FAT AND OIL ASSIGNMENT Latest commercial scale Packing methods And packing materials P.A.Nishan D. Perera Msc Food Science & Technology University of Sri Jayawardenepura. Edible oil is plant‚ animal‚ or synthetic fat used in frying‚ baking‚ and other types of cooking. It is also used in food preparation and flavouring that doesn ’t involve heat‚ such as salad dressings and bread dips etc. Cooking oil is typically a liquid‚ although some oils that contain saturated fat‚ such as
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difference between a saturated and an unsaturated fatty acid. Structure: Saturated fatty acids in the saturated fat molecule have only single bonds. Fatty acids has long chains of carbon (C) atoms connected by single bonds (-C-C-)‚ While unsaturated fat in a fatty acid has both single and double bonds linking the carbon atoms. Reactivity: When saturated food is exposed to the atmosphere‚ they are not susceptible to further oxidation and rancidity. while unsaturated fat are susceptible to further oxidation
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backbone different triglycerides are formed by various fatty acids that attach. Types of triglycerides: Saturated Fat‚ Unsaturated Fat‚ Monounsaturated Fat‚ and Polyunsaturated Fat Saturated Fat: all carbons are saturated with hydrogens there are no double bonds in fatty acids‚ molecules lay flat and tight with each other solid at room temp‚ most animal fat are saturated Unsaturated Fat: one or more of the fatty acids contain a carbon to carbon double bond= some hydrogens are not present. The
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SFA ratio between dietary cake by-product with ratio cake added and control as shown in Table (17). This result was not surprising since‚ addition of cake with different ratio ‚ changes in the USFA/ SFA ratio occur due to the decrease in total unsaturated than control dietary group. A marked decrease in USFA/ SFA ratio was found all groups of dietary cakes than control diet‚ which was consistent with the decrease in the n-6 and n-3 depletion in the cake
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Rationale For thousands of years‚ people have been using fats/oils for cooking‚ these acting as a medium between the heat energy-source and the food being cooked. In modern times‚ science has come to experiment and found useful discoveries about these substances we humans dearly love‚ discoveries which has benefitted us in terms of our health. The purpose of this investigation is to find out how stable unsaturated fats are compared to saturated fat when these are exposed to great heat-energy and more
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healthy of the cooking oils because of its low saturated fat content and high mono unsaturated fat. It is commonly used in frying‚ but only with medium frying temperatures‚ about 450 degrees F. Corn Oil Corn oil is relatively low on both saturated and mono unsaturated fats. It is popular in margarine and used in both frying and baking. It should only be used when frying on medium temperatures. Sunflower Oil Sunflower Oil is low in saturated fat and high in Vitamin E. Many food manufacturers are
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and Function Winter wheat is planted in the early fall‚ grows over the winter when the weather is colder‚ and is harvested in the spring. As the temperature drops from fall to winter‚ the makeup of the plasma membrane of winter wheat changes. Unsaturated fatty acids replace saturated fatty acids in the phospholipids of the membrane. Why would colder weather select for the different lipid makeup in the plasma membrane? An abstract in the Canadian Journal of Botany found at www.nrcresearchpress.com/doi/abs/10
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percentage of the total calories comes from fat? 43 g of fat x 9 cal/g = 387 calories from fat 387 / 670 total calories = 58% total calories from fat 2. a. What percentage of the total calories comes from saturated fat? 17 g x 9 cal/g = 153 cal 153 / 670 = 23% total calories from saturated fat b. What three ingredients contribute the largest amount of saturated fat? The three ingredients that contain the most saturated fat are the cream cheese‚ heavy whipping cream
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of unsaturation‚ and position on the glycerol molecule(ACS). Another prominent factor when considering the different types of fats is that the unique profile of lipids present determines the exact nutritional as well as physiochemical properties. As the discussion of food fat and oils continues‚ it is important to distinguish that the difference between the two is that a “fat” is a lipid that is solid at room temperature whereas an “oil” is a lipid that is liquid at that same temperature. Along
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reputation as the healthiest oil in the world despite the fact that its high saturated fat content was once falsely claimed to be unhealthy. What makes coconut oil different? Oils and fats are composed of molecules known as fatty acids. They are classified either according to saturation or based on molecular length and size of the carbon chain within each fatty acid. Monounsaturated fats and polyunsaturated fats are an example of the first class. The second classification is based on molecular size
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