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Lipids & Functions. Rancidity. Saturated & UnSat. FA. Tri- glycerides. Hydrog- enation. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500. What 3 main components make up a lipid?.

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  1. Lipids & Functions Rancidity Saturated & UnSat. FA Tri- glycerides Hydrog- enation 100 100 100 100 100 200 200 200 200 200 300 300 300 300 300 400 400 400 400 400 500 500 500 500 500

  2. What 3 main components make up a lipid?

  3. Carbon, Hydrogen & Oxygen

  4. Essential fatty acids are more likely to be found in what kind of fats?

  5. Fish Oils

  6. What are the 2 basic parts of a fat?

  7. Glycerol molecule and Fatty Acid

  8. What percentage does fat contribute to our daily caloric intake?

  9. 30%

  10. What are three functions of Fats in food?

  11. MouthfeelCarrier of aroma & flavorShortening & TenderizingEmulsifiersHigh Temperature Medium (for frying)

  12. Name two ways to prevent rancidity.

  13. Proper storage & package2. Limiting repeated exposure to high temperatures3. Addition of anti-oxidants4. Hydrogenation

  14. What is proper storage for a fat?

  15. Keeping product away from light, oxygen and high temperatures

  16. What’s the difference between oxidative rancidity and hydrolytic rancidity?

  17. Oxidative gives “off flavors”Hydrolytic releases “off odors”

  18. What kind of fats are more likely to become rancid?

  19. Unsaturated, because their carbon molecules are not saturated with Hydrogen molecules.

  20. Name one product that can become rancid.

  21. Potato chips, Vegetable oils, butter

  22. What are the names of the 2 unsaturated fatty acids

  23. MUFA and PUFAMonounsaturatedPolyunsaturated

  24. What kind of bonds do unsaturated fats contain?

  25. Double bonds

  26. What determines the difference between a saturated and an unsaturated fat?

  27. The links (bonds) between the carbon molecules

  28. What are the carbon molecules in a saturated fat saturated with?

  29. Hydrogen

  30. What kind of melting point does a linear chain have?

  31. Higher melting points

  32. Phosphorus containing acid attached to a glycerol that is soluble in water is…

  33. What is a phospholipid?

  34. Cholesterol, Vitamin D, and steroid hormones are complicated molecules of what?

  35. Lipids

  36. What kind of bond holds fatty acids to glycerols?

  37. Ester Bonds

  38. Glycerol has three carbon molecules containing what groups?

  39. 3 Hydroxyl groups

  40. Long carbon chains of a Fatty Acid has what two groups attached?

  41. Carboxyl group and a methyl group

  42. Why do you add Hydrogen atoms to an unsaturated lipid?

  43. To increase its saturation level, to make it more stable, to prevent rancidity

  44. Why does the food industry use partial hydrogenation?

  45. To harden liquid oils into semi-solid fats, it makes them more manageable

  46. Hydrogen atoms are forced into what?

  47. Unsaturated Double Bonds

  48. What do Trans Fats do?

  49. Less prone to oxidizing, more manageable when cooking, raises the fat’s melting point (b/c chains are straightened and can be stacked

  50. What is used to achieve the desired solid:liquid ratio and melting properties of lipids in the food industry?

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