Lipid Sources

Question 1

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

Answer 1

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

Question 2

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

Answer 2

Soybean Oil -> #1

Butter/Maragine
Cottonseed Oil
Corn Oil
Canola Oil

Question 3

What are two polyunsaturated neutral flavored fats?

Answer 3

Sunflower and Safflower Oils.

Question 4

Name some oils with distinct flavors.

Answer 4

Peanut
Olive
Sesame
Nut Oils

Question 5

Name three tropical oils.

Answer 5

Coconut, Palm, Palm Kernel

Question 6

What is tallow?

Answer 6

Fat from beef.

Question 7

What is lard?

Answer 7

Fat from swine.

Question 8

Butter is what kind of fat?

Answer 8

Water-in-Oil Emulsion via churning cream.

Question 9

What is the macro composition of butter?

Answer 9

80% Milk Fat
16% Water
4% Milk solids

Question 10

Which FA mainly compose butter?

Answer 10

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

Question 11

What is one unique characteristic of butter?

Answer 11

It is has a sharp melting point.

Question 12

Margarine is what kind of fat?

Answer 12

Water-in-Oil Emulusion via hydrogenated vegetable oil

Question 13

What is added to Margarine to add color?

Answer 13

Carotene and annatto

Question 14

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

Answer 14

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

Question 15

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

Answer 15

Increase the emulsifying agent percentage.

Question 16

Compare margarine to butter.

Answer 16

Less saturated.

Cheaper than butter.

Comes in many forms.

Type of Plastic Fat.

Question 17

Low calorie forms of margarine are high in what additive?

Answer 17

Water

Question 18

What is lard used as?

Answer 18

Used as Shortening.

It’s the “Gold Standard”.

Question 19

What process occurs to commerical lard?

Answer 19

Deodorized

Antioxidants added

Interesterfication

• Manipulation of FA
• Controls crystal formation

Question 20

When and why would you use lard?

Answer 20

For baked goods to produce a flaky crust.

Adds nutty flavor.

Contains no water -> good for frying

Question 21

What are two flaws of lard?

Answer 21

It goes rancid quickly since there are no natural antioxidants.

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

Question 22

What is shortening?

Answer 22

It is a lard substitute.

Question 23

What is shortening made out of?

Answer 23

Soybean Oil

If hydrogenated will turn into a solid.

Question 24

What is added to shortening?

Answer 24

Emulsifiers.

Question 25

What are four things that are "good" about shortening?

Answer 25

No odor or flavor More stable No water -> Good for frying Plastic Fat

Question 26

What is bad about shortening?

Answer 26

Trans fatty acids No Flavor Not good for DEEP frying.

Question 27

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

Answer 27

1. Soybean Oil 2. Corn Oil 3. Cottonseed Oil

Question 28

What is soybean oil used for?

Answer 28

Used in most margarines and shortenings. #1 used oil in the U.S.

Question 29

Is soybean oil stable?

Answer 29

No it is not stable. -7% Linolenic acid (Polyunsaturated Fat) Double bonds account for the instability Susceptible to oxidation . Beany Flavor

Question 30

Compare Corn oil to Soybean Oil.

Answer 30

Corn Oil is LESS unsaturated than Soybean Oil. More yellow in color (Mazola Oil) Better stability/flavor

Question 31

Compare Cottonseed Oil to Soybean Oil.

Answer 31

It is the highest quality. Slightly more saturated than soybean oil. More stable and no flavor problems More expensive.

Question 32

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

Answer 32

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

Question 33

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

Answer 33

The price.

Question 34

What are the two monounsaturated fats learned in class?

Answer 34

Olive Oil and Canola Oil.

Question 35

What are some characteristics of olive oil?

Answer 35

Definite flavor. Expensive. Goes rancid quickly.

Question 36

How are olive oils classified?

Answer 36

By Acidity. ``` EVOL -> least acidic VOL Olive Oil Light/Extra Light Pure ```

Question 37

What is another name for canola oil?

Answer 37

LEAR

Question 38

Where does canola oil come from?

Answer 38

Rape seed (via mustard family)

Question 39

What FA delayed the approval of canola oil?

Answer 39

Eruic Acid (monounsaturated)

Question 40

What are some characteristics of Tropical Oil?

Answer 40

Solid at Room temperature Very Saturated and Very Stable

Question 41

What is tropical oil used in? why?

Answer 41

Candy, cookies, baked goods Increase texture and shelf-life

Question 42

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

Answer 42

Palm Oil has ~48% While Coconut and Palm has +80%

Question 43

What are some characteristics of animal Fat?

Answer 43

Solid @ room temperature

Question 44

Go from most saturated to least saturated for animal fat.

Answer 44

``` Butter Beef Lard Mutton Tallow Chicken Turkey Duck Goose ```