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Nutrition 244 > Lipid Sources > Flashcards

Lipid Sources Flashcards

1
Q

What are five categories that we get fats from? What type of fat can they be categorized into?

A
  1. Vegetable Oils (mostly polyunsaturated)
  2. Meats (saturated)
  3. Dairy Products (saturated)
  4. Nuts and seeds (unsaturated)
  5. Olives and Avocados (monounsaturated)
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2
Q

What are some common oils produced in the U.S.? What is the number one oil produced?

A

Soybean Oil -> #1

Butter/Maragine
Cottonseed Oil
Corn Oil
Canola Oil

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3
Q

What are two polyunsaturated neutral flavored fats?

A

Sunflower and Safflower Oils.

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4
Q

Name some oils with distinct flavors.

A

Peanut
Olive
Sesame
Nut Oils

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5
Q

Name three tropical oils.

A

Coconut, Palm, Palm Kernel

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6
Q

What is tallow?

A

Fat from beef.

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7
Q

What is lard?

A

Fat from swine.

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8
Q

Butter is what kind of fat?

A

Water-in-Oil Emulsion via churning cream.

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9
Q

What is the macro composition of butter?

A

80% Milk Fat
16% Water
4% Milk solids

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10
Q

Which FA mainly compose butter?

A 
Palmitate (16:0) ~21.3%
Oleic Acid (18:1) ~20.4%
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11
Q

What is one unique characteristic of butter?

A

It is has a sharp melting point.

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12
Q

Margarine is what kind of fat?

A

Water-in-Oil Emulusion via hydrogenated vegetable oil

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13
Q

What is added to Margarine to add color?

A

Carotene and annatto

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14
Q

What has to be added to Margarine to keep its components together?

A

An emulsifying agent such as lecithin or mono/di-glycerides.

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15
Q

As you increase the fat percentage you have to…..

A

Increase the emulsifying agent percentage.

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16
Q

Compare margarine to butter.

A

Less saturated.

Cheaper than butter.

Comes in many forms.

Type of Plastic Fat.

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17
Q

Low calorie forms of margarine are high in what additive?

A

Water

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18
Q

What is lard used as?

A

Used as Shortening.

It’s the “Gold Standard”.

19
Q

What process occurs to commerical lard?

A

Deodorized

Antioxidants added

Interesterfication

  • Manipulation of FA
  • Controls crystal formation
20
Q

When and why would you use lard?

A

For baked goods to produce a flaky crust.

Adds nutty flavor.

Contains no water -> good for frying

21
Q

What are two flaws of lard?

A

It goes rancid quickly since there are no natural antioxidants.

Texture can be grainy since it is a beta-crystal former.

22
Q

What is shortening?

A

It is a lard substitute.

23
Q

What is shortening made out of?

A

Soybean Oil

If hydrogenated will turn into a solid.

24
Q

What is added to shortening?

A

Emulsifiers.

25
Q

What are four things that are “good” about shortening?

A

No odor or flavor

More stable

No water -> Good for frying

Plastic Fat

26
Q

What is bad about shortening?

A

Trans fatty acids

No Flavor

Not good for DEEP frying.

27
Q

What are the three predominant polyunsaturated fats in the U.S.?

A
  1. Soybean Oil
  2. Corn Oil
  3. Cottonseed Oil
28
Q

What is soybean oil used for?

A

1 used oil in the U.S.

Used in most margarines and shortenings.

29
Q

Is soybean oil stable?

A

No it is not stable.

-7% Linolenic acid (Polyunsaturated Fat)
Double bonds account for the instability
Susceptible to oxidation
. Beany Flavor

30
Q

Compare Corn oil to Soybean Oil.

A

Corn Oil is LESS unsaturated than Soybean Oil.

More yellow in color (Mazola Oil)

Better stability/flavor

31
Q

Compare Cottonseed Oil to Soybean Oil.

A

It is the highest quality.

Slightly more saturated than soybean oil.

More stable and no flavor problems

More expensive.

32
Q

What do soybean, corn, and cottonseed oils all have in common?

A

Thy are all very similar in composition and have no flavor.

33
Q

What factor causes the usage between the similar oils: soybean, corn, and cottonseed oils?

A

The price.

34
Q

What are the two monounsaturated fats learned in class?

A

Olive Oil and Canola Oil.

35
Q

What are some characteristics of olive oil?

A

Definite flavor.

Expensive.

Goes rancid quickly.

36
Q

How are olive oils classified?

A

By Acidity.

EVOL -> least acidic
VOL
Olive Oil
Light/Extra Light
Pure
37
Q

What is another name for canola oil?

A

LEAR

38
Q

Where does canola oil come from?

A

Rape seed (via mustard family)

39
Q

What FA delayed the approval of canola oil?

A

Eruic Acid (monounsaturated)

40
Q

What are some characteristics of Tropical Oil?

A

Solid at Room temperature

Very Saturated and Very Stable

41
Q

What is tropical oil used in? why?

A

Candy, cookies, baked goods

Increase texture and shelf-life

42
Q

Which tropical oil has a lesser amount of saturated fat as compared to the rest?

A

Palm Oil has ~48%

While Coconut and Palm has +80%

43
Q

What are some characteristics of animal Fat?

A

Solid @ room temperature

44
Q

Go from most saturated to least saturated for animal fat.

A 
Butter
Beef
Lard
Mutton Tallow
Chicken
Turkey
Duck
Goose

Nutrition 244 (12 decks)

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