FS HN 111 Chapter Notes - Chapter 8: Tallow, Abdominal Cavity, Safflower

• School: Iowa State University
• Department: Food Science and Human Nutrition
• Course: FS HN 111
• Professor: Kenneth Prusa

Document Summary

Lard: rendered from hogs, leaf lard: rendered from abdominal cavity around the kidneys, contains 0% water, stored in fridge. Butter: milk churned until oil-in-water emulsion is a water-in-oil emulsion forms, contains about 16% water, aa is top grade butter. Whipped spreads: adds air and increases volume of spread. Shortenings: doesn"t contain water, stored at cool room temperature, used in baked goods. Salad oils: corn, safflower, cottonseed, soybean, peanut, canola, sunflower seed, olive, fatty compounds, don"t contain water or milk. Cooking sprays: prevents food from sticking to pans during heating process. Chapter eight-textbook: almost no calories, all sprays contain emulsifier and propellant, corn, canola, olive oils are primary ingredients, few sprays contain water or alcohol. Milk fat: churning milk until emulsion in milk breaks and reverses to form water- in-oil emulsion of butter. Lard & tallow: extracted from fatty tissues of pigs and cattle: rendering. First step to produce lard or tallow: extraction of fat from tissues.