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Applications of Specialty Fats and Shortening

Presented by:
Dr. Adel Gabr Abdel-Razek
National Research Centre

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Applications of Specialty Fats and Shortening

  1. 1. ‫ادلهون‬ ‫يقات‬‫ب‬‫تط‬‫تخصص‬‫مل‬‫ا‬‫ة‬‫ننج‬‫ت‬‫شور‬‫ل‬‫ا‬ ‫و‬ Applications of Speciality Fats and Shortening Dr. Adel Gabr Abdel-Razek National Research Centre
  2. 2. FUNCTIONALITY The origins of the functionality of fats and oils lies in the chemical constitution.
  3. 3. Speciality Fats Speciality fats perform functions that normal fats are not capable of.
  4. 4. What are speciality fats? Speciality Fats are thus, tailor made to imitate the many positive traits: e.g. cocoa butter or other properties to make them more suitable for specific applications.
  5. 5. Why Use Speciality Fats?  Food manufacturers are in business to supply needs dictated by consumers.  Increasing demand and shortage of supply for CB, poor quality of individual harvests, economic advantages and some technological benefits have induce for the development of its alternative called cocoa butter replacer (CBR).
  6. 6.  In reality, the chocolate fat (itself a speciality fat) has been carefully and purposefully developed to impart specific product characteristics expected by the consumer.  Chocolate fat was customized to set at 20 ⁰C (when cooled inside a cooling tunnel), to become softer at 32 ⁰C and to melt completely at body temperature (37 ⁰C) when the chocolate coating is eaten.
  7. 7. Speciality fats are not only used in the Chocolate Industry but also find uses in:  Ice Cream Industry: ice cream fats, ice cream chocolate coatings.  Confectionery  Pharmaceuticals-suppositories/binders.  Milk fat replacers  Non Dairy Whipped Toppings  Cosmetics - lipsticks
  8. 8.  As the food industry rapidly moved away from using trans fats because of perceived health concerns, lipid scientists had to scramble to find replacements that provided the unique functionality that trans fats offered.
  9. 9. Palm and palm kernel oils have become the primary sources for zero-trans alternative shortenings.  This is because they have a high degree of shorter-chain saturated fatty acids, with lower melting points, that can be manipulated to provide crystalline structure with a range of melt profiles.
  10. 10. Oil palm, is a unique crop as its fruit produces two distinct types of oils; Crude palm oil from the mesocarp & Crude palm kernel oil from the kernel.
  11. 11. Shortening
  12. 12. Shortening is any fat that increases the tenderness of a baked product by preventing the cohesion of gluten strands during mixing.
  13. 13. Functions: 1. Shortening is used in baking to impart tenderness and improve flavor. 2. It also assist in gas retention, thus giving better volume and crust to baked products. 3. More importantly, it adds nutritive value to the end product.
  14. 14. Nowadays, large industrial bakeries produce bakery products which were earlier made by artisan bakeries.  This fact in combination with new product development has lead to high demands on quality, including functionality and uniformity.
  15. 15. The major role of the fat is considered: to be the lubrication of gluten, which contributes to a regular shape of the bread. as well as to the desirable, soft texture and grain in the finished product.  enhance the eating quality.
  16. 16. Shortening and gluten: Gluten gives dough Elasticity How dose shortening effect gluten: It shortens the gluten strands to make the more tender Shortening gets its name because it shortens the strands
  17. 17. Conclusion:  The structure of the lipid determines its function  The roles of fats and oils play in food products and in human nutrition continue to grow and change.  The cooperation between the food manufacturer with food scientists and nutritionists is resulting in producing more healthful, satisfying food products.  Above all, it’s important to remember that the principles of balance, variety and moderation form the basis for a healthful diet. Along with appropriate amounts of whole grains, vegetables, fruits,

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