Lesson 4.3.b. Fats

Theobroma cacao

Cocoa Butter

Scientific Name: ?

Family:

Constituents:

Sterculiaceae

Cocoa Butter

Scientific Name:

Family: ?

Constituents:

Stearic, palmitic, arachidic, oleic, theobromine, cacao-red

Cocoa Butter

Scientific Name:

Family:

Constituents: ?

expensive

Cocoa Butter

1. most ___________ of commercial fixed oils

2. only _______ oil

1 = ?

solid

Cocoa Butter

1. most ___________ of commercial fixed oils

2. only _______ oil

2 = ?

140 deg C

Cocoa Butter:

• Seeds are fermented and roasted above a.______ to develop their characteristic odor and taste; broken kernels are called b.______ and paste from them is called c.__________ which contains d.___________.

a = ?

nibs

Cocoa Butter:

• Seeds are fermented and roasted above a.______ to develop their characteristic odor and taste; broken kernels are called b.______ and paste from them is called c.__________ which contains d.___________.

b = ?

cacao butter

Cocoa Butter:

• Seeds are fermented and roasted above a.______ to develop their characteristic odor and taste; broken kernels are called b.______ and paste from them is called c.__________ which contains d.___________.

c = ?

50% fat

Cocoa Butter:

• Seeds are fermented and roasted above a.______ to develop their characteristic odor and taste; broken kernels are called b.______ and paste from them is called c.__________ which contains d.___________.

d = ?

30-35 deg. C (room temp)

Cocoa Butter Uses:

• It congeals at a.__________________ to produce b._________________

a = ?

bitter chocolate

Cocoa Butter Uses:

• It congeals at a.__________________ to produce b._________________

b = ?

sweet chocolate

Cocoa Butter Uses:

• It only becomes ______________ with vanilla and sugar.

Marc

Cocoa Butter Uses:

• prepared cacao/breakfast cocoa are from a.________ which contains more than b.________________.

a = ?

22% of fat

Cocoa Butter Uses:

• prepared cacao/breakfast cocoa are from a.________ which contains more than b.________________.

b = ?

cacao-red

Cocoa Butter Uses:

• The red color is due to a._____________ and is used in making b.__________ and used as a c.___________

a = ?

cocoa syrup

Cocoa Butter Uses:

• The red color is due to a._____________ and is used in making b.__________ and used as a c.___________

b = ?

suppository base

Cocoa Butter Uses:

• The red color is due to a._____________ and is used in making b.__________ and used as a c.___________

c = ?

Gadus morrhua

Cod Liver Oil

Scientific Name: ?

Family:

Constituents:

Gadidae

Cod Liver Oil

Scientific Name:

Family: ?

Constituents:

Oleic, Linoloeic, Gadoleic, and Palmitoleic Acid

Cod Liver Oil

Scientific Name:

Family:

Constituents: ?

liquid

Cod Liver Oil

• Only _______ fat

drying oil

Cod Liver Oil Uses:

1. used as a ________

2. As a ____________________ it can reduce stretch marks in pregnancy and varicose veins

3. Medicinal grade cod liver oil must also contain _________________

1 = ?

Sodium morrhuate

Cod Liver Oil Uses:

1. used as a ________

2. As a ____________________ it can reduce stretch marks in pregnancy and varicose veins

3. Medicinal grade cod liver oil must also contain _________________

2 = ?

Vitamins A and D

Cod Liver Oil Uses:

1. used as a ________

2. As a ____________________ it can reduce stretch marks in pregnancy and varicose veins

3. Medicinal grade cod liver oil must also contain _________________

3 = ?

Hydrous Woolfat

Lanolin

Synonyms: ?

Scientific Name:

Family:

Constituents:

Ovies aries

Lanolin

Synonyms:

Scientific Name: ?

Family:

Constituents:

Bovidae

Lanolin

Synonyms:

Scientific Name:

Family: ?

Constituents:

Cholesterol, Isocholesterol

Lanolin

Synonyms:

Scientific Name:

Family:

Constituents: ?

25% water

Lanolin Characteristics:

1. Hydrous because it contains ____________

2. if it contains a.___________, it is known as b.___________ or also known as c.______________ lanolin

3. Raw lanolin is separated by cracking with ________________ from washings of the scouring process and purified

4. Not readily saponified by ____________________

1 = ?

0.25% water

Lanolin Characteristics:

1. Hydrous because it contains ____________

2. if it contains a.___________, it is known as b.___________ or also known as c.______________ lanolin

3. Raw lanolin is separated by cracking with ________________ from washings of the scouring process and purified

4. Not readily saponified by ____________________

2.a. = ?

woolfat

Lanolin Characteristics:

1. Hydrous because it contains ____________

2. if it contains a.___________, it is known as b.___________ or also known as c.______________ lanolin

3. Raw lanolin is separated by cracking with ________________ from washings of the scouring process and purified

4. Not readily saponified by ____________________

2.b. = ?

anhydrous

Lanolin Characteristics:

1. Hydrous because it contains ____________

2. if it contains a.___________, it is known as b.___________ or also known as c.______________ lanolin

3. Raw lanolin is separated by cracking with ________________ from washings of the scouring process and purified

4. Not readily saponified by ____________________

2.c. = ?

sulfuric acid

Lanolin Characteristics:

1. Hydrous because it contains ____________

2. if it contains a.___________, it is known as b.___________ or also known as c.______________ lanolin

3. Raw lanolin is separated by cracking with ________________ from washings of the scouring process and purified

4. Not readily saponified by ____________________

3 = ?

aqueous alkali

Lanolin Characteristics:

1. Hydrous because it contains ____________

2. if it contains a.___________, it is known as b.___________ or also known as c.______________ lanolin

3. Raw lanolin is separated by cracking with ________________ from washings of the scouring process and purified

4. Not readily saponified by ____________________

4 = ?

water-absorbable ointment base

Lanolin Uses:

1. used as ____________________________ because it is more absorbed through skin than any other known fat.

2. used as topical emollient creams and ointments

3. free from ________________________

4. may act as __________________ due to lack of hypersensitization

1 = ?

Isopropyl myristate and Isopropyl palmitate

Lanolin Uses:

1. used as ____________________________ because it is more absorbed through skin than any other known fat.

2. used as topical emollient creams and ointments

3. free from ________________________

4. may act as __________________ due to lack of hypersensitization

2 = ?

oxidation and less oleaginous

Lanolin Uses:

1. used as ____________________________ because it is more absorbed through skin than any other known fat.

2. used as topical emollient creams and ointments

3. free from ________________________

4. may act as __________________ due to lack of hypersensitization

3 = ?

allergenic contactant

Lanolin Uses:

1. used as ____________________________ because it is more absorbed through skin than any other known fat.

2. used as topical emollient creams and ointments

3. free from ________________________

4. may act as __________________ due to lack of hypersensitization

4 = ?

Mutton suet, Prepared Mutton Tallow, Sebo de Carnero

Suet

Synonym: ?

Source:

Family:

Constituents:

internal fat of the abdomen of Ovies aries

Suet

Synonym:

Source: ?

Family:

Constituents:

Bovidae

Suet

Synonym:

Source:

Family: ?

Constituents:

Stearin, Olein, and Palmitin

Suet

Synonym:

Source:

Family:

Constituents: ?

Sebo de macho

Suet:

• Prepared Suet is known as:

50-60%

Suet:

• contains a._________ solid glycerides that melts at b.__________

a = ?

45 deg C

Suet:

• contains a._________ solid glycerides that melts at b.__________

b = ?

traditional puddings

Suet Use/s:

1. used in cooking, especially in ____________________

2. used as an _____________ base

1 = ?

ointment

Suet Use/s:

1. used in cooking, especially in ____________________

2. used as an _____________ base

2 = ?

purified internal fat of Sus scrofa

Lard

Source: ?

Family:

Constituent:

Bovidae

Lard

Source:

Family: ?

Constituent:

Cholesterol, Isocholesterol

Lard

Source:

Family:

Constituent: ?

butter

Lard Use/s:

1. similar to ____________

2. contains a._____ solid glycerides including b.___________________

3. contains c._____ mixed liquid glycerides including d.________________

1 = ?

40%

Lard Use/s:

1. similar to ____________

2. contains a._____ solid glycerides including b.___________________

3. contains c._____ mixed liquid glycerides including d.________________

2.a. = ?

myristin, stearin, and palmitin

Lard Use/s:

1. similar to ____________

2. contains a._____ solid glycerides including b.___________________

3. contains c._____ mixed liquid glycerides including d.________________

2.b. = ?

60%

Lard Use/s:

1. similar to ____________

2. contains a._____ solid glycerides including b.___________________

3. contains c._____ mixed liquid glycerides including d.________________

3.c. = ?

olein

Lard Use/s:

1. similar to ____________

2. contains a._____ solid glycerides including b.___________________

3. contains c._____ mixed liquid glycerides including d.________________

3.d. = ?