FATS & OILS

fat

all edible lipids that are solid at room temperature

oil

all edible lipids that are liquids at room temperature

SFA

no double bonds in carbon chain) - animal fats, coconut oil & palm kernel oil

MUFA

one carbon w/ a double bond) – vegetable oils (olive, peanut oils)

PUFA

(have more than one double bond) – vegetable oils (corn, canola, cottonseed, soybean)

Trans FA

formed as by products when veg oils are hydrogenated

coconut oil

Most vegetable oils are polyunsaturated. Exception of ———-which consists largely of medium chain saturated fats

triglycerides

Common form in foods is the

suet

the hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings and past

lard

is pig fat in both its rendered and unrendered forms. ————was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter.

omega

Last letter of Greek alphabet - Refers to position of the first double bond from the methyl end of in a FA

linolenic acid

omega 3 FA

omega 6 FA

linoleic acid

omega 3

fats are essential fats that have important benefits for your heart, brain, and metabolism.

omega 6

fats provide your body with energy, they are abundant in our diet; however, most people don’t consume enough omega-3s.

omega 9

fats are nonessential fats that your body can produce.

Eicosapentaenoic acid (EPA)

This 20-carbon fatty acid’s main function is to produce chemicals called eicosanoids, which help reduce inflammation. EPA may also help reduce symptoms of depression

Docosahexaenoic acid (DHA)

A 22-carbon fatty acid, DHA makes up about 8% of brain weight and contributes to brain development and function

Alpha-linolenic acid (ALA)

This 18-carbon fatty acid can be converted into EPA and DHA, although the process is not very efficient- appears to benefit the heart, immune system, and nervous system

satiety

Slow in leaving the stomach & hence contribute to —— effect of food

fat emulsions

are used for nutritional support in patients who are unable to get enough fat in their diet, usually because of certain illnesses

fats

used by the body for energy and to form substances needed for normal body functions.

triglycerides

glycerol esters of free FA wherein all 3 carbons in the glycerol backbone are attached to a FA

monoglycerides

when only one of the 3 carbons of glycerol molecule is esterifiedw/ a FA

diglycerides

when 2 of the 3 carbons are esterified

phospholipids

combination of lipid & phosphate group (ex. Lecithin)

phospholipids

are polar substances – positive/negative charge (effect of its acidic phosphate group & nitrogenous base)

solid fat

is composed of crystal structures of straight chain FA suspended in oil

SOLID FAT INDEX

-The proportion of fat in crystalline form to the suspending oil

- More solids = high——

polymorphism

Crystals may be fine or course depending on variety of molecular species

polymorphism

If less molecular species- crystals become unstable - larger crystals will form

plasticity

Property of fat that allows it to be moldedor pressed into various shapes w/o breaking

plasticity

Ability to retain shape

wide plastic range

Fat w/ ——— is desirable for creaming; e.g. hydrogenated fats

narrow plastic range

Fat w/ ———— is used as table fat; e.g. butter

FA w/ LMP or HMP

Fat w/ wide plastic range contains

melting point

Temperature at which fat becomes an oil

melting point

Determined by the strength of bonding forces between fatty acids within the crystal

melting

—-—disrupts forces in solid molecules

solidification temperature

The temperature range when a liquid fat is changed to solid

solubility

Natural fats

◦insoluble in water

◦Slightly soluble in lower alcohols

◦Readily soluble in non-polar solvent (chloroform, ether, petroleum ether, benzene & carbon tetrachloride)

density

Oil less dense than water (0.90 – 0.92 g/cm3)

specific gravity

the ratio between density of a substance and a water

refractive index

A measure of ability of a substance to bend light as it passes though it

surfactant properties

Ability to bridge water and oil molecules - Useful for emulsification

thermal stability

Ability of fat/oil to withstand heat w/o undergoing deterioration

smoke point

•The temperature at which fat becomes overheated

•depends on free glycerol content

acrolein

volatile bluish gas that indicates smoke point of the oil

fat degredation

Lowers smoke point of fat - Increases viscosity - Increases its ability to foam

hydrolysis saponification interesterification rearrangement

Chemical Properties involving ester linkages-

hydrolysis

Breaking of ester linkage bet. Glycerol molecules & FA resulting in release of free FA

saponification

Formation of soap w/ the free FA

saponification number

the grams of KOH required to saponify 1g of oil at specified conditions

Interesterification

Transfer of FA from glycerol to another alcohol

Interesterification

Involved in production of MG and DG for emulsification factors

rearrangement

Used in commercial preparation of shortening where a variety of FA molecules is desired to increase plasticity

acetylation

•Replacement of FA by acetate

•For production of emulsifiers & food colors

oxidation

removal of hydrogen atom from the electron adjacent to a double bond  formation of free radical (highly reactive; leads to auto-oxidation)

hydrogenation/isomerization

highly unsaturated fats heated w/ H+ in presence of a catalyst (nickel) to saturate the double bond carbons

halogenation

ability of halogens (iodine) to be added to a double bond in an UFA

hydrolytic

•By processing w/ heat to destroy the lipase

•By storing in cold storage to inactivate the enzyme

oxidative

By adding antioxidants

•Storing away from light

•In cool storage

•Eliminating contact w/ metal

lard

Fatty tissues of hog chopped into small pieces & heated w/ or w/o water

beef tallow

dry rendered from fatty tissues of beef

fish oils

omega fatty acids

olive oil

graded according to acidity

coconut oil

Extracted from dried coconut (COPRA)

lauric acid

converted to monolaurin; destroys lipid membranes of various MCG; main FA in breast milk; as a functional food

Virgin Coconut Oil (VCO)

Produced w/out use of chemicals; Directly from coconut milk

Short and medium-chain FA

absorbed directly through portal vein to the liver making them immediately available to body