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FDSC 405 > Technical challenges : part 6 / 7 : lipids > Flashcards

Technical challenges : part 6 / 7 : lipids Flashcards

1
Q

what are the function of lipid ingredients ?

A
  1. lubricant and tenderizer 2. heat exchange medium 3. carriers of fat soluble vitamins 4. textual ingreidents of emulsions 5. contribute to mouthfeel and flavor 6. emulsifier and surfactant
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2
Q

what is the difference between surfactant and emulsifier

A

emulsifier : will form the emulsion surfactant: will stabilize the emulsion and form the emulsion

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3
Q

what are the 6 properties to which we need to be carfull when selecting the appropriate lipid ingredient

A

1-nutrtional profile 2- flavor profile 3- crystallization behavior 4- oxidtive stability 5- bulk physicochemical properties 6- oil quality

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4
Q

*what are the two ways lipids can contribute to the flavor of a food

A

directly indirectly

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5
Q

What is the directly way that a lipid can contribute to the flavor of a food

A

by having flavor components inside the oil that will give a flavor to the food

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6
Q

What is the indirect way that a lipid can contribute to the flavor of a food

A

the chosen oil will affect the solubility and availability of the flavours inside the food it is added to

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7
Q

the melting point will increase with the ___ and ___

A

chain length and the saturation.

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8
Q

in lipids, the liquid to solid transition is called ____

A

crystallization

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9
Q

what is the crystal form with the best textural properties

A

beta prime

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10
Q

What are the factors that will influence the morphology of crystals?

A

1- internal factors (molecular structure, composition and interaction) 2- external factors (temperautre-time profile, agitation and impurities)

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11
Q

large crystals are ___ in the mouth

A

grainy

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12
Q

small crystals cause ___ sensation in the mouth

A

cooling

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13
Q

if the temperautre is decreasing rapidly, the crystals will be more ____

A

grainy

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14
Q

what are the factors that influence the oxidation of lipids

A

1- metals 2- oxygen 3- presence of light

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15
Q

what are the three caracteristics that lipids must have in order to enhance the formation and stability of emulsions

A

1- rapidly absorb to the surface of the freshly formed emulsion dropplets 2- must reduce the interfacial tension 3- must form an interfacial layer that prevent the aggregation of droplets

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16
Q

t or f : if you don’t reacht he critical concentration, you won’t have emulsifying properties

A

true

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17
Q

true or false : both the emulsifier and the surfactant will reduce the surface tension between the two phases

A

true

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18
Q

what are the 4 ways to stabilize an emulsion

A

1- electrostatic stabilization 2- steric stabilization 3- particle stabilization 4- multilayer stabilization

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19
Q

how is measured the surface activity ?

A

the ratio of hydropilic to lipophilic groups = hydrophile - lipophile blanance HLB

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20
Q

what is the formula HLB ?

A

HLB = 7 + total(hydrohilic group number) - total(lipophilic group numbers)

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21
Q

when the HLB is between 10-12, the emulsifier is hydrophilic or hydrophobic?

A

hydrophilic

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22
Q

when the HLB is between 3-5, the emulsifier is hydrophilic or hydrophobic?

A

hydrophobic

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23
Q

if the HLB is between 7-9, how are the surface activity properties

A

very high but there will be coalescence

24
Q

What are the drawbacks of the HLB?

A

1- don’t take into acount the functional properties of the surfactant in various environments 2- the HLB depends on the oil type 3- no information on the type or amount of surfactant

25
Q

T or f : the surface activity of the monomers is always higher than the surface activity of the micelles

A

false it depends

26
Q

Each surfactant will organize in different ways depending on :

A

1- chemical structure of the surfactant
2- interactions of the surfactant molecule
3- nature of the continuous phase
4- temperautre

27
Q

What is the critical micelle concentration?

A

the concentration at which there is micelle formation

28
Q

In which case would you want to be over the critical micelle concentration

A

when you want to be able to disperse/ encapsulate hydrophobic flavors

29
Q

What happens below the critical concentration

A

the monomers will aggregate into monomers

30
Q

When you have ____ ionic strenght, you will have a higher CMC. Explain

A

high.
because the electrostatic repulsion between the micelles formation decrease the micelle formation

31
Q

True or false : you will get more micelle formation when you have a surfactant that is more hydrophobic

A

true

32
Q

The CMC decreases when the hydrophobicity ___

A

decreases

33
Q

**** when you increase the concentration over the CMC the micelle size will ____

A

stay constant, it is the number of micelles that will increase

34
Q

T or F : the shape and size of the micelles will never change because of the CMC

A

true

35
Q

What is the packing parameter p

A

a parameter that will give the type of association we will have between the monomers

36
Q

what is the phase inversion temperature

A

a temperature at which you will have inversion of the micelles

37
Q

What is the kraft point

A

it is a point at which the solubility of the monomers is equal to the solubility od the micelles.

38
Q

What is the bancroft’s rule

A

a rule that states that the phase in which the surfactant is most soluble will form the continuous phase of the emulsion.

39
Q

a water soluble surfactant should stabilize ____ emulsions

A

oil in water

40
Q

an oil soluble surfactant should stabilize a ____ emulsions

A

water in oil

41
Q

what is the cloud point ?

A

a temperautre at which we start having cloudness in a product

42
Q

*** exam : what are the three categories of products used to reduce the caloric content of fat in foods

A

1- fat mimetic or replacement
2- fat extender
3- fat substitutes

43
Q

***exam : what is a fat mimetic?

A

it is a non-fatty substance that can replace some of the fat properties.

44
Q

** exam : what is a fat extender ?

A

it is a system ingredients used in combination with standard fats to acheive reduction of fat

45
Q

** exam : what is a fat substitute ?

A

it is a fat that can’t be digested by the lipases so it doesn’t provide as much calories as regular fat

46
Q

what are the 4 mechanisms by which fat mimetic ingredients act to provide fat texture?

A
  1. entaglement
  2. network gels
  3. particle gels
  4. particle gel aggregates
47
Q

what are entanglement

A

it is a mechanism by which there is a fat mimetic because of the production of a slippery texture and viscosity

48
Q

what are netwrok gels

A

it is a mechanisms by which there is fat mimetic by the porduction of a gel

49
Q

what are particle gels

A

it is a mechanisms by which there is the production of a fat mimetic property because of the small particles that will self assemble to mimic a gel

50
Q

what is the difference between the particle gels and the particle gel aggregates in the fat mimetic mechnanisms

A

in the case of the particle gels, it is non-continuous while in the case of the particle gel aggregate it is continuous

51
Q

what are the fat substitutes seen in class ?

A
  1. esterified propoxylated glycerol (EPG)
  2. FA partially esterified polysaccharide (PEP)
  3. Carbohydrate FA ester (CFAEs)
  4. Sucrose polyester (SPE)
  5. alkyl glycoside FA esters
52
Q

What are EPG ?

A

fat subsitute in which FA that are esterified with propylene oxide

53
Q

what is PEP

A

FA partially esterified polysaccharide. The polysaccharide is esterified with a fatty accid

54
Q

What are carbohydrate fatty acid esters ?

A

carbohydrate that are esterified with fatty acids. one example would be sucrose fatty acid esters. They are non digestible

55
Q

Are PEP digestible ?

A

non digestible and non absorbable

56
Q

Are EPG digestible?

A

yes, slightly

57
Q
A

FDSC 405 (14 decks)

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