Week 15 - Fats and Oils

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

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