1. Food Lipids

2. Roles of Food Lipids Energy Source Carrier of Fat Soluble Vitamins Main Flavor Source of Foods Hormone and Cell Structure Nerve System Thermal Insulation of Body Mouth Feeling Texture of Foods Emulsifying Agents Mold Releasing and Anti-spattering Agent

3. Definition Any of a group of substances that in general are soluble in organic solvents, but are not soluble in water.

4. 1.Fatty acids 2.Neutral fats and oils 3.Waxes 4.Phospholipid 5.Sterols 6.Fat soluble vitamins lipids: Types of Lipids

5. Fatty Acids O R C OH #1 Carbon Acid Group O R C OH Non-polar End - Hydrophobic End (Fat-soluble tail) Polar End - Hydrophilic End

6. Saturated Fatty Acids Octanoic Acid

7. Unsaturated Fatty Acids 3 - Octenoic Acid 3, 6 - Octadienoic Acid Short hand:8:1 (  3) 8:2 (  3,6)

8. Cis 9 - Octadecenoic Acid (oleic) Trans 9 - Octadecenoic Acid (elaidic acid) Cis and Trans Fatty Acids

9. Naturally-occurring Fatty Acids R CH 2 [ CH CH CH 2 CH CH ] CH 2 C OH O 765 43 1.Cis form 2.Not conjugated --- isolated double bond. 3.Even numbered fatty acids. n

10. Fatty Acids Melting Points and Solubility in Water Solubility in H O Fatty Acid Chain Length 2 Melting Point z x x x x x x x x

11. C4- 8 - C6- 4970 C81675 C10316 C12440.55 C14540.18 C16630.08 Fatty AcidsM.P.(C)mg/100 ml in H2O* C18700.04 Characteristics of Fatty Acids * Solubility

12. Effects of Double Bonds on the Melting Points 16:0 60 16:1 1 18:063 18:116 18:2-5 18:3-11 20:075 F. A.M. P. (C) 20:4-50 x x x x

13. FAT AND OILS

14. Triacylglycerol (Triglycerides ) O H 2 C OH HC OH H 2 C OH HO C R O O O H 2 C O C R O O H 2 HC O C R + + 3 H 2 O Glycerol 3 Fatty Acids

15. Glycerides Monoacylglycerol (Monoglyceride) Diacylglycerol (Diglyceride) Triacylglycerol (Triglyceride) (  - palmityl distearin)

16. Fats and Oils World Supply Vegetable oil - 68% Animal fat - 28% Marine oil - 4%

17. Waxes Fatty acid + Long chain alcohol Important in fruits: 1.Natural protective layer in fruits, vegetables, etc. 2.Added in some cases for appearance and protection. Beeswax (myricyl palmitate), Spermaceti (cetyl palmitate) O C 30 H 61 O C C 15 H 31 O C 16 H 33 O C C 15 H 31

18. Phospholipid Lecithin (phosphatidyl choline) O O H 2 C O C R O R C O CH H 2 C O P O CH 2 CH 2 N + 3 3 3 O_ Phosphatidic Acid Choline http://www.jedco.gov.jo

19. Water Present in natural foods at 70% or greater 90-95 % in fruits and vegetables Must be present for microorganisms to destroy foods Affects the texture and consistency of foods

20. History of Food Preservations Historically Gathering Food Material and Preparation Food Gathering Food Material and Preparation Food Hunting HuntingRecently Food Production Food Production Food Processing or Manufacturing (New preservation technologies for convenience vs fresh) Food Processing or Manufacturing (New preservation technologies for convenience vs fresh) Increasing World Population Increasing World Population Working women Working women safe Time safe Time Distribution Distribution Marketing Marketing Health foods … nutraceuticals vs foods for health

21. History of the food industry… Food Science Pioneers Nicholas Appert, 1795 First Thermal Processing Techniques (Canning) First Thermal Processing Techniques (Canning) Ferdinand Carre (1859) Ammonia Compression Freezing Ammonia Compression Freezing Mege-Mouries (1860) Margarine Margarine Louis Pasteur (1867) Pasteurisation of milk and juices Pasteurisation of milk and juices Clarence Birdseye (1920) Plate Freezer Plate Freezer

22. The food industry: product lines Cereal & bakery products Meats, fish & poultry Dairy products Fruits & vegetables Sugars & confectionary Fats & oils Beverages (Commodity groups & product categories)

23. Allied industries to the food industry “do not sell food directly but are involved in the food industry” Packaging Food colours and flavors Chemical manufacturers Machinery Regulatory agencies