Lipids in Food Science

These flashcards cover key vocabulary and concepts related to lipids, their structures, functions, and implications in food science.

Lipids

Organic compounds (fats, oils, waxes) that are greasy, insoluble in water, but soluble in organic solvents.

Hydrophobic

A term describing substances that do not interact well with water.

Glycerol

A 3-carbon molecule that forms the backbone of lipid molecules and has three alcohol hydroxyl groups.

Fatty Acids

Organic molecules with hydrocarbon chains and an acid group (COOH) at one end.

Ester bonds

Chemical bonds that hold fatty acids to glycerol, formed by the loss of water.

Triglycerides

Lipids that are triesters of glycerol and fatty acids, known as fats and oils.

Saturated Fatty Acids

Fatty acids with only single bonds between carbon atoms.

Unsaturated Fatty Acids

Fatty acids containing one or more double bonds between carbon atoms.

Essential Fatty Acids

Fatty acids, such as omega-3 and omega-6, vital for human health and obtained from food.

Omega-3 Fatty Acids

A type of polyunsaturated fat important for human health, found in fish and flaxseed.

Cis Configuration

A double bond configuration in fatty acids where hydrogen atoms are on the same side.

Trans Configuration

A double bond configuration in fatty acids where hydrogen atoms are on opposite sides.

Hydrogenation

A chemical process that converts unsaturated fats to saturated fats by adding hydrogen.

Rancidity

Flavor deterioration occurring at higher oxidation levels, common in unsaturated fats.

Emulsification

The process where fats are dispersed in water, crucial for products like milk and butter.

Tenderization

The role of fat in softening food, preventing tough textures, especially in meats and baked goods.

Waxes

Lipids that are esters of a long-chain alcohol and a long-chain fatty acid, often providing protective coatings.

Mouthfeel

The textural and sensory properties perceived in the mouth, significantly influenced by fats and oils in food.

Flavor

The overall sensory impression of food, where lipids play a role in carrying fat-soluble flavor compounds and contributing unique tastes.