Fats and oils Flashcards
The proportion of fat in crystalline form to the
suspending oil is expressed.
Solid fat index
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
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.
Hydrolysis
Formation of soap with the free fatty acid.
Sopnification
Transfer of fatty acid from the glycerol to
another alcohol.
Interestification
A variety of fatty acid molecules is desired to
increase plasticity.
Rearrangement
Involves the replacement of a fatty acid by
acetate
Acetylation
are defined as mixtures of at least two
immiscible liquids commonly oil and water.
Emulsion
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
the process of extracting fats and
oils from animal tissue
Rendering
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
The process of adding
hydrogen to unsaturated fats to convert them
to solid fat.
Hydrogenization
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
