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FST 10 > Lecture 11: Fats & Oils > Flashcards

Lecture 11: Fats & Oils Flashcards

1
Q

Definition of lipids

A
  • Aka fats & oils

- Organic compounds (CHO) that don’t mix with water

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2
Q

Most common lipid?

A

Triglycerides (3 fatty acids attached to glycerol)

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3
Q

calorie

A

1 calories raises 1 gram of water 1 C

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4
Q

kcal

A

1 kcal raises 1000 grams of water 1 C

-aka Calorie or Big Calorie

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5
Q

Caloric value of carbohydrates

A

4 kcals/gram

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6
Q

Caloric value of proteins

A

4 kcals/gram

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7
Q

Caloric value of fats

A

9 kcals/gram

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8
Q

USDA recommendations for fat intake

A
  • Diet low in fat, saturated fat, cholesterol, trans fat

- Eat less than 35% of total calories from fats & oils (keep it between 20-35%)

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9
Q

Lipases

A
  • Enzymes that break down lipids so that the free fatty acids can be absorbed
  • Take part in triglyceride hydrolysis
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10
Q

Vegetable oil

A

Triglyceride extracted from a plant

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11
Q

From what are edible oils extracted from

A

Plant seeds

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12
Q

What is the largest quantity of all vegetable oil produced worldwide?

A

Palm oil

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13
Q

What is the largest quantity of edible vegetable oil produced worldwide?

A

Soybean oil

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14
Q

Mechanical extraction

A

Older method of crushing or pressing to produce the more traditional oils (olive, palm)

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15
Q

Solvent extraction

A
  • Used for most of the “newer” industrial oils (soybean, corn)
  • Most common solvent is petroleum-derived hexane
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16
Q

Centrifugation

A

After extraction, this process separates water and oil

17
Q

Virgin olive oil

A

Oil that is extracted from olives using purely mechanical means

18
Q

Difference between fats and oils

A
  • Fats are semi-solids at room temp

- Oils are liquid at room temp

19
Q

How does the food industry label fats in foods

A
  • Percent by weight
  • Like to tell you how much fat isn’t there
  • “95% fat free” as opposed to “5% fat”
20
Q

How does diluting food with water change fat content?

A

-Percentage of fat by weight will go down, but the percent of calories from fat will not change

21
Q

Simplesse

A
  • Made from dairy and egg proteins
  • Can be formulated as a powder
  • May have problems with heating
  • 1 cal vs. 9 cal (regular fats)
  • Manufactures recommend food label is “dairy protein”
22
Q

Olestra

A
  • Chemically bonds fatty acids onto sugar molecules

- So large that they’re indigestible

23
Q

Controversy over Olestra as a fat substitute

A

-Olestra claimed to be able to reduce people’s caloric intake & help w/ weight loss
PROBLEMS:
-Quantity of intake doesn’t change or increases —> no weight loss
-People’s different biological reactions to Olestra —> doesn’t work for everyone
-Higher quantities interfere w/ absorption of some vitamins derived from fatty acids

24
Q

Melting point of saturated fatty acids

A

~ 65 C

25
Q

Melting point of mono-unsaturated fatty acids

A

~ +10 C

26
Q

Melting point of poly-unsaturated fatty acids

A

~ -10 C

27
Q

Why are unsaturated fatty acids not a straight carbon chain like saturated fatty acids?

A

The carbons don’t hold hydrogens as well, so C makes double bonds to make up for it –> double bonds cause the “bend” in the structure

28
Q

Polymorphism

A

More than one form of a substance

  • different shapes & ways to be packed together
  • different melting poinds
29
Q

Which crystal form of cocoa butter is the “nicest” for making chocolate?

A

Type V

30
Q

How do you make all cocoa butter crystals type V?

A

Controlled heating and cooling

31
Q

Temeperin

A

Describes controlled crystal formation in chocolate

32
Q

Role of fat in meats

A

USDA grading is based on fat distribution (marbling of meat)

-More fat = more prime

33
Q

Essential fatty acids

A
  • Essential to proper metabolism
  • Cannot be synthesized by the body (in sufficient amounts)
  • Ex) Omega 3, 6
34
Q

Role of fats in flavor

A

-Storage of flavor compounds specific for a product that give foods distinct texture/flavor

35
Q

Role of fats in heat transfer

A

-Large molecules don’t evaporate and can be heated to very high temps

36
Q

Frying

A

Heat transfer with hot fat

37
Q

List meat grades from least to greatest amount of marbling

A
  • Cutter
  • Utility
  • Standard
  • Select
  • Choice
  • Prime

FST 10 (19 decks)

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