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Food Science 210 > lipids > Flashcards

lipids Flashcards

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1
Q

what is the diff between fats and oils?

A

fats solid, oils liquid at room temp

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2
Q

crude oil is _____% TAGs, ___% non-TAG

A

93-98; 2-7

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3
Q

TAGs prefer the __ conformation

A

chair

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4
Q

C 4:0

A

butyric acid (milk)

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5
Q

C 10:0

A

capric acid (milk)

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6
Q

c 12:0

A

lauric acid (coconut, palm kernel)

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7
Q

C 14:0

A

myristic acid (milk)

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8
Q

C 16:0

A

palmitic acid (palm, milk)

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9
Q

C 18:0

A

stearic acid (milk)

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10
Q

C 18:1

A

oleic acid (olive oil, milk)

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11
Q

C 18:2

A

linoleic acid (sunflower, canola, soybean)

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12
Q

C 18:3

A

linolenic acid (flaxseed, borage)

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13
Q

C 20:5

A

eicosapentaenoic acid

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14
Q

C 22:6

A

docosahexaenoic acid

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15
Q

C 22:5

A

docosapentaenoic acid

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16
Q

TFAs are found in:

A

dairy/animal fat and also hydrogenated vegetable oils

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17
Q

_____ oil is found in rapeseed and mustard

A

erucic acid

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18
Q

lauric oils are particularly important for _____

A

soap making

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19
Q

______ have wide melting points ranging from -40 to 40 degrees C

A

milk fats

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20
Q

Palmitic oils are widely grown in ___ and are rich in ___

A

Malaysia; beta carotene

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21
Q

what is vegetable butter derived from?

A

palmitic, stearic, oleic acids (saturated–>solid)

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22
Q

animal fats have lots of _____ TAGs, giving them a high ___

A

fully saturated; melting point

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23
Q

the most common type of vegetable oils are ___, that make up _____%

A

oleic/linoleic; 80-90

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24
Q

why shouldn’t you use olive oil for high temp frying?

A

the high amount of monounsaturates means that it oxidizes easily with metal elements in pan

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25
Q

very high unsaturation leads to _____ and development of ___ flavour

A

auto-oxidation; rancid

26
Q

this type of oil is used for its excellent drying properties in the paint industry

A

linolenic oils (camelina, flax)

27
Q

C 22:1

A

erucic acid (edible oils in china and india, industrial oil in NA)

28
Q

the genetic mod of rapeseed developed in uni of Sask; must have

A

canola

29
Q

marine and fish oils have very __ melting points because of the presence of ___

A

low; PUFAs

30
Q

what are the 3 major vegetable oils?

A

palm, rapeseed, soybean

31
Q

what are the steps of industrial production of vegetable oil?

A

seed collection/cleaning, extraction of crude oil (pressing, solvent extraction), refining

32
Q

what needs to be removed in the refining process of crude oil?

A

phospholipids (degumming), free f.a. (alkali neutralization with NaOH), undesirable colour (bleaching), undesirable odours (deodorizing)

33
Q

what is the miscella?

A

oil and solvent mix after pressing/extraction (solvent must be evaporated to get crude oil)

34
Q

what is lecithin?

A

an emulsifier used in degumming

35
Q

what are soapstocks?

A

sodium salt of free f.a. after the neutralization process

36
Q

what are the diff chem tests of fats and oils?

A

acid value, saponification value, iodine value, smoke point

37
Q

a higher smoke point = ___ for frying

A

better

38
Q

what is the iodine value? It is expressed as _____

A

degree of unsaturation; # I (g) absorbed by 100g oil

39
Q

what is the saponification value? It is defined as __

A

f.a. chain length and amount of TAGs; # mg KOH needed saponify 1 g oil/fat

40
Q

What is the acid value? The test involves a titration with ___

A

free f.a. content; KOH

41
Q

a higher molecular weight oil will result in a ___ SV

A

lower

42
Q

fully saturated lipids have an IV of ___

A

0

43
Q

what is the smoke point?

A

temp at which fat/oil produce first visible smoke (200 degrees is min for optimum frying characteristics)

44
Q

what is the flash point?

A

when oil heated too high, ignites and catches fire

45
Q

what is lipid oxidation?

A

rxn between oxygen and lipids–>generates peroxides, aldehydes, ketones

46
Q

what determines rate of oxidation?

A

how quickly e- may be extracted from f.a., leading to free radicals (easier with db bonds)–>light and temp affect

47
Q

what are some ways to prevent lipid oxidation?

A

reducing PUFAs through hydrogenation and replacement with SA, exclude o2 and light, add antioxidants, create physical barrier (encapsulation)

48
Q

how do antioxidants neutralize free radicals?

A

by donating one of their own e-

49
Q

Examples of antioxidants include:

A

BHA, TBHQ, tocopherols, carotenoids, ascorbates, flavonoids

50
Q

what is GRAS status?

A

generally recognized as safe

51
Q

amount of TFA on label can be labeled as 0g if

A

0.2

52
Q

what is a replacement for hydrogenation?

A

modification through fractionation

53
Q

good TFAs that are a family of isomers of octadecdienoic acid (18:2)

A

CLAs (conjugated linoleic acids)

54
Q

where are CLAs generated? How?

A

rumen of animals; process of bacterial isomerization

55
Q

positional isomers vs. geometric isomers?

A

positional: pos. of conjugated db bonds
geometric: cis/trans

56
Q

what is the most common CLA isomer (there are 24 in total)?

A

octadeca-cis-9, trans-11-dienoic acid

57
Q

what are some potential health effects of CLAs?

A

anticarcinogenic, prevent cardio disease, reduce fat deposit, protect against bone loss

58
Q

what are the physical properties of oils/fats?

A

crystallization/melting profile, spreadability, texture

59
Q

fats exist in a _______

A

fat crystal network (aggregated spherulites and non-aggregated forms)

60
Q

> length = ___ MP; cis = __ MP; db bond = ___ MP

A

> ;

61
Q

what are the main functions of fats and oils in foods?

A

dietary import, flavour/mouthfeel/palatability, cooking medium for heat transfer, food structure, emulsions, baking

62
Q

what are the essential fatty acids? what are the food sources?

A

alpha linolenic, linoleic; fish/soy/canola/flax/sunflower oils

Food Science 210 (23 decks)

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