| Absorption |
Retention
of oil or fat by a food product which has been fried. A certain amount of fat is
desirable to provide flavor, eating quality, etc. to the food. However, excessive
absorption imparts an unpleasant greasiness, masks natural food flavor and is costly. |
| Animal Fat or Oil |
Any
naturally occurring or refined and processed fat from any animal source. Animal fats
may be edible or inedible depending upon source or type of processing. Examples of
animal fats and oils includes refined, hydrogenated lard and edible tallow from cattle. |
| Antioxidant |
The
presence of such substances slows or interferes with the reaction of the fat or oil with
oxygen. Addition of the antioxidant(s) retards rancidity development and increases
stability and shelf-life. |
| Bleaching |
A
treatment to reduce natural pigments (carotenoids, chlorophylls and xanthophylls) and
other impurities such as cations of iron, copper and zinc. |
| Breakdown |
General
term for describing the onset or progress of undesirable chemical or physical changes in a
fat or oil. Thus, breakdown of frying fats may include darkening, formation of
excess free fatty acids or peroxides, polymerization and gumming and undesirable
foaming. |
| Cholesterol |
Classified
as a sterol and is an important fat-soluble compound in animal cells (therefore, animal
fats), but only found in trace amounts in plants (therefore, vegetable oils). |
| Cocoa Butter Alternative
(CBA) |
Any of
a number of specialty fats designed to replace some or all of the cocoa butter in
confectionery applications. This group of fats is frequently categorized on the
basis of the dominant properties of the source of oils present. |
| Cocoa Butter Equivalent and Extenders
(CBE's) |
Equivalents
are fats which behave like and are compatible with cocoa butter in any
proportion. Extenders however can be mixed with cocoa butter to a limited
extent without significantly altering its melting, processing and rheological
properties. |
| Cocoa Butter Replacer
(CBR) |
A
specially engineered fat designed to replace or extend cocoa butter (typically in
confectionery applications). Depending upon compatibility with cocoa butter,
replacers are sometimes divided into partial and complete. |
| Cocoa Butter Substitute (CBS) |
A
specially engineered fat designed to replace or extend the cocoa butter (Typically in
confectionery applications).Cocoa butter substitute can refer to any number of products
depending upon the classification scheme selected. However, regardless of the
scheme selected, classification typically hinges upon dominant properties of the source
oils present. . |
| Confectionery Fat |
Describes
a broad range of fats used in the formulation of confectionery products, for example, fats
used in taffy and caramel to provide lubricity. The primary application for
confectionery fats is in formulation of compound coatings. |
| Deodorization |
This
process removes the relatively volatile trace components from the oil which contribute to
flavor, odor and color. Typically, deodorization gives an oil that is lower than
0.05% FFA, and, a nearly flavorless and odorless product. |
| Domestic Oils |
Oils
extracted from the seed of crops normally grown and harvested in the Philippines. |
| Dropping Point |
The
temperature at which a sample of fat becomes sufficiently fluid to flow under the
conditions of the test. A portion of molten fat s introduced into a sample cup,
crystallized and then heated at a constant rate. The temperature at which the
sample is able to flow through the orifice in the bottom of the cup is the end point. |
| Eutectic |
This
phenomenon occurs when two dissimilar fats are melted, blended together and
re-crystallized, the resultant mixture will melt at a lower temperature than either of the
components. |
| Fat |
A
chemical unit resulting from the chemical combination or esterification of one unit of
glycerine with three units of fatty acids (triglyceride). When referring to fat,
under normal ambient temperatures, the product would be in solid form. |
| Fatty Acids |
A
chemical unit occurring naturally, either singly or combined, and consisting of strongly
linked carbon and hydrogen atoms in a chain like structure. At the end of the chain
is a reactive acid group composed of carbon, hydrogen and oxygen. |
| Flavor |
A
description of the sensation aroused by taste testing. In a fat or oil, a bland or
neutral flavor is usually desired so that natural flavors of food will permeate. |
| Foaming |
Development
and persistence of bubbles on the surface of fats during frying operations.
Persistent foaming and accumulation of thick layers of foam may be indicative of fat
breakdown. |
| Fractionation |
Controlled
crystallization and separation techniques involving the separation of hard and soft
fractions of a fat. Such processes are often employed in the production of
"winterized" oils, high stability frying oils and cocoa butter alternatives
fats. |
| Free Fatty Acids
(FFA) |
The
bound fatty acids in monoglycerides, diglycerides and triglycerides may be released under
certain conditions, to yield free acids. |
| Gumming |
Formation
and accumulation of a fat insoluble sticky material resulting from continued heating of
fats and oils. The gummy material is produced by oxidation and polymerization of the
fat and represents fat breakdown products which collect on heating surfaces. |
| Hard Butter |
A
generic term to describe a class of specialty fats with physical characteristics similar
to those found in cocoa butter or dairy butter. Applications include confectionery
coatings and centers, coffee whiteners, etc. |
| Hydrogenated Fat (Oil) |
A fat
which has been reacted chemically with hydrogen gas in the presence of a catalyst for the
purpose of stabilizing or hardening the original fat. The hydrogen reduces the
degree of unsaturation of the fat. |
| Hydrogenation |
A
process employed to alter the chemical, and usually, the physical properties if a
fat. Generally speaking, hydrogenation is used to change a liquid oil into a
semisolid or solid fat at ambient temperatures to enhance oxidative stability. |
| Interesterfication |
This
process permits the random rearrangement of the fatty acids in the triglyceride molecules
and is widely used in the manufacture of lauric specialty fats for the purpose of
changing the chemical properties of the fat. |
| Iodine Value (IV) |
IV is
an expression of the degree of unsaturation of a fat. Usually the oxidative
stability of an oil increases as the iodine value is lowered. |
| Keeping Quality |
Is the
general resistance of a fat or food product to any undesirable change during normal
storage and usage periods. Thus, good keeping quality of fat means resistance to
oxidative rancidity, hydrolysis and development of off-flavors and odors. |
| Lauric Fats |
Lauric
Fats typically contain 40-50% lauric acid in a combination with lesser amounts of other
relatively low molecular weight fatty acids. These fats are obtained from various
species of the oil palm. |
| Lecithin |
These
phosphatides are naturally occurring in oil from both plants and animals. Lecithin
is capable of forming colloidal solutions in water and possesses emulsifying. wetting and
antioxidant properties. |
| Margarine |
A
plastic or liquid emulsion containing a minimum of 80% fat. The liquid portion
consists of water and/or milk products. Vitamin A must also be added.
Additional ingredients may include salt, color, additives, emulsifiers and preservatives. |
| Moisture and Volatile Matter |
The
weight loss of a fat or food material after heating for a prescribed time under controlled
conditions. The weight loss is accounted for by the loss of water and other
materials which escape in the vapor state. |
| Monoglycerides |
A
chemical compound formed by a combination of one fatty acid unit with one glycerine
unit. The addition of monoglycerides to an oil or shortening tends to lower the
smoke point of the oil. |
| Odor |
Odor is
a sensory reaction to vapors inhaled through the nostrils. The odor of fresh fats
should be bland and neutral or may be unobjectionable but characteristic of natural oil. |
| Off Odors |
Unnatural
or uncharacteristic odors i.e. rancid, soapy, beany, sharp, acrid, musty, etc. |
| Oil |
In food
processing a natural or processed edible fat which is normally liquid under existing
climatic or storage conditions. |
| Oxidation |
A
chemical reaction involving the addition or combination of oxygen with another
material. The oxidation of food fats is to be avoided from both aesthetic and
nutritional viewpoint. |
| Peroxide Value (PV) |
PV
measures the amount of peroxides and hydroperoxides in a sample of fat produced in the
oxidation process. |
| Plasticizing
(Votation) |
Purpose
is to develop the finest possible crystal structure in order to produce a shortening or
margarine that is smooth in appearance and firm in consistency. |
| Polymerization |
An
undesirable change in the composition of a food fat involving intermolecular agglomeration
or clumping of the normal chemical units of fat and its decomposition products into larger
and insoluble chemical units. |
| Refining |
Process
designed to substantially remove free fatty acids and other impurities such as
phosphatides, proteinaceous and mucilagenous substances, which could contribute to
undesirable flavor and appearance in the finished product. |
| Reversion |
An
undesirable change in flavor of a refined oil or fat. It usually refers to the
development of a characteristic off flavor in a refined, bleached oil of good initial
flavor. |
| Shortening |
Fats
used in the baking or frying of foods. Shortenings impart "short" or
tender qualities to baked goods. Additives such as emulsifiers, antioxidants,
anti-foaming agents, flavoring, etc may be present, depending on the intended use of the
product. |
| Stability |
The
relative resistance of a product to an undesirable breakdown or change. For fats and
oils, stability may refer to resistance to oxidation, hydrolysis, flavor reversion and
formation of off odors and flavors. |
| Turnover |
The
rate at which fat is used up during a frying operation. Rapid turnover is desirable
so that an amount of fresh fat equivalent to the original fat load will have been added to
maintain the fat level and replace the absorbed fat in a relatively short time. |
| Vegetable Fat or Oil |
A
naturally occurring or refined and processed fat from any vegetable or plant source.
It may be edible or inedible according to source or type of processing. |
