Lecture+20

Lecture+20 - The government will be requiring new food...

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The government will be requiring new food labels that are more specific. Products will now be labeled, no fat, low fat, reduced fat and fat, but great personality.
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Lecture 20 Fats
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Food Fats Chemically, known as lipids Fat = solid at room temperature (shortening) Oil = liquid at room temperature Commonly used in food preparation Composed of glycerol plus fatty acids Common fats and oils are  triglycerides Glycerol + 3 fatty acids Fatty acids of varying chain length  from 4-24 carbons Mono- and diglycerides:  used in food processing FDA classifies these as fat free  additives, but are converted to  triglycerides in the intestine
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Functions of Fat in Foods Palatability Flavor—unique, hard to duplicate flavor Absorb flavors from other foods Texture—tenderizing effect Effective method of heat transfer Heated to higher temperature than water, 400 o  F + (water can only be  heated to 212 o  F) Shortening power Makes gluten slippery Capable of forming emulsions Varying melting points Plasticity Ability to hold shape while being molded spread ability
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Nutritional Value of Fat Most concentrated source of Calories 9 kcal/gram Type of triglyceride Saturated fat—majority of fatty acids present (51% or  more) are saturated If animal fat, contains cholesterol Monounsaturated fat—majority of fatty acids present  (51% or more) are monounsaturated Polyunsaturated fat—majority of fatty acids are  polyunsaturated Source of fat soluble vitamins
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Nutritional Value of Fat, con’t Source of essential fatty acid Linoleic acid Satiety – fat is a major source of satiety More slowly digested than carbohydrate or  protein
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Triglyceride = Glycerol + 3 fatty acids
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Glycerol 3 carbon backbone of fats Derived from glucose Monoglyceride = glycerol + one fatty acid Diglyceride = glycerol + two fatty acids Triglyceride = glycerol + three fatty acids        H         |    H—C—OH                     |                   H—C—OH         |                   H—C—OH         |         H
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Fatty Acid Molecule of carbon and hydrogen atoms  bonded in a chain Combined through its acid group          (- COOH) with the alcohol group (-OH) of  glycerol to form glycerides Ester bond Always an even number of carbon atoms in  naturally occurring fatty acids
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Fatty Acid     H H  H H H H H H  H H H H H H  H     |  |  |  |  |  |  |  |  |  |  |  |  |  |  | H-C-C-C-C-C-C-C-C-C-C-C-C-C-C-C-COOH     |  |  |  |  |  |  |  |  |  |  |  |  |  |  |     H H H H  H H H H H H H  H H H H Palmitic Acid Palmitate     
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This note was uploaded on 01/30/2011 for the course 709 201 taught by Professor Barbaratangel during the Spring '10 term at Rutgers.

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Lecture+20 - The government will be requiring new food...

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