FSHN 214 EXAM 3 STUDY GUIDE
Fat Sources - Answers :Animal Sources
-Tallow form adipose of beef
-Lard from adipose in pig
Plant Sources
-Oils from seeds of plants
Food Fats - Answers :Tallow
Lard
Palm Oil
Butter
Margarine
Olive Oil
Canola Oil
Soybean Oil
Corn Oil - Answers :12.7% Saturated 82.9% Unsaturated
Palm Oil - Answers :49.3% Saturated 46.3% Unsaturated
Saturated Fatty Acids - Answers :Solid at room temperature, linear, no double bonds
-Trans conformation
Unsaturated Fatty Acids - Answers :Liquid at room temperature, kinky, one or more
double bonds present
-Cis conformation
Nomenclature for Fatty Acids - Answers :Number of carbons : number of double bonds
Delta System
-From Carboxyl
Omega System
-From Methyl
Triglyceride - Answers :Glycerol + 3 Fatty Acids
Fat Crystals - Answers :Alpha Crystals are unstable
Beta Prime Crystals are stable and small
-fast cooling> form these crystals
Beta Coarse are larger
-Slow cooling> form these crystals
Polymorphic Fat - Answers :Singly type of fat that can exist in multiple states/crystals
Melting Point Increases if... - Answers :Longer Chain
, More trans conformation
More saturated
More beta crystals
Melting Point of Fat - Answers :A measure of strength of bonding forces between fatty
acids within the crystals
Butyric- 4 degrees celsius--> freezing point of waterit will still be liquid
Stearic- 18 degrees celsius-->Solid at room temperature
*Higher number of carbons the higher the melting point
Shortening - Answers :75% Unsaturated 25% Saturated
-Melts at 90-110 degrees Fahrenheit
Cocoa Butter - Answers :35% Unsaturated 59.7% Unsaturated
- melts at 98.6 degrees Fahrenheit
Winterization - Answers :Method to fraction oil, removes fat crystals, oil purifying
mechanism to narrow melting point range.
-Separates fat oil into high and low melting point components
Deodorization - Answers :Heating and filtering mechanism to remove fragrance,
removes undesirable flavors or odors
-especially used for highly unsaturated compounds
Rearrangement - Answers :-Occurs when fat is heated under nitrogen in the presence
of a catalyst, leading to the fatty acids recombination with glycerol in a random fashion
*Promotes small crystals
Hydrogenation - Answers :Turns oils into shortening or solids, straightening of kinks in
FA tails .Addition of hydrogen's to make more trans conformations
Creaming - Answers :Mixing of fat with sugar to fully disperse the two in each other.
-Incorporates air into product
Smoke Point - Answers :Temperature where fat and oil begin to break down, gives food
bad taste.
Rancidity - Answers :Deterioration in quality of fat or oil.
-Occurs when exposed to light, heat, metal, oxygen
Fat Substitutes - Answers :Gums, Olestra, Milk and egg proteins
Protein - Answers :Provides 4kcal/g
Used for growth, movement, repair
Nitrogen containing organic compounds
Fat Sources - Answers :Animal Sources
-Tallow form adipose of beef
-Lard from adipose in pig
Plant Sources
-Oils from seeds of plants
Food Fats - Answers :Tallow
Lard
Palm Oil
Butter
Margarine
Olive Oil
Canola Oil
Soybean Oil
Corn Oil - Answers :12.7% Saturated 82.9% Unsaturated
Palm Oil - Answers :49.3% Saturated 46.3% Unsaturated
Saturated Fatty Acids - Answers :Solid at room temperature, linear, no double bonds
-Trans conformation
Unsaturated Fatty Acids - Answers :Liquid at room temperature, kinky, one or more
double bonds present
-Cis conformation
Nomenclature for Fatty Acids - Answers :Number of carbons : number of double bonds
Delta System
-From Carboxyl
Omega System
-From Methyl
Triglyceride - Answers :Glycerol + 3 Fatty Acids
Fat Crystals - Answers :Alpha Crystals are unstable
Beta Prime Crystals are stable and small
-fast cooling> form these crystals
Beta Coarse are larger
-Slow cooling> form these crystals
Polymorphic Fat - Answers :Singly type of fat that can exist in multiple states/crystals
Melting Point Increases if... - Answers :Longer Chain
, More trans conformation
More saturated
More beta crystals
Melting Point of Fat - Answers :A measure of strength of bonding forces between fatty
acids within the crystals
Butyric- 4 degrees celsius--> freezing point of waterit will still be liquid
Stearic- 18 degrees celsius-->Solid at room temperature
*Higher number of carbons the higher the melting point
Shortening - Answers :75% Unsaturated 25% Saturated
-Melts at 90-110 degrees Fahrenheit
Cocoa Butter - Answers :35% Unsaturated 59.7% Unsaturated
- melts at 98.6 degrees Fahrenheit
Winterization - Answers :Method to fraction oil, removes fat crystals, oil purifying
mechanism to narrow melting point range.
-Separates fat oil into high and low melting point components
Deodorization - Answers :Heating and filtering mechanism to remove fragrance,
removes undesirable flavors or odors
-especially used for highly unsaturated compounds
Rearrangement - Answers :-Occurs when fat is heated under nitrogen in the presence
of a catalyst, leading to the fatty acids recombination with glycerol in a random fashion
*Promotes small crystals
Hydrogenation - Answers :Turns oils into shortening or solids, straightening of kinks in
FA tails .Addition of hydrogen's to make more trans conformations
Creaming - Answers :Mixing of fat with sugar to fully disperse the two in each other.
-Incorporates air into product
Smoke Point - Answers :Temperature where fat and oil begin to break down, gives food
bad taste.
Rancidity - Answers :Deterioration in quality of fat or oil.
-Occurs when exposed to light, heat, metal, oxygen
Fat Substitutes - Answers :Gums, Olestra, Milk and egg proteins
Protein - Answers :Provides 4kcal/g
Used for growth, movement, repair
Nitrogen containing organic compounds
