Lipids and Fats
Functions of Fats in Foods
1) Tenderize
2) Batter and dough aeration
3) Heating Medium
4) Emulsion component
5) Flavor
6) Texture
Chemical Structure
1) Fatty Acids
2) Glycerides
3) Phospholipids
4) Glycolipids
Chemical Structure
H
H-C-O-C(CH2)16CH3
CH3(CH2)16-C-O-C-H
H-C-O-C(CH2)16CH3
H
Triglyceride
Chemical Structure
H
H-C-OH
H-C-OH
H-C-OH
H
Glycerol Backbone
Physical Structure
1,Solid
Crystals suspended in oil
SFI (Solid Fat Index)
Polymorphic
Polymorphic - ability to to exist
in more than one crystalline form.
?a – waxey
?b’ – fine grained
?b - coarsely crystaline
b’ – Cottonseed Tristearin
Rapeseed
Palm
Tallow
Butter
b - Lard
Soybean
Olive
Corn
Sunflower
Cocoa Butter
Physical Properties
1,Melting Point
2,Solidification
3,Solubility
4,Density
5,Refractive Index
6,Surfactant Properties
Reactions with Ester Linkages
Hydrolysis
Saponification
Interesterification
Rearrangement
Acetylation
Reactions with Double Bonds
Oxidation
1,Starts with removal of H
2,Addition of O
3,Removal of H from another C
Factors Effecting Oxidation
1,Unsatration
2,Configuration
3,Degree of esterification
4,Catalysts
5,Chelating Agents
6,Available O2
7,Antioxidants
8,Storage Temperature
Reactions with Double Bonds
Oxidation
Reversion
Hydrogenation
Isomerization
Halogenation
Fat Substitutes
Olestra
Splendid
Simplesse
Olestra
A Sucrose polyester,is a
calorie-free fat substitute
made from sugar
- Not metabolized
- Approved by FDA
- Can reduce the amount of
fat soluble vitamins
Simplesse
- Reduced -calorie fat
substitute made from egg
and milk proteins
-Metabolized as protein
-Can not be cooked
-Found in Ice Cream