1. 200 300 400 500 100 200 300 400 500 100 200 300 400 500 100 200 300 400 500 100 200 300 400 500 100 Lipids & Functions Tri- glycerides Saturated & UnSat. FA Rancidity Hydrog- enation

2. What 3 main components make up a lipid?

3. Carbon, Hydrogen & Oxygen

4. Essential fatty acids are more likely to be found in what kind of fats?

5. Fish Oils

6. What are the 2 basic parts of a fat?

7. Glycerol molecule and Fatty Acid

8. What percentage does fat contribute to our daily caloric intake?

9. 30%

10. What are three functions of Fats in food?

11. Mouthfeel Carrier of aroma & flavor Shortening & Tenderizing Emulsifiers High Temperature Medium (for frying)

12. Name two ways to prevent rancidity.

13. 1.Proper storage & package 2. Limiting repeated exposure to high temperatures 3. Addition of anti-oxidants 4. Hydrogenation

14. What is proper storage for a fat?

15. Keeping product away from light, oxygen and high temperatures

16. What’s the difference between oxidative rancidity and hydrolytic rancidity?

17. Oxidative gives “off flavors” Hydrolytic releases “off odors”

18. What kind of fats are more likely to become rancid?

19. Unsaturated, because their carbon molecules are not saturated with Hydrogen molecules.

20. Name one product that can become rancid.

21. Potato chips, Vegetable oils, butter

22. What are the names of the 2 unsaturated fatty acids

23. MUFA and PUFA Monounsaturated Polyunsaturated

24. What kind of bonds do unsaturated fats contain?

25. Double bonds

26. What determines the difference between a saturated and an unsaturated fat?

27. The links (bonds) between the carbon molecules

28. What are the carbon molecules in a saturated fat saturated with?

29. Hydrogen

30. What kind of melting point does a linear chain have?

31. Higher melting points

32. Phosphorus containing acid attached to a glycerol that is soluble in water is…

33. What is a phospholipid?

34. Cholesterol, Vitamin D, and steroid hormones are complicated molecules of what?

35. Lipids

36. What kind of bond holds fatty acids to glycerols?

37. Ester Bonds

38. Glycerol has three carbon molecules containing what groups?

39. 3 Hydroxyl groups

40. Long carbon chains of a Fatty Acid has what two groups attached?

41. Carboxyl group and a methyl group

42. Why do you add Hydrogen atoms to an unsaturated lipid?

43. To increase its saturation level, to make it more stable, to prevent rancidity

44. Why does the food industry use partial hydrogenation?

45. To harden liquid oils into semi- solid fats, it makes them more manageable

46. Hydrogen atoms are forced into what?

47. Unsaturated Double Bonds

48. What do Trans Fats do?

49. Less prone to oxidizing, more manageable when cooking, raises the fat’s melting point (b/c chains are straightened and can be stacked

50. What is used to achieve the desired solid:liquid ratio and melting properties of lipids in the food industry?

51. Blending of oils with different properties