F&C fats and oils

what do fats do at room temp.

solid

where are fats mainly from

animal sources

what are fats high in

saturated fats and cholesterol

what are oils at room temp

liquid

where are oils usually found

plant sources

what are oils high in

unsaturated fats

exceptions

avocados, (plant, high fat but low saturated fat), coconut oil (plant, high sturated fat, solid)

cals for fat

9cal. per gram

health concern of fats

high total fat, saturated fat, trans fat, and cholesterol

what does fats increase

obesity, cardiovascular disease

lipids=

hydrophobic, nonpolar compounds

major components of fats

triacylglycerols (3 fatty acids+glycerol)

saturated fats bonds, texture, source

single bonds, solid, animal fats

monosaturated bonds, texture, source

1 double bond, liquid

polyunsaturated bonds, texture, source

more than 2 bonds, liquid

trans fats type, texture, how its formed

unsaturated, trans configuration, solid, formed by partial hydrogenation

what happens to the melting point when more carbons are added or saturation occurs

it raises

what happens to the melting point with cis double bonds

it lowers

phospholipid makeup

2 fatty acids + polar group = emulsifiers

sterols makeup

cholesterol

animal sterols raises what

CVD risk

what do plant sterols reduce

cholesterol absorption

what are the fat soluble vitamins

A, D, E, K

carotenoids pigment color

red, orange

chlorophyll pigment color

green

where are pigments stored

fats

rendering processing function

isolate fat from meat by heating with steam

extraction processing function

plant oils via pressing or solvents

refining processing treatment and functions

alkali treatment = remove contaminants, bleaching/deodorization

hydrogenation processing function

convert oils into solid fats (saturated or trans)

interesterification processing function

rearrange fatty acids to new triacylglycerols, no trans fats.

function of fats in foods

Improve flavor, aroma, texture, tenderness, flakiness, provide satiety, 

when are fats the best

stable, bland, high smoke point oils

hydrolytic rancidity deterioration

triglycerides = free fatty acids = off flavor

hydrolytic rancidity ex.

butter, cheese, frying oil

oxidative rancidity deterioration

unsaturated fats + O2 = oxidized compounds = cardboard/painty flavors

oxidative rancidity ex.

oils, buts, meats

how do you prevent Hydrolytic rancidity and Oxidative rancidity

antioxidents (BHA, BHT, tocopherols), vacuum packaging, saturated fats

what fats should you limit

saturated fats, trans fats, cholesterol

what fats should you prefer

unsaturated fats

essential fatty acids

linoleic (C18:2), linolenic (C18:3)

MyPlate recommendations of total fats

65g a day

MyPlate recommendations of saturated fats

<20g a day

MyPlate recommendations of cholesterol

<300mg a day

fat free requirements on food label

<0.5g

low fat requirements on food label

< or equal to 3g

saturated fat free requirements on food label

<0.5g

trans fat free requirements on food label

<0.5g

lean meats requirements on food label

<10g

extra lean requirements on food label

<5g