Shortening and Specialty Fats

Applications in the Egyptian Market

By

Dr. Adel Gabr Abdel-RazekNRC, Egypt.

25 July 2017, Cairo, Egypt.

Fats

CLASSIFICATION OF EDIBLE LIPIDS

• FATS – SOLID AT ROOM TEMP

• OILS

• VISIBLE

• INVISIBLE

Visible Fats:

Fat That Is Easily Seen

Examples: Butter on a Baked Potato, Layer

of Fat Around a Meat, etc.

Invisible Fats:

• Fat That Cannot be Detected By the Eye

• (Fat That Is Found Naturally In Food). Counts For About 70% Intake of Fat.

• Examples: Whole Milk, Some Cheese, Egg Yolks,

Nuts, Avocados, etc….

Role and Importance of Fats In a Diet

Fats Are One Of The Important Food Groups That Are Included

In Your Diet.

Over The Years, Fats Have Got a Bad Name.

Most Nutritionists Talk About Reducing Fats In Your Diet.

However, All Fats Are Not Equal.

There Are So Called Good Fats And Bad Fats.

The good fats, also known as essential fatty acids perform a

number of important functions in your body.

So, you should not eliminate them completely from your diet.

But, since fats contain a lot of calories, even good fats should not

be consumed in excess. (We should EAT SPARINGLY from the Fats & Oils Food Group)

There are a number of factors that determine the optimum amount

of fat that you should consume. These include age, sex, level of

physical activities etc.

A: Fat as a source of essential fatty acids.

Linoleic (Omega-6) and Alpha-linoleic (Omega-3) fatty

acids are not made by the body on it’s own so it needs to be

obtained from foods.

These fatty acids come from polyunsaturated fats.

FUNCTIONS OF FAT:

B: CARRIES VITAMINS K, E, D, A, THROUGH THE BODY

This is KEDA… (Get it?!?)

FAT Car

K, A, D and E are the four FAT-

SOLUBLE Vitamins. (This means

they dissolve in fat.)

The FAT car picks up KADE and

takes him where he needs to go

in the body.

C. AS A MAIN SOURCE OF ENERGY 1G = 9KCAL,

AS WELL AS PROVIDES A RESERVE STORE OF ENERGY.

D. PROMOTES HEALTHY SKIN

E. PROMOTES NORMAL CELL GROWTH

F. ACTS LIKE A “CUSHION” AND HEAT REGULATOR TO PROTECT YOUR

HEART, LIVER AND OTHER VITAL ORGANS (IMAGINE WHAT WOULD HAPPEN TO A

FOOTBALL PLAYER IF ALL HE HAD PROTECTING HIS ORGANS WAS A THIN LAYER OF SKIN!)

G. Satisfies hunger and helps you feel full longer (value which is due partly by the slower

rate of digestion of fats in comparison to carbohydrate and protein). H. Fats bring important ‘mouth feel’ and flavor to many foods, are necessary for the

palatability in the diet.

I. Tenderization – EX: cake, add fat to tenderize and control gluten development

Speciality fats

What are speciality fats?

Speciality Fats are thus, tailor made to imitate

the many positive traits of cocoa butter or other

properties to make them more suitable for

specific applications.

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

Speciality fats perform functions that normal

fats are not capable of.

For instance, a chocolate fat is capable of

setting or hardening on the surface of a cake

when cooled and then melting completely to

give a smooth clean mouth feel with full

release of sweetness and chocolate flavor

when eaten.

In contrast a normal shortening would not

harden completely when cooled.

Also, shortening gives a waxy mouth feel and it

does not allow full release of flavors when

eaten.

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.

Cocoa butter (CB):

is the byproduct of cocoa bean processing

industry and is obtained from the mature

bean from the Theobroma cacao plant.

It is an important ingredient in the

chocolate and other confectionery

industries. It's valued for its unique

physicochemical properties which is given

by its peculiar fatty acid composition.

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).

• Milk Fat

**DairyProductsSubstitute

Hydrogenated Fats

Vegetable ghee Was produced with a range of fat blends, including

a very high level of hydrogenated fats containing trans fatty acids.

Current Practices are Aimed at Reducing Trans Fat Content InThese Products, And Palm Oil Is The Preferred Ingredient. It IsPossible To Produce Vegetable Ghee Using Only Palm Oil. TheseProducts Are Then Generally Shown To Have ConsiderablyLower Levels of Trans Fatty Acids.

Vegetable Ghee

Non-Dairy Milk

These plant-based milks

YogurtJust like the dairy milk substitutes listed above, there are

a variety of non-dairy yogurts to choose from including

soy, almond, hemp and coconut milk products.

Speciality fat manufacturers offer the food industry a large

selection of speciality fats, such as dairy products, chocolate and

chocolate confectionary, bakery products and ice cream, targeted

to meet food characteristics requested by their client.