Question 1

Lipids:

Accepted Answer

A group of substances that includes fats and oils. Lipids provide energy, help the body absorb vitamins A, D, E, and K, and contribute flavor and texture to foods.

Question 2

Triglycerides:

Accepted Answer

The main form of fat in foods and the body, made of one glycerol molecule attached to three fatty acids. They provide energy and affect a food’s texture and cooking performance.

Question 3

Fatty Acids:

Accepted Answer

Chains of carbon atoms that form parts of many lipids. Their length and number of carbon–carbon double bonds influence a fat’s properties.

Question 4

Glycerol:

Accepted Answer

A three-carbon molecule that forms the backbone of triglycerides, monoglycerides, and diglycerides.

Question 5

Phospholipids:

Accepted Answer

Lipids with water-attracting and fat-attracting regions. They form cell membranes and help keep oil and water mixed in foods; lecithin is an example.

Question 6

Sterols:

Accepted Answer

Lipids with a structure containing four connected carbon rings. Examples include cholesterol in animal foods and plant sterols in foods such as nuts and vegetable oils.

Question 7

Stanols:

Accepted Answer

Compounds similar to sterols, with fewer double bonds in their ring structure. Plant stanols reduce cholesterol absorption in the intestine.

Question 8

Saturated Fatty Acids:

Accepted Answer

Fatty acids with no carbon–carbon double bonds. Fats rich in them, such as butter, tend to be solid at room temperature and resist oxidation better than highly unsaturated oils.

Question 9

Monounsaturated Fatty Acids:

Accepted Answer

Fatty acids with one carbon–carbon double bond. Olive oil is a common source; these fats generally provide greater oxidative stability than polyunsaturated fats.

Question 10

Polyunsaturated Fatty Acids:

Accepted Answer

Fatty acids with two or more carbon–carbon double bonds. Found in foods such as soybean oil and walnuts, they include essential fatty acids but are more susceptible to oxidation.

Question 11

Trans Fatty Acids:

Accepted Answer

Unsaturated fatty acids with at least one double bond in the trans arrangement, making the chain straighter. They can increase firmness and stability in foods, but eating them raises LDL cholesterol.

Question 12

Monoglycerides:

Accepted Answer

Molecules made of glycerol attached to one fatty acid. They act as emulsifiers and help improve texture in foods such as bread and ice cream.

Question 13

Diglycerides:

Accepted Answer

Molecules made of glycerol attached to two fatty acids. They are often combined with monoglycerides to help stabilize food mixtures.

Question 14

Emulsifiers:

Accepted Answer

Substances that help oil and water remain mixed in an emulsion. Examples include lecithin, monoglycerides, and diglycerides.

Question 15

Shortening Effect:

Accepted Answer

The tenderizing action of fat as it coats flour particles and limits gluten development. This helps create tender cakes and crumbly pastries.

Question 16

Smoke Point:

Accepted Answer

The temperature at which a heated fat or oil begins producing visible smoke. It helps determine whether a fat is suitable for a cooking method.

Question 17

Oxidative Rancidity:

Accepted Answer

Fat deterioration caused by reactions with oxygen, producing unpleasant flavors and odors. Heat, light, and certain metals can speed up this process.

Question 18

Hydrolytic Rancidity:

Accepted Answer

Fat deterioration that occurs when water, often with the help of enzymes called lipases, breaks fatty acids away from glycerol. Released fatty acids can cause unpleasant flavors.

Question 19

Antioxidants:

Accepted Answer

Substances that slow oxidation and help delay rancidity. Examples include tocopherols, which are forms of vitamin E.

Question 20

Fat Preservation:

Accepted Answer

Methods used to slow fat deterioration, including cool storage, tightly sealed containers, protection from light, and limiting exposure to oxygen and moisture.

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Lipids

Standard 8 Lipids (Food Science)