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Lipids: Nature’s Flavor Enhancers Lipids: Nature’s Flavor Enhancers

Lipids: Nature’s Flavor Enhancers - PowerPoint Presentation

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Lipids: Nature’s Flavor Enhancers - PPT Presentation

Lipids a category of organic compounds that are insoluble in water and have a greasy feel Pringles Calories Fat Saturated Fat Cost Regular Pringles 150 9 25 100 Light Pringles ID: 685211

fatty lipids acids food lipids fatty food acids cholesterol category functions fat lipid carbon structure acid called oil examples

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Slide1

Lipids: Nature’s Flavor EnhancersSlide2

Lipids

a category of organic compounds that are insoluble in water and have a greasy feel.Slide3

Pringles

Calories

Fat

Satur-ated

Fat

Cost

Regular Pringles

150

9

2.5

$1.00

Light Pringles

70

0

0

$2.58Slide4

Terms used for lipids:

Fat

Oil

Shortening

Grease

Cholesterol Slide5

Lipids, like carbohydrates, contain

carbon

,

hydrogen, and oxygen

.

But lipids do not provide structure to food products and they cannot dissolve in water.Slide6

Three general types of lipids in foods and the human body…

Triglycerides

Phospholipids

Sterols

Slide7

Most lipid molecules found in foods

and the body

have two basic parts

.

The base or core is a glycerol molecule called glycerides.

The second part of most molecules is called a fatty acid.Slide8

Glycerides – 1

st

type of lipid

Monoglycerides

– is a glycerol with one fatty acid attached at the site of a hydroxyl group.

Diglycerides

– is a glycerol with two fatty acids attached.Triglycerides – have a fatty acid joined at each of the three hydroxyl sites.Slide9

Fatty Acids…

are organic molecules that consist

of a carbon chain with a carboxyl

group at one end.Slide10

Phospholipids- 2

nd

type of lipid

A second basic type of lipid that has a glycerol base with two fatty acids

AND

a phosphorus-containing acid attached.

The fatty acids are soluble in water.

This allows phospholipids to mix with both water-based and fat-based substances. Slide11

Phospholipids- 2

nd

type of lipid

Phospholipids help carry fats back and forth across cell membranes into the water-based fluids.

In food products, phospholipids keep foods like mayonnaise from separating.

Slide12

Sterol – 3

rd

type of lipid

Complicated molecules derived or made from lipids.

Examples

: cholesterol, vitamin D, steroid hormones.Cholesterol is a part of every cell in the human body.Slide13

To understand the effects of

lipids in food mixtures,

you need to understand

the ways lipids are categorized

.Slide14

Lipids are grouped according to

:

molecular structure

physical state at room temperature

dietary sourcesSlide15

Molecular Structure (category)

One way to categorize lipids is by

how

saturated their carbon chains are

with hydrogen atoms.Slide16

Molecular Structure (category)

Each carbon atom is capable of forming 4 bonds.

A carbon atom can bond twice to another carbon atom. This is called a

double bond

.

Fatty acids will have 0, 1, or multiple double bonds.Slide17

Molecular Structure (category)

When fatty acids have the maximum number of hydrogen atoms, they are

saturated

.

Examples

: butter, shortening, coconut oilSlide18

Molecular Structure (category)

Fatty acids that have one double bond in the carbon chain are called

monounsaturated

.

Examples

: olive oil, almonds, walnuts, canola oilSlide19

Molecular Structure (category)

Polyunsaturated

fatty acids have two or more double bonds in the carbon chain. Each double bond bends the fatty acid chain. Bends make it difficult for the molecules to pack together tightly.

Examples

: safflower, sunflower, and corn oilSlide20

Physical State (category)

Lipids that are

solid

at room temperature

are called

fats

.Lipids that are

liquid at room temperature are called oils.Slide21

Physical State (category)

Hydrogenation

– adding hydrogen atoms to an unsaturated fat to increase its saturation level.Slide22

Physical State (category)

Advantages of hydrogenated vegetable oil

:

Longer shelf life than oil

Greater stability than lard

Costs less than lard

Faster dissolving and setting properties in chocolateSlide23

Food Source (category)

Milk fats

come from the milk of cows or goats.

Lauric acids

come from palms of coconut.

Vegetable butters

come from seeds of tropical plants.Oleic-linoleic acids come from corn, peanuts, sunflowers, or olivesSlide24

Food Source (category)

Linolenic acid

comes from soybeans and wheat germ.

Animal fats

are found in meat and poultry.

Marine oils

come from fish.Slide25

Functions of Lipids in

Food Preparation

Transfer heat

Tenderize

Aerate (add air to a batter)

Enhance flavor

Lubricates

Liquids in emulsionsSlide26

Functions of Lipids in

Food Preparation

Transfer heat

– lipids will continue to increase as heat is added; every lipid has a

smoke point

and a

flash point.Smoke point

– temperature at which the fatty acids begin to break apart and produce smoke.Flash point – temperature at which lipids flame.Slide27

Functions of Lipids in

Food Preparation

Tenderize

– fats tend to shorten the long protein strands of flour of most baked goods, thereby, tenderizing the baked good.Slide28

Functions of Lipids in

Food Preparation

Aerate

(add air to a batter) – saturated fat has the ability to allow tiny air pockets to form when batters are beaten sufficiently. If over-beaten, fat could melt and then air pockets are lost.Slide29

Functions of Lipids in

Food Preparation

Enhance flavor

– fats add flavor, helps transfer and intensify flavor.

Examples

: Butter adds flavor to bread; onions and garlic cooked in fat will be stronger than if cooked in a broth base.Slide30

Functions of Lipids in

Food Preparation

Lubricates

– makes food seem moister and easier to chew.

Examples

: Marbling in meat; mayonnaise spread on sandwichesSlide31

Functions of Lipids in

Food Preparation

Liquids in emulsions

– usually one of two liquids in an

emulsion

– a mixture that contains a lipid and a water-based liquid.

Examples: mayonnaise; bottle salad dressingsSlide32

Lipids in Your Diet - Functions

Concentrated source of energy

– 9 calories / gram

Cell production

– cell walls made of lipids and proteinsSlide33

Lipids in Your Diet - Functions

Temperature regulation

– fatty tissue insulates and holds body warmth

Helps transport vitamins

– some vitamins needs fat to be transportedSlide34

Essential Fatty Acids

Fatty acids that the body cannot produce

:

Linoleic acid

Linolenic acid

Both of these are polyunsaturated

Both are found in most plants and fish oilsEssential for growth and developmentSlide35

Role of Cholesterol

Used to build cell membranes – it is a rigid molecule that helps solidify cell walls; adds stability to cell’s structure

Body makes cholesterol from lipidsSlide36

Atherosclerosis

Results when there is too much cholesterol in the blood

Too much blood cholesterol causes deposits called

plaque

.

The rigidity of the cholesterol plaque deposits on the walls of arteries hardens the arteries. This hardening is called

atherosclerosis.Slide37

Lipoproteins

These are clusters of lipid and protein molecules

.

Transports cholesterol throughout the body

LDL (Low-density lipoproteins)

carry cholesterol from the liver

HDL (High-density lipoproteins) find unneeded cholesterol and return it to the liver.LDL and HDL work together to keep cholesterol in balance.Slide38

Lipoproteins

Too much LDL can clog arteries, increasing risk of heart attack or stroke.

High levels of HDL seem to help protect against heart attack and stroke.

Important recommendation

– eat a reasonable amount of the right kinds of lipids.