Fats and Oils

Diverse group of organic compounds that are insoluble in water and soluble in organic solvents

Lipids

Fats and Oils are …made from .. and …

Triglycerides made from the molecules glycerol and fatty acids

Small organic molecule with three hydroxyl (OH) groups

Glycerol

Fatty acids consist of a long …. chain attached to a …

hydrocarbon chain attached to a carboxyl group

Bond between neighboring carbons in the hydrocarbon chain and a saturated fatty acid between

Single bonds

When the chain has a …the fatty acid is unsaturated

double bond

A … generates a kink or bend in the fatty acid

Cis double bond

Fats vs Oils at room temperature

Fats= solid at room temp

Oils= liquid at room temp

ALA and LA are classified as … and make up …

Essential fatty acids that make up omega 3 and 6 fatty acids

….reduce triglycerides, lower blood pressure, and reduce heart disease

Omega 3 fatty acids

The benefit of oil over fat

heart health by lowering (LDL) bad cholesterol and raising (HDL) good cholesterol

When a fat is supercooled past its melting point and begins to solidify resulting in a supersaturated state

Crystallization

Reflects the intermolecular forces between their molecules

Melting point ( stronger intermolecular forces happen at higher melting points)

Melting Point depends on what 3 things

chain length, double bonds (degree of saturation), and isometric configuration(cis or trans)

Melting points saturated vs unsaturated acids

saturated= 44 degree C

Unsaturated= 4 degrees C

Condition of unpleasant odors and flavor caused by rancidity

Deterioration

Hydrolytic vs Oxidative Rancidity

Hydrolytic- reaction of fats with water and liberation of free fatty acids (heat, moisture, enzymes)

Oxidative- fat oxidated and decomposed into compounds with shorter carbon chains that create unpleasant odors (light, heat, trace metals)

Solid bland flavored fat used in baking to create tender, flaky, crumbly texture by coating flour particles limiting gluten

Shortening

The characteristics of fats for frying include

Colorless, odorless, bland, and high smoke point

The presence of smoke indicates

free glycerol has been hydrolyzed

Prolonged high temperatures lead to …and …

fat oxidation and hydrolysis

Fat replacements

Microcrystalline cellulose, gums, olestra

5 functions of fats and oils

Add or modify flavor, transfer heat, prevent sticking, tenderness, and flakiness