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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.

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Lipids: Fats & Oils

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  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

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