1. Characteristics of Lipids

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

3. 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 Characteristics of Lipids

4. 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 Characteristics of Lipids

5. 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 Characteristics of Lipids

6. 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 Characteristics of Lipids

7. 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 Characteristics Affecting Lipids