Fats are usually solid or semi-solid at room temperatures. It is through rendering that fats are obtained from the fatty tissues of cattle, sheep, and hogs. During wet rendering, the tissues are put in pressure cookers – the fat will float to the surface, where it’s drawn off after about 5 hours. But during dry rendering, the fatty tissues is heated to 225 degrees Fahrenheit to 250 degrees Fahrenheit. It is stirred in closed or open vessels and is strained from the solid residue.
Edible And Nonedible Fats
Did you know that edible fats are vegetable in origin? They come largely from seeds of corn and from cottonseed, peanuts, soybeans, and olives. Refined oil are usually produced through winterization. This is a process wherein the fats are chilled to crystallize solid materials. After which, it is filtered and deodorized.
Hydrogenetion, on the other hand, is an industrial process that will increase the hydrogen atoms in the molecules of oils; thus, making them solid at ordinary temperature. It is actually through this process that nonedible fats are converted to edible fats. Nonedible oils will include neat’s foot oil, castor oil, and chaulmoogra oil.
Be reminded that edible fats and oils will make up one of the 3 principal classes of food products – the others being proteins and carbohydrates.
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