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
