Term
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Definition
| Triacylglycerol; most common (95%) form of food fats composed of 3 fatty acids esterified to the glycerol molecule; neutral fats |
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Term
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Definition
| The high temp. at which fats and oils begin to degrade and emit a slight amount of smoke; varies w/ the substance and w/ its previous history; gradually decreases as fat is used at high temps. |
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Term
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Definition
| The wt. of the iodine in fatty acids (taken up at the unsaturated/double bond points), which indicates the amount of unsaturation in a fat |
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Term
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Definition
| A highly irritating and volatile aldehyde formed when glycerol is heated to the point at which 2 molecules of water split from it; occurs after lipolysis of mono-, di-, and triglycerides; almost immediately vaporized, causing the fat to smoke; increases glycerol content and decreases smoke point |
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Term
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Definition
| Important step in refining oils used in pourable sauces; lipid fractions that crystallize/precipitate during refrigeration are filtered out, producing an oil that's suitable for fridge storage and that can be poured once removed from the fridge |
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Term
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Definition
| Altering the melting point of fatty acids by increasing their saturation w/ hydrogen; a nickel catalyst, H gas and oil are placed in a heat-controlled environment where H atoms react w/ unsaturated fatty acids at the points of unsaturation; occurs more readily in fatty acids w/ 2+ double bonds; modifies veggie oils from liquids to solids (for use as margarines/shortenings); isomerization sometimes results in trans double bonds (elevate LDLs) |
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Term
| Define interesterification. |
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Definition
| Metal salts and/or lipases remove fatty acids from glycerol, then the differing fatty acids rejoin glycerol in a new arrangement to form a different triglyceride; results in fats w/ altered characteristics; no trans fatty acids created |
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Term
| Define superglycerination. |
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Definition
| Mono- and diacylglycerols, high-ratio fats/fat extenders |
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Term
| ____ and ____ fatty acids potentially decrease serum cholesterol. |
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Definition
| Mono- and polyunsaturated |
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Term
| ____ can behave as emulsifiers. |
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Definition
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Term
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Definition
| A deteriorative change in fats that occurs with only a small amount of oxygen present; result of oxidation of some linoleic and linolenic acids in oils; results in development of off odors/flavors; occurs in soybean, rapeseed and various fish oils; usually occurs in hydrogenated fats |
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Term
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Definition
| Moldability/malleability; increased plasticity w/ mixture of liquid and firm characteristics and a larger range of fatty acid melting points (shortening) |
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Term
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Definition
| Genetic variation w/in a population that natural selection can operate on |
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Term
| What is the structural formula for butyric acid? |
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Definition
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Term
| What is the structural formula for palmitic acid? |
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Definition
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Term
| What is the structural formula for stearic acid? |
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Definition
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Term
| What is the structural formula for oleic acid? |
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Definition
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Term
| What is the structural formula for linoleic acid? |
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Definition
| CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH |
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Term
| What is the structural formula for linolenic acid? |
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Definition
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Term
| What is the structural formula for lauric acid? |
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Definition
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Term
| Heat reversion stems from changes in ____. |
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Definition
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Term
| What links glycerol and fatty acids? |
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Definition
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Term
| Draw a mono-, di-, triglyceride. |
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Definition
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