Cooking Oil Part VI: Animal-Based Oils

This cooking oil series started with the goal of finding the healthiest cooking oil but somehow reconsider that the awareness of the characteristics of oils and different cooking methods are important factors in determining if an oil is healthy and safe for certain cooking method and/or consumption, for example extra virgin olive oil may be the highest quality of all olive oils but it is not ideal and recommended in high temperature cooking.

Previous articles of this series discussed varieties of plant source of fats and its application. For this sixth part of cooking oil series present the different types of animal-based fats and oils used in cooking. 

The Animal Fats and Oils

According to Food and Agriculture Organization (FAO), animal fats and oils are lipid materials that are sourced from animals, both are chemically compose of triglycerides but the difference is in the physical state, where oils are liquid at room temperatures while fats are solid. Oils and fats from animal source are obtained in variety of ways from unrendered fats of butcher cattle and sheep tissues, rendered animal fats of such as goose and duck fats, to dairy products such as cheese, butter, butterfat and milk. The U.S. Food and Drug Administration (FDA) identify and classify animal fats when product contains more than 30 percent pure fat content and/or less than 14 percent of protein content.

Uses of Animal Fats and Oils

Industrial Uses

Animal fats are used as an ingredient in production of soaps, fatty acids and lubricants. Animal feeds, like pet food, are also classified under industrial and/or non-food uses of animal fats. The utilization of animal fats in the manufacturing industry has been limited since animal fats and oils are chemically less stable, similarly to most vegetable oils.

Culinary Uses

Most animal-based fats and oils are commonly used for food preparation. It takes a main role in preparing consumable or edible products from its well-known forms like milk, butter, lard, schmaltz and ghee. While it takes a sub-role as fillers in processed foods and fast food products. It is also largely used in the production of margarine, shortening and compound fat. Regardless how culinary utilized animal fats and oils, it has taken a large part in human diet, as the human beings need fats to function properly. 

Here are common varieties of animal fats and oils used in cooking:

Types of Animal Fats and Oils

Butter

Butter has been an important edible fat, as a spread and cooking oil, first in northern Europe and now throughout the global culinary world, because it is extremely rich in flavor and texture. The creamy richness is due to its high fat content, fatty acid, lactones, and methyl ketones.

Butter is produced from churned liquid milk or cream causing fat globules, water and inorganic salts to emulsify or stick together, a watery substance called buttermilk are skimmed off, leaving a solid form, the butter. The variety color, from deep yellow to nearly white depends on the animal source of the milk, its genetics and feeds. However, butter can be modified with vegetable color to make it appear more yellow. As well as, whipping nitrogen gas into butter makes it more soft and spreadable at refrigeration temperatures. Flavors, like garlic, may be added to butter and produces garlic butter. Another modification is rendering butter produces clarified butter or ghee. 

Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature of 60 degrees Fahrenheit, melts to a thin liquid at 90-95 degrees Fahrenheit and burns at a lower temperature, at a smoke point of 300-350 degrees Fahrenheit, while clarified butter smoke point is about 400-450 degrees Fahrenheit.

Generally, butter is used as a spread on bread products and a condiment on cooked vegetables. However, even with a low smoke point it is used in cooking methods like, sauce making, sautéing and pan frying. Clarified butter with higher smoke point is better suited for frying. Butter plays several roles in baking as leavening agent for cookie dough and cake batters, source of moisture for shortbreads, creating flaky texture for pie crust and buttery flavor that compliments with most sweet baked goods, which come from methyl ketones and lactones increased concentration during high temperature baking.

Butter is a high-energy food, containing at least 715 calories per grams. It has a high content of butterfat or milk fat, but is low in protein. It is also rich in vitamin A. and minor amounts of calcium, phosphorus and vitamin D.

…to be continued

This is an introduction of animal-based fats and oils, and its different types. Please watch of the next part, discover and learn other types, its characteristics and which applications they are better suited.

What do you think about the different roles of butter in baking? Please share your thoughts and post comments, reactions, inquiries, suggestions and corrections below. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy learning and cooking!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 16, 17). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com

3. Food and Agriculture Organization. (n.d.). Definitions and Classification of Commodities, 14. Vegetable and Animal Oils and Fats. [Website]. Retrieved from http://www.fao.org/waicent/faoinfo/economic/faodef/fdef14e.htm

4. Food and Drug Administration. (2003). Food Code 2001. [Website]. Retrieved from https://web.archive.org/web/20100805003413/http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2001/ucm092709.htm