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1) Food Fundamentals > Fats and Oils > Flashcards

Fats and Oils Flashcards

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1
Q

Name examples of plant sources that are SOLID at room temperature.

A

coconut oil, palm oil (tropical fruit oils)

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2
Q

Name an example of animal sources that are liquid at room temperature.

A

Fish oil

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3
Q

How do we use fats?

A
  • Food preparation (oil for frying)
  • Food formulation (as an ingredient)
  • Added directly to finished foods (butter on bread, salad dressing)
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4
Q

What % represent triglycerides?

A

95%

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5
Q

Define a triglyceride.

A

3 fatty acids chained to a glycerol

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6
Q

Define a fatty acid.

A

Chain of carbons with an organic acid (carboxyl group) on one end and a methyl group on the other

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7
Q

Name 2 factors that differ fatty acids.

A

1) Chain Length (2 to 22 carbons) - nbs are usually even

2) Degree of Saturation (0, 1, 2+)

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8
Q

Name the types of saturation.

A
  • Saturated (0)
  • Monounsaturated (1)
  • Polyunsaturated (2+)
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9
Q

Compare cis and trans fatty acids.

A

Trans: Hydrogens are on either side of the
double bond
Cis: Hydrogens are on the same side of
the double bond

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10
Q

How do trans fatty acids occur?

A

Food procession - hydrogenation - dairy products, beef, lamb

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11
Q

What do cis fatty acids do?

A

Put a kink in the fatty acid chain

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12
Q

What do trans fatty acids behave like?

A

Like saturated fats

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13
Q

Name the 2 essential fatty acids.

A

1) Linoleic acid (omega-6)

2) Alpha-linolenic acid (omega-3)

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14
Q

What is alpha-linolenic acid a precursor for? What are they important for?

A

DHA and EPA

Important for brain and cardiovascular health

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15
Q

What is linoleic acid a precursor for?

A

arachidonic acid

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16
Q

Name sources of Omega-6 fatty acids.

A

Corn oil, peanuts, soybean oil

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17
Q

Name sources of Omega-3 fatty acids.

A

Fish, flax, walnuts, chia seeds, hemp hearts

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18
Q

How does fatty acid notation work? Where do you start counting?

A

Cn:xn-y

n = chain length (nb of carbons)
x = nb of double bonds
y = position of 1st double bond COUNTING FROM THE METHYL END
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19
Q

Define phospholipids.

A

1 glycerol, 2 fatty acids, 1 compound containing phosphate and a nitrogenous base

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20
Q

Name some sources of phospholipids.

A

egg yolks, liver, soybeans, wheat germ, peanuts (not found in great amounts in foods) - mono and diglycerides also act as emulsifying agents

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21
Q

What is the most important role of phospholipids?

A

Emulsifying agent (hydrophilic head and hydrophobic tail)

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22
Q

Name sources of saturated fats.

A

meat, poultry, milk/butter/cheese, egg yolk, lard

chocolate, coconut/coconut oil, palm oil, vegetable shortening

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23
Q

Name sources of monunsaturated fats.

A

avocado, peanuts, olives, canola oil

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24
Q

Name sources of polyunsaturated fats

A

Vegetable soils, margarine, mayonnaise, certain nuts (almonds, pecans, walnuts)

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25
Q

Name an example of oil in water emulsion.

A

Mayonnaise

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26
Q

Name an example of water in oil emulsion.

A

Butter

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27
Q

Name the 4 types of lipids.

A

1) Triglycerides
2) Phospholipids
3) Sterols
4) Waxes

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28
Q

Define sterols.

A

Interconnected carbon rings with a variety of side chains.

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29
Q

Give examples of sterols.

A

Cholesterol, phytosterols, steroic hormones, vitamin D

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30
Q

Where is cholesterol found? Is it essential?

A

Only found in animal sources (meat, poultry, fish, dairy, eggs)
- It is NOT essential

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31
Q

What is a bodily function of phytosterols in the body?

A

Block the absorption of cholesterol

Poorly digested, don’t contribute to raising your blood cholesterol levels

32
Q

Define waxes.

A

Long fatty acid chain and alcohol hydrocarbon chains

33
Q

How do waxes compare to triglycerides?

A

Waxes have a much higher melting point than triglycerides

34
Q

Where are waxes found?

A

Waxy coatings are found on leaves and fruit of many plants and serve for protection

35
Q

Why would fruits and vegetables be waxed?

A

Waxed to prevent moisture loss, protect them during shipping and increase shelf life

36
Q

Name some common animal fats/oils used in cooking.

A

Butter, lard/tallow/suet, duck fat

37
Q

Name some common plant fats/oils used in cooking.

A

Vegetable oils, fruit oils, nut oils, seed oils, margarine, shortening

38
Q

What is the difference between lard, tallow and suet?

A

Lard: from pig
Tallow: from cow or sheep
Suet: specifically from the fat around the kidney and loin from cow or sheep

39
Q

What affects the melting point?

A

1) Degree of Saturation (higher saturation, higher melting point)
2) Length of Fatty Acids (longer chain, higher melting point)
3) Cis-Trans Configuration (cis is more liquid at room temperature)

40
Q

Where should lard, shortening and most oils be stored?

A

Room temp, away from light, tightly covered; will

keep longer in the refrigerator (esp. olive oil)

41
Q

How long do MUFAs keep?

A

around 1 year

42
Q

How long do unrefined PUFAs keep?

A

around 6 months

43
Q

Define rancidity.

A
  • Chemical deterioration of fats that gives off-flavours and rancid
    odours
  • TG/fatty acids breakdown into smaller units
44
Q

How is rancidity accelerated?

A

Accelerated by light, heat and oxygen -> oil used for cooking

45
Q

Name the 2 types of rancidity.

A

hydrolytic and oxidative

46
Q

How should unrefined polyunsaturated oils be stored?

A

refrigerator, dark glass bottle, airtight

47
Q

Define hydrolytic rancidity. What is it catalyzed by?

A
  • Exposure to water

- Catalyzed by heat and lipase enzymes

48
Q

What happens chemically during hydrolytic rancidity?

A

Bonds in TG are hydrolyzed -> smaller subunits (off flavour)

49
Q

Name examples of hydrolytic rancidity.

A

Deep frying, butter left at room temperature

50
Q

Define oxidative rancidity. What increases susceptibility?

A
  • Exposure to oxygen

- More unsaturated the fat, more susceptible since the double bonds are being attacked

51
Q

Name the 3 steps in oxidative rancidity.

A

1) Initiation: free radical is formed
2) Propagation: oxygen + free radical = peroxide-free radical -> domino effect until all double bonds have been used
3) Termination : no more H at double bonds to react with

52
Q

What are the health concerns to oxidative rancidity?

A

lipid peroxides and free radicals (in the long term are toxic to our body)

53
Q

How do antioxidants prevent oxidation?

A

1) Being oxidized themselfs
2) Donating their H to a FA
3) Sequestering metals such as a chelating agent

54
Q

Name some examples of antioxidants.

A

Vitamin C, vitamin E, beta carotene

Vitamin E is found in many vegetable oils

55
Q

What are the fat recommendations from Health Canada?

A
  • Add 30 to 45 mL (2-3 Tbsp) of ADDED unsaturated fat each day. (oil used for cooking, salad dressing, margarine, mayonnaise)
  • Limit butter, hard margarine, lard, shortening
56
Q

Compare expeller pressed vs. cold pressed.

A

Expeller pressed: squeezing the seeds at very high pressures
Cold pressed: yields less oil, more nutritious, much better quality, expensive, less stable - mechanically pressing the seed

57
Q

Compare refined vs. unrefined oils.

A

Refined: chemically and physically processed to remove undesirable components from the oil
Unrefined: not processed further after pressing (generally pressed)

58
Q

Name 4 ways to modify fats.

A
  • Hydrogenation
  • Interesterification
  • Winterization
  • Fractionation
59
Q

Define hydrogenation.

A
  • Process used to harden vegetable oil
    Refined vegetable oil + H2 - catalyst -> semi solid or solid oil
  • Unsaturated fat to saturated fat
60
Q

Define interesterification.

A
  • The rearrangement of the fatty acid portion in a triglyceride on the glycerol backbone
61
Q

Define winterization.

A
  • The separation of oils into two or more fractions based on melting point
  • basically oils are cooled and kept at low temperatures for some time, liquid and solids are separated by filtration
62
Q

Define fractionation.

A
  • same principal as winterization

- more sophisticated of cooling and separating fractions with much greater control

63
Q

What are the 3 types of ways to produce oils?

A
  • Chemical (uses solvents like hexane)
  • Mechanical (expeller pressed and cold pressed)
  • Using both chemical and mechanical
64
Q

Name the advantages and disadvantages of producing oil chemically.

A

Advantages: highest yield, therefore highest profit, more affordable
Disadvantages: loss of nutrients due to heating of oil

65
Q

Name the advantages and disadvantages of producing oil mechanically.

A

Advantages: highest quality oil, maintains integrity
Disadvantages: small yield, more expensive

66
Q

What is the main advantage of interesterification? What is the disadvantage?

A

advantages: can modify the physical properties of a fat without production of trans fatty acids.
disadvantages: still uses heat, no conclusive evidence that it is or isn’t healthy

67
Q

Name some functions/uses of fats/oils in food.

A
  • Heat transfer
  • Shortening
  • Emulsion
  • Flavour
  • Texture
  • Satiety
  • Nutrients
68
Q

Name some tips and tricks for low fat cooking.

A

Choice of equipment: non-stick frying pan, parchment paper
Choice of cooking methods: steaming, grilling, baking, poaching
Choice of ingredients: low-fat versions, lean cuts of meats, healthier versions
Preparation: trimming visible fat off of meat, bake pies with only a bottom crust or top crust

69
Q

How do you replace fat in baking?

A
  • Apple sauce: use in place of oil in cakes, cupcakes and some cookie recipes
  • Beans: can work well in replacing fat and brownies (and other items with a fudge-like texture)
  • Shredded Zucchini: can help lock in moisture in muffins and breads
  • Bananas: mashed bananas can help reduce the amount of fat needed in muffins and cookies
  • Tofu: can replace cream
70
Q

What is coconut oil mostly made up of?

A

Medium-chained fatty acids that are very high in saturated fats

71
Q

What’s the significance of a medium chained fatty acid? And how does it relate to coconut oil?

A
  • Are not incorporated into chylomicrons
  • Doesn’t effect LDL levels like other saturated fats might
  • Primary source of fuel for liver cells
72
Q

Compare the melting and smoke points of refined and unrefined oils.

A

Oils that are unrefined tend to have a lower melting and smoke points
The more refined it is, the more stable it is

73
Q

What is shortening?

A

Fat that tenderizes or shortens, the texture of baked products by impeding gluten development, making them softer and easier to chew

74
Q

Milk, cream, egg yolks, mayonnaise, salad dressings, gravies, puddings are what kind of emulsion?

A

Oil in water

75
Q

Butter and margarine are examples of what kind of emulsion?

A

Water in oil

76
Q

How is mayonnaise made? What is the dispersed and continuous phase?

A
  • Vegetable oil (dispersed)
  • Vinegar or lemon juice (continuous)
  • Egg yolk with lecithin (emulsifier)
77
Q

Peanut and olive oils are examples of what kind of oils?

A

Unrefined, cold-pressed

1) Food Fundamentals (17 decks)

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