FATS AND

OILSGroup 4 - 3D
Lanza, AbegaIl P.
PAJARES, ALONICA MAE
R.
PARMA, JOHN ERICK D.
PORTERIA, ANA MARIS
B.
 FATS AND
OILS
Those that stay solid at room
temperatures are called fats while those
that stay liquid at room temperatures
are called oils.
Fat = all edible lipids that are solid at
room temperature.
Oil = all edible lipids that are liquids at
room temperature.
 TYPES OF
UNSATURATED FATS FATS
which are liquid at room temperature, are considered beneficial fats because
they can improve blood cholesterol levels, ease inflammation, stabilize heart
rhythms, and play

There are two types of “good” unsaturated fats:

1. Monounsaturated fats are found in high concentrations in: olive, peanut,
and canola oils, avocados, nuts such as almonds, hazelnuts, and pecans,
seeds such as pumpkin and sesame seeds
2. Polyunsaturated fats are found in high concentrations in Sunflower, corn,
soybean, and flaxseed oils, walnuts, flax seeds, and fish
 TYPES OF
SATURATED FATSFATS
All foods containing fat have a mix of specific types of fats. Even healthy
foods like chicken and nuts have small amounts of saturated fat, though
much less than the amounts found in beef, cheese, and ice cream. Saturated
fat is mainly found in animal foods, but a few plant foods are also high in
saturated fats, such as coconut, coconut oil, palm oil, and palm kernel oil.

TRANS FATS
Trans fatty acids, more commonly called trans fats, are made by heating
liquid vegetable oils in the presence of hydrogen gas and a catalyst, a
process called hydrogenation.
 MARKET FORMS OF FATS AND OILS IN
THE PHILIPPINES
Butter is a dairy fat Cocoa butter substitute
separated and crystallized (CBS) is usually made from
by churning of cream from the fractionation of palm
milk. Types of butter kernel oil.
products available in the Lard is a solid fat derived
local market are either from swine. They are
regular of light. Light butter commonly applied as
contains less milk fat (-25% shortening in some baked
lower) than traditional products.
Margarine is a solid fat
butter because of higher
product containing at least
levels of air and water
Tallow 80% fat and supplemented
added.is a solid fat obtained
from beef cattle or sheep. with vitamin A. It has been
traditionally made with
partially hydrogenated
vegetable oils
 MARKET FORMS OF FATS AND OILS IN
Salad THE
oils are PHILIPPINES
edible oils Cooking Oils are edible oils that are liquid and
suitable for preparation of clear at room temperature and are used for
mayonnaise or salad cooking such as pan frying, deep fat frying,
dressing emulsion and are sauces, gravies and marinades
stable at cold temperatures. Palm oil the most commonly consumed oil in the
Philippines, accounting for around 76.7% of the
Virgin coconut oil (VCO) – is
country's total oils and fats in 2021.
the “oil obtained from the
fresh, mature kernel of the Soybean oil extracted from soybean seeds, soybean
coconut by mechanical or oil contains healthy unsaturated fats.
natural means, with or
without the use of heat, Sesame oil a healthy choice for cooking, sesame oil
without undergoing is packed with natural antioxidants and unsaturated
chemical refining, bleaching fats.
or deodorizing, and which
does not lead to the Sunflower oil pressed from the seeds of the
sunflower plant, sunflower oil contains high amounts
alteration of the nature of
of the essential fatty acid, linoleic acid.
the oil.
 PHYSICAL AND CHEMICAL PROPERTIES
PHYSICAL
Crystallization
Fats differ from oils in their degree of solidification at room temperature, since in these
conditions the oils are in a liquid state (not crystallized) while the fats are in the solid
(crystallized) state.
Spreads
depends on having appropriate levels of solid fat at refrigerator temperature, at ambient
temperature and at mouth temperature.
The solid fat content at 4 °C should not exceed 30-40 % (to be spreadable from the
refrigerator); at 10 °C it should be 10-20% (the fat will 'stand up' not collapse to a puddle of oil).

• Physical properties of a triglyceride depend on its fatty acid components.

• The melting point of a triglyceride increases as the number of carbons in its hydrocarbon
chains increases and as the number of carbon-carbon double bonds decreases.
 PHYSICAL AND CHEMICAL PROPERTIES
PHYSICAL
• Triglycerides rich in oleic acid, linoleic acid, and other unsaturated fatty acids are generally
liquids at room temperature and are called oils, eg. com oil, olive oil.

• Olive oil, which contains mainly the mono-unsaturated oleic acid, solidifies in the
refrigerator, where as the more unsaturated corn ail will not.

• Triglycerides rich in palmitic, stearic, and other saturated fatty acids are generally semi
solids or solids at room temperature and are called fats, eg, human fat and butter fat.

• Fats of land animals typically contain approximately 40-50% saturated fatty acids by weight.

• Freshly prepared fats and oils are colorless, odorless and tasteless.
 PHYSICAL AND CHEMICAL PROPERTIES
PHYSICAL
• Most plant oils on the other hand contain 20% or less saturated fatty acids and 80% or more
unsaturated fatty acids. Exception of plant oils are tropical oils such as coconut and palm
oils, which are considerably richer in low-molecular weight saturated fatty acids.

• Any color or taste is due to association with foreign substances.

• Fats have specific gravity less than 1 and therefore they float on water. Fats are insoluble in
water but soluble in organic solvents as ether and benzene.

• Melting points of fats are usually low but higher that solidification point.
 PHYSICAL AND CHEMICAL PROPERTIES
CHEMICAL

• Hydrolysis - they are hydrolyzed into • Chemically, each fat or oil molecule
their constituents (fatty acids and consists of three long strings of fatty
glycerol) by the action of superheated acid molecules combined with a
steam, acid, alkali or enzyme. During glycerol molecule.
enzymatic and acid hydrolysis, glycerol
and free fatty acids are produced

• Halogenation - neutral fats containing

• Saponification - alkaline hydrolysis unsaturated fatty acids have the ability
produces glycerol and salts of fatty acids of adding halogens at the double
Soap cause emulsification of oily material bonds. It is a very important property
this help easy washing of fatty materials. to determine the degree of
unsaturation of the fat or oil that
determines its biological value.
 PHYSICAL AND CHEMICAL PROPERTIES
CHEMICAL

• Hydrogenation or hardening of oils • Advantages of hydrogenated:

It is a type of addition reactions 1. It is more pleasant as cooking fat.
accepting hydrogen at the double 2. It is digestible and utilizable as normal
bonds of unsaturated fatty acids. animal fats and oils.
• The hydrogenation is done under 3. It is less liable to cause gastric or
high pressure of hydrogen and is intestinal irritation.
catalyzed by finely divided nickel or 4. It is easily stored and transported and
copper and heat. less liable to rancidity.
• It is the base of hardening of oils • Disadvantages of hydrogenated:
(margarine manufacturing), e.g.. 1. fats include lack of fat-soluble vitamins
change of oleic acid of fats (liquid) (A, D, E and K) and essential fatty acids
into stearic acid (solid).
 USES OF FATS AND
OILS
Fats and oils are esters of glycerol and three fatty acids. They are important in the diet as
energy sources and as sources of essential fatty acids and fat-soluble vitamins. They also
contribute satiety, flavor, and palatability to the diet.
Fats and oils are the prime ingredients for cooking and baking around the world. Fats and
oils give richness, variety of texture, and smoothness to the fat otherwise it may be too
dry to eat.
Fats and oils have many uses in food preparation, including:

• Energy source, fats are a good source of energy, although carbohydrates are the
body's preferred energy source.
• Confectionary, fats are used in confectionary items like bars, shells, enrobings, fillings,
toffees, and ice cream.
• Spreads butter and margarines are used for spreads and their function is to add the
flavour, nutritional value and satiety value of breads.
 USES OF FATS AND
OILS
• Shortening - these are fats which shorten the gluten strand by surrounding them and
make them more easily broken (short). When added to bread it gives a bit of
tenderness, richness and sheen to the crumb.
• Tempering - spices are added to hot oil/fat and then added to dal, curries, rice etc. to
give better flavour, very common in Indian cuisine.
• Salad dressings fat is one of the main ingredients of salad dressings: like animal fat
dressings like bacon fat, vinegar and seasonings, or other common dressings like
vinaigrette, mayonnaise etc.
• Flavoured oil/infused oils - nowadays flavoured oils play a very important role in food
production, it can be used as salad dressings, garnishes or simply as accompaniments
e.g. Chili oil, basil oil, peppers oil etc.
• Frying medium - fats and oils are hugely used as cooking medium, i.e. pan roasting,
deep frying, and sautéing.
 COOKING
• Sauté - a small amount
ingredients
METHODS
of oil is used at high temperature to quickly brown

• Braising - Stovetop & Oven - here you start by frying the main ingredients in a
small amount of oil, similar to sauté or stir fry.

• Stewing - is pretty much the same as Braising except you put in enough water or
stock to pretty much cover the ingredients.

• Pan Frying - is similar to sauté except more oil is likely used and the ingredients are
moved and turned more often
• Baking - baking breads, cookies, cakes, pie crusts and similar items always involves
fats, generally fats solid at room temperature called "shortening", to provide a
pleasant texture when cooled.
 COOKING
METHODS
• Stir frying refers to an Asian technique generally executed in a wok, a wide
shallow pan of spherical shape. This technique uses a small amount of oil at high
temperatures to cook ingredients very quickly preserving flavor and texture
• Deep Frying

• Roasting usually refers to cooking birds and large pieces of meat in an oven at
between 350°F and 400°F. The main source of oils is the fat contained in the bird
or meat, but oil, usually Butter but sometimes Lard, Bacon Fat or Olive Oil may
be brushed on, usually at the beginning or after turning.

• Dressing Salads is where to use those "virgin", "cold pressed" or "unrefined" oils
that are high in flavor but have a smoke point too low for frying.
 THANK
YOU FOR
YOUR
ATTENTIO