Fats and Oils Flashcards
linolenic acid
W-3
goes into EPA and DHA
ecosanoids
linoleic acid
W-6
arachidonic acid
ecosanoids
emulsifiers
help marry water and oil solutions
no seperation
phytosterols
inhibit absorption of cholesterol
in plants
waxes
long chain fatty acids and alcohol
much higher melting points
protective coat
length of fatty acids
even though coconut oil is sat fats if warmed in hand it begins to melt because of short FA chains
unrefined/ polyunsaturated fats last for how long
6 months
refined/ monounsaturated
1 year
general rule: don’t keep oil for longer than 1 year
refined vs unrefined
refined: clear, lighter, cheaper, taken out all the impurities and in doing so it increases the shelf life- also takes out some of the good stuff ( this is for frying and cooking )
unrefined: a lot of impurities that can actually be helpful
not for stir frying, drizzle for flavour, salad dressings
hydrolytic rancidity
exposure to water, heat and lipase
bonds in triglycerides are hydrolyzed - free fatty acid and glycerol
ex) deep frying and butter at room temp
oxidative rancidity
exposure to oxygen
more unsaturated the more susceptible because double bonds that react with oxygen
use antioxidants
Vitamin E
most abundant defensive antioxidant
found in many vegetable oils
chemical extraction
using solvents- highest yield, highest profit however loss of nutrients due to heating oil to remove solvent- low quality
mechanical extraction
cold pressed highest quality small yields more expensive
winterization and fractionation
oils cooled and liquid and solid are separated
fractionation is just a more controlled process
