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Lipids &Functions
Tri-glycerides
Saturated &UnSat. FA
RancidityHydrog-enation
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What 3 main components make up a lipid?
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Carbon, Hydrogen & Oxygen
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Essential fatty acids are more likely to be found in what kind of fats?
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Fish Oils
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What are the 2 basic parts of a fat?
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Glycerol molecule and Fatty Acid
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What percentage does fat contribute to our
daily caloric intake?
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30%
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What are three functions of Fats in food?
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MouthfeelCarrier of aroma & flavorShortening & Tenderizing
EmulsifiersHigh Temperature Medium (for
frying)
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Name two ways to prevent rancidity.
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1. Proper storage & package2. Limiting repeated exposure
to high temperatures3. Addition of anti-oxidants
4. Hydrogenation
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What is proper storage for a fat?
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Keeping product away from light, oxygen and high
temperatures
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What’s the difference between oxidative rancidity and hydrolytic rancidity?
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Oxidative gives “off flavors”Hydrolytic releases “off odors”
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What kind of fats are more likely to become rancid?
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Unsaturated, because their carbon molecules are not saturated with
Hydrogen molecules.
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Name one product that can become rancid.
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Potato chips, Vegetable oils, butter
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What are the names of the 2 unsaturated fatty acids
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MUFA and PUFAMonounsaturatedPolyunsaturated
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What kind of bonds do unsaturated fats contain?
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Double bonds
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What determines the difference between a saturated and an
unsaturated fat?
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The links (bonds) between the carbon molecules
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What are the carbon molecules in a saturated fat saturated with?
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Hydrogen
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What kind of melting point does a linear chain have?
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Higher melting points
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Phosphorus containing acid attached to a glycerol that is soluble in water
is…
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What is a phospholipid?
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Cholesterol, Vitamin D, and steroid hormones are complicated
molecules of what?
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Lipids
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What kind of bond holds fatty acids to glycerols?
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Ester Bonds
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Glycerol has three carbon molecules containing what
groups?
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3 Hydroxyl groups
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Long carbon chains of a Fatty Acid has what two groups
attached?
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Carboxyl group and a methyl group
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Why do you add Hydrogen atoms to an unsaturated lipid?
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To increase its saturation level, to make it more stable, to prevent
rancidity
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Why does the food industry use partial hydrogenation?
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To harden liquid oils into semi-solid fats, it makes them more
manageable
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Hydrogen atoms are forced into what?
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Unsaturated Double Bonds
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What do Trans Fats do?
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Less prone to oxidizing, more manageable when cooking, raises the fat’s melting point (b/c chains
are straightened and can be stacked
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What is used to achieve the desired solid:liquid ratio and
melting properties of lipids in the food industry?
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Blending of oils with different properties