Where Fats and Oils Come From�Fats from Animals:�

• Cream, butter, and margarine come from milk.
• Beef tallow is fat from cows.
• Mutton tallow is fat from sheep.
• Lard is fat from pigs.
• Animal fats usually have a lot of saturated fat, so they are solid at room temperature.

Oils from Plants:

• Examples are cottonseed oil, olive oil, and sunflower oil.
• Plant oils mostly have unsaturated fat, so they stay liquid at room temperature.

About Their Form:

• If they are solid at room temperature, we call them fats.
• If they are liquid at room temperature, we call them oils.

Exceptions:

• Some plant oils might act differently depending on their fat type.

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Lipid Properties:�

1. Odorless and colorless when pure.
2. Insoluble in water; soluble in ether, alcohol, petroleum ether.
3. Sensitive to light and oxygen, causing rancidity.
4. Animal fats have more saturated fats; solid at room temp except fish oils.
5. Plant oils have more unsaturated fats; liquid at room temp except coconut oil.
6. Less dense than water; float on surface.
7. Alkali reacts with fats to form soap.

Dietary Importance:

1. Provide fat-soluble vitamins.
2. Supply essential fatty acids for hormones.
3. Energy source (9 Cal/g).
4. Improve food texture and taste.
5. Aid absorption of carotene and thiamine.

Fats and oils are essential nutrients for humans and animals.

Types of Fatty Acids by SizeShort to Medium Fatty Acids (C4-C10):

• Examples are butyric, caproic, and caprylic acids.
• They give milk its special flavor.
• These fats have no double bonds (saturated).
• Some can raise bad cholesterol, like palmitic, lauric, and myristic acids.
• Long Fatty Acids (C18-C20): Examples include oleic, linoleic, and linolenic acids.
• Usually liquid at room temperature.
• They have one or more double bonds.
• Some, like oleic acid in sunflower oil, help protect the heart.
• Others with many double bonds can go bad faster.

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Types of Fats and Oils:

1. Crude Oils and Fats:
2. Taken directly from seeds or animals with little change.
2. Refined Oils and Fats: Cleaned to remove unwanted parts.
3. Processed Oils: Changed oils, often made solid by adding hydrogen. They may also be cleaned more to improve quality.

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Rendering-�

Pretreatment-�

Reception-�

• Frying cooks food by heating it in hot oil, whether using a little oil like when quickly cooking vegetables or eggs (sautéing), some oil that covers part of the food like frying chicken pieces or fish fillets (shallow-frying), or enough oil to fully cover the food like French fries, doughnuts, or fried chicken (deep-frying). When the oil is between 350°F and 375°F, the food's surface dries and turns brown quickly due to a natural browning process. This creates a crust that stops the food from soaking up too much oil and helps cook the inside. Keeping the oil at the right temperature is important: if it's too cool, foods like tempura or fried vegetables get greasy; if it's too hot, items like fried chicken or doughnuts burn on the outside before cooking through.