lipids 3 Flashcards
1
Q
melting point of lipids depend on:
A
- fatty acid chain length
- fatty acid structure (number of double bonds)
- triglyceride composition
2
Q
hydrolysis of fat into glycerol and free fatty acids by:
A
- strong alkine or acidic conditions
- enzymes (lipase)
3
Q
what can happen when deep frying snacks?
A
water of snacks cause hydrolysis of ester bonds
4
Q
what can happen when harvesting palm fruits?
A
enzymes (lipases) present in cells become active
5
Q
when can autoxidation of fats happen?
A
takes place during presence of 02 and or radiation
during storage and processing
6
Q
what are the effects of autoxidation on fats
A
loss of flavour
development of off-flavour
decreased nutritional value
7
Q
does the rate of oxydation depend on the oxygen pressure?
A
in case of unlimited oxygen, the extent of fat oxidation does not depend on the oxygen pressure, however at a very low oxygen supple it does depend on the pressure
