《Food Safety and Home Food Preservation》课程教学课件（PPT讲稿）Lipids and Fats

Lipids and Fats

Lipids and Fats

Functions of Fats in Foods 1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture

Functions of Fats in Foods 1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture

Chemical Structure 1) Fatty Acids 2) Glycerides 3) Phospholipids 4) Glycolipids

Chemical Structure 1) Fatty Acids 2) Glycerides 3) Phospholipids 4) Glycolipids

Chemical Structure H H-C-O-C(CH2)16CH3 CH3(CH2)16-C-O-C-H H-C-O-C(CH2)16CH3 H Triglyceride

Chemical Structure H H-C-O-C(CH2)16CH3 CH3(CH2)16-C-O-C-H H-C-O-C(CH2)16CH3 H Triglyceride

Chemical Structure H H-C-OH H-C-OH H-C-OH H Glycerol Backbone

Chemical Structure H H-C-OH H-C-OH H-C-OH H Glycerol Backbone

Physical Structure 1. Solid Crystals suspended in oil SFI (Solid Fat Index) Polymorphic

Physical Structure 1. Solid Crystals suspended in oil SFI (Solid Fat Index) Polymorphic

Polymorphic - ability to to exist in more than one crystalline form. •a – waxey •b’ – fine grained •b - coarsely crystaline

Polymorphic - ability to to exist in more than one crystalline form. •a – waxey •b’ – fine grained •b - coarsely crystaline

b’ – Cottonseed Tristearin Rapeseed Palm Tallow Butter b - Lard Soybean Olive Corn Sunflower Cocoa Butter

b’ – Cottonseed Tristearin Rapeseed Palm Tallow Butter b - Lard Soybean Olive Corn Sunflower Cocoa Butter

Physical Properties 1. Melting Point 2. Solidification 3. Solubility 4. Density 5. Refractive Index 6. Surfactant Properties

Physical Properties 1. Melting Point 2. Solidification 3. Solubility 4. Density 5. Refractive Index 6. Surfactant Properties

Reactions with Ester Linkages Hydrolysis Saponification Interesterification Rearrangement Acetylation

Reactions with Ester Linkages Hydrolysis Saponification Interesterification Rearrangement Acetylation