real fats/oils

lipids

umbrella term for hydrophobic non-polar compounds

hydrophobic

substance that doesnt dissolve in water

hydrophilic

substances that attract/dissolve in water

triglyceroids examples

fats, oils

oils are ___ at room temp.

liquid

fats are ____ at room temp.

solid

what sources do oils and fats come from

animal sources

are oils/fats soluble or insoluble in water

insoluble

cal count for oils/fats

9cal per gram

what are triglyceroids made up of

glycerol backbone, 3 fatty acids

bonds for saturated fatty acids

single bonds

bonds for unsaturated fatty acids

double bonds

how are saturated and unsaturated fatty acids linked in bonds

carbon

what are saturated fatty acids at room temp

solid

what are unsaturated fatty acids at room temp

liquid

saturated fatty acid examples

butter, coconut oil, meat

unsaturated fatty acid examples

veggie oils, fish, nuts

unsaturated fats fat or oil?

oils

saturated fats fat or oil?

fats

hydrogenation

process that turns oils in solid fats, turns unsaturated fatty acids into saturated fatty acids

what does hydrogenation increase

stability of fat

what does hydrogenation produce (which is why it isn’t used anymore)

trans fatty acids

interesterfication

process currently used to turn oils into solid fats, unsaturated fatty acids into saturated fatty acids

what does interesterfication not produce

trans fatty acids

hydrogenation and interification are the ____ process, but ____ produces trans fat and ____ does not produce trans fat

same, hydrogenation, interification

where are trans fatty acids formed

hydrogenation

what does trans fat increase the risk of

cardiovascular disease, LDL Cholesterol

what does trans fatty acids decrease

HDL cholesterol

why do we like fats

color, flavor, aroma

texture of fats/oils in baked products

tender, rich 

texture of fats/oils in pastries and biscuits

flakiness

what do fats and oils do in batters/doughs

leaven

what does fats/oils provide to the body when eating

satiety/feeling full

what do antioxidants prevent reaction wise

oxidation

since antioxidants prevent oxidation what benefits happen

extend shelf-life, gets rid of off flavors

how do antioxidants prevent off flavors

getting rid of oxidation

synthetic nutrients examples

BHA, BHT, TBHQ, propyl gallate

natural nutrients examples

tocopherols

rendering

removes fat from meat

extraction

presses plant seeds to extract oil

refining

adds alkali to get rid of contaminants

what does bleaching and de-odorization remove

undesirable flavors and colors

what is used in bleaching and de-odorization

heat, vacuum

what does bleaching/de-odorizzation absorb onto

charcoal

what are the major health concerns with fats/oils

obesity, cardiovascular disease, higher cholesterol

higher carbon length= what melting point

higher

more double bonds = what melting point

lower

what foods does hydrogenation make solid

butter, margarine

smoke point equals

temp. when fat breaks down and smokes

high smoke point is in what food 

veggie oils

whats best for frying

veggie oils

low smoke point foods

butter, lard, margarine