Fats and Oils Flashcards
What is the role of fats and oils in foods?
To provide nutrients and make food more palatable
What are fats and oils important for?
Food palatability- flavour, texture, act as solubilisers
Food processing- heat transfer, lubrication
Nutrition- vitamin carriers, forms the lipid bilayer, provide 30-40% of calories
Define lipid
A soluble, non polar solvent, that is insoluble in water
What are the three classifications of lipids?
Simple, compound, derived
Give 3 examples of simple lipids
Waxes, FA chains, triglycerides
What is an example of a compound lipid?
Glycolipid
What is an example of a derived lipid?
Sterol
Outline the structure of a glyceride
Glycerol ‘backbone’ with 1 or more esterified fatty acid chain ‘tails’
What is meant by simple/ triolein glyceride
The same chains
What is meant by mixed glyceride
Two or more differing chains
What can phosphoglycerides be used for?
Emulsifying agents
- they are polar
How many carbons does a short chain FA have?
C4-C6
- rare
How many carbons does a long chain FA have?
C12-C22
- common
Describe saturated FA
No carbon double bonds
-anioc
straight chain
e.g. hexanioc, butanoic
Describe unsaturated FA
one or more carbon double bonds
-enoic
kink in chain
di/tri is used to denote the number of double bonds