Lipids A Closer Look - CHEF-1201-501 - Principles of Food Science Lab PDF

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7/6/2021

Lipids: A Closer Look - CHEF-1201-501 - Principles of Food Science Lab

CHEF-1201-501 - Principles of Food Science Lab

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Lipids: A Closer Look   Listen

 Food Composition and Oils

Lipids: A Closer Look The fats and oils in foods belong to a group called lipids. Lipids are commonly known as fats. Foods high in fats from animal sources include meats, poultry, and dairy products while plant food sources high in fat include nuts, seeds, avocado, olives, and coconuts. 95% of all lipids are triglycerides, though you do find cholesterol (only found in animal products) and phospholipids in foods as well. We will discuss phospholipids when we take a closer look at emulsification later in this module. Types of Fatty Acids Triglycerides are made up of fatty acids; three fatty acids attached to a glycerol backbone to be exact! Fatty acids differ from one another based on their length, shape, and degree of saturation. The three primary types of fatty acids are monounsaturated, polyunsaturated, and saturated fatty acids. These classifications have nothing to do with their length or shape, but rather their degree of saturation. Unsaturated fatty acids are liquid at room temperature. They contain double-bonds, which make them more prone to oxidation. Monounsaturated have one double-bond. Foods high in monounsaturated fatty acids include avocado, peanuts, peanut butter, olives, olive oil, canola oil Polyunsaturated have two or more double-bonds. Foods high in polyunsaturated include vegetable oils like corn, safflower, soybean, sunflower, and canola, margarine, mayonnaise, and certain nuts like almonds, pecans, and walnuts. Saturated fatty acids have no double-bonds, giving them a very rigid structure. They are solid at room temperature and found in high quantities in meat, poultry, milk, butter, cheese, egg yolk, coconut, coconut oil, palm oil and chocolate. It is important to note that no food contains only one type of fat. For example, though olive oil is high in monounsaturated fatty acids, it also contains some saturated and polyunsaturated fatty acids as well. Review this Comparison of Dietary Fats chart from the Canola Council for a clear breakdown of the various fats, some of which we will use in class this semester. Table 22-9 from your textbook has a similar chart. Trans Fatty Acids Hydrogenation is a commercial process for vegetable oils. It alters the shape of the fatty acids at the point of the double bond which, as a result, makes fats and oils more solid. Hydrogenating oils allows them to be heated to higher temperatures without smoking and increases their shelf life. Through this process, vegetable oils are converted t h d t d h t i d i

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Lipids: A Closer Look - CHEF-1201-501 - Principles of Food Science Lab

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