FATS AND OILSHERBS AND SPICES

FATS AND OILS

INTRODUCTION

• Vegetable oil is one of the most important primary foods and therefore requires maximum quality.

• When they are solid-appearing at a normal room temperature, they are referred to as “fats,” and when they are liquid at that temperature, they are called “oils.”

EXAMPLES AND THEIR SOURCES

Vegetable Oils Soybean, palm oil, rapeseed/canola, sunflower, cottonseed,

peanut, sesame, corn, olive, coconut,cocoa butter etc.

Animal Fats and Marine Origins Butter (from milk), lard (from hogs), tallow (from beef), fish oil

(cod, whale, etc.)

OILS AND FATS PROCESSING• Food fats and oils are derived from oilseed and

animal sources.• Vegetable oils are obtained by the extraction or the

expression of the oil from the oilseed source.• Animal fats are generally heat rendered from animal

tissues.• Rendering may be accomplished with either dry heat

or steam.• Crude fats and oils

1.CHEMICAL REFINING

2.PHYSICAL REFINING

3.CLARIFICATION OF PRESS OIL

4.WATER DEGUMMING

5.SIMPLE ACID DEGUMMING

6.SPECIAL DEGUMMING

7.SUPER-/UNI-DEGUMMING

8.TOP DEGUMMING

9.COLD REFINING

10.POLISHING FILTRATION

11.BLEACHING• The term “bleaching” refers to the process for

removing color producing substances and for further purifying the fat or oil.

• Normally, bleaching is accomplished after the oil has been refined.

• The usual method of bleaching is by adsorption of the color producing substances on an adsorbent material.

• Acid-activated bleaching earth or clay, called bentonite; Anhydrous silica gel and activated carbon are used as bleaching adsorbents.

12.DEODORIZATION• Deodorization is a vacuum steam distillation process for the

purpose of removing trace constituents that give rise to undesirable flavors, colors and odors in fats and oil

• Normally this process is accomplished after refining and bleaching.

• The deodorization of fats and oils is simply a removal of the relatively volatile components from the fat or oil using steam.

13.FRACTIONATION

• Fractionation is the removal of solids by controlled crystallization and separation techniques involving the use of solvents or dry processing.

• Dry fractionation encompasses both winterization and pressing techniques.

• It relies upon the differences in melting points to separate the oil fractions.

• WINTERIZATION:-Process whereby material is crystallized and removed from the oil by filtration to avoid clouding of the liquid fraction at cooler temperatures.

• PRESSING TECHNIQUES:-Pressing is a fractionation process sometimes used to separate liquid oils from solid fat.

• Hydraulic pressure or vacuum filtration is used.• Hard butters and specialty fats from oils such as palm and palm

kernel.

14.PARTIAL HYDROGENATION / HYDROGENATION

• Hydrogenation is the process by which hydrogen

is added to points of unsaturation in the fatty acids.• Hydrogenation was developed as a result of the need to

(1) convert liquid oils to the semi-solid form for greater utility in certain food uses and

(2) increase the oxidative and thermal stability of the fat or oil.• Desired stability and functionality.• PROCESS:-Hydrogen gas reacts with oil at elevated temperature

and pressure in the presence of a catalyst.• Nickel is common catalyst.• Catalyst is removed from the fat after the hydrogenation

processing is completed.

• Under these conditions, the gaseous hydrogen reacts with the double bonds of the unsaturated fatty acids as illustrated below:

15.INTERESTERIFICATION• Interesterification causes a redistribution of the fatty acids on

the glycerol fragment of the molecule.• This rearrangement process does not change the composition

of the fatty acids from the starting materials.• Interesterification may be accomplished by chemical or

enzymatic processes.• Chemical interesterification is a process by which fatty acids

are randomly distributed across the glycerol backbone of the triglyceride.

• Enzymatic interesterification is a process rearranges the fatty acids (can be position specific) on the glycerol backbone of the triglyceride through the use of an enzyme.

16.ESTERIFICATION

• Fatty acids are usually present in nature in the form of esters and are consumed as such.

• Triglycerides, the predominant constituents of fats and oils, are examples of esters.

• When consumed and digested, fats are hydrolyzed initially to diglycerides and monoglycerides which are also esters.

• In esterification, an alcohol such as glycerol is reacted with an acid such as a fatty acid to form an ester such as mono-, di-, and triglycerides.

• In an alternative esterification process, called alcoholysis, an alcohol such as glycerol is reacted with fat or oil to produce esters such as mono- and diglycerides.

USES OF FATS AND OILS• Textural qualities (body and mouthfeel)• Emulsions• Shortening or tenderizers• Medium for transferring heat• Aeration and leavening• Spray oils• Producing satiety (fullness after eating)• Adding flavor• Decreasing temperature shock in frozen desserts• Foaming• Solubilizing flavors and colors.

GHEE

INTRODUCTION

• Ghee is obtained by clarification of milk fat at high temperature.• Being a rich source of energy, fat soluble vitamins and essential

fatty acids, and due to long shelf life at room temperature (20 to 40C).

• 80% of ghee produced is used for culinary purposes. • The remaining 20% is used for confectionery, including small

amounts consumed on auspicious occasions like religious ceremonies.

PROCESSING OF GHEE• Ghee making in India is mostly a home industry.• Substantial amounts come from villages where it is usually

prepared by the desi method.• Recently, industry has manufactured improved ghee of more

uniform quality.• Basically, the high heat applied to butter or cream removes

moisture. Both are usually clarified at 110 to 120 C.• In general, ghee is prepared by four methods,

1.Desi 2.Creamery butter 3.Direct cream 4.Pre-stratification methods.

1.DESI METHOD

2.CREAMERY BUTTER METHOD

3.DIRECT CREAM METHOD

4.PRE-STRATIFICATION METHOD

• Desi method accounts for more than 97% of ghee manufactured.

• However, with industrial interest, the creamery butter and direct cream methods are increasing.

• Recently, continuous ghee making equipment has been fabricated at the National Dairy Research Institute at Karnal.

• The equipment is a three-stage pressurized, swept surface separator.

QUALITY OF GHEE• The quality of ghee depends on

1.milk,

2.cream,

3.dahi or butter,

4.methods of preparation,

5.Temperature of clarification,

6.storage conditions,

7.type of animal feed.• The principal measurements of ghee quality are:

1.Peroxide value,

2.Acidity,

3.Flavor.

CHANGES ON STORAGE• Ghee undergoes physicochemieal changes,

dependent primarily on the temperature of Storage.• Crystallization occurs with the formation of solid, semi-solid

and liquid layers.• Above 20 C and below 30 C, solidification is a loose

structure.• Ghee stored at high temperature is also susceptible to

oxidative deterioration, rancidity, and off flavor.

USES OF GHEE1.Snacks and Appetizers

2. Main courses and Soup

3.Vegetable, Potato, and Grain Dishes

4.Desserts

5.Sauces

6.Out of the ordinary

7.Substitutions

MARGARINE

INTRODUCTION

• Margarine and related products contain a water phase and a fat phase and can thus be characterized as water-in-oil (W/O) emulsions in which the water phase is finely dispersed as droplets in the continuous fat phase.

INGREDIENTS• Margarine is formulated to contain 80% fat and 16% water.• The formars are

1.skim milk 2.salt 3. preservatives such as Lactic acid,Citric acid, Tartaric acid, Phosphoric acid 4.Natural coloring compounds like Beta carotene, Palm carotene 5.Flavors(butter aroma) 6.Lecithin 7.Vitamins 8.Antioxidants 9.Emulsifier 10.Stabilizers

PROCESSING• The oils fats in the required proportions are melted, mixed and

emulsified with the aqueous phase. The resulting emulsion is partly crystalized, plasticized or textured.

• There are some processing steps:-

HERBS

INTRODUCTION

• An herb is "a flowering plant whose stem above ground does not become woody."

• In our diets, we eat not only grains, bread, vegetables and pulses but also different types of herbs.

• Herbs make food more tasty and can also help digestion, and act as medicines.

• Examples are basil, oregano, marjoram, and sage.

1.BASIL

• Scientific Name: Ocimum basilicum • Part of Plant Used: Leaves • Origin: India, Asia, and Africa • Flavor: There are a huge number of varieties of basil. Thai basil,

lemon basil, cinna-mon basil, Holy basil. Plain ol' regular basil has a slightly peppery, sweet flavor with an aroma kinda like a mixture of cloves and anise.

2.THYME

• Scientific Name: Thymus vulgaris • Part of Plant Used: Leaves • Origin: Asia, Southern Europe, Mediterranean • Flavor: It has tiny little leaves and stem having minty, lemony

flavor and smell .

3.CILANTRO

• Scientific Name: Coriandrum sativum • Part of Plant Used: Leaves (cilantro), seeds (coriander) • Origin: Mediterranean, Middle East • Flavor: it tastes like hand lotion or soap, it's citrusy with a

nice tang.

4.DILL

• Scientific Name: Anethum graveolens • Part of Plant Used: Leaves and seeds • Origin: Southern Russia, Western Africa, Mediterranean • Flavor: It's extremely versatile and adds a nice earthy,

somewhat lemony flavor to everything you add it to.

5.PARSLEY

• Scientific Name: Petroselinum crispum • Part of Plant Used: Leaves • Origin: Mediterranean • Flavor:

6.ROSEMARY

• Scientific Name: Rosmarinus officinalis • Part of Plant Used: Leaves • Origin: Mediterranean • Flavor: the flavor is kind of sharp and piney.

7.MINT

• Scientific Name: Mentha piperita • Part of Plant Used: Leaves • Origin: Europe, Asia, Mediterranean • Flavor: Mint is another one with about 25 different

varieties. There's peppermint, spearmint, choco-late mint, apple mint, and basil mint, chocolate mint has a chocolatey flavor.

8.OREGANO

• Scientific Name: Origanum vulgare • Part of Plant Used: Leaves • Origin: Northern Europe • Flavor: Oregano has a warming, pungent, sharp flavor.

9.SAGE

• Scientific Name: Salvia officinallis • Part of Plant Used: Leaves • Origin: Mediterranean • Flavor: It's somewhat savory, somewhat sweet, a little bit

minty, and a tad earthy.

DRYING OF HERBS• The most commonly used methods for curing herbs are:-

1.Air drying

2.Silica sand drying

3.Drying with heat

OTHER METHODS OF PRESERVING HERBS 1.Freezing 2.Herb vinegars 3.Herb butter

STORING OF HERBS

SPICES

INTRODUCTION• A spice is "any of a class of pungent or aromatic substances of

vegetable origin, as pepper, cinnamon, or cloves, used as seasoning, preservatives, etc."

• Spices come from the bark, root, buds, seeds, ber-ry, or fruit of tropical plants and seeds.

• Examples of each are cinnamon, ginger, cloves, mustard, black pepper, and allspice, respectively.

1.PEPPER

• Scientific Name: Piper nigrum • Part of Plant Used: Berries • Origin: India • Flavor: Pepper is spicy and pungent

2.CINNAMON

• Scientific Name: Cinnamomum zeylanicum Blume • Part of Plant Used: Bark • Origin: Eqypt • Flavor: Cinnamon has a warm, sweet flavor.

3.GARLIC

• Scientific Name: allium vineale • Part of Plant Used: Entire vegetable • Origin: Central Asia • Flavor: It has a spicy, pungent flavor when raw and a sweeter,

mellower pungency when cooked.

4.CUMIN

• Scientific Name: Cuminum cyminum • Part of Plant Used: Seeds • Origin: Egypt • Flavor: It has an earthy flavor and aroma.

5.PAPRIKA

• Scientific Name: Capsicum annuum var. angulosum mill. • Part of Plant Used: Fruit, dehydrated and ground • Origin: Mexico • Flavor: It tastes like the bell peppers that it is made from.

Paprika doesn’t have an exceptionally strong flavor.

6.TURMERIC

• Scientific Name: Curcuma domestica Loir. • Part of Plant Used: Root • Origin: Indonesia, Southern India • Flavor: Turmeric has a slightly bitter taste with some

pepperiness and is pretty strong.

7.GINGER

• Scientific Name: Zingiber officinale Rosc. • Part of Plant Used: Root • Origin: Southeastern Asia • Flavor: It has a pungent spicy flavor that adds zing to

anything.

8.NUTMEG

• Scientific Name: Myristica fragrans Houtt. • Part of Plant Used: Seed • Origin: Spice Islands, New Guinea • Flavor: Nutmeg is spicy and sweet.

9.CAYENNE PEPPER

• Scientific Name: Capsicum annuum • Part of Plant Used: Fruit • Origin: South America • Flavor: It's really spicy hot.

10.CLOVES

• Scientific Name: Syzygium aromaticum • Part of Plant Used: Unopened flower buds • Origin: Spice Islands • Flavor: It has a strong, sweet flavor.

11.MUSTARD SEEDS

• Scientific Name: Sinapis alba • Part of Plant Used: Seeds • Origin: Europe, Asia, Mediterranean • Flavor: Mustard is a great spice to keep around for its spicy

and aromatic qualities.

FIVE IMPORTANT SPICE BLENDS

1.Berbere (Ethiopian)

2.Five Spice (Chinese)

3.Curry Powder (Indian)

4.Garam masala (Indian)

5.Jamaican Jerk (Jamaica)