蔗糖酯在脂肪和油中的应用.pdfVIP

Lesson 4 Effects of Surfactants on Fats and Oils 1. Effects of Surfactants on Fats and Oils 2. Basic knowledge of Fats and Oils 2.1) Control of Fat Crystallization 2.2) Control of Fat Polymorphism 3. W/O emulsifying ability w/o 3.1) Low fat content butter substitute 3.2) Butter-cream Icing 3.3) Egg incorporating Ability 3.4) Viscosity Control of Fats and Oils 4. Practice i. Control of Crystallization ii. Water holding ability of W/O emulsion w/o 1 1.) Basic knowledge of Fats and Oils What are Fats and Oils? “Fats” : solid or semi-solid at room temperature (21.1 - 23.9 °C) 21.1-23.9 “Oils” : liquid at or below room temperature Why Fats and Oils are necessary? Nutrients: fats and oils (ca 9.2kcal), 9.2 protein and carbohydrates (ca 4kcal) 4 Taste and Flavor For Heating 2 Utilization of Fats Oils in Food Products Cooking Oil Mayonnaise Dressing Shortening ( an edible fat used to shorten baked goods as pastry or cookies) Lard