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1) Food Fundamentals > Fats and Oils > Flashcards

Fats and Oils Flashcards

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
Name an example of oil in water emulsion.
Mayonnaise
26
Name an example of water in oil emulsion.
Butter
27
Name the 4 types of lipids.
1) Triglycerides 2) Phospholipids 3) Sterols 4) Waxes
28
Define sterols.
Interconnected carbon rings with a variety of side chains.
29
Give examples of sterols.
Cholesterol, phytosterols, steroic hormones, vitamin D
30
Where is cholesterol found? Is it essential?
Only found in animal sources (meat, poultry, fish, dairy, eggs) - It is NOT essential
31
What is a bodily function of phytosterols in the body?
Block the absorption of cholesterol | Poorly digested, don't contribute to raising your blood cholesterol levels
32
Define waxes.
Long fatty acid chain and alcohol hydrocarbon chains
33
How do waxes compare to triglycerides?
Waxes have a much higher melting point than triglycerides
34
Where are waxes found?
Waxy coatings are found on leaves and fruit of many plants and serve for protection
35
Why would fruits and vegetables be waxed?
Waxed to prevent moisture loss, protect them during shipping and increase shelf life
36
Name some common animal fats/oils used in cooking.
Butter, lard/tallow/suet, duck fat
37
Name some common plant fats/oils used in cooking.
Vegetable oils, fruit oils, nut oils, seed oils, margarine, shortening
38
What is the difference between lard, tallow and suet?
Lard: from pig Tallow: from cow or sheep Suet: specifically from the fat around the kidney and loin from cow or sheep
39
What affects the melting point?
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
Where should lard, shortening and most oils be stored?
Room temp, away from light, tightly covered; will | keep longer in the refrigerator (esp. olive oil)
41
How long do MUFAs keep?
around 1 year
42
How long do unrefined PUFAs keep?
around 6 months
43
Define rancidity.
- Chemical deterioration of fats that gives off-flavours and rancid odours - TG/fatty acids breakdown into smaller units
44
How is rancidity accelerated?
Accelerated by light, heat and oxygen -> oil used for cooking
45
Name the 2 types of rancidity.
hydrolytic and oxidative
46
How should unrefined polyunsaturated oils be stored?
refrigerator, dark glass bottle, airtight
47
Define hydrolytic rancidity. What is it catalyzed by?
- Exposure to water | - Catalyzed by heat and lipase enzymes
48
What happens chemically during hydrolytic rancidity?
Bonds in TG are hydrolyzed -> smaller subunits (off flavour)
49
Name examples of hydrolytic rancidity.
Deep frying, butter left at room temperature
50
Define oxidative rancidity. What increases susceptibility?
- Exposure to oxygen | - More unsaturated the fat, more susceptible since the double bonds are being attacked
51
Name the 3 steps in oxidative rancidity.
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
What are the health concerns to oxidative rancidity?
lipid peroxides and free radicals (in the long term are toxic to our body)
53
How do antioxidants prevent oxidation?
1) Being oxidized themselfs 2) Donating their H to a FA 3) Sequestering metals such as a chelating agent
54
Name some examples of antioxidants.
Vitamin C, vitamin E, beta carotene | Vitamin E is found in many vegetable oils
55
What are the fat recommendations from Health Canada?
- 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
Compare expeller pressed vs. cold pressed.
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
Compare refined vs. unrefined oils.
Refined: chemically and physically processed to remove undesirable components from the oil Unrefined: not processed further after pressing (generally pressed)
58
Name 4 ways to modify fats.
- Hydrogenation - Interesterification - Winterization - Fractionation
59
Define hydrogenation.
- Process used to harden vegetable oil Refined vegetable oil + H2 - catalyst -> semi solid or solid oil - Unsaturated fat to saturated fat
60
Define interesterification.
- The rearrangement of the fatty acid portion in a triglyceride on the glycerol backbone
61
Define winterization.
- 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
Define fractionation.
- same principal as winterization | - more sophisticated of cooling and separating fractions with much greater control
63
What are the 3 types of ways to produce oils?
- Chemical (uses solvents like hexane) - Mechanical (expeller pressed and cold pressed) - Using both chemical and mechanical
64
Name the advantages and disadvantages of producing oil chemically.
Advantages: highest yield, therefore highest profit, more affordable Disadvantages: loss of nutrients due to heating of oil
65
Name the advantages and disadvantages of producing oil mechanically.
Advantages: highest quality oil, maintains integrity Disadvantages: small yield, more expensive
66
What is the main advantage of interesterification? What is the disadvantage?
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
Name some functions/uses of fats/oils in food.
- Heat transfer - Shortening - Emulsion - Flavour - Texture - Satiety - Nutrients
68
Name some tips and tricks for low fat cooking.
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
How do you replace fat in baking?
- 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
What is coconut oil mostly made up of?
Medium-chained fatty acids that are very high in saturated fats
71
What’s the significance of a medium chained fatty acid? And how does it relate to coconut oil?
- Are not incorporated into chylomicrons - Doesn’t effect LDL levels like other saturated fats might - Primary source of fuel for liver cells
72
Compare the melting and smoke points of refined and unrefined oils.
Oils that are unrefined tend to have a lower melting and smoke points The more refined it is, the more stable it is
73
What is shortening?
Fat that tenderizes or shortens, the texture of baked products by impeding gluten development, making them softer and easier to chew
74
Milk, cream, egg yolks, mayonnaise, salad dressings, gravies, puddings are what kind of emulsion?
Oil in water
75
Butter and margarine are examples of what kind of emulsion?
Water in oil
76
How is mayonnaise made? What is the dispersed and continuous phase?
- Vegetable oil (dispersed) - Vinegar or lemon juice (continuous) - Egg yolk with lecithin (emulsifier)
77
Peanut and olive oils are examples of what kind of oils?
Unrefined, cold-pressed

1) Food Fundamentals (17 decks)

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