Flavors in Food Fats.

Abstract

fIE importmce of food fa& as a dietaryIn ad~tiontofurnibhingarelatively large Emaunt of the daily caloric requirements of moat people, food fats m of major importance from a flavor standpoint. Some food fsts me used to enhance the flavor of pastries, bread, and biscuits; others serve to add flavor to actual products in which they are found; still another group of food fats are carriers for other f l a v o~ in that they are themselves quite bland. Since one of the main principles of good nutrition is that food must be appetizing and appealing in taste, it is easy to recognize the contribution of food fats to eating pleasures.Butter, margarine, alive oil, oleo oil, and openkettle rendered, dry-rendered, and prime steam lard may be called the "flwarful" food fats.Moat prominent among the gmup of "invisible" food fats are those which m eaten 89 part of roasts, chops, steaks, etc. There is little doubt that they contribute flavor to the appetitt! apped of these foods. Cream seems to add apprecishly to the flavor of milk. At any rate, t,here is E marked diRerenoe in the flavor of skim milk and whole milk which is in favor of the latter. It sews prohshlc that the fats which are nsturally oontained within cereals, f N h , and vegetables do not particularly influence th* taste of those products.Sdad oils, shortenings, and bland lard comprise a group of fats which &re, at least during n a m d holding periods. odorless and flavorless.Salad oils sre processed from cottonseed oil. peanut oil, myhean oil, and corn oil. Shortenings are formulated from: (a) all hydrogenated mest fats or vegetable oils, (b) blends of meat fats and vegetable oils, and (c) blends of hydrogenated fats with unhardened frits or oils, either from vegetable or meat sources.Fmm the standpoint of domestic economy the most prominent vegetable oils are soybe=. cottonseed. and msnut. h e n t h the T staple 16 pmbsbly not popularly appreciated.prodkctian of &bean o i has slightly exceeded that of eottoneeed ail which bas $ways been B leader in the p s t In times of normd world trade tremendous tonnages of palm, enconut, and other less well-known vegetnble ails are imported into this oountry for processing into varions types of food fats. The odorleas and flavorless characteristics of the above-named gmup of fats are-achieved only through the usual commercial praotices of re5ning. bleaching, and deodorizing. In the raw state, with the exception of those products which were grouped with the flavorful fats, they ail hnve charaoteristie and, to American palates, undesirable flavors and odors. These flavor and odor matsrialsmapparentlynot part of the glyceride struoture, hut are due to foreirm inerrdients orinnstins? in the fruit. huskq. or seed. Pilot-Plant Deodorizer for Edible Fate and Oil!$rum which each oil WBS expressed. All glyoerides whose fat acids consist of B. or higher are considered to be free of Aavc The characteristio and natural flavor of butter appears to I highly hutyrie in nature, blended with diacetyl, acetylmeth2 carbinol, and vsrjous butyric,...

A systematic characterization of the reversion flavor of soybean oil

“…Additional investigations (3,4) have supported this theory. Yet there have also been a number of reports (5,6,7) which contradicted this theory.…”

Edible Oils

“…He also points out that the concentration of the odoriferous substance is ordinarily less than 0.2%. A generally accepted view' of the origin of the odors is held by Robinson and Black (21), w'ho say that the odor and flavor of raw cottonseed, soybean, and peanut oils are due apparently not to the glyceride structure, but to "foreign" ingredients originating in the fruit, husks, or seed from which the oil is expressed. Some of these foreign ingredients may be aldehydic or ketonic in origin.…”

“…The continuous system consists of one mild steel vessel 8 feet in diameter, containing three nickel clad trays 21 inches high on which the oil flows at a depth of 9 inches. The trays are baffled and the oil flows from the top tray downward.…”

Effects of deodorization on the stability of vegetable oils

“…The stability towards oxidative rancidity of deodorized vegetable oils is usually greater than that of the oils prior to deodorization. The reverse is true for animal fats (9). This increase in stability m a y arise from several factors: pro-oxidants other than peroxides may be deactivated or distilled from the oil; antioxidants m a y be formed or activated by the heat treatment; peroxides are decomposed and their destruction products are probably distilled from the oil.…”