saturated fat Flashcards
Australian dietary guidelines suggest that because this fat can be produced in the body it is not required in the diet
can increase production of LDL Cholesterol AND HDL Cholestorol
saturated fat
coconut oil
saturated fat
milk
saturated fat
whipped cream
saturated fat
cream
saturated fat
single or fatty acids that do not contain double bonds
mostly found from animal sources
solid at room temperature
saturated fat
A physical defect that appears during storage of chocolate and is characterised as a whitish layer on the outer surface
Bloom
Caused by temperature changes, storage conditions and mixture of fat in the product.
Will occur in all chocolate but can be controlled by the right conditions to extend shelf life
Bloom
Cocoa butter melts and seperate from the other ingredients.
Cocoa butter rises to the surface of the chocolate creating a white layer
considered safe to consume
Bloom
Occurs with moisture but in the absence of air.
Enzyme found in plant oil causes reaction between oil and moisture.
Splits the fatty acids chains from glycerol in glycerides allowing for the free fatty acids to undergo further auto-oxidation
Hydrolytic rancidity
occurs when fat is exposed to oxygen in the air and the peroxides decompose.
occurs in unsaturated fats
Aldehydes, ketones and hydrocarbons are produced which are responsible for odours and flavours in rancid food
Oxidative rancidity
deterioration of fat in food resulting in unpleasant flavours and odours
rancidity
provides heat and energy
protects bones and important organs
provides a vessel of fat-soluble vitamins
functions of fat
can lead to an increase of heart disease and high cholesterol levels.
linked to higher risk of breast cancer, colon and prostate
over-consumption
linoleic acid.
liquid at room temperature
Reduced LDL and increases HDL reducing risk of coronary heart disease
High - density lipoprotein
need to be refrigerated at 4.4 degrees or frozen at -17.8 degrees.
If not stored correctly they can perish and become unsafe for human consumption.
perishable fat - based foods
oleic acid
liquid at room temperature
reduces LDL and increases HDL reducing risk of coronary heart disease
low-density lopoprotein
type of fat found in food and also our blood.
can be produced in the body
cholesterol
Process where liquid fat is converted to a semi - solid fat by controlling amount of double bonds
hydrogenation
causes deficiencies of vitamins A,D,E and K
Under - consumption
fat food sources that do not need to be refrigerated but will deteriorate over time.
When stored correctly will be unspoiled for period of 6 months to a year
semi-perishable based food
Nutrient reference value for fat is not specified .
recommended to consume 30% of total kilojoule intake in the form of fat.
Factors that impact fat intake include activity level, age and gender.
Ranges between 40g to 85 g of fat a day
NRV’s for fat
considered bad and can increase risk of coronary heart disease
trans fat
Occurs when liquid vegetable oils are partially hydrogenated or solidified during processing.
considered most harmful in the body
trans fat
margarine
trans fat
vegetable shortening
trans fat
usually liquid at room temperature.
contains double bonds between the carbon atoms and can react with hydrogen
unsaturated fat
considered good and can reduce risk of coronary heart disease
unsaturated fat
contains only one carbon-carbon bond
mono-unsaturated
avocado
mono-unsaturated
contains two or more carbon-carbon bonds.
contains omega 3 and omega 6 fatty acid
poly-unsaturated
salmon
poly-unsaturated
Australian dietary guidelines suggest that because this fat can be produced in the body it is not required in the diet
can increase production of LDL Cholesterol AND HDL Cholestorol
saturated fat
