CHANGES IN FATS AND OILS DURING COOKING

Since they don't have a distinct melting point, fats gradually get softer when heated.

Smoke point, Flash point, and fire point: When fats and oils are burned to high temperatures, fat breakdown takes place and finally a point is reached when visible vapours are released. This is known as the smoking point, and the temperature is known as smoking temperatures of fat.

When heated above the smoke point, they flash and burn. The terms "flash point" and "fire point" refer to the temperatures at which these take place.

Pyrolysis (Thermal breakdown): Whether or not the oil comes into contact with food, heating results in a breakdown in its molecular structure.When fat starts to smoke, its chemical breakdown begins, and glycerol is converted to free fatty acids and acrolein.The acrolein in the fat could cause irritation to the eyes and nose if it is allowed to smoke for any duration of time.

Oxidation: The development of rancidity is the result of molecular breakdown carried on by the oil surface's reaction with airborne oxygen.Every time the oil is heated, this change will take place.

Reaction with food residues: In particular, if the oil is heated again without the residues being removed, any food pieces left in it after frying will undergo chemical reaction.After usage, straining the oil can aid in preventing this kind of degradation.

They provide essential fatty acids, which are parts of the membranes of living cells, are a good source of A, D, E, and K vitamins,, and add a distinctive flavour and texture to our food, making

it more palatable. They are also used by the body to produce prostaglandins and have a role in many important physiological functions.

7.7 OUR HEALTH AND FATS AND OILS:

Saturated fat and unsaturated oil are common terms used to describe the fats and oils derived from meals. Saturated fats have a high percentage of saturated fatty acids, whereas unsaturated oils have a high percentage of unsaturated fatty acids. Excessive saturated fat consumption, together with excessive cholesterol consumption, contributes to an increased risk of heart disease. Increases in unsaturated lipids (either mono- or polyunsaturated) on the other hand, have been associated to a decreased prevalence of certain disorders.

Cholesterol levels are relatively high in the heart, liver, kidney, and egg (embryonic stage of life). New tissues are created throughout infancy and toddlerhood, particularly the brain, which requires cholesterol. As a result, fat should not be reduced in the diet of children under the age of five. Physical exercise, in addition to food, is a key component in the regulation of obesity, plasma cholesterol levels, and the prevention of CHD. Even during periods of increasing caloric intake, exercise reduces fasting plasma TRG levels. It is also known to raise HDL levels, which safeguard the health of blood arteries. As a result, we can avoid crippling heart disease and maintain our heart's health.

As a result, there have been an increasing number of recommendations from government authorities and health groups to reduce the quantity of saturated fat in the diet and raise the proportion of unsaturated fat. The majority of these organisations also advise reducing the total quantity of fat in the diet.

Since 1992, the US Department of Agriculture has promoted a food pyramid that provides a clear, visual representation of how much of what types of foods comprises a healthy, balanced diet. It advises consuming as little fat as possible. Although nutritionists acknowledge that some fat is necessary (and, in most cases, unavoidable, even for rigid vegetarians), they highlight that a large proportion of any fat, saturated or unsaturated, in the diet is not healthy. Despite at this point a small distinction between a single and double carbon-carbon bond can have a major influence on health.

 Consume foods high in healthy fats, such as nuts (such as walnuts and almonds), seeds (such as sunflower and pumpkin), olives, and so on.

 Instead of frying, try baking, steaming, grilling, or broiling.

 Pick lean meat and poultry cuts, low-fat or fat-free dairy products.

 Consume a lot of naturally low-fat foods like whole grains, fruits, and vegetables.

 Remember to inquire about the types of fats used in the production of the meals you are ordering while dining out. In many fast food or chain restaurants, you may also request to examine the nutrition information, and then select a lower-fat dish.

PHYSICAL ACTIVITY 3

1) Write an article about how fat affects people.

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

7.7.1 IMPORTANCE OF FATS AND OILS

Fat improves texture: Acts as a leavening agent in cakes, biscuits, and cookies; in cakes, integrating oil into the flour produces walls surrounding each small bubble.

Fat act as a shortening agent: Because fat is insoluble in water in baked goods, it interferes with the hydration of gluten and the cohesion of gluten strands during mixing, shortening them and making the product tender.

Fats for smoothness: In ice cream and frozen desserts, it reduces crystal size and provides a smooth texture. Fats obstruct sugar crystallization like halwa, candies. Upma Forms emulsion in mayonnaise providing smooth texture and prevents lump formation.

Fats enhances flavor: Aromatic aroma compounds dissolve in fat and enhance flavour, such as onion, ginger, garlic, pepper, and so on. Fats, such as Ghee, increase taste, flavour, and palatability. Fats are colouring agents. Turmeric added to oil, for example, is dispersed equally in meals.

Synergists: Compounds that delays auto-oxidation by reinforcing the action of antioxidants.

Citric acid, phosphoric acid, ascorbic acid, lecithin, EDA – They combine with the pro oxidant metals like cupper and iron and make them ineffective.

ASSESS THE PROGRESS OF YOUR SESSIONS 8 1) What are the importance of fats and oils

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________