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Which lipids are solid or liquid at room temperature?
Fat is solid at room temperature, oil is liquid at room temperature.
How are trans fats made
Hydrogenating liquid oils by adding hydrogen to a fatty acid chain - Changing double bonds to single bonds
What is the difference Between hydrogenated and partially hydrogenated
Partially hydrogenated consist of only some of the double bonds being saturated with hydrogen which oriented them from cis to trans
This had a softer texture than fully hydrogenated
What are the characteristics of partially hydrogenated lipid?
Longer shelf life - Less susceptible to oxidation and spoiling
Plasticity - Or capability and suppleness which makes it easier creaming with sugar
Hi smoke point - More stable
Enhance sensory properties - Mouthful, smell, food density
What are natural sources of trans fat
Dairy and meat products
Why do Darien meat products contain trans fat In low concentrations
Microbial hydrations of cis unsaturated fatty acids in the stomach of ruminant animals
Why were trans fats required to be listed on Food labels and no longer on the GRAS list
FDA found out that they were harmful to health and declared them no longer GRAS for any human food
What amount of grams on a food label can be labeled as zero
Less than 0.5 g
What are the three most consumed edible oils in the US?
Soybean oil, rape seed, oil, palm oil
This Oil has higher Oleic acid than other plant oils, has neutral flavor, and is very inexpensive
Soy oil
The culinary version of this oil is canola, is inexpensive with a high smoke point
Rape seed oil
This oil is inexpensive and it is an efficient crop with 50% saturated fat and has environmental and social issues
Palm oil
Why can plant breeding be a beneficial use of food technology in the study and production of edible fats
To produce oil seeds with modified fatty acid composition
What makes olive oil, the nutritious food choice
Has a high monounsaturated fatty acid content, and is high in polyphenol which act as antioxidants and anti-inflammatories
What determines the color and taste of olive oil?
The type of olive, when it was harvested, and the way the oil is extracted and processed
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