cooking oil presentation and frying technology
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COOKING OIL PRODUCT ORIENTATION
IMPORTANCE AND ROLE OF FAT IN IMPORTANCE AND ROLE OF FAT IN NUTRITIONNUTRITION
• Provide Energy to the bodyProvide Energy to the body• Carrier of Vitamins A, D, E, K in the bodyCarrier of Vitamins A, D, E, K in the body• Precursor of some hormones and enzymesPrecursor of some hormones and enzymes• Needed for brain function and structureNeeded for brain function and structure• It is a component of cell membranesIt is a component of cell membranes
• Fat cushions the vital organs and holds the body in shape.Fat cushions the vital organs and holds the body in shape.• The layer of fat below the skin makes it supple. It also helps to The layer of fat below the skin makes it supple. It also helps to
retain heatretain heat
SIMILARITIES OF COCONUT AND SIMILARITIES OF COCONUT AND PALM OLEINPALM OLEIN
• Both are Vegetable oilsBoth are Vegetable oils• Cholesterol – FreeCholesterol – Free• Trans Fat – FreeTrans Fat – Free• Both are best used for fryingBoth are best used for frying
How much fat do we need in the body?How much fat do we need in the body?
Only 30% of our energy requirement should come Only 30% of our energy requirement should come from fat.from fat.
COCONUT OILCOCONUT OIL
FATTY ACIDS
LEGEND :Long-ChainSaturated
(LCF)
Medium-ChainSaturated
(MCF)
Long-ChainUnsaturated
% 100 -
90 -
80 -
70 -
60 -
50 -
40 -
30 -
20 -
10 -
0 -COCONUT
OILBUTTER LARD PALM OIL CORN OIL SOYBEAN
OIL
FATTY ACID COMPOSITION OF COMMON FATS AND OILS(g FA/100g TOTAL FA) The best way to evaluate the
health benefits of an oil are by the fatty acid composition:
Long Chains – Poor absorbability
Short - Medium Chains - Good absorbability
Saturated - Good frying stability
Unsaturated – Poor frying stability
Veg Oil is a Mixture of Fatty Acids –
Fatty Acid Profile Controls Stability
Oleic acid (18:1)
CC
CC
CC
CC
CC
CC
CC
COOHCC
C
Linoleic acid (18:2)
CC C
CC
CC
CC
CC
COOHCC
CC CC
Linolenic acid (18:3)
CC
CC
CC
CC
CCOOHCC C
CCCC
C
CC
CC
CC
CC
CC
CC
CC
CCOOH
CC
Stearic acid (18:0)
Fatty Acids
18:1 Oleic
18:2 Linoleic
Relative Oxidation Rates
1
41x faster than Oleic
18:3 Linolenic 98x faster than Oleic
More polyunsaturates means faster oxidation
MELTING POINT, °C % SATURATION
COCONUT OIL 24 - 29 92
PALM OIL 37 – 40 49.6
HYDROGENATED
PALM STEARIN
57 – 62 100
ANHYDROUS MILKFAT / BUTTER
25 - 27 69
SOYA OIL -LIQUID- 69
Normal internal body temperature is 34Normal internal body temperature is 34°°C.C.
Comparison of Physical parametersComparison of Physical parameters
COCONUT OILCOCONUT OIL
COMPLETELY SPARES THE HEART
PROVIDES A READY ENERGY BOOST
COCONUT OILCOCONUT OIL
STAPHYLOCOCCUSBACTERIA
MONOLAURIN / LAURIC ACID
Monolaurin has strong anti-microbial and anti-viral properties.
ENHANCES THE IMMUNE SYSTEM
COCONUT OILCOCONUT OIL
• Mother's milk is rich in lauric fatty acid. • This is the substance responsible for protecting the
newborn baby against disease. • Lauric Fatty Acid is also a major component of
coconut oil.• This is why Coconut oil is used in infant milk
formulation to supply fat.
Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats
Oils and Fats Typical, ppm
Coconut oil 14
Palm oil 16
Sunflower 17
Soybean oil 28
Cottonseed oil 44
Rapeseed 53
Corn oil 50
Pork Fat / Lard 3500
Milk Fat / Butter 3150
Beef fat / Tallow 1100
Duck egg 8000
Chicken egg 6500
Sources:1) MJ Downes, Leatherhead Research Report No. 781
(1982), No. 436 & 411 (1983), No. 487 & 455 (1984), No. 518 & 519 (1985)
2) FD Gunstone, JL Hardwood, FB Padley in the Lipid Handbook, Chapman & Hall, London, New York, pp 104 & 124 (1986)
Oils and Fats Typical, ppm
Anchovies 3830
Prawns 1300
Cuttlefish 1200
Chicken meat 850
Mutton 550
Lean pork 500
Beef 450
Cholesterol• Is an essential chemical of a healthy body• Is an essential component of cell membrane• Stabilizes a cell against temperature changes• Is a major part of the membranes of the nervous system, brain, spinal
cord and peripheral nerves
Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats
• Is a forerunner of sex hormones and vitamin D
• Nearly all body tissues are capable of making cholesterol but the liver and intestines make the most
• Is required to produce bile needed to digest fat in our food.
Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats
CHOLESTEROLEMIA – High cholesterol levels (i.e. HYPERCHOLESTEROLEMIA) in the blood is a major risk for Coronary Heart Disease leading to heart attack
Cholesterol is transported to and from cells by lipoproteins :
• LDL (Low Density Lipoprotein) is regarded as threatening because it deposits as plaque and clogs up the arteries.• HDL (High Density Lipoprotein) is thought to remove cholesterol and transporting it to the liver.
Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats
FAT – BILE ACIDS – CHOLESTEROL:
• Only a small fraction of the cholesterol we eat ends up in our bloodstream
• Fat intake stimulates bile production which in turn stimulates cholesterol production.
• Fat absorbed in the gut is also raw material for more cholesterol to be made in the liver.
Palm Fruit Oil
Palm Kernel Oil
16
Crude Palm OilCrude Palm Kernel Oil
17
PALM OIL (Refined, Bleached, Deodorized)
PALM OLEIN60% (Liquid portion)
Clear, yellow to light yellow
PALM STEARIN40% (Solid portion)
White, grainy
PALM OLEIN
Vitamins + antioxidantsMargarines and
Shortenings
PALM OLEINPALM OLEIN
PALM VITAMIN E( 800 ppm )
65% 35%
19
PALM OLEINPALM OLEIN
In-vitro studies showed that TocotrienolsTocotrienols is 40 - 60 times more potent as an anti-oxidant compared to Tocopherols
d-Alpha-tocotrienol possesses 40-60 times highr antioxidant activity against (Fe + ascorbate)- and (Fe +NADPH)-induced lipid
peroxidation in rat liver microsomal membranes and 6.5 times better protection of cytochrome P-450 against oxidative damage
than d-alpha-tocopherol.
Elena Serbinova, Valerian Kagan, Derick Han, and Lester PackerRadical Biology & Medicine, Vol. 10 p.p.263-275, 1991
Health Benefits of Health Benefits of TocotrienolsTocotrienols
• Cholesterol lowering effects• Inhibit platelet aggregation• Anti-cancer and tumor suppressive• Anti-oxidant properties• Retard cellular ageing due to oxidation• Protects against neurodegeneration• Alleviates fatigue• Prevents external scar formation• Accelerates healing of burns
PALM OLEINPALM OLEIN
Anti-oxidant Activity
• Excessive free radicals can cause cell and tissue damage leading to disease
• Antioxidants neutralize free radicals by donating one of their electrons ending the chain reaction
• Vitamin E is the most abundant fat-soluble anti-oxidant in the body
• Vitamin E protects against cardiovascular disease by defending again LDL oxidation and plaque formation
DISTRIBUTION OF DISTRIBUTION OF CAROTENESCAROTENES IN CARROT AND PALM FRUIT IN CARROT AND PALM FRUIT OILOIL
SourceCarotenes
Carrot Palm Fruit Oil
Alpha – Carotene 32% 34%
Beta – Carotene 63% 60%
Others 5% 6%
TOTAL < 100 ppm 500 – 700 ppm
23
PALM OLEINPALM OLEIN
Health Benefits of Health Benefits of CarotenesCarotenes
• Pro-vitamin A activities• Anti-cancer and tumor suppressive • Anti-oxidant properties• Protects against stroke• Protects against cataracts• Reduces risk of prostate cancer
PALM OLEINPALM OLEIN
COCONUT OIL PALM OIL
MCT √√
TOCOTRIENOLS / TOCOPHEROLS √√
VITAMIN E √√
VITAMIN A √√ √√
LOWERS BLOOD CHOLESTEROL √√
LOWERS LDL BAD CHOLESTEROL √√ √√
INC. GOOD HDL CHOLESTEROL √√ √√
LOWERS LDL:HDL RATIO √√
IMPROVES IMMUNE SYSTEM √√
PREVENTS CORONARY HEART DISEASE √√ √√
IMPROVES METABOLISM / ENERGY LEVELS √√
GOOD ABSORPTION / LOW HEART RISK √√
ANTI-OXIDANT FUNCTION √√
ANTI-CANCER √√ √√
SUMMARY OF HEALTH BENEFITS
Two Principles of Frying:
1. Mass Transfer – water migrates from the central portion toward the walls and edges to replace what is lost by dehydration of the exterior surfaces. As long as water is leaving, the food will not char or burn.
2. Heat Transfer – water carries off heat from the hot oil surrounding the food.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
170 -180°C
100°C
Frying Oil
Food product130 - 140°C
Steam
What are the changes that take place in the hot Fat?
The color changes from light yellow to
amber or brown Smoke point of the fat is lowered Fat becomes viscous and starts to foam Fat absorption in the food increases
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
FIVE (5) PHASES OF OIL DEGRADATION:
1. Break in - the product is white, raw and ungelatinized starch at the center; no cooked odor; little oil pick up by the food
2. Fresh oil – slight browning at the edges; partially cooked center; slight oil absorption.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
FIVE (5) PHASES OF OIL DEGRADATION:
3. Optimum oil - product is golden brown in color; crisp, rigid surface; delicious odor; fully cooked centers; optimal oil absorption
4. Degrading oil – darkened or spotty surface; excessive oil pick-up; product is less rigid and more limp; case hardening on surface.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
FIVE (5) PHASES OF OIL DEGRADATION:
5. Runaway oil – dark, case hardened surface; excessively oily product; surface collapses inward; centers not fully cooked; off-odor / flavor and viscous oil.
140145150155160165170175180
1st 2nd 3rd 4th 5th 6th 7th
Number of Loading
Fry
ing
Tem
p, C
INLET
OUTLET
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
1. Reduce contact time with food2. Reduce the exposed surface to fat3. Coat the surface with egg4. Keep the fat at optimum temp at all times5. Do not overload the kettle to prevent drop
in temp. & result to increase in cooking time
Parameters
12 – 14 minutes
Breading
330 – 350F
(165 – 180C)
36 – 45 pcs.
How do we prevent oil degradation and oil absorption??
SMOKE POINT
Maximum temperature in which the fat can be heated before decomposition occurs.
Decomposition is indicated by the development of ACROLEIN, thus the term, “ACRID” smell or taste that is slightly bitter.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
SMOKE POINTS OF DIFFERENT OILS
°F °C
CANOLA OIL, unrefined 225 107
CANOLA OIL, semi-refined 350 177
CANOLA OIL, refined 400 204
CORN OIL, refined 450 232
COCONUT OIL, refined 350 177
SOYA OIL / SUNFLOWER / PEANUT, refined 450 232
OLIVE OIL, refined 438 232
BUTTER OIL 350 177
LARD, refined 361 – 401 183 – 205
PALM OLEIN, refined 400 204
AVOCADO OIL, refined 520 271
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
Factors that effect oil quality:1. Processing of oil – all cooking oils undergo Refining, Bleaching
and Deodorization (RBD); poor processing, poor quality
2. Number of Frying – the higher the usage, the more deterioration, the poorer the quality.
3. Type of oil used or Source of oil – unsaturated oils have lower frying capability and poorer fried food quality.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
Palm Olein sample BPalm Olein sample B
Palm Olein sample APalm Olein sample APalm Olein sample A
Palm Olein sample A
Palm Olein sample B
Palm Olein sample B
The fried food were not significantly different in terms of appearance and still had acceptable quality even after the seventh
frying. However, the oil was already distinctly dark.
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