Topic 6: Fats and Oils

Functional Roles of Fats

• Colour
• Butter contributes a yellow to creamy
colour to products
• All margarine are coloured to simulate the
colour of butter
• Some vegetable shortening is added with
carotene to provide desired yellow colour
• Flavour
• Contributes a richness of flavour in food
products
• Butter: has s complex flavour profile
contributed by butyric acid
• Texture
• Pastry products: distribution of fat in small
pieces contributes flakiness to the baked
products
• Texture
• Depending on the type of food products
• In pastry, the distribution of fat in small
pieces contributes flakiness to the baked
products
• Butter or shortening can be creamed with
sugar to obtain a very fine cell structure of
great uniformity in a shortened cake
• Sharp sugar crystals create numerous tiny
spaces in the fat where steam and carbon
dioxide collect and expand during baking
to produce a fine-textured cake
• Fat in a bread dough keeps the crumb and
crust soft in comparison to those made
without fat
• Fried foods develop a crisp texture on their
surfaces, the result of being heated at the
very high temperature
• Tenderness
• Certain fat have the ability to interfere with
the development of gluten, the structural
protein complex in wheat flour products
…..tenderizing agent
• Gluten complex occur when wheat flour is
added with water….causes hard texture of
bread
• Fats and oils interfere with the gluten
complex formation by interrupting the
layer of gluten and water----tenderize the
products
• SHORTENING POWER is the ability of a
lipid to accomplish this tenderizing action
• The amount of unsaturation in the fatty acid
determine the amount of surface area
covered by single molecule (Refer to figure
8, pp 298)
• Shortening power of Saturated fatty acid <
unsaturated fatty acid with one double bond
< unsaturated fatty acids with two double
bonds < unsaturated fatty acid with three
double bonds
• Due to content of unsaturated fatty acids,
oils have great shortening power
• Liquid oils are able to flow readily
throughout any batter or dough as
compared to solid fat…..so can coat gluten
better
• Solid fats that are
soft enough to be
manipulated and
spread quite easily
are said to be
plastic
• Has more
shortening ability
than do those that
are quite hard and
difficult to spread
• In shortened cakes, fat is incorporated as a
heavy foam, the result of creaming the fat
and sugar together
• For creaming to be effective, the fat needs to
be able to retain their air pockets that form
• Oils do not meet this criteria….due to no β
crystals

Notes: Cakes are classified in two groups: 1. Shortened cakes – contain

fat. Most shortened cakes contain leavening agents like baking powder
or soda. They are tender, moist and velvety. 2. Unshortened cakes –
(Foam cakes)- contain no fat
• Broken emulsions should be avoided in cake
batters, a stable emulsion help promote the
fine cell size desired in shortened cake
• Chiffon cakes rely on an egg white foam for
their cell structure because they are made
with oil rather than solid fat
• Flakiness is highly desirable textural
characteristic in pastry.
• When fat is left in pieces in a pastry dough, it
melts during the baking period and flows,
leaving a hole where steam collects and
pushes upward against the upper surface of
the resulting cell
• Solid fats facilitate formation of a flaky
pastry, but the flow properties of oil interfere
with formation of the cell pockets needed for
flakiness
Emulsification
• Shortening are formulated with added mono-
and diacylglycerides so that the fat and milk
in cake batters are emulsified, resulting in a
fine-textured cake.
• Mono- and Diacylglycerols are effective
emulsifiers because they have one or two
hydroxyl groups in place of one or two fatty
acids
• The best of the emulsifying agents available in the
home is the lecithin in egg yolk.
• Lecithin is a phospolipid that is unusually effective in
covering the surfaces of droplets in an emulsion to
keep them from coalescing
• Emulsion breakdown
Cooking Medium
• Fats and oils are used as a cooking medium
because of their ability to be heated to high
frying temperatures well above the boiling
temperature of water
• High temperature cause the changes in
texture, flavour and colour of the food
products.
• Butter and margarine are popular because of
their pleasing flavour and colour, and
occasionally are used in shallow frying
because of this qualities …but easily to
become rancid
• Shortening are not well suited to frying as
mono- and diacylglycerols lose their fatty
acids rather quickly, leaving free glycerol.
Glycerol will turn to acrolein and lower down
the smoke point of the shortening
• For those reasons, oils usually are the type
of lipid selected for frying foods
Fat Replacements
• Protein-Based Replacement
• Simplesse® – fat replacement in frozen
dessert
• The protein content of Simplesse® prevent
its use in products requiring heat
• Simplesse® is made of proteins from food
and water (in a ratio of 1 part of protein to
2 parts water), provides 1.3 calories per
gram
• Obtained the approval from FDA
• Carbohydrate-Based Replacements
• N-Lite – starch and containing other
natural food materials, including gums and
non-fat dried milk
• Stellar TM made from corn starch. Present
application in cheese spreads and
frostings .
• Slendid –use pectin
• Oatrim – made from using alpha amylase
to catalyze the formation of maltodextrins
from amylose and amylopectin in oat flour.
Use in milk-containing beverages, salad
dressings, meats, cheese spreads and
high fiber bread.
• Rice*Complete® is a similar product
derived from rice
• Avicel® cellulose gel is a microcrystalline
carbohydrate derivative that use as fat
replacer in salad dressing
• Fat-Based Replacements
• Salatrim – a structured lipid that result from
interesterification of lipids with medium-
and long chain fatty acids. Salatrim
contributes 5 kcal/g
• Caprenin – uses capric and caprylic acids
in combination of behenic acid (22 carbon
number). Also provide 5 kcal/g . Use in
chocholate coatings for candy
• Olestra – hybrid between a carbohydrate
and a fat (sucrose polyester). Cannot be
digested, therefore provide no calories to the
body
 Effect of Roll-in Fat Type on Danish Pastry Quality
Properties

Abstract

This study shows the effects of fat types on the quality properties Danish
pastry prepared with butter, margarine, and shortening as a roll-in fat. The
viscoelastic properties of dough for Danish pastry and its volume, surface
colour, and texture after baking were investigated. The Danish pastry
prepared with butter as a roll-in fat showed the biggest volume and
relatively small and uniform cell structure in the crumb compared to
those prepared with margarine and shortening. Danish pastry dough
prepared with shortening was the most elastic during a frequency sweep
test using 0.1 to 0.8 Hz while the dough of Danish pastry prepared with
shortening and margarine had similar rheological properties at a frequency
sweep from 1.0 to 10 Hz. The hardness values of Danish pastry prepared
with margarine and shortening were found to be 1.51±0.04 and 2.99±0.19 N,
respectively, which are significantly different from the texture of the Danish
pastry prepared with butter (p 0.05).
 Effects of Fat Replacers on the Physical, Chemical and
Sensory Characteristics of Puff Pastry

Abstract

Puff pastry is a bakery product containing a high fat content. To reduce the fat
content in the puff pastry, fat replacer could be used to substitute for some or all of
the functions of the fat. The aim of this study was to determine the physical,
chemical and sensory characteristics of reduced-fat puff pastry containing different
types of fat replacers including: carbohydrate– (maltodextrin gel and powdered
cellulose); protein– (WPC-80%); and fat– (salatrim) based fat replacers. The
results indicated that the reduced-fat puff pastries contained 12.88-15.86% fat and
318.73-348.80 Kcal/100g, which were less than those of the regular-fat puff pastry.
However, the moisture content and water activity of the reduced fat puff pastries
were significantly higher than those of the regular-fat puff pastry (p≤0.05). The
analysis of sensory characteristics indicated that the reduced-fat puff pastry
containing salatrim had a rubbery aroma. The use of carbohydrate- and protein-
based fat replacers led to a more dense texture, decreased puffiness and an
increased aroma of wheat. Using a nine-point hedonic scale, liking scores
indicated that the reduced-fat puff pastry with maltodextrin-gel had the highest
score compared with other reduced fat puff pastries.
 Using Vegetable Puree as a Fat Substitute in Cakes

Abstract
Squash and cantaloupe puree (25, 50, 75 and 100%) were used to
substitute fat in the production of cake. Cakes prepared with 25% puree
(for both squash and cantaloupe) had higher volume than that of
control cake. No difference in cake volume was found between
control cake and those prepared with 50% puree. At 100%
replacement level, cake volume was lowest. Reduced-fat cakes with
puree had more moisture and minerals as well as fewer calories than the
control. Replacement of baking fat by puree resulted in a significant
increase in hardness, springiness and chewiness, but to a limited extent
the cohesiveness. On the other hand, there were no differences
between the acceptability of reduced-fat cakes with puree up to 75%
and control cakes. The addition of puree did not result in undesirable
changes in colour. While the high moisture content in cakes (with puree)
was more acceptable among the panellists. These results showed that
purees are an acceptable fat replacer in cakes and effective in reducing
the amount of fat and calories. Moreover, during storage moisture loss
and increase hardness was observed in produced cakes.
Effect of Reducing Fat and Using Fat Replacers in the Crust
of Flaky Chinese Pastry

Abstract

Flaky Chinese pastry (Pia), is a small Chinese pastry filled with mung
bean conserve and is a popular bakery product. Its crust is made from
wheat flour, fat, water, sugar and salt, with mung bean conserve stuffed
inside. This research aimed to lower the fat content in Pia by using fat
replacers in the outer crust that had high liking scores from untrained
panellists. Maltodextrin gel and inulin gel were used as fat replacers. The
results indicated that the hardness of the product increased slightly with
the reduction in fat content, while the extension and puffiness decreased.
Panellists liked products in which the fat content in the outer crust was
reduced by 45% and replaced by 50% of its weight with inulin gel in the
formula. The overall liking of the developed product was at a moderate
level, which was not significantly (p > 0.05) different from the control. The
chemical composition of this formula was analysed and showed that the
fat, total calories and calories from fat could be reduced by 10.5, 3.02
and 10.05%, respectively.