Commercial Use of Fats
The role of different types of fats and oils in cookery is largely based on their composition and properties. Thus, liquid fats or oils with a high smoke point are used for deep fat frying purposes and likewise, solid fats like butter and margarine are used as shortening and tenderizing agents in foods.
Fats are used in food preparation
(i) As a medium of cooking.
(ii) As a shortening in chakali, shankarpala, biscuits, pastry and cakes.
(iii) To add richness and flavor as in halwa, seasoning of vegetables and salads.
(iv) Increase tenderness and make the product short.
(v) Form emulsions.
(vi) Spread and be plastic.
As a medium of cooking
Fats and oils have a high boiling point as compared to water. Therefore foods get cooked in fat in shorter time than when cooked in water. Fried foods such as wafers and chivda, have a crisp texture and a delicate flavor. The high temperature used in frying destroys harmful bacteria, thus making the food safe for consumption. Some fat is absorbed by the food and the calorific value of the food is increased when it is cooked in fat or oil.
As a shortening
In many preparations, such as cakes, biscuits, kachauri, and namkeen, fats or oils are added to improve the texture. The fat covers the surface of the flour particles and prevents the sticking of particles together. Many factors such as the nature of the fat or oil, the amount added, the temperature, presence of other ingredients, manipulation and the extent of mixing, affect the shortening power.
As a seasoning
Fats and oils are used to season most food preparations. In sweet preparations, fats, such as butter, ghee, vanaspati
The following factors affect the shortening power of Fats –
1. The nature of the Fat – Fats with the greater unsaturation (3 or more double bonds) have the greatest shortening power. Greatest shortening power means the greatest surface area of flour covered in a particular product.
2. Concentration – As the concentration of Fat increases, its shortening power is also increased e.g. butter has less shortening as compared to hydrogenated Fats.
3. Temperature – Fats are less plastic and oils are more viscous at low temperatures. Therefore, they spread led readily and are covered is smaller with the same amounts of mixing than at higher temperature.
4. Other ingredients – Presence of other ingredients may modify the shortening power of Fat. When oil or melted Fat is used in a batter with egg yolk, the Fat is emulsified as an O/W emulsion and has less shortening power.
5. Manipulation of Fat – In includes creaming or stirring the Fat to soften it, thoroughly mixing Fat with flour, a way of handling and rolling and this affects shortening power.
A shortening is defined as a fat, solid at room temperature, which can be used to give foods a crumbly and crisp texture such as pastry. Examples of fat used as “shorteners” include butter, margarine, vegetable oils and lard.