B.Sc.

IN HOSPITALITY
AND HOTEL
ADMINISTRATION
SEMESTER II
FOOD SCIENCE
Introduction to Food Science
Parminder Mitter Chaudhuri

B.Sc. In H & HA Semester 2 Food

science-Introduction to Food Scxience

OBJECTIVES

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

SCOPE
o Introduction
o Rancidity
o Effect of Heat
o Extraction of Fats and Oils
o Polymerization, Winterization,
Hydrogenation and Shortening Power
o Commercial Uses
o Conclusion
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

INTRODUCTION
o Belongs to
Lipids
o Sub-group
Tri-glycerides
o Fats and oils are Mixed triglyceride

o
o
o
o

* One part Glycerol.

* Three parts Fatty acids.
Fats
Solid at room temperature-High proportion of
Saturated fatty acids
Oils
Liquid at room temperature-High proportion of
Unsaturated fatty acids
Availability
They are widely distributed in nature and are found in almost
every natural food.
Sources
Plant, Animal and Marine foods

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

PHYSICAL AND CHEMICAL PROPERTIES

oMelting Point
oCreaming of Fats
oPlasticity of Fats
oEmulsification
oSmoke Point, Flash Point, Fire Point
oIodine Number
oRM Number
oSaponification Number
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

PROPERTY OF FATS AND OILS

MELTING POINT

They do not have sharp melting point, but melt

on a range of temperatures.

CREAMING

Solit fats,butter and margarine can be creamed or made

soft and fluffy with incorporation of air.

PLASTICITY

The spreading and mouldable nature of solid fats like

butter and margarine,over a range of temperature.

EMULSIFICATION

The fats have the capacity to form emulsions with

water.E.g.Butter,Cream

SMOKE POINT-160-260 C

The point at which a visible bluish smoke is emitted by

fats and oils when they are heated at very high
temperatures above frying temperature due to
decomposition.

FLASH POINT-290-330 C

The temperature above smoke point when decomposed

fat and oil can be ignited but there will not support
combustion.

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

Contd.

FIRE POINT-340-360 C

This is the temperature above flash point at which the

decomposition products of fat and oil support combustion.

IODINE NUMBER

Measures the degree of unsaturation in the oil and thus gives an

estimate of the total amount of unsaturated fatty acids present.

SAPONIFICATION
NUMBER
RIECHERTMIESSEL(RM) NUMBER

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

It is the measure of the volatile water soluble fatty acids present in

the fat.It is an important parameter to detect adulteration of
butter,coconut oil etc.

Parminder Mitter Chaudhuri

ROLE OF FATS AND OILS IN COOKERY

o As a Medium of Cooking
o As a Shortening
o As a seasoning
o To provide Texture
o To add richness
o To add flavor
o Adds to the overall Quality of food product.
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

RANCIDITY
o The development of any disagreeable odour and
flavour in fats and oils causing spoilage is known
as rancidity observed especially when fats are
stored for sometime.
o Rancidity develops in fats, oils and fatty phases
of foods.
o Ex-Pickles,Fried snacks,Cakes, cheeses,salad
dressings.
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

SPEED OF DETERIORATION IN VARIOUS OILS

oVegetable oils-

Deteriorate slowly - Due to presence of

antioxidants naturally-Vit E and TocopherolThey oxidize themselves

and protect the oil from oxidation.

o Animal fats-Deteriorate more rapidly

o Marine oils-Deteriorate most rapidly
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

TYPES OF RANCIDITY
o HYDROLYTIC RANCIDITY
o Reason of Deteriorationo Moisture
o Micro-organisms
o Enzymes

o OXIDATIVE RANCIDITY(AUTO-OXIDATION)
o Reason of Deteriorationo Air(Oxygen)
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

FLAVOUR REVERSION
o It takes place before rancidity sets in fats and oils.
o It is associated with flavor change which is very
different from rancid flavor.
o It occurs in fish oils, linseed oils and soya been oil.
o Small amount of oxygen is required as compared to
oxidative rancidity

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

HYDROLYTIC RANCIDITY
DEFINITION
Hydrolytic rancidity can be defined as the deterioration of
fats and oiols due to the presence of moisture in fats and
oils and is hastened with the presence of microbes and
enzymes leading to unpleasant odour taste

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

OXIDATIVE RANCIDITY
DEFINITION
Oxidative rancidity or Auto-oxidation can be
defined as the deterioration of fats and oils
due to spontaneous uptake of oxygen when
unsaturated fatty acids are exposed to air
resulting in rancid or tallow flavour.
oIt is the most common and important type.
oIt ia a chain reaction.
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

Two Steps of Oxidative Rancidity

INDUCTION PERIOD
Fat or oil takes up oxygen from the air and in the presence of light or metal
start making free radicals.
It is auto-catalytic.

SECOND STAGE
Peroxides and hydroperoxides formed rapidly break down into
Aldehydes
Ketones and
Alcohols
Leading to undesirable flavours and odours in fat or
oil.

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

FACTORS AFFECTING FLAVOUR

REVERSION and RANCIDITY
o Temperature
o Moisture
o Air
o Light
o Metals
o Degree of Unsaturation
o Absence of Anti-oxidants.
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

PREVENTION OF RANCIDITY
oStorage
oContainer
oSurface Area
oAntioxidants
oHydrogenation

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

EFFECTS OF HEAT ON FATS AND OILSDuring Cooking and Prolonged Heating

o Smoke point - Lowered
o Iodine No. - Decreases
o Melting point - Lowers
o Colour

- Turns Darker

o Polymerization - Takes place

o Refractive Index - Increases
o There is an increase in the free fatty acid content
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

CARE OF FATS AND OILS

Overheating - Do not.
Follow - Time and temperature chart for frying.
Cover - After use.
Strain - After use
Addition of fresh fat - If leftover fat has to be reused add equal
quantity.
Smoke point - don not use fats with low smoking point.
Rancidity - To prevent store in airtight containers away from light.
Storage - store in tall containers Do not use copper
or
rusted containers.
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

EXTRACTION OF FATS AND OILS

oRENDERING
o WET
o DRY

oPRESSING
oSOLVENT EXTRACTION
oREFINING
o SETTLING
o DEGUMMING AND NEUTRALIZATION
o BLEACHING
o STEAM DEODOURIZATION
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

TERMINOLOGY
POLYMERIZATION
WINTERIZATION
HYDROGENATION

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

SHORTENING POWERS OF FATS

BISCUITS-5-10 percent
Used in BAKED PRODUCTS
CAKES-10-20 percent
The fat that covers the greatest POUND CAKES-15-30 percent
surface area of the flour
particles in a particular baked
POUND CAKE-Air incorporated by
product is said to have the
creaming of fat.
BUTTER CAKE-leavening depends on
greatest shortening power.
air,steamand co2 produced by baking
powder.
Shortometer
PASTRY-Fat is flattened or rubbed in.
Smallest the force required to
break a baked product greatest
is the shortening power.
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

FACTORS AFFECTING SHORTENING

POWER OF FATS
o The Nature of Fat-Fats with greatest unsaturation have greatest
shortening power.
o Concentration-Increase in shortening power of fat is directly
proportional to increase ints concenteration(butter less than
hydrogenated fat)
o Temperature-Low temperatures makes fat less plastic and oils more
viscous..so spreadability lowers.
o Other ingredients-Hampers spreaddabilityEgg yolks in oil or melted
fat
o Manipulation of Fat-Shortening power is affected by the way of
creaming,stirring,mixing rolling and handling.
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

SHORTENINGS
Diet Margarines
Whipped Butter and Mragarine
Soft(tub)Margarines
Peanut Butter
Stick Margarine

B.Sc. In H & HA Semester 2

Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

FATS AND OILS

o Oils
o Butter
o Spreads
o Vanaspati
o Margarine
o Compound Fats
o Suet
o Dripping
o Olive oil
o Canola oil
o Fresh Cream
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

SPECIALIZED HYDROGENATED FATS

ARE AVAILABLE IN MARKET
o Crispiness
o Puff pastry
o Softness and Tenderness
o Softer bread
o Cream filling
o Crunchiness
o Easy release of baked products from the baking pan.
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri

COMMERCIAL USES OF FAT

o Increase tenderness
o MAKES THE Product Short
o Spreads and be plastic
o Fry and cooking
o Creamed and forming foams
o Impart Food with
o Flavour
o Aroma;and
o Colour
B.Sc. In H & HA Semester 2
Food science-Introduction to
Food Scxience

Parminder Mitter Chaudhuri