6 key dessert elements
6 KEY DESSERT ELIMENTS
Understanding
fats, oils, and emulsifiers in baking
BAKING IS BOTH AN ART AND A SCIENCE, AND FATS, OILS, AND EMULSIFIERS PLAY PIVOTAL ROLES IN CREATING THE TEXTURES AND FLAVOURS WE LOVE!
LET’S BREAK DOWN THE ESSENTIALS SO IT’S EASY TO DIGEST:)
WHAT ARE FATS AND OILS?
LIPIDS in baking: Substances that do not dissolve in water.
FATS: Solid at room temperature (e.g. butter)
OILS: Liquid at room temperature (e.g. olive oil)
TROPICAL OILS: Coconut, palm, and cocoa butter, which are solid at room temperature but melt quickly in warm temperature.
why fats don’t melt like ice?
Unlike water, which is made of identical molecules, fats contain a mix of different fatty acids. Each acid melts at its own temperature, so fats melt gradually rather than all at once. For example:
Butter melts quickly and completely, creating a pleasant mouthfeel.
Shortening melts slowly and incompletely, often leaving waxy texture.
PART 1. The characteristic of fat
1-1. Types of fatty acids: bonding organization
Fatty acids are the individual molecules that make up fats, categorized based on the number and arrangement of their double bonds. These bonds determine the unique properties of fats. I’ve always wondered—what makes fats and oils different? During my research, I discovered that lipids consist of various types of fatty acids, and the texture of a fat or oil depends on the ratio of these fatty acids.
SATURATED FATTY ACIDS
- No double bonds; straight molecular structure.
- Pack tightly, making them solid at room temperature.MONOUNSATURATED FATTY ACIDS (MUFA)
- One double bond; kinked structure, bent molecules that don’t pack tightly.
- Liquid at room temperature but solidify when cold.POLYUNSATURATED FATTY ACODS (PUFA)
- Two or more double bonds; highly kinked structure.
- Remain liquid even at low temperature
Fatty acids are the individual molecules that make up fats, categorized based on the number and arrangement of their double bonds. These bonds determine the unique properties of fats. I’ve always wondered—what makes fats and oils different? During the research, I realised that lipids consist of various types of fatty acids, and the texture of a fat or oil depends on the ratio of these fatty acids. Let’s check out the hierarchy highlights below where different fats come from and their key properties.
1-2. fat crystals : the ordered form of fats
Fats high in solid saturated fat, like butter and cocoa butter, have a unique characteristic: fat crystals. These crystals form when fat molecules arrange themselves into a stable, organized structure. Fat crystals play a key role in determining the texture, structure, and stability of these fats, making them essential in baking and pastry.
ALPHA α CRYSTALS: Found in melted butter or fats that haven’t been properly cooled or tempered.
BETA PRIME β′ CRYSTALS: Ideal for butter, shortening, and margarine in baked goods like laminated dough (croissants, puff pastry) and cakes. Provides stability in products where the fat must remain consistent, such as in buttercreams and frostings.
BETA β CRYSTALS: Critical in cocoa butter for chocolate tempering. Beta crystals give chocolate its smooth texture, shine, and snap. Used in products where fat must hold its shape and structure, like chocolate bars, truffles, and couverture chocolate. If fats cool improperly, beta crystals may form grainy textures, which is undesirable for smooth applications.
The secret to properly ordering fat crystals lies in tempering. Tempering is a controlled process of heating and cooling fat—most notably cocoa butter—to achieve the desired crystal structure.
part 2. EMulsifiers: the magic middleman
What are emulsifiers?
Emulsifiers are not a form of fat themselves, but they work alongside fats to help blend ingredients.
Emulsifiers are molecules with two ends:
One end loves water (hydrophilic).
The other end loves fat/oil (lipophilic).
This dual nature allows emulsifiers to bind water and fat together, creating a stable emulsion—basically stopping your batter or dough from splitting.
When I first started working in this industry, I kept hearing terms like emulsify and emulsion, but I never really understood what was happening on a chemical level. Even in my native language, Korean, it felt like a mystery! Learning how emulsifiers actually work has been a game-changer for me.
Are Emulsifiers Fats?
Not exactly! While some emulsifiers come from fats (like lecithin in egg yolks or mono- and diglycerides derived from oils), they aren’t fats themselves. Instead of adding richness or moisture, emulsifiers help fats perform better by distributing them evenly.
Fats provide moisture, structure, and flavor.
Emulsifiers help distribute fats evenly, improving texture and consistency.
So, emulsifiers are not fats, but they rely on fats and help fats perform better in baking. They’re the unsung heroes of smooth batters, fluffy cakes, and perfect emulsions!
“Think of emulsifiers as the quiet kitchen heroes—they don’t add flavor, but they make sure your cakes are smooth, your batters don’t split, and your bakes turn out just right.”
part 3. choosing the right fats
When it comes to baking, fats aren’t just a side character—they’re the main stars of the show. Whether you’re whipping up buttery croissants, flaky pie crusts, or a moist olive oil cake, choosing the right fat can make all the difference. But with so many options—butter, lard, margarine, shortening, and oils—it can get a little overwhelming.
Don’t worry! By the end of this post, you’ll know the role of each fat, their baking superpowers, and how to substitute one for another when you’re in a pinch. Let’s get baking!
🧈 Butter: The Creamy Queen of Baking
Butter is the darling of the baking world—and for good reason. Made from churned cream, butter contains about 80% fat and 20% water and milk solids. That water creates steam in the oven, which helps form flaky layers in pastries like croissants and puff pastry. It also adds unparalleled flavor to cookies, cakes, and breads.
Types of Butter:
Unsalted Butter: Perfect for baking because it gives you control over the salt content.
Salted Butter: Great for spreading but not ideal for precise recipes.
Cultured Butter: Tangy and rich, excellent for special pastries.
Clarified Butter (Ghee): Pure butterfat with no water, ideal for high-heat bakes.
Substituting Butter:
Butter → Oil: Use 3/4 the amount (e.g., 100g butter = 75g oil). Great for cakes, but you’ll lose some structure.
Butter → Shortening: 1:1, but you’ll miss the buttery flavor.
“Butter brings the flavor and flake. When in doubt, you can never go wrong with butter!”
🐷 Lard: The Old-School Gem
Once the go-to fat for pies, biscuits, and pastries, lard (rendered pork fat) is making a comeback! It has a high melting point, which gives pastries their famously flaky texture. Plus, it adds tenderness to cookies and biscuits.
Pros and Cons:
✅ Pro: Perfect for flaky pie crusts and savory bakes.
❌ Con: Not vegetarian, and it can have a slightly meaty flavor.
Substituting Lard:
Replace lard with butter 1:1. Butter will add moisture but reduce flakiness.
“Lard is grandma’s secret weapon. If your pie crust is too chewy, lard might just save the day.”
🌻 Margarine: The Butter Imitator
Margarine is Made from vegetable oils but contains about 80% fat and 16-20% water. It often includes emulsifiers, flavorings, and coloring to mimic butter.
Why Bakers Use Margarine:
It’s affordable and available in dairy-free options.
Good for cookies, cakes, and quick breads.
Substituting Margarine:
Use margarine as a 1:1 replacement for butter. However, baked goods might be slightly softer.
“Margarine: perfect for a quick fix, but don’t expect that buttery ‘oomph’ we all love!”
🧁 Shortening: The Structure Specialist
Shortening is 100% fat with no water content hydrogenated vegetable oils. That means it doesn’t create steam, leading to sturdier, crispier results. It’s flavor-neutral and ideal for cookies, frostings, and pies. It is completely flavorless, which can be a downside unless you’re aiming for neutral-tasting bakes. Shortening is used more in commercial kitchens, large-scale bakeries, and wholesale baking where consistency, stability, and scalability are key.
Pros and Cons:
✅ Pro: Adds structure and flakiness. Great for buttercream frosting.
❌ Con: Lacks flavor compared to butter.
Substituting Shortening:
Replace shortening with butter 1:1, but expect a softer crumb.
“Shortening doesn’t mess around—no water, no fluff. Just sturdy, flaky magic.”
🫒 Olive Oil: The Liquid Hero
Olive oil isn’t just for savory dishes! In baking, olive oil adds moisture and a unique, fruity flavor to cakes, muffins, and focaccia.
Choosing the Right Olive Oil:
Extra Virgin Olive Oil: Bold and robust flavor. Great for olive oil cakes.
Refined Olive Oil: Milder flavor, better for recipes where you want subtlety.
Substituting Olive Oil:
Replace butter with olive oil using 3/4 the amount.
Best for: Quick breads, moist cakes, and savory bakes.
“Olive oil adds elegance to your bakes, one drizzle at a time.”
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