07-Fats+_+Oils_F_13

233 iii 255 iv 273 v 338 vi heating to

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Unformatted text preview: 6 crystal forms (I - VI) ! ! I They have different shapes & ways of packing They have different melting points (mp) Type V is the nicest Type VI is the most stable (highest mp) How do you make all the crystals type V? Controlled heating/cooling (Thanks, Hui Ean Teh) ! ! ! ! ! 23.3 III 25.5 IV 27.3 V 33.8 VI Heating to 45°C melt all fat crystals 17.3 II Temperature ! 36.3 Time FST10 ©GMS/GFR 2013 Cooling to 27°C Heating to 45°C Untempered Chocolate FST10 ©GMS/GFR 2013 V V V III I IV V I IV V II II V IV IV V IV V V V V IV V V III V V II V IV V V V V V V I II V V V IV III III V V V V IV IV I V IV V IV V Heating to 32°C V V V V Heating to 45°C Heating to 32°C Cooling to 27°C V V IV V V V V V V V V V V V V V IV V V V V V V V IV V V V V IV V V V V IV IV V Heating to 32°C V V V V V V V V V V V V V FST10 ©GMS/GFR 2013 Source: http://zuccherodolce.blogspot.com/ FST10 ©GMS/GFR 2013 http://chocolatealchemy.com/temperingmolding.php V V V V V V V V V V V V V V V V V V V V V FST10 ©GMS/GFR 2013 But T Changes during storage: Chocolate bloom • Whitish crystals on chocolate surface • Transition from V to the most stable VI • Promoted by fluctuations in temperature • Harmless but rejected by consumers V V V Roles of Fats ! ! ! Energy source Texture Adipose tissue ! ! e.g. Marbling of meat USDA grading is based on fat distribution FST10 ©GMS/GFR 2013 Roles of Fats ! Prime Choice Select Energy source Texture ! Adipose ! ! Standard Utility Essential fatty acids Cutter FST10 ©GMS/GFR 2013 Essential fatty acids ! Are essential to proper metabolism ! Cannot be synthesized by the body ! Essential fatty acids Linoleic (Ω6) ! ! ! ! (or at least in sufficient amounts) Thought related to the production of these powerful hormones and biochemicals: ! Linolenic (Ω3) Prostaglandins ! Leucotrienes Thromboxanes ! & maybe arachidonic (Ω6) acids ! Biochemists are still not certain exactly which ones are essential and how much you need ! For further reading, see McGee ! Probably the best known are the prostaglandins (seen in next slide) FST10 ©GMS/GFR 2013 FST10 ©GMS/GFR 2013 Roles of fats Prostaglandins ! Energy source ! Texture ! Adipose ! Essential fatty acids ! Fat soluble vitamins: A, D, E, K ! FST10 ©GMS/GFR 2013 This topic is for nutrition classes… FST10 ©GMS/GFR 2013 Roles of fats ! ! ! ! ! ! Roles of fats — Flavor Energy source Texture Adipose Essential fatty acids Fat soluble vitamins: A, D, E, K Flavor and flavorings ! ! 1-Storage of flavor compounds 3 effects follow on the next 3 slides… FST10 ©GMS/GFR 2013 FST10 ©GMS/GFR 2013 Roles of fats — Flavor ! ! Roles of fats — Flavor 1-Storage of flavor compounds 2-Specific for a product ( e.g. butter ) ! ! ! 1-Storage of flavor compounds 2-Specific for a product ( e.g. butter ) 3-Without fat - flavor is a problem (“Ain’t Nothin’ good without the grease” - Tina Turner) ! FST10 ©GMS/GFR 2013 FST10 ©GMS/GFR 2013 Roles of fats ! ! Roles of fats: heat transfer Energy source Texture ! ! Fat soluble vitamins: A, D, E, K ! ! Adipose Essential fatty acids Flavor and flavorings ! ! ! Heat transfer ! FST10 ©GMS/GFR 2013 Large molecules do not ev...
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This note was uploaded on 12/06/2013 for the course FST 10 taught by Professor Jack during the Fall '08 term at UC Davis.

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