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Food Science > Fats & Oils > Flashcards

Fats & Oils Flashcards

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1
Q

What is temperature at which a fat/oil begins to emit some traces of smoke?

A

smoke point

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2
Q

what is the major function of heat transfer

A

amount used determines cooking method

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3
Q

What is an irritating and volatile aldehyde formed when glycerol is heated (when oil starts to smoke)

A

acrolein

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4
Q

^ Free Fatty acids due to hydrolysis of TAG during frying & small particles of frying food in the oil will both _______

A

lower the smoke point

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5
Q
  1. moisture transfer
  2. fat transfer
  3. crust formation
  4. interior cooking
    are all steps of
A

deep frying

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6
Q

What is the ability of fat to cover a larger surface area to minimize the contact between water & gluten during the mixing of batters & doughs

A

shortening power of lipid

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7
Q

what products are solid during mixing, melts during baking, creates layers and results in flaky product?

A

pastries, piecrust, biscuits

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8
Q

what determines shortening power or lipids?

A

^ saturation, ^shortening power

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9
Q

during shortening power….

^fat, v gluten formation, ^ tenderness aka

A

chewiness

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10
Q

the shortening power, shortens the

A

gluten strands

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11
Q

what are 3 emulsion parts?

A

dispersed, continuous, emulsifier

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12
Q

What are two types of emulsions?

A

oil-in-water (O/W) (water is continuous phase, oil is dispersed)
water-in-oil (W/O) (water is dispersed phase, oil is continuous)

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13
Q

what is a compound containing polar & non polar groups so that it is drawn to the interface between the 2 phases of an emulsion to coat the surface of the droplets?

A

emulsifier

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14
Q

emulsifiers must contain both

A

polar and non-polar parts

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15
Q
  1. v surface tension of one liquid more than another
  2. adsorbed on the surface of the droplets
  3. chemically stable
  4. no flavor or pleasing flavor and odor
  5. colorless or light colored
  6. edicble (non toxic)
    are all criteria for
A

emulsifiers

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16
Q

what indicates the strength that bond adjacent TAG molecules together and the bod between fatty acids in food?

A

melting point

17
Q

stronger the bond….

A

high melting point

18
Q

shorter fatty acids will have lower melting point in comparison to

A

longer fatty acids

19
Q

unsaturated fatty acid will have ______ melting point compared to saturated

A

lower

20
Q

Cis will have ______ melting point in comparison to trans fatty acids

A

lower

21
Q

alpha crystals (pure fat) has the lowest melting point then beta prime crystals has medium melting point and what has the highest melting point?

A

beta crystals

22
Q

Of the fat crystals which is least stable?

A

alpha crystals

23
Q

Of the fat crystals which is most stable?

A

beta crystals

24
Q

Various FAs in a TAG do not have specific Tm, food lipid melts

A

over a range of temperature

25
Q

What is the refining step in which oils are chilled carefully to precipitate and remove fractions with high melting points that would interfere with the appearance and flow properties of salad dressings or other products congaing the oils?

A

winterizing

26
Q

What oils have high melting pints and FA crystalize in the refrigerator?

A

Unwinterized oils

27
Q

what oils such as olive oil, are edible and will become clear when reach room temperature?

A

unwinterized oils

28
Q

What is the addition of H to an unsaturated FA in the presence of a catalyst (Ni) to reduce unsaturation of the molecule and raise the melting point?

A

Hydrogenation

29
Q

What is the by product of partial hydrogenation?

A

trans fat

30
Q

What is the treatment of a TAG to split FAs from glycerol backbone then re-organize them to form different fat molecules with a smoother consistency (more resistant to forming coarse crystals)?

A

Interesterification

31
Q

interesterification is the process to take out the

A

partially hydrogenated products

32
Q

What process includes heating & cooking chocolate to specific temperature, making it more resistant to melting and resulting in a smooth, glossy, hard finish?

A

tempering

33
Q

what promotes table fat crystals?

A

tempering

34
Q

what is the undesirable, fuzzy, grayish appearance on chocolates surface due to recrystalization of fat or sugar, that results from improper cooling, fat incompatibility, high humidity, or temperature fluctuation during storage?

A

blooming

35
Q

what is off flavor due to exposure to minor amount of o2?

A

falvor reversion

36
Q

what is unwanted odors & flavors

A

rancidity

Food Science (9 decks)

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