Modified Fats and Oils

Course Description

COURSE CONTENT

Lectures

Comparison of technological procedures for fat modification: fractionation, directed and random interesterification, hydrogenation, combination of procedures. Fat crystalization and the importance of polymorphism and triglyceride composition. Consistency. Shortenings: definition, principles of classification; oil blends – plastic, fluid and powdered shortenings. Bakery shortenings. Frying shortenings. Cocoa butter substitutes and equivalents. Margarine and related products: historical and recent trends. Legislation. MCT- oils, olestra, multifunctional oils. Role of these fats in nutrition.

Laboratory Practice

Phisical properties of solid fats of special purpose.

Seminar

Balance of selected fats – shortenings production.

LEARNING OUTCOMES

• appraise influence of physical properties of solid fats on processes of modified oils/fats production
• distinguish processes for modified oils/fats production
• propose application of modified oils/fats in production of different food products
• interpret relevant data regarding modified oils/fats