Professional Documents
Culture Documents
2017
OUTLINE
What are fats/lipids?
Types of lipids
Common fats used in cooking
Physical properties of fats
http://www.eatthis.com/healthiest-foods-on-planet
Proper Storage
Extraction of Oils
Chemical Properties
Modification of Fats
Functions/Uses in Food
Lower fat cooking techniques
WHAT ARE FATS AND OILS?
Lipids
Fats: solid at room temp; usually from animal sources
Oils: liquid at room temp; usually from plant sources
Exceptions?
http://science.halleyhosting.com/sci/ibbio/chem/notes/chpt3/triglyceride1.gif
FATTY ACIDS
Fatty acid = chain of carbons with an organic acid
(carboxyl group) on one end and a methyl group on
the other
Differ in (1) chain length and (2) degree of
saturation
(1) Chain Length
o Most common: 4 - 24 (numbers usually even)
Food Sources?
http://www.periodni.com/gallery/omega_fatty_acids.png
(ALA)
FATTY ACID NOTATION
Describes length and position of double bond(s)
Cn:xn-y
n = chain length (number of carbons)
x = number of double bonds
y = position of 1st double bond (counting from methyl end)
Example:
http://archive.canolainfo.org/quadrant/media/health/images/bug-fatchart.gif
TYPES OF LIPIDS
2. Phospholipids
Similar in structure to triglycerides one FA is replaced by a compound containing
phosphate and a nitrogenous base
Small amount in food
Food sources: egg yolks, liver, soybeans,
wheat germ, peanuts, mustard
http://myhome.sunyocc.edu/~weiskirl/phospholipid.gif
EMULSIFIERS
EMULSIFIERS
TYPES OF LIPIDS
3. Sterols
Interconnected carbon rings with a variety of side chains
Most famous? Cholesterol
Found only in animal sources meat, poultry, fish and fish roe, organ meats, dairy products,
egg yolk
Not an essential nutrient
Other sterols?
Phytosterols found in many plants (fruits, vegetables, nuts, seeds, cereals, legumes)
Eg. Campesterol, sitosterol, stigmasterol, ergosterol
Health claim re: plant sterols and lowering cholesterol in adults
PLANT STEROL HEALTH CLAIM
Primary health claim statement allowed by Health Canada:
"[serving size from Nutrition Facts table in metric and common household measures] of
[naming the product] provides X% of the daily amount* of plant sterols shown to help
reduce/lower cholesterol in adults."
Mechanical :
Cold-Pressed : highest quality oil, small yields, more expensive, maintains integrity of oil and other
compounds within it
Expeller-Pressed: very high pressures, therefore more heat generated
Images: http://www.skillsyouneed.com/ps/fats-oils.html
MODIFICATION OF FATS
Hydrogenation
Interesterification
Winterization
Fractionation
HYDROGENATION
Process used to harden vegetable oils
Catalyst
Refined vegetable oil + H2 (g) Semi-Solid or Solid Oil
(Usually Ni)
http://www.visionlearning.com/en/library/Biology/2/Lipids/207 http://www.prettyhealthy.co/2014/06/05/the-truth-about-fats-saturated-fats/
INTERESTERIFICATION
The rearrangement of the fatty acid portion in a triglyceride on the glycerol backbone.
Main advantage: can modify the physical properties of a fat without production of
trans-fatty acids
Is it healthy? Insufficient evidence, but possible effects.
WINTERIZATION &
FRACTIONATION
The
separation of oils into two or more fractions based on melting
point
Winterization:
Oils are cooled and kept at low temperatures for some time, liquid and
solids are separated by filtration
Fractionation:
Same principle as winterization however it is a more sophisticated process of
cooling and separating fractions with much greater control
FUNCTIONS/USES IN FOOD
Heat transfer
Shortening
Emulsion
Flavor
Texture
Satiety
Nutrients
TIPS & TRICKS FOR LOW FAT
COOKING
Choice of equipment:
Non-stick frying pans : eliminates need for oil (or at least not as much)
Parchment paper: eliminates need for greasing
Preparation:
Trimming visible fat off of meat
Bake pies with only a bottom crust or top crust
REPLACING FAT IN BAKING
Beans: when mashed and pureed, can work well replacing fat in
brownies (and other items with a fudge-like texture)
Tofu: Silken tofu can replace cream in recipes, offering a low fat
(and vegan) alternative
http://www.swansonvitamins.com/blog/kaitlins-blog/egg-substitutes
https://www.pinterest.com/explore/canola-oil/
DEMYSTIFYING COCONUT OIL
http://archive.canolainfo.org/quadrant/media/health/images/bug-fatchart.gif
DEMYSTIFYING COCONUT OIL
Very high in saturated fats
Mostly medium-chain fatty acids
48% Lauric (C12) , 8% Decanoic (C10), 7% Caprylic (C8) | 65% MCT
16% Myristic (C14) , 9.5% Palmitic (C16)
6.5% Oleic (C18) monounsaturated*
5% other
weight loss?
Decr CVD risk?
Alzheimers dx?
Detox?