L10 fat and oil

Tracy Lo
Mind Map by Tracy Lo, updated more than 1 year ago
Tracy Lo
Created by Tracy Lo over 6 years ago
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by class A group1
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Resource summary

L10 fat and oil
1 functions in food
1.1 Heat Transfer
1.2 Flavor
1.3 Shortening powder
1.4 Textures
1.5 Emulsions
1.5.1 types
1.5.1.1 Water in oil
1.5.1.2 Oil in water
1.5.2 Stability
1.5.2.1 Temporary
1.5.2.2 Permanent
1.5.2.3 Semi-permanent
1.6 Nutrients
1.7 Satiety
1.8 Plasticity
1.9 Solubility
1.10 Appearance
2 types of fat and oil
2.1 Plant Based
2.1.1 Vegetable oil
2.1.1.1 Olive oil
2.1.1.2 Tropical oil
2.1.1.3 New oil
2.1.2 Cocoa Butter
2.2 Animal Based
2.2.1 Lard
2.2.2 Butter
2.2.2.1 Whipped
2.2.2.2 Unsalted
2.2.2.3 Clarified
2.3 hydrogenation
2.3.1 Shortening
2.3.2 Marganines
2.3.2.1 Whipped
2.3.2.2 Diet or Reduced-fat
2.3.2.3 Soft
3 Purchasing
3.1 Package Label
3.2 Types
3.2.1 Animal fat
3.2.2 Plant-based
3.3 Expiry Date
3.3.1 Hydrolytic
3.3.2 Oxidative
4 storage
4.1 Oil
4.1.1 opaque
4.1.2 Alight container
4.2 Fat
4.2.1 Refrigerator
5 Food Preparation
5.1 Shortening agents
5.2 Deep frying
5.3 Frying
6 Melting point
6.1 Crystalline structure
6.2 Length of fatty acid
6.3 Cis-trans configuration
6.4 Degree of saturation
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