Lab Exercise 6
Lab Exercise 6
Lab Exercise 6
I. Introduction
Fats and oils are important in the baking process and to our diet. This section reviews
the common terms used with fats and oils and provides basic information on their relevance
in baking and food production. They are fundamentally and chemically similar, but oil is
liquid, while fat is solid, at room temperature.
However, any oil, when sufficiently chilled, will solidify. Conversely, any edible fat
will liquefy when sufficiently heated. The various needs of food manufacturers and dietary
changes by consumers have determined the evolution of fat manufacturing. To a large extent,
vegetable oils have displaced animal fats in food production.
II. Objectives
III. Methodology
Procedure:
1. Place 5 mL each of oil and fat samples in individual test tubes.
2. Immerse one set of samples in an ice bath and stir continuously.
3. Describe the changes in the sample at 30 oC at 5o interval.
4. Record all results in table.
Materials:
• Oil and fat samples
• Ice
• Thermometer
• Beakers
• Test tubes
IV. Discussion
V. Review Question
VI. Conclusion
In conclusion, fats and oils is significant to the functionality in food products.
VII. References
Foubert I. In: The lipid handbook. 3. Gunstone FD, Harwood JL, Dijkstra AJ,
editors. Boca Raton: CRC Press;
2007.https://www.ncbi.nlm.nih.gov/pmc/articles
Sagar A. (2018) Lipids- definition, properties, structure, types, examples,
functions, https://microbenotes.com/lipids-properties-structure-
classification-and-functions/
Pushpinder P. ( 1980) Winterization of oils and fats ,
https://link.springer.com/article/10.1007/BF02687675