Basic Commodity - Fats & Oils

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BASIC COMMODITIES – SHORTENINGS, FATS & OILS

Fats are solid at room temperature and melt when heated. Those used in cooking include butter, margarine, lard, suet and hydrogenated fat.

Oils are liquid at normal temperatures, but solidify at lower temperatures. Those commonly used in cooking are peanut (groundnut/arachide) oil, coconut oil, mustard seed oil, sesame (teel) oil, olive oil and safflower oil.

Shortenings are fats that are used in the baking industry and in confectionery.
  
HYDROGENATION OF OILS
The conversion of oil into fat is known as hydrogenation. The process changes the physical properties of the oil. Hydrogenation consists of treating oil under pressure and at a suitable temperature with hydrogen, in the presence of a catalyst, usually nickle. Under these conditions, the unsaturated fatty acids present in the oil combine with the hydrogen. This chemical process brings about a physical change, the liquid oil changing into a solid fat. The unsaturated fatty acids are chiefly those of the oelic type and are converted into stearic acid which is solid. The varying consistencies available in fats is due to the process of hydrogenation being stopped at various stages.

SHORTENINGS
Fats can be used as shortenings or as a cooking medium. In confectionery, fats impart their characteristic flavor as well as shortening qualities. Their effect is to coat and break down the gluten strands, so that instead of being hard and tough to eat, foods containing shortening break off short and melt readily in the mouth.

FACTORS TO LOOK FOR IN SHORTENINGS:

1. Creaming Value: This effect the volume of the item eg: cakes
The amount of air incorporated during creaming
2. Shortening value: The shortness it gives to the end product. Shortness
is a quality essential in products such as biscuits & cookies.
3. Stability: Refers to keeping quality and shelf life.
4. Consistency: Hardness or Softness depending on the purpose.
hardness for puff pastry, softness for cakes.
5. Water absorption Will affect the emulsification value of the shortening.
power:

As shortening agents, fats add to the nutritional and satiety values of flour mixtures like doughs and batters. They also contribute to the taste and flavor. The type of fat and the way it is incorporated will affect the texture (eg: short crust pastry and flaky pastry). Baking must be done at correct temperatures. As the fat melts during baking, it must be absorbed by the flour. If the heat is insufficient, the melted fat will run out and result in a hard product. Fat which has been broken up into small particles during creaming will be more easily absorbed than fat left in large pieces.

Fat as a frying medium functions in three ways:
- it serves to transmit heat to the articles of food to be fried.
- it adds to the nutritive value (calories).
- It contributes to the flavor and taste and texture of the food.

Fat used as a frying medium must have
- a high smoke point
- low congealing point
- low moisture content
- high stability
- acceptable flavor which is neutral

RENDERING OF FAT:
Rendering of fat is the process of melting to extract fat from fatty tissues. A good supply of fat can be obtained in this way there are two methods to complete this process:
1. Cut the fat into small pieces, put them in a baking tray and heat in the oven till the fat has melted and only crisp brown pieces of tissue remains. Strain the fat through a clean cloth into a basin and store in the refrigerator.
2. Cut the fat into small pieces and cover with a little water. Boil, without the lid until the water has evaporated and the fat melts leaving behind only tissue. Strain and store as above.
In both cases, the temperature should not be too high as the fat will decompose.

CLARIFICATION OF FAT:
This method of cleaning the fat. Used fat is mixed with water and allowed to boil. It is then strained and allowed to cool. The fat solidifies on the surface. This cake of fat is lifted out and the bottom scraped off all impurities. The fat is then heated till it stops bubbling and the water particles have disappeared.

TYPES OF FATS AND OILS

FAT/OIL SOURCE PROPERTIES USES

Butter Cream Salted or unsalted, shallow frying
Difficult to handle when chilled, unsuitable for
Deep frying. Unique flavor, Good enriching qualities.

Margarine Groundnuts Not easy to spread. Economical for baking
Palm, coconut, Low cholesterol
Fish oils, Whey

Soft blend as above will spread even if
Margarine chilled excellent for cake & pastry making

Low fat Blended Low calorie content can be used for baking
Spreads & vegetable oils but not for pastry. Spreads when chilled
Cholesterol
Free Spreads

Lard Pork White solid fat, good for Short Crust
Pastry & Shallow frying.
Not suitable for creaming with sugar.
Economical

Suet Lamb or Hard white fat, good for Short crust, steamed
Beef puddings & stuffings

 Corn Oil Corn Refined . All purpose especially deep frying

 Sunflower/ Sunflower & Refined. All purpose cooking medium
Safflower oil Safflower seeds
Sesame/ Sesame seeds/
Gingelly oil (teel)
Olive Oil Olives Distinctive taste & flavor, Salad dressings Cooking medium, but not deep frying
Soya bean Soya beans Distinctive All purpose cooking medium Oil
Coconut Coconuts Strong aroma & flavor. Used a lot in Kerala Oil and Coastal cuisine
Mustard Mustard Strong aroma & flavor Used in North Indian Oil plant & Bengali cuisine and in pickles
Arachide Groundnuts Distinctive flavor. All purpose cooking Oil medium
Pure Ghee Cream Rich flavor used extensively in Indian  Cooking and sweets
Solid Palm Neutral flavor Suitable for all types of cooking Vegetable Oil

  
In short, Fats & Oils can be classified as:
  
Animal Sources: Lard, Suet
Dairy Sources: Butter, Pure Ghee
Vegetable Sources: Refined oils

Margarine

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