EFPP_Lecture Class_Chapter 3.3_ Fat

Chapter 3.3 Functional roles & interaction of food ingredients in the food system - FAT

Fat

After this chapter, I am able to explain the role of fat and fat replacer, the factors affecting roles of fat and relate the effect of additives or interfering agents to the structure of fat in specific food products.

Summary of Fats

Components in Fat

I have learned to relate this chapter to the subject that I learned before, such as Food Science by Ms Chew and Organic Chem by Dr Ben. The component in fat has a glycerol esterified with fatty acids.

Factors Affect Fat Melting Point

I have learned about the factors influence fat melting point is chain length, the degree of saturation, and configuration of double bonds. For this part, I have to recap back the organic chemistry taught by Dr. Ben.😌 The chain length of fatty acid longer, it needs more time to melt and if it has a higher degree of saturation, it has a higher melting point.

Steps in Manufacturing food fats

Steps In Manufacturing Food Fats

In this chapter, the new things I have learned is the steps in manufacturing food fats. Extraction is the first step to extract the fat and oil from animal and plant by rendering animal fat and pressing oil from plants. Rendering have the dry and wet method; Pressing have the hot and cold method. Rendering using wet method is like Brand's chicken essence boiling the chicken, and there are lots of oil come out from the chicken (it is just my thought, I don't know whether true or not). The dry method for rendering is like roasting or BBQ to extract the oil out from the animal.

Next, the refining method including degumming (Remove gum during hot pressing), neutralization (remove free fatty acid), bleaching (remove colouring and contaminant), deodorizing (remove low aldehyde from rendering), and also winterizing (remove lipid). The final step will be to control the crystal size because B' fat crystal is a fine, smooth and stable fat crystal and it is desirable as well as demand. During diploma time, we always tempering chocolate to make the chocolate shiny, smooth and create a fine texture by controlling the temperature and appropriate amount of agitation. Chocolate love to be agitated to become shinier💫😂. There are 4 forms of fat crystal, which are including alpha, beta prime, intermediate and beta, the beta prime (B') is the finest and reasonably stable crystal💓🍫.

Fat Replacer

Due to the health conscious is higher nowadays, many consumers don't want to have fat in their food intake. To reduce the fat content, fat replacer is used to imitate the texture and bring fewer calories than normal fat. This knowledge is useful for me when doing my practical 4, which we modified the fat content of cookies by playing around with the emulsifier and carbohydrate-based fat replacer. However, the product that using fat replacer is not really very palatable compared to the product using the normal fat content😟😣.

In conclusion, I have learned this chapter a lot by understanding the roles of fat in bakery or cookery food products and the function of fat replacer.