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Food Science and Nutrition > Fats and Oils > Flashcards

Fats and Oils Flashcards

1
Q

What is the role of fats and oils in foods?

A

To provide nutrients and make food more palatable

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2
Q

What are fats and oils important for?

A

Food palatability- flavour, texture, act as solubilisers
Food processing- heat transfer, lubrication
Nutrition- vitamin carriers, forms the lipid bilayer, provide 30-40% of calories

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3
Q

Define lipid

A

A soluble, non polar solvent, that is insoluble in water

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4
Q

What are the three classifications of lipids?

A

Simple, compound, derived

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5
Q

Give 3 examples of simple lipids

A

Waxes, FA chains, triglycerides

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6
Q

What is an example of a compound lipid?

A

Glycolipid

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7
Q

What is an example of a derived lipid?

A

Sterol

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8
Q

Outline the structure of a glyceride

A

Glycerol ‘backbone’ with 1 or more esterified fatty acid chain ‘tails’

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9
Q

What is meant by simple/ triolein glyceride

A

The same chains

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10
Q

What is meant by mixed glyceride

A

Two or more differing chains

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11
Q

What can phosphoglycerides be used for?

A

Emulsifying agents

- they are polar

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12
Q

How many carbons does a short chain FA have?

A

C4-C6

- rare

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13
Q

How many carbons does a long chain FA have?

A

C12-C22

- common

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14
Q

Describe saturated FA

A

No carbon double bonds
-anioc
straight chain
e.g. hexanioc, butanoic

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15
Q

Describe unsaturated FA

A

one or more carbon double bonds
-enoic
kink in chain
di/tri is used to denote the number of double bonds

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16
Q

what does methylene interrupted mean?

A

These fatty acids have 2 or more cis double bonds that are separated from each other by a single methylene bridge (-CH. -)

17
Q

What is a cis unsaturated FA

A

both of the alkyl groups are on the same side
large kink
lower melting point due to large kink

18
Q

What is a trans unsaturated FA

A

the alkyl groups are on opposite sides
no kink
slightly higher melting point than cis FA

19
Q

Outline the omega referencing system

A

The omega-reference system indicates the number of carbons, the number of double bonds and the position of the double bond closest to the omega carbon, counting from the omega carbon

20
Q

Outline the carboxyl referencing system

A

The carboxyl-reference system indicates the number of carbons, the number of double bonds, and the positions of the double bonds, counting from the carboxyl carbon
- uses numbers

Food Science and Nutrition (28 decks)

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