11-Fats _ Oils-12

ch2 c oh h fst10 gmsgfr 2012 fst10 gmsgfr 2012

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: ings that happen with some acids like “conjugated linoleic acid” ! See FST100 and advanced nutrition courses Double Bonds ! ! Even though the number of atoms is the same there can be isomers Commonly referred to as CIS & TRANS double bonds Fatty Acid Cis & Trans Isomers H H CC 2HC FST10 ©GMS/GFR 2012 CH2 CIS 2HC H H CC CH2 TRANS FST10 ©GMS/GFR 2012 Even more about... Double Bonds trans- fat. What’s that? Some fatty acids have carbon-carbon double bonds they are not “saturated” with hydrogen. cis- and trans unsaturations have •different shapes •different chemistries, and are broken down by •different enzymes O saturated CH3 CH2 CH2 CH2 CH2 ... CH2 C OH trans -unsaturated Naturally-occurring fatty acids are cis- ! Cis double bonds are found in FAs in nature Trans double bonds are formed as byproducts of a synthetic chemistry processes called: ! “Hydrogenation” and are “Un-natural” or “Synthetic” H CH3 CH2 C O C cis -unsaturated Fatty acids may have more than one unsaturation (mono-,di-, ... poly) ! CH3 CH2 ... CH2 C OH H CH2 H C O C CH2 ... CH2 C OH H FST10 ©GMS/GFR 2012 FST10 ©GMS/GFR 2012 Catalytic Hydrogenation ! Lipids containing highly unsaturated FAs are liquids at room temperature - Oils. ! Lipids containing saturated FAs are solids at room temperature - Fats. ! Convert Vegetable oil to Margarine by catalytic hydrogenation - saturating SOME of the double bonds - partial hydrogenation. ! Partial hydrogenation also converts cisunsaturations to trans-double bonds - “transfat”. FST10 ©GMS/GFR 2012 Even more about double bonds ! ! ! European-led research is beginning to tell us something… Cis double bonds are formed in nature Trans double bonds are formed by synthetic chemistry —> hydrogenation and are “un-natural” On labels look for “partially hydrogenated” oils of some kind FST10 ©GMS/GFR 2012 FST10 ©GMS/GFR 2012 Changing perception — avoid cholesterol or trans fats? Previous exam examples FST10 ©GMS/GFR 2012 FST10 ©GMS/GFR 2012 5) Which meat grade below has the greatest amount of marbling? 3) Which term describes the distribution of fat throughout meat tissue? ! ! ! ! ! a) Myoglobin b) P...
View Full Document

{[ snackBarMessage ]}

Ask a homework question - tutors are online