FATS AND OILS Flashcards
Fat that is liquid at normal temperature is
called
OIL
FAT - solid or semi solid
Glycerol esters of free fatty acids wherein all 3
carbons in the glycerol backbone are attached to a fatty acid.
Tryglycerides
A combination of a
lipid and a phosphate group. -
are molecules with
hydrophilic phosphate heads and hydrophobic lipid tails.
Phospolipids
When bonded together via ester bond with another lipid forms the macromolecule Fat.
Fatty acid
TRIGLYCERIDE =
Glycerol + 3 fatty acid
Long-chain Fatty Acid Length
12-24 carbons
Medium-chain Fatty Acid Length
6 - 10 carbons
Short-chain Fatty Acid Length
< 6 carbons
carries the maximum
hydrogen atoms and has no double bonds
Saturated Fatty Acid
The proportion of fat in crystalline form to the suspending oil is expressed.
Solid fat index
Strengthens Bones, Calcium Absorption, Immune System
Fat Soluble Vit. D
Immune System, Flushes Toxins
Fat Soluble Vit. E
Blood clotting, bone health
Fat SolubleVit. K
The process of fat crystallization depending of molecular species found in
fat.
Polymorphism
Ability of fat to be molded or pressed into various shape.
Plasticity
Temperature in which a solid fat is changed to liquid.
Melting Point
Temperature range when a liquid fat is changed to solid.
solidification temperature
Natural fats are insoluble in water while slightly soluble in lower alcohols and
readily soluble in non-polar solvent such as chloroform.
Solubility
Ability of oil to float in water
because of its lightness.
Density/Specific Gravity
Vision, Reproduction, Bone Health, Immune System, Skin
Fat Soluble Vit. A
Measure of the ability of a substance to bend light as it passes through it.
Refractive Index
Ability to bridge water and oil and useful in emulsification.
Surfactant properties
Ability to withstand heat without undergoing deterioration
Thermal Stability
Temperature at which fat deteriorates to produce bluish smoke
Smoke point
Breaking of the ester linkage between glycerol molecules and fatty acids resulting in the release of free fatty acids
Hydrolosis
Chemical properties Ester Linkage Reaction
Hydrolosis
Saponification
Interesterification
Rearrangement
Acetylation
Formation of soap with the free fatty acid
saponification
Transfer of fatty acid from the glycerol to another alcohol
INTERESTERIFICATION
A variety of fatty acid molecules is desired to increase plasticity
Rearrangement
are those that are visually distinctive such as butter, beef tallow, coconut oil etc
Visible fats
Involves the replacement of a fatty acid by acetate
Acetylation
are those that are indistinguishable unless separated by chemical means such as avocado, egg yolk and lean meat
Invisible fats
Plant oils
- Coconut oil
- Palm kernel oil 3. Palm oil
- Soy bean oil
- Rice bran oil
- Cottonseed oil
- Olive oil
- Peanut oil
- Safflower oil
- Sesame oil
- Rapeseed oil 12. Canola oil
- Cocoa butter Combination o
Animal Fats
butter
lard
beef tallow
fish oil
fish liver oils
chicken fat
Fats and Oils Market Forms
Butter
Margarine
Lard
Nuts Fats
Peanut Butter
Coconut Oil
Rice Bran Oil
Olive Oil
- Must contain 80% pure fat;
- A good source of Vitamin A
- came from the fatty substances from full cream milk, churned then pressed to squeeze out water.
Butter
- The rendered fat of the hog;
- One of the oldest of house fat but remained as the least standardized
Lard
Have the same properties to butter and which contain any edible oils or fats other than milk;
- It is the most acceptable alternate for butter as spread on for seasoning and making cakes and sauces
Margarine
Introduced to diet through rich fatty food;
- Used as component part of prepared dish such as nut loaf, nut bread or fruit nut
- Conserved as garnishes for salads and desserts and accompaniment to the meal
Nuts Fat
Most important source of lauric acid oil which is a product of the coconut milk;
- Commonly used in a variety of vegetable dishes and desserts.
Coconut Oil
- The most popular in various nut butters;
- Rich in fat, high in protein and a good source of thiamine and niacin as well as riboflavin and Vitamin A
Peanut Butter
Consists of the outer layer of the brown or de-husked rice grain
- Contains 10-20% oil and 10-13% protein.
Rice Bran Oil
Comes from Olive fruits and has distinctive flavor that imparts to food
Olive Oil
are defined as mixtures of at least two immiscible liquids commonly oil and water.
Emulsion
Fat-based substitutes
Sucrose fatty acid polyeste
Sucrose fatty acid esters
Fat replacers
fat based substitutes
protein- based fat replacers
carbohydrate-based fat replacers
is a general term for the flavor problems that develop in fat-containing foods
Rancidity
formation of fatty acids and soaps and is caused by either reaction of lipid and water
Hydrolytic rancidity
results from more complex lipid oxidation processes
Oxidative rancidity
WHAT ARE THE DIFFERENT USES OF FATS AND OIL?
1 . Add flavor and nutritive value;
2. Prevent particles of food from sticking to one another or the pan;
3. Serve as a cooking medium to fry foods;
4. Enhance flour mixture by imparting shortened quality to batters and doughs;
5. In cakes, it holds ai incorporated during the beating of the mixture;
6. Serve as chief ingredient in the preparation of foods which form emulsions.
the process of extracting fats and oils from animal tissue
Rendering
The process of adding hydrogen to unsaturated fats to convert them to solid fat
Hydrogenation
The removal of fatty acids in some crude oils and fats that caused undesirable quality with the addition of alkali to form a water and oil emulsion.
Refining
some vegetable oils are cooled to 7 degree Celsius and then filtered to remove crystals that has been formed at this reduced temperature.
- The product, an oil, can remain clear even at refrigerated temperature because fatty acids with the highest melting points have been removed.
Winterizing
one double bond fatty acid
Monounsaturated Fatty Acid (MUFA)
two or more duble bond fatty acid
Polyunsaturated Fatty Acid (PUFA)
Monounsaturated Fatty Acid (MUFA) food sources
olive oil and avocado
carries the maximum hydrogen atoms and has no double bonds
Saturated Fatty Acids
PUFA food sources
Sunflower oil, Safflower oil, Canola and soybean oils. Flax seeds and walnuts
Saturated fatty acid food sources
Animal fats, coconut, palm, kernel, peabut oil and cocoa
A combination of a lipid and a phosphate group
- are molecules with hydrophilic phosphate heads and hydrophobic lipid tails.
Phospholipids
