food sci
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Lipids are insoluble in water but soluble in | fat solvents like hexane and ether
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| Food scientists are interested in | triglycerides, phospholipids, sterols like cholesterol
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| Importance of lipids | contributes to consistency, chemical reactive leading to off-flavors, provides calories and essential fatty acids, excess leads to heart disease
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| Oils | are fats above the melting pt
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| Fats | are oils below melting pt
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| Sources of fats and oils are from | animals and vegetable
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| triclyderides | composed of glycerol and 3 fatty acids
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| Fatty Acids | CH_3_-CH_2_-CH_2_----------CH_2_-COOH
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| Bonds in carbon atoms | can be single or double
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| Single C-C | the fatty acid is saturated
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| Single C=C | the fatty acid is monounsaturated
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| Double C=C | the fatty acid is Diunsaturated
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| Three or more C=C | the fatty acid is polyunsaturated
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| Increase in double bonds | equals lower melting pt
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| Decrease in double bonds | equals high melting pt
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| the rate of oxidation depends on the degree of unsturation | poly > di > mono > unsaturated
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| Oxidation is increased by | oxygen, light, heat, trace metals
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| All fats go rancid unless it is | highly saturated
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| To prevent oxidation we can | remove oxygen, use low temp, package, add chelators like edta, add antioxidants
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| Antioxidants commonly used | BHA (butylated hydroxy anisole), BHT (butylated hydroxy toluene), tocopherol vitamin E, vitamin C
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| Animal fats | are extracted from adipose tissue by rendering (heating up fats to remove liquid oils which later crystallized into solid fat)
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| Vegetable oils | are extracted by crushing oil seeds. Oil seeds are filtered off and then refined.
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| Hydrogenation | liquid oils are hardened and turned into plastic fats (margarine and shortenings)
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| Process of hydrogenation | oil + hydrogen gas heated with a metal catalyst
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