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FABS > Fats > Flashcards

Fats Flashcards

1
Q

What are Principle Fatty Acids in Milk Fats?

A

Myrystic acid, palmitic acid, stearic acid, oleic acid.

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2
Q

What are Distinguishing Fatty Acids in Milk Fats?

A

Butyric, caproic, caprylic, and capric.

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3
Q

What is the melting range of Milk Fats?

A

-40C to +40C.

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4
Q

What are Lauric Oils primarily made of?

A

40-50% Lauric Acid.

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5
Q

What are characteristics of Lauric Oils?

A

Very low saturation (makes it harder), mostly low molecular weight fatty acids.

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6
Q

What are Lauric Oils important for?

A

Making soap.

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7
Q

What are two examples of Lauric Oils?

A

Palm Kernel (12:0 = 45%, 14:0 = 18%)) and Coconut Oil (12:0 = 48%, 14:0 = 16%)

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8
Q

What are Palmitic Oils?

A

Tropical palm oils made of about 44% Palmitic acid, and containing large amounts of oleic and some linoleic acids.

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9
Q

Where are Palmitic Oils mostly grown?

A

In Malaysia.

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10
Q

What is done to Palmitic Oils?

A

They are extensively fractionated to separate liquid and solid fractions.

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11
Q

What is an example of Palmitic Oils?

A

Palm Oil (44% C16:0, 39% 18:1)

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12
Q

What are Vegetable Butters?

A

Solid fats derived from vegetable sources. Rich in saturated fatty acids (Palmitic and stearic), and oleic acid.

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13
Q

What are examples of Vegetable Butter?

A

Cocoa Butter (25% 16:0, 35% 18:0, 34% 18:1) and Mango Butter (10% 16:0, 35% 18:0, 46% 18:1)

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14
Q

What is Animal Fat?

A

Body fats of land animals (beef and mutton tallow, lard, chicken fat). High melting points.

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15
Q

What does Animal Fat primarily consist of?

A

Palmitic, oleic, and stearic acids. Also has trans fatty acids. High content of fully saturated TAG.

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16
Q

What are examples of Animal Fats?

A

Beef Tallow, Lard.

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17
Q

What are the most common types of vegetable oils?

A

Oleic and linoleic oils.

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18
Q

What are examples of Vegetable Oils?

A

Soybean, Canola, Sunflower, Corn, Rice bran.

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19
Q

What is naturally high in oleic oils?

A

Naturally, olive oil. Traditional, breeding or genetically modified variety of soybean, canola, or sunflower. 78% Oleic.

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20
Q

What is found in Linolenic Oils?

A

Linolenic acid, as well as oleic and linoleic acids.

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21
Q

What is Linolenic Oil?

A

Very high unsaturation leads to auto-oxidation and development of rancid flavour; very good source of linolenic fatty acids (omega 3), which is nutritionally important. They have high industrial value due to excellent drying properties, and are used in the paint industry.

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22
Q

What are examples of Linolenic oils?

A

Linseed/flaxseed and Camelina oils.

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23
Q

Where are Erucic Acid Oils mainly used?

A

In Industrial oil in North America, but is used as an edible oil in China and India.

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24
Q

What are examples of Erucic Acid Oils?

A

Rapeseed (5% 22:1) and Mustard oil (43% 22:1)

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25
Q

History of Canola Oil.

A

Canola is a genetic modification of rapeseed that was developed in Saskatchewan in the early 1970s, and it must have less than 2$ Erucic acid and less than 30 micromoles of glucosinolates in the seed (removed because they are harmful for animal feed).

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26
Q

Where are Marine and Fish Oils obtained from?

A

The flesh of fatty fish, liver of lean white fish, and blubber of marine mammals.

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27
Q

What are the major fatty acids in marine and fish oils?

A

Monounsaturated fatty acids, omega-3 polyunsaturated fatty acids (EPA, DHA, DPA).

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28
Q

What are characteristics of marine and fish oils?

A

Very low melting points, susceptible to auto-oxidation.

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29
Q

What are examples of marine and fish oils?

A

Seal blubber oil and menhaden oil.

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30
Q

What are the most produced oils, globally?

A

Palm, soybean, and rapeseed.

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31
Q

Describe the Canola Industry in Canada.

A

Canola contributes more than $19 billion/year to the Canadian economy - mostly from Western Canada (Saskatchewan = $8 billion).
Canada exports almost 90% of the canola (mostly to USA), where it is the 2nd largest edible oil used.

32
Q

What are the steps of industrial production of vegetable oil?

A

1) Seed collection and cleaning
2) Extraction of crude oil (pressing, solvent extraction)
3) Refining of crude oil

33
Q

What is involved in refining crude oil?

A

Removal of phospholipids (degumming), removal of free fatty acids (alkali neutralization), removal of undesirable colorants (bleaching), removal of undesirable odours (deodorizing).

34
Q

What is degumming?

A

The removal of phospholipids from crude oil.

35
Q

What is alkali neutralization?

A

The removal of free fatty acids from crude oil.

36
Q

What is bleaching?

A

The removal of undesirable colorants from crude oil.

37
Q

What is deodorizing?

A

The removal of undesirable odours from crude oil through heat/steam.

38
Q

What is miscella and what is done to it?

A

The oil and solvent after a seed is crushed and the oil is extracted. It goes through evaporation to make crude oil.

39
Q

What is RDB oil?

A

Refined, bleached, and deodorized oil.

40
Q

What are three important things to know about fats and oils?

A

Composition, changes in stability, and reaction with hydrogen.

41
Q

What does the Acid value chemical test do?

A

It measures free fatty acid content.

42
Q

What does the Saponification value chemical test do?

A

Reveals fatty acid chain length and amount of triacylglycerols (Pure oil or not).

43
Q

What does the Iodine value chemical test do?

A

Tests degree of unsaturation.

44
Q

What does the Smoke point chemical test do?

A

Tests oil stability during frying.

45
Q

Describe the Acid Value test.

A

Measures the extent to which hydrolysis has liberated the fatty acids from their ester linkages in the TAGs.
During refining crude oils with FFA are neutralized to removed FFA (leads to loss of oil as soap).
The acid value test involves a titration with standard KOH solution to neutralize the FFA present in an oil.

46
Q

In good quality oil, what must the FFA be?

A

Very low, such as below 0.15%.

47
Q

What is the Saponification Value and what is it defined as?

A

The SV is an estimate of TAG content of fats and oils and is defined as the number of milligrams of potassium hydroxide (KOH) required to saponify 1g of oil or fat.

48
Q

Does higher or lower molecular weight result in a lower Saponification Value?

A

Higher molecular weight oil will result in a lower SV because long chain FA have relatively fewer number of carboxylic functional groups per unit mass of the fat as compared to short chain FA.

49
Q

From highest to lowest, what is the order of the SV of the following oils:
Coconut, Lard, Soybean, Milk

A

Coconut oil (250-264), Milk fat (210-233), Lard (190-202), and Soybean oil (189-195).

50
Q

What does a lower SV indicate?

A

Higher chain length fatty acids.

51
Q

What is the Iodine Value and what is it based on?

A

The iodine value (IV) is a measure of the unsaturation of a lipid, based on the ability of unsaturated carbon-carbon bonds to react with iodine.

52
Q

What is the Iodine Value expressed as?

A

The number of iodine (g) absorbed by 100g of oil.

53
Q

What is the IV of a fully saturated lipid?

A

Zero.

54
Q

From highest to lowest, what is the order of IV for the following oils:
Canola, Coconut, Palm.

A

Canola oil (92%), Palm oil (50%), and Coconut oil (9%).

55
Q

What is smoke point important for?

A

Oils that are used for frying.

56
Q

What is the smoke point?

A

The temperature at which a fat or oil produces first visible smoke.

57
Q

What is the minimum temperature by regulations for optimum frying characteristics?

A

200 degrees C.

58
Q

What happens when oils are heated too high (275-300 degrees)?

A

Oils heated too high can ignite and catch fire (the flash point).

59
Q

What decreases the smoke point of oils and fats?

A

The presence of FFAs, unsaturated fats, and low molecular weight compounds decreases smoke point of oils and fats.

60
Q

What is lipid oxidation?

A

The reaction between oxygen and lipid materials: the generation of peroxides, aldehydes, and ketones (off flavour compounds).

61
Q

Order in order of fastest to slowest for oxidation:

PUFA, MUFAs, SFAs

A

PUFAs > MUFAs > SFAs

62
Q

What is the rate of oxidation dependent on?

A

It depends on how quickly an electron may be extracted from the fatty acids leading to free radicals. Electrons are more easily extracted when double bonds are present.

63
Q

What is the effect of temperature and light on lipid and oxidation?

A

High temperatures and light can induce free radicals.

64
Q

Why are oxidized lipid products bad?

A

Because they are potential carcinogenic compounds.

65
Q

How can lipid oxidation be prevented?

A

By reducing polyunsaturated fatty acids in oil (by replacing with saturated fat or through partial hydrogenation of fats and oils), the exclusion of oxygen and light from products, the addition of antioxidants, and the creation of a physical barrier to prevent contact with oxygen or other active compounds.

66
Q

What is an Antioxidant?

A

Antioxidants are particles that neutralize free radicals by donating one of their own electrons, ending the electron “stealing” reaction. They are stable in either their neutral or electron deficient form, and act as free radical scavengers.

67
Q

What do Antioxidants help with?

A

Preventing cell and tissue damage that could lead to cancer and other diseases.

68
Q

What are examples of Antioxidants?

A

Ascorbates, tocopherols, carotenoids, and flavonoids.

69
Q

What is involved in the hydrogenation of fats and oils?

A

The reaction of vegetable oil with hydrogen at elevated temperature in presence of a catalyst - the conversion of unsaturated fats (double bonds) into saturated fats (no double bonds). Small amounts of trans fatty acids are also generated.

70
Q

Why use hydrogenation?

A

To decrease unsaturation (important for reduction in oxidation), to increase amount of solid fat (provides structure and spreadability), and give crispy texture of fried produce.

71
Q

What is the main and minor product formed after the hydrogenation of oleic acid?

A

Stearic acid (main) and Elaidic acid (minor).

72
Q

What adverse effects on blood lipid levels are attributed to trans fats?

A

Trans fat intake has been linked to an increased rick of coronary heart disease by contributing to the buildup of plaque inside the arteries, increases LDL (bad) cholesterol and decreases HDL (good) cholesterol at a rate double to saturated FAs.

73
Q

What level of trans fat can be labeled as “0g”?

A

0.2 grams.

74
Q

What major foods contain TFA?

A

In foods containing partially hydrogenated fats such as french fries, hard margarine, many baked products.

75
Q

What trans fats are “good”?

A

Conjugated linoleic acids (CLAs) (C 18:2), which are positional and geometric isomers of octadecadienoic acid. The double bonds are not separated by a methylene group (CH2).

76
Q

Where are CLAs generated?

A

In the rumen of animals during the process of bacterial isomerization of PUFAs (linoleic and linoleic acids).

77
Q

Where are the highest concentrations of CLAs in food?

A

Present in dairy products and the fat in meats of lamb, veal calves, and cattle (milk fat has 2-30 mg/g of fat)

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