Fats - Food Technology Studies (Vocabulary Flashcards)

Vocabulary flashcards covering key terms about fats, their types, structure, sources, functions, and health effects.

Fats

Fats in food provide the body with concentrated energy, help absorb vitamins, and support cell and organ health.

Triglyceride

The main form of fats in foods, composed of glycerol attached to three fatty acid chains.

Glycerol

Three-carbon backbone of a triglyceride to which fatty acids attach.

Fatty acids

Building blocks of fats; chains of carbon and hydrogen that determine saturation.

Saturated fats

Fats that are usually solid at room temperature; found in animal products and some plant sources; can raise cholesterol and heart disease risk.

Unsaturated fats

Fats with one or more double bonds; usually liquid at room temperature; sourced from plants and fish.

Monounsaturated fats

A type of unsaturated fat with one double bond; typically soft or liquid at room temperature; examples include olive oil, avocado, and certain seeds.

Polyunsaturated fats

A type of unsaturated fat with two or more double bonds; includes omega-3 fatty acids; generally beneficial for cholesterol and heart health.

Omega-3 fatty acids

A class of polyunsaturated fats that help lower cholesterol, reduce blood pressure, support development and immune function.

Trans fats

Unsaturated fats that have been hydrogenated to be more solid; raise LDL and lower HDL, increasing cardiovascular risk.

Hydrogenation

A chemical process that adds hydrogen to liquid oils to make them more solid and extend shelf life.

LDL

Low-density lipoprotein; often called 'bad' cholesterol; high levels are linked to increased risk of heart disease.

HDL

High-density lipoprotein; often called 'good' cholesterol; helps remove cholesterol from arteries.

Fat-soluble vitamins

Vitamins A, D, E, and K that require fat for absorption and transport in the body.

Functions of fats

Provide heat and energy, aid absorption of fat-soluble vitamins, support cell growth, protect bones and important organs, and improve food texture.

Excess fat effects

Can lead to obesity and increase risk of heart disease, high cholesterol, and type 2 diabetes.

Fat deficiency effects

Causes dry skin, hair loss, poor wound healing, reduced brain function and energy; may impair absorption of fat-soluble vitamins.

Molecular composition of fats

Fats are composed of carbon, hydrogen, and oxygen forming triglycerides.

Common sources of saturated fats

Red meat, dairy products (milk, cream, butter, cheese), coconut and palm oil, pastries and deep-fried foods.

Common sources of unsaturated fats

Plant oils (olive, canola, sunflower), avocado, seeds, legumes, and oily fish.