SHORTENING FATS AND OILS

Composition
Fats are also called as Lipids/ Triglycerides, esters of fatty acids and glycerol.
They are organic compounds composed of carbon, hydrogen and oxygen. They however,
differ from carbohydrate and proteins as they contain less oxygen as compared to
carbohydrates and protein (CnH2nO2)
Fatty acids: fats and oils have two components-glycerol and fatty acids. Fatty
acids are composed of even number of carbon atoms 4 to22 carbon atoms in length.
Depending on the number of hydrogen atoms attached to the carbon chain there are two
types:1. Saturated fatty acids: These contain as many hydrogen atoms as carbon atoms
are capable of holding and are stable compounds. They range from short carbon
chain to long carbon chain compounds.
2. Unsaturated fatty acids: These have fewer than the maximum number of
hydrogen atoms attached to the carbon chain. The point of unsaturation is
depicted by a double bond at which it can hold two hydrogen atoms.
Mono saturated fatty acids (MUFA) contains one double bond per molecule whereas
poly unsaturated (PUFA) contain more than double bond per molecules.
Essential fatty acids: Polyunsaturated fatty acids that cannot be synthesized by the body
and must be provided in the diet are called essential fatty acids.
E.g. Linoleic acid, Linolenic acid and arachidonic acids.
Non- essential fatty acids: Fatty acids that can be synthesized by the body and need not
be provided in the diet are called Non-essential fatty acids.
CLASSIFICATION:
Lipids are classified as follow:
1) Simple lipids: These are esters of fatty acids with certain alcohols. E.g.
triglycerides which are the main form fat in foods. They are ester of fatty acids and
glycerol (alcohol).
2) Compound lipids: these are esters of fatty acids which on hydrolysis produce
other substance in addition to fatty acids and alcohol. E.g. phospholipids,
glycolipids, sulpholipids.
3) Derived lipids : these are substance liberated on the hydrolysis of simple and
compound lipids. E.g. steroids, carotenoids.
Fats are classified into two broad groups on the basis of their sources.
a. Vegetable fats and oils
b. Animal fats and oils.
i. Vegetable fats and oils are of plant origin and are known as invisible fats. These
form a chemical component of foods like nuts, oilseeds, cereals like corn, legumes
like soybean, flower like sunflower, and certain fruits like olives. These are

extracted out of the raw material, refined, modified and are available as- visible fats
e.g. coconut oil, corn oil etc.
ii. Animal fats and oils are largely of the invisible variety except in some meats they
can be seen in certain parts other sources include milk, fish, liver, egg, drippings of
lamb, pork, beef.
Visible fats which are commonly available and used: Butter, fish liver oils.
FUNCTIONS OF FAT IN THE DIET: (ADVANTAGES OF USING FATS)
1. Reserve Energy Source: It is the secondary source of energy, however a
more concentrated source. One gram of fat gives 9 Kcals.
2. Satiety Value: Fats tend to leave the stomach relatively slowly. This delay in
emptying time of the stomach helps to delay the onset of hunger sensation and
contributes to a feeling of satisfaction after a meal.
3. Palatability: Fats improves palatability of a meal i.e. it makes a preparation
tasty. It improves the flavour as most of the flavours are fat soluble.
4. Carrier of Fat Soluble Vitamins: Dietary fats serve as a carrier of fat soluble
vitamin A, D, E, K. elimination of fat from the diet leads to the reduced intake
of these vitamins. Similarly any defect in fat absorption hinders the absorption
of these vitamins.
5. Sources of Essential Fatty Acids.
6. Lubricating Effect: They help in lubrication of foods making their ingestion
easier.
7. Proteins Sparing Action: In the absence of adequate carbohydrates, fats are
utilized for providing energy, sparing the protein for growth maintenance,
body building and repair.
DISADVANTAGES OF USING FATS:
EXCESS:
High fat diets are always high in energy. The extra calories are ultimately
converted into body fat. This gradually causes obesity, which in itself is a nutritional
disorder. This could further predispose a person to hypertension atherosclerosis, heart
disease, diabetes.
DEFICIENCY:
Low fat diet lack in the desirable psychological value like taste and aroma. The
satiety value of the diet is also lowered. Such diets may cause specific deficiency
symptoms of fat soluble vitamins.

Low fat diets also cause deficiency of essential fatty acids and may cause dermatitis like
infantile eczema and toad skin in school going children.
FOOD SOURCES
the visible fats account for about forty percent of the daily diet and are obtained
from foods like milk, cereals like corn, legumes like soybean, nuts , oilseeds, flowers like
sunflower and fruits like olives.
The invisible fats account for the major daily intake and are mainly consumed in the form
of whole milk, nuts, meat, ham, cocoa, fish and egg yolk.
Egg yolk, organ meats such as liver, kidney, brain are rich in cholesterol content. These
should be consumed in moderation by individuals having a family history of
cardiovascular diseases.

DAILY REQUIREMENT
Daily requirement of an individual is app 20-25 gm/day.
VARIETIES OF SHORTENING
a) Lard: - The fat of hoge has a unique flavor makes flakey pie crust.
b) Butter: - It has 80-82% butter fat, 13-15% water & 3-5% milk solids. Available
salted & unsalted considered irreplaceable by most bakers for quality of its flavor.
c) Margarine: - It is made from vegetable fats. It is a shortening used to replace
butter. It does have a different flavor and melting properties.
d) Vegetable shortening: - They are derived from nuts, seeds, & grain. They have
an emulsifier or stabilizer for a higher or lower melting point. They have been developed
to gain greater adaptability of products, improve shelf life, and reduce cost & greater
stability.
e) Oil: - It is often used in chiffon cakes, quick breads, breads, and soft roll doughs.
It is also used for deep frying dough nuts & other pastries.
f) Suet: - Suet is raw beef or mutton fat, especially the hard fat found around the loins
and kidneys. Its high smoke point makes it ideal for deep frying and pastry production.