FATS 1

Question 1

what do the uses of lipids depend on

Answer 1

Uses depend on molecule’s chemical configuration: length + degree of unsaturation

Question 2

whats the major function of fat

Answer 2

act as a medium for heat transfer, so to help heat foods without burning

Question 3

whats shortening powder essential for

Answer 3

prep of baked goods (effect depends on fat consistency)

Question 4

differentiate between solid fats and oils when used as shortening powder

Answer 4

solid saturated fats create flakiness and oils create tender crumbly products

Question 5

how do shortening powders work when cut into fat

Answer 5

larger fat particles to melt which leaves behind air pockets (pie crust)

Question 6

how do shortening powders create air bubbles when creamed into fat

Answer 6

air bubbles expand when baked (cookies)

Question 7

what are emulsions

Answer 7

liquid dispersed in another liquid in which it is immiscible

Question 8

differentiate between oil in water and water in oil emulsions

Answer 8

*Oil-in-water (o/w): fat droplets dispersed in water
*Example: milk
*Water-in-oil (w/o): water droplets dispersed in fat
*Example: butter

Question 9

what are the three parts of emulsions

Answer 9

• dispersed or discontinuous phase
• dispersion medium or continuous phase
• an emulsifier: a compound that helps keep one phase dispersed in another (stabilizes)

Question 10

what does the emulsifier do to the surface tension when it migrates to the interface between phases

Answer 10

lowers the surface tension between the dispersed and continuous phases

Question 11

why can emulsifiers act as a bridge between water and oil

Answer 11

b/c they contain both a hydrophilic and hydrophobic region

Question 12

what are monoglycerides and diglycerides

Answer 12

Most frequently used emulsifiers in food industry

Question 13

what are polysorbate and
propylene glycol

Answer 13

Emulsifiers synthesized by food industry

Question 14

what are phospholipids, proteins, vegetable gums,
dried herbs and spices

Answer 14

emulsifiers

Question 15

what does stability depend on of emulsfcation

Answer 15

emulsion’s capacity to
resist separation

Question 16

describe temporary stability

Answer 16

ex: (oil & vinegar dressing)
*Least stable, separate upon standing
*Must be shaken before use

Question 17

describe semi-permenant stability

Answer 17

(ex: commercial salad dressings)
*Have added stabilizers to ↓tendency to separate

Question 18

describe permanent stability

Answer 18

(ex: mayo)
*Very stable, do not separate

Question 19

what are the 4 things that determine a fat’s melting point

Answer 19

1. Degree of unsaturation
2. Length
3. Cis-trans configuration
4. Crystalline structure

Question 20

how do plant and animal fats degree in degree of saturation + liquid or solid at room temp

Answer 20

plant oils typically unsaturated (have double bonds) and liquid at room temp (lower MP)
while animal fats typically saturated and solid at room temp
(higher MP)

Question 21

whats hydrogenation

Answer 21

adds hydrogens to the double
bonds of unsaturated fatty acids

Question 22

why does increased chain / carbon length mean higher melting point

Answer 22

because more carbon atoms mean more interactions and more
energy required to break them

Question 23

how do cis and trans configuration differ

Answer 23

trans configuration have a
higher melting point than cis configuration

Question 24

why do trans configuration have higher melting point than cis

Answer 24

because, the better the fat molecules can stack up against each
other, the higher the MP

Question 25

how does crystal structure impact melting point

Answer 25

larger crystals have higher melting point

Question 26

Most fats are polymorphic. what does this mean?

Answer 26

they can exist at more than one crystalline form

Question 27

what are the three crystalline classifications

Answer 27

Alpha (α), beta prime (β’), and beta (β)

Question 28

classify the classifications from least stable to most

Answer 28

alpha , beta prime, beta

Question 29

classify them from highest melting point to lowest

Answer 29

beta, beta prime, alpha

Question 30

whats plasticity

Answer 30

ability of a solid fat to hold its shape but still be moldable

Question 31

what does plasticity determine

Answer 31

spreadability

Question 32

what does plasticity increase with

Answer 32

temperature and degree of unsaturation

Question 33

what are four other functions of fat

Answer 33

flavor, texture, appearance, sateity

Question 34

how does fat influence flavor

Answer 34

help absorb fat soluble flavor compounds

Question 35

how does fat influence texture

Answer 35

causes food to feel more moist

Question 36

how does fat influence appearance

Answer 36

glossy sheen to foods