SHORTENING,FATS AND OILS

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) oil, coconut oil, mustard seed oil, sesame oil, olive 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.This chemical process brings about a physical change, the liquid oil changing into a solid fat. The varying consistencies available in fats are 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.

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.

CLARIFICATION OF FAT

This is a 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.

                                                                  

Fat /oil	Source	Uses
Butter	Cream	Salted or unsalted, shallow frying.Difficult to handle when chilled, unsuitable for deep frying. Unique flavor, good enriching qualities
Lard	Pork	White solid fat, good for Short Crust Pastry & Shallow frying. Not suitable for creaming with sugar. Economical
Suet	Beef	Hard white fat, good for Short crust, steamed puddings & stuffing
Corn Oil	Corn	All-purpose especially Deep Frying.
Sunflower	Sunflower seeds	Refined .All purpose cooking.
Sesame	Sesame seeds	Distinctive taste & flavor, Salad dressings Cooking medium, but not deep frying
Olive Oil	Olives	Distinctive taste & flavor, Salad dressings  Cooking medium, but not deep frying
Soya bean	Soya beans	Distinctive. All purpose medium
Coconut	Coconut	Strong aroma & flavor. Used a lot in Kerala and Coastal cuisine
Mustard	Mustard seeds	Strong aroma & flavor Used in North Indian, Bengali cuisine and in Pickles.
Groundnut	Groundnut/peanuts	Distinctive flavor. All purpose cooking oil medium
Pure Ghee	cream	Rich flavor used extensively in Indian Cooking and sweets

In short, Fats & Oils can be classified as:

Animal Sources:               Lard, Suet

Dairy Sources:                Butter, Pure Ghee

Vegetable Sources:         Refined oils, Margarine