
• Uses of margarine:-
it can be used as butter but smell is not
pleasant. Margarine is not suitable for
finishing of foods and sauces.
 oils
Oils are substance which liquid in room temperature
accept coconut oil and palm oil. It is obtained from
mainly plant source like seeds of sunflower, olive,
soybean, corn, peanut etc. Oil can be even obtained
from fish known as fish oil. Type of oils are:
a. Sunflower oil:-
it is taken from seed of sunflower and commonly
used in cooking and deep frying. Sunflower oil can
be refined or unrefined, refine process, increase the
smoke point which is suitable for deep frying. The
smoke point of this oil is 232°C.
b. Corn oil:-
it is obtained from maize or corn and smoke point
for it 230°C so suitable for deep frying.
c. Olive oil:-
it is obtain from olives and commonly used in
mediterian countries. Olive oil has low smoke point
165°C only, so not suitable for deep frying. This oil
mainly used in salad dressing and pasta dishes.
d. coconut oil:-
It is taken from dried coconut. It can be use to
prepare margarine and banana chips. smoking
point is 170°C.
e. Soybean oil:-
soya oil is used in cooking it is the world’s
leading vegetable oil in term of both
production and consumption.
f. Palm oil:-
palm oil is obtained from palm seed and it is
solid in room temperature. It is most widely
consumed oil around the world.
g. Ground nut oil :-
this oil is used both cooking and in salad.
h. Sesame oil:-
it is obtained from sesame seeds commonly used in
Chinese dishes.

i. Vegetable oil:-
Vegetable like avocado and pumpkin are used for
making oil or margarine. Avocado oil is very
expensive and use for flavor salad dressing.
j. Cottonseed oil:-
it has high smoke point like corn oil so use for
deep frying and even cooking.
 Processing of Fat and Oil
1. Extraction:-
The oil is released from its source by crushing,
faking and then heating the materials. The oil
is dissolved in a solvent which has a low
boiling point in which the solvent is removed
by evaporation. The residue left after the oil
has been extracted is a protein.
2. Refining:-
After extraction, the raw oils are refined.
3. Bleaching:-
The oil is then keep under vacuum, and the
fuller’s earth is added to absorb the color
pigment. Fuller’s earth is absorbent clay used
especially for removing grease from fabrics, as
a filter or dusting powder.
4. Hydrogenation:-
Hydrogen is added to the oil called
hydrogenation which change liquid oils into
more solid and increase the stability of the oils
to prevent spoilage from oxidation and higher
melting point.
5. Deodorizing:-
Deodorization is the process which involves the
use of steam to remove the volatile impurities.
6. Winterizing:-
In this process, the temperature of the oil is
lowered to a point at the higher melting
triglycerides crystallize. Then the oil is filtered to
remove these crystals. The pre-cooling treatment
to remove fat crystals is known as wintering.
7. Filtration and packaging:-
After the oil has been deodorized and winterized,
it is filtered once and packed.