2009 Fats and Oils

2009 Fats and Oils - Commodities: Fat & Oils Oils vs Fats...

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Commodities: Fat & Oils
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Oils vs Fats " Oil " : Mixture of triglycerides which is liquid at room temperature " Fat " : Mixture of TG, solid or semi-solid at room temp (fully crystallized, or partially crystallized) Oils Mostly of plant origin Constituent fatty acids are mostly monounsaturated or polyunsaturated Usually contain only small proportions of saturated fatty acids Monounsaturated oils Polyunsaturated oils peanut oil soybean oil olive oil wheat germ oil canola oil corn oil safflower oil Functionality of oils: salad oils frying oils (seeds)
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Fats   Mostly of animal origin     Contain  high proportions of saturated FA's     Naturally -occurring fats  :             tallow   (beef fat)           lard       (pork fat)         animal           milkfat (butterfat)             cocoa  butter           coconut oil           plant           palm  oil           Chemically modified fats :     hydrogenated , interesterified  fats and oils     Us es  of fats :          margarines , s preads                   chocolates , other confectionaries            
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          Shortenings Fats or oils added to doughs or batters to increase tenderness or cause flakiness
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This note was uploaded on 08/12/2010 for the course FD SC 200 taught by Professor Hotchkiss,j./parker, during the Spring '09 term at Cornell.

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2009 Fats and Oils - Commodities: Fat & Oils Oils vs Fats...

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