1 / 10

Lipids: Fats & Oils

Lipids: Fats & Oils. FCS 3120. Chemical Composition. Glycerides Glycerol 3 carbon chains + 3 hydroxyls (OH) Fatty acids Organic acids + chain of carbons + terminal acid or carboxyl group (COOH) Type of FA determined by number of carbons, degree of saturation, & position of double bonds.

chi
Télécharger la présentation

Lipids: Fats & Oils

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Lipids: Fats & Oils FCS 3120

  2. Chemical Composition • Glycerides • Glycerol • 3 carbon chains + 3 hydroxyls (OH) • Fatty acids • Organic acids + chain of carbons + terminal acid or carboxyl group (COOH) • Type of FA determined by number of carbons, degree of saturation, & position of double bonds

  3. Consistency of Fat • Crystallization (crystal size) • Cooling • Agitation • Fatty acid make-up • Plasticity • Ability to retain shape under slight pressure, but yield to higher pressure (moldable)

  4. Production/processing of fats • Extraction • Rendering • Pressing • Refining • Degumming & Neutralization • Bleaching & Deodorizing • Winterizing • Hydrogenation

  5. Production/Processing Cont. • Re-arrangement • Interesterification • Intraesterification • Superglycerination/Emulsification • Tempering

  6. Spoilage • Lipolysis • Oxidative Rancidity • Hydrolytic Rancidity • Polymerization • Acrolein • Reversion

  7. Functions in food preparation • Color • Flavor • Texture • Tenderness & Flakiness • Shortening power • Emulsions • Cooking medium • frying

  8. Frying process • Heat forces water to evaporate • Fat absorption • Temperature of fat • Composition of food fried • Breakdown of fat

  9. Substituting Form of Fat • Depends on function of fat in product • Recreate attributes of fat • No one “ideal” substitute, must consider use • Butter & Margarine • Shortening • Lard • Oil

  10. Fat Replacements • Protein based (Simplesse) • CHO based (Oatrim, Z-trim, Avicel, Polydextrose, Modified Food Starches) • Fat based (Salatrim, Benefat) • Olestra

More Related