Characteristics of Lipids

B-3.02 -- Characteristics of Lipids Characteristics include: Melting point Solidification point Non-polar molecular Rapid deterioration B-3.02 -- Characteristics of Lipids

B-3.02 -- Characteristics of Lipids Melting Point Lipids do not have a specific melting point. Mixture of fatty acids Saturated vs. unsaturated fatty acids in lipids Different melting points B-3.02 -- Characteristics of Lipids

B-3.02 -- Characteristics of Lipids Solidification Point Lipids in a mixture solidify at different temperatures. Solidification point: Temperature at which all lipids in a mixture are in a solid state. Lipids solidify rather than freeze. B-3.02 -- Characteristics of Lipids

Solidification vs. Melting Point If an oil is 60% monounsaturated fat, 25% polyunsaturated fat, and 15% saturated fat, different lipid molecules will solidify at different temperatures. Example: Saturated fats will start to solidify first. Polyunsaturated molecules will not completely solidify until the temperature drops 3 or 4 more degrees. B-3.02 -- Characteristics of Lipids

B-3.02 -- Characteristics of Lipids Nonpolar Molecules Lipids molecules are nonpolar. Water molecules are polar. Polar and nonpolar molecules Do not attract dissimilar molecules Which is why oil (nonpolar) and water (polar) do not mix. B-3.02 -- Characteristics of Lipids

B-3.02 -- Characteristics Affecting Lipids Rapid Deteriorate Autooxidation Lipids exposed to oxygen Causes lipids to deteriorate Unsaturated oils more susceptible High-fat foods become rancid Rancidity Form of food spoilage, no health risks Unpleasant odor and flavors Minimizing autooxidation Vacuum-seal – remove oxygen Antioxidants – preservative that binds with oxygen B-3.02 -- Characteristics Affecting Lipids