LIPIDS

At the end of the lecture, you

should:
• Know the different structures of lipid
• The function of lipid in a food system
• The deterioration of lipid and factors
leading to it.
 Warm Up Question

What are “saturated” and

“unsaturated” fatty acids?
WHY WE ADD FATS INTO FOODS?
 Flavour/ mouth feel
 Palatability
 Texture
 Aroma
 Carrier for fat-soluble vitamins
 FUNCTIONS OF FATS IN FOODS
PREPARATION.
 Add @ modify flavour & texture
 Aerate (leaven) batters & doughs
 Contribute flakiness
 Contribute tenderness
 Emulsify
 Transfer heat, such as frying
 Prevent sticking
 Provide satiety
 FATS & OILS

LIPIDS

TRIGLYCERIDES PHOSPHOLIPIDS STEROLS

 STRUCTURE
• Glycerides are :
1. Monoglyceride
FOOD EMULSIFIERS
2. Diglycerides
3. Triglycerides - insoluble in water
• If the fatty acids in triglycerides are identical
=> simple triglycerides; if different => mixed
triglycerides.
STRUCTURE- TG
STRUCTURE- TG
 STRUCTURE
• Since the fatty acids cannot be in the same
side of the glycerol molecule, the structure of
the triglycerides are thought to be either
tuning-fork or stair-step arrangement.
• This affects chemical & physical properties of
fats.
Stair-step arrangement

Tuning-fork arrangement
Natural f.a. Contain from 4 – 24 carbon atoms.
Most have an even number of carbon.
The smallest, butyric acid has 4-C, found in butter.
No double bond – saturated f.a.
With double bonds = unsaturated f.a.
One double bond = monounsaturated f.a.
More than one double bond = polyunsaturated f.a.
Unsaturated fat Liquid at room temp.
Low melting points
 STRUCTURE- cis & trans &
isomerism
• Isomerism = geomatric position of arrangement,
offering different chemical & physical
properties.
• cis ~ hydrogen atoms attached to carbon atom
of the double bond are located on the same
sides of double bond.
• trans ~ hydrogen atoms attached to carbon
atom of the double bond are located on the
opposite sides of double bond.
Same sides Opposite sides
 So what with cis & trans?
• Trans has higher melting point & do not
significantly change the linear shape of the
molecule.
• Cis causes a kink in the chain – affect melting
point of fat.
• All naturally occuring fats & oils are in cis
configuration.
• Hydrogenation of oils causes conversion of
some double bonds to the trans configuration.
 What about omega fatty acids?
• Unsaturated fatty acids.
• Denotes the position of the first
double bond, counting from the
methyl end (CH3).

Also known as omega-6 fatty acid.

 STRUCTURE
PHOSPHOLIPIDS
 Similar to triglycerides, but the third fatty acid
group is replaced by a polar group containing
phosphoric acid and a nitrogen-containing
group.
 Most common example is lecithin, found in
egg yolk.
 Commercially produced from soybean.
STRUCTURE - Phospholipid
 STRUCTURE - Sterols
• An 8 – 10 carbon-side
chain ring with an
alcohol group.
• Cholesterol is from
animal source, while
plant source is known
as sitosterol &
stigmasterol.
• Tocopherol important minor constituents of
most vegetable oils. Animal fats contain little
or no tocopherols.
• Tocopherols = vitamin E = antioxidant
• Prevents oxidation.
• Partially removed by the heat of processing &
may be added after processing to improve
oxidative stability of oils.
 Functions of Fats & Oils
 Heat transfer Solubility
Melting point Flavour
Plasticity Texture
Emulsion * appearance
Shortening Satiety/feeling full
power*
* Next class
 PRODUCTION & PROCESSING METHOD

• Conventional & unconventional approaches

to modification of the fats’ health-promoting
characteristics.
• Deodorized oils.
• Rendered oils.
 MODIFICATION OF FATS

Hydrogenation
Addition of hydrogen to unsaturated fatty
acids to reduce double bonds

Convert liquid oils to semisolid @ plastic fats;

Increase thermal & oxidative stability (shelf life)
 MODIFICATION OF FATS

Interesterification
Rearrangement of fatty acids with glycerol; Increases
heterogenicity of the fat (however, unsaturation or
isomeric conf. does not change)

Example is lard; which is a homogenous fat. After

interesterification, the properties of lard enable lard to
display plastic behaviour at a wide range of temp.-
>suitable for shortening.
MODIFICATION OF FATS
Acetylation
Replacement of 1 @ 2 fatty acid attached
to glycerol with acetic acid
(acetoglycerides @ acetin fats)

Acetin fat may be liquid @ plastic at RT,

lower melting point, enables formation of
α-crystals .
Used as edible lubricants; forms edible
films, coating agents to prevent moisture
loss (eg raisins)
MODIFICATION OF FATS
Winterization
Oils that are pre-treated to
control undesirable cloudiness.
Oil is refrigerated & large
crystals are filtered (removed)
Example: Salad oil.
Salad oils also go through bleaching,
deodorizing & refining. (cooking oils
are not winterized)
 Heat Transfer Medium
 Quickly cooked
 Prevents burnt foods
 Several stages
 Moisture transfer
 Fat transfer
 Crust formation
 Interior cooking
Changes During Frying

High Temperature

Removes Internal Water

Allow a Level of Oil Absorption

 HIGH SMOKE
COLOURLESS
POINT

Characteristic
Frying Fat

ODOURLESS BLAND
 SMOKE POINT
• The temperature at which fat may be heated
before continuous puffs of blue smoke come
from the surface of the fat under controlled
conditions.
• Indicates that glycerol has hydrolyzed to yeild
acrolein – mucous membrane irritant.
• Mono- and diglycerides hydrolyzed easily, thus
have low smoke point & not suitable for frying.
• When fat exceeds smoke point,
it may reach the flash point,
when small flames of fire begin
in the oil.
• Subsequently, it reaches fire
point where fire is sustained in
the oil.
 Prolonged Frying
Thermal decomposition

Foam

Quality is reduced

More viscous

Smoke point reduced

Brown / orange
Selected Factors That Affect Oil Uptake
during Deep-Fat Frying
Frying temperature, duration &
product shape – increases in
Surface treatment –
temp. Decreases oil uptake due to hydrocolloids and
short frying duration. amylose coatings may
A high surface-to-mass ration or function as barrier to fat
surface roughness increases oil
absorption. uptake.

Composition – the addition

Pre-frying treatments –
of soy protein, egg protein
blanching, prewashing with
or powdered cellulose
oil containing emulsifiers,
decreases oil uptake. High
freezing and steam pre-
sugar, soft flour or
treatment have been shown
developed gluten increase
to decrease oil uptake.
oil uptake.
 Melting Point:
Properties of Fats & Oils
• An index of the force of attraction between fat
molecules.
• Dependent on:
1. Chain length – longer chain, higher
melting points
2. Number of double bonds- more double
bonds, lower melting point
3. Isomeric configuration – cis : kink; trans:
straight
4. Crystalline structures
 Crystal Formation:
Properties of Fats & Oils

• When liquid fat is cooled, the fat molecules

start to align & bond to form crystal (Van der
Waals forces).
• Symmetrical molecules & those with similar
length align most easily to form crystals.
• Those with asymmetry molecules, molecules
with kinks due to double bonds align less
easily.
 Crystal Formation:
Properties of Fats & Oils
Molecules that
Molecules that
do not align
align easily
easily

Form large crystals Form smaller crystals

Low melting points

because more
Higher melting point energy must be
removed before they
crystallize
 Polymorphism:
Properties of Fats & Oils

Polymorphism is the existence of

different crystalline forms.
 Effects of Composition on Fat
Properties
• Food industries use polymorphism to obtain
fats with crystal sizes that improve their
functional properties in food.
• Formation of small crystals is favoured by
rapid cooling with agitation.
• Fats with small crystals are harder fats, have
smooth, fine texture & appear less oily
because oil form a fine film surrounding the
crystals.
 Plasticity:
Functions of Fats & Oils
• Plastic properties in fats is because the
presence of liquid & solid TGs.
• Important for creaming purposes.
• A 2-phase system; solid fat crystals
surrounded by liquid oil, which acts as
lubricants.
• Too high solid fat content – brittle; too low will
become runny & not siutable for creaming.
 Plastics:
Properties of Fats & Oils
• Ability to hold a shape but still be
moulded or shaped under light pressure.
• Commercial modification includes the
processes of hydrogenation and
interesterification.
• Examples, partially hydrogenated palm
oil in margarine.
 Functions of Fats & Oils
 Heat transfer Solubility
Melting point Flavour
Plasticity Texture
Emulsion * appearance
Shortening Satiety/feeling full
power*
* Next class
 Next Week

• Do your warm up question

• Look up article on preventing fat
rancidity & upload to i-learn
• Group assignment: video
yourselves making mayonnaise &
explaining emulsion.