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

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Unformatted text preview: 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. Lecture 20 Fats 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 Functions of Fat in Foods Palatability Flavorunique, hard to duplicate flavor Absorb flavors from other foods Texturetenderizing 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 Nutritional Value of Fat Most concentrated source of Calories 9 kcal/gram Type of triglyceride Saturated fatmajority of fatty acids present (51% or more) are saturated If animal fat, contains cholesterol Monounsaturated fatmajority of fatty acids present (51% or more) are monounsaturated Polyunsaturated fatmajority of fatty acids are polyunsaturated Source of fat soluble vitamins Nutritional Value of Fat, cont Source of essential fatty acid Linoleic acid Satiety More slowly digested than carbohydrate or protein Triglyceride = Glycerol + 3 fatty acids 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 | HCOH | HCOH | HCOH | H 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 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 FIGURE 2-18 continued...
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This note was uploaded on 11/20/2011 for the course FOOD SCI 709:201 taught by Professor Tangel during the Spring '11 term at Rutgers.

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

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