lipids 1

Question 1

function of lipids in food

Answer 1

1. texture
2. nutrition
3. flavour

Question 2

what is the difference between saponifiable lipids and unsaponifiable lipids?

Answer 2

In saponifiable lipids, the ester bond can be saponified  alkali is added –> ester bond breaks –> results in two unsaponifiable lipids

Question 3

draw an ester bond

Answer 3

x

Question 4

why are transfatty acids less prefered?

Answer 4

an increase in cardiovascular diseases

Question 5

from what position do you count if you use delta/ omega?

Answer 5

acid side Δ
methyl side ω(n)

Question 6

what is the construct of phospholipids?

Answer 6

phospholipids are esters with two fatty acids and one phosphoric acid group

Question 7

name three unsaponifiable compounds and their function

Answer 7

1. sterols –> biological function
2. carotenoids –> colour function
3. free fatty acids (aldehydes ketones)

Question 7

name three unsaponifiable compounds and their function

Answer 7

1. sterols –> biological function
2. carotenoids –> colour function
3. tocopherol –> anti oxidant

Question 8

Does increased chain length lead to increased melting point?

Answer 8

yes

Question 9

Does more double bounds make a lower melting point?

Answer 9

yes

Question 10

where does autoxidation take place?

Answer 10

next to the double bond

Question 11

where does photo-oxidation take place?

Answer 11

on the double bond

Question 12

enzymatic oxidation

Answer 12

1,4-cis-cis
by lipoxygenase

Question 13

what is the effect of oxidation on food?

Answer 13

1. loss of flavour and colour
2. development of off-flavours
3. decreased nutritional value

Question 14

True or false: the more double bonds you have, the more sensitive the fatty acids is to oxidation

Answer 14

true