What Is Teh Chemical Makeup Of Fats

Fats and Oils

25 Understanding Fats and Oils

Fats and oils are organic compounds that, like carbohydrates, are composed of the elements carbon (C), hydrogen (H), and oxygen (O), arranged to form molecules. There are many types of fats and oils and a number of terms and concepts associated with them, which are detailed further here.

Lipids

In baking, is generally a synonym for fats. Blistering books may talk about the "lipid content of eggs," for case.

Triglycerides

Triglycerides is another chemical proper name for the most common type of fats constitute in the body, indicating that they are commonly made up of three (tri) fatty acids and 1 molecule of glycerol (glycerine is some other name) every bit shown in Figure 3. (The mono and diglycerides that are used as emulsifiers accept one and 2 fatty acids respectively.)

Fatty Acids

Each kind of fat or oil has a different combination of fatty acids. The nature of the fatty acrid volition determine the consistency of the fat or oil. For instance, stearic acid is the major fatty acrid in beef fat, and linoleic acid is dominant in seed oils. Fatty acids are defined equally short, medium, or long concatenation, depending on the number of atoms in the molecule.

The reason that some fat melts gradually is that as the temperature rises, each fat acrid will, in turn, soften, every bit its melting point is reached. Fats that cook all of a sudden hateful that the fatty acids are of the same or similar type and have melting points inside a narrow range. An example of such a fat is coconut fat: one second information technology is solid, the side by side, liquid.

Table vi shows the characteristics of three fat acids.

Tabular array 6: Characteristics of Fatty Acids
Type of Fatty Acid	Melting Point	Physical State (at room temperature)
Stearic	69°C (157°F)	Solid
Oleic	16°C (61°F)	Liquid
Linoleic	-12°C (ix°F)	Liquid

Rancid

Rancid is a term used to indicate that fatty has spoiled. The fat takes on an unpleasant flavour when exposed to air and heat. Unsalted butter, for case, will get rancid quickly if left outside the fridge, especially in warm climates.

Oxidation/Antioxidants

Oxidation (exposure to air) causes rancidity in fats over time. This is made worse by combination with certain metals, such every bit copper. This is why doughnuts are never fried in copper pans!

Some oils contain natural antioxidants, such as tocopherols (vitamin East is one kind), but these are often destroyed during the processing. As a consequence, manufacturers add synthetic antioxidants to retard rancidity. BHA and BHT are synthetic antioxidants normally used by fat manufacturers.

Saturated/Unsaturated

Saturated and unsaturated refer to the extent to which the carbon atoms in the molecule of fat acid are linked or bonded (saturated) to hydrogen atoms. 1 system of fat acrid nomenclature is based on the number of double bonds.

Saturated fat is a type of fatty found in food. For many years, there has been a concern that saturated fats may atomic number 82 to an increased risk of heart illness; even so, there have been studies to the reverse and the literature is far from conclusive. The full general supposition is that the less saturated fat the better as far equally health is concerned. For the fat manufacturer, however, low saturated fatty levels make information technology difficult to produce oils that will stand upwardly to the high temperatures necessary for processes such equally deep-frying. Hydrogenation has been technology'southward solution. Hydrogenation will exist discussed afterward in the chapter.

Saturated fat is constitute in many foods:

Animal foods (like beef, chicken, lamb, pork, and veal)
Coconut, palm, and palm kernel oils
Dairy products (like butter, cheese, and whole milk)
Lard
Shortening

Unsaturated fat is also in the foods you lot eat. Replacing saturated and (see below) with unsaturated fats has been shown to assistance lower levels and may reduce the take a chance of center disease. Unsaturated fat is also a source of omega-3 and omega-6 fatty acids, which are generally referred to as "healthy" fats. Choose foods with unsaturated fat as part of a balanced diet using Canada's Nutrient Guide.

Even though unsaturated fatty is a "expert fat," having too much in your diet may pb to having also many , which tin can increase your risk of developing obesity, blazon ii diabetes, eye disease, and certain types of cancer.

There are two chief types of unsaturated fats:

Monounsaturated fatty, which tin can be found in:
- Avocados
- Nuts and seeds (like cashews, pecans, almonds, and peanuts)
- Vegetable oils (like canola, olive, peanut, safflower, sesame, and sunflower)
Polyunsaturated fat, which tin be constitute in:
- Fatty fish (like herring, mackerel, salmon, trout and smelt)
- Fish oils
- Basics and seeds (similar cashews, pecans, almonds and peanuts)
- Vegetable oils (like canola, corn, flaxseed, soybean and sunflower)

Hydrogenation

Just put, hydrogenation is a process of calculation hydrogen gas to alter the melting point of the oil or fat. The injected hydrogen bonds with the bachelor carbon, which changes liquid oil into solid fat. This is practical, in that it makes fats versatile. Think of the different temperature conditions inside a bakery during which fat must be workable; call up of the different climatic conditions encountered in bakeries.

Trans Fat

Trans fat is made from a chemic process known every bit "fractional hydrogenation." This is when liquid oil is made into a solid fatty. Like saturated fat, trans fat has been shown to heighten LDL or "bad" cholesterol levels, which may in turn increase your risk for heart affliction. Different saturated fat, trans fat also lowers HDL or "practiced" cholesterol. A depression level of HDL-cholesterol is besides a risk factor for heart affliction.

Until recently, most of the trans fat constitute in a typical Canadian diet came from:

Margarines (especially difficult margarines)
Commercially fried foods
Baker products made with shortening, margarine, or oils containing partially hydrogenated oils and fats (including cakes, cookies, crackers, croissants, doughnuts, fried and breaded foods, muffins, pastries, and other snack foods)

The Nutrient and Drug Regulations (FDR) specifically prescribe what data must exist displayed on a label. The trans fat content of food is one piece of core diet information that is required to be declared in a nutrition facts table. More information on a nutrition facts table and labelling details tin exist found in the open up textbook Diet and Labelling for the Canadian Baker.

Emulsification (Emulsified Shortenings)

Emulsification is the process by which normally unmixable ingredients (such as oil and water) tin can be combined into a stable substance. Emulsifiers are substances that can aid in this procedure. In that location are natural emulsifiers such as lecithin, found in egg yolks. Emulsifiers are mostly fabricated up of monoglycerides and diglycerides and have been added to many hydrogenated fats, improving the fat's power to:

Develop a uniformly fine structure
Blot a loftier percentage of saccharide
Concord in interruption a high percentage of liquid

Emulsified shortenings are ideal for cakes and icings, only they are not suitable for deep-frying.

Stability

Stability refers to the ability of a shortening to have an extended shelf life. It refers especially to deep-frying fats, where a smoke point (see beneath) of 220°C to 230°C (428°F to 446°F) indicates a fatty of high stability.

Smoke Bespeak

The smoke signal is the temperature reached when fatty commencement starts to smoke. The smoke point will turn down over time as the fat breaks downwardly (see beneath).

Fat Breakdown

The technical term for fat breakdown is hydrolysis, which is the chemical reaction of a substance with h2o. In this process, fatty acids are separated from their glycerol molecules and accrue over time in the fatty. When their concentration reaches a sure signal, the fat takes on an unpleasant taste, and connected use of the fat volition yield a nasty flavour. The moisture, which is at the root of this problem, comes from the product beingness fried. This is why information technology is a expert reason to turn off the fryer or turn information technology to "standby" between batches of frying foods such equally doughnuts. Some other cause of fat breakdown is excessive flour on the product or particles breaking off the product.

Image Descriptions

Figure 4 image description: Diagram of the chemical makeup of stearic acid, labelled "Stearic acid, a saturated fatty acid." A row of eighteen carbon atoms are bonded together, with each (except for the rightmost) bonded to i hydrogen cantlet higher up and below, and the leftmost carbon atom bonded to a 3rd hydrogen cantlet, for a total of 35 hydrogen atoms. The rightmost carbon atom is bonded to i hydrogen monoxide molecule and double bonded to i oxygen molecule. [Return to Effigy 4]

Figure 5 image description: Diagram of the chemical makeup of oleic acid, labelled "Oleic acrid, a monounsaturated fatty acid. Annotation that the double bond is cis; this is the mutual natural configuration." A row of 9 carbon atoms is double bonded to a row of 9 other carbon atoms. The row on the right is straight, and the double bond tilts downward and to the left so that the left-manus group is at an angle. The start 8 carbon atoms in the left-hand group each have a hydrogen atom bonded to information technology from the pinnacle and the lesser. The start carbon atom has a third hydrogen atom bonded to its left, and the ninth carbon atom has simply 1 hydrogen atom bonded to its top. In the correct-manus group, the first carbon cantlet has only 1 hydrogen atom bonded to its top, and the next vii each accept a hydrogen atom bonded to its height and bottom. The ninth carbon atom is bonded to 1 hydrogen monoxide molecule and double bonded to 1 oxygen molecule. [Return to Figure 5]

Effigy 6 image description: Diagram of the chemical makeup of linoleic acrid, labelled "Linoleic acid, a polyunsaturated fatty acid. Both double bonds are cis." From left to right, a row of 6 carbon atoms is double bonded to 3 carbon atoms, which in turn are double bonded to a row of ix carbon atoms. The left-hand row tilts down to the correct; the middle row tilts upwardly to the right; and the right-hand row is straight. In the left-hand group, the first v carbon atoms each have i hydrogen atom bonded to its summit and ane bonded to its bottom. The first carbon atom is bonded to a third hydrogen cantlet on its left side. The sixth carbon atom is bonded to only i hydrogen atom on its bottom. In the second group, the first carbon atom is bonded to 1 hydrogen atom on the lesser, the 2d carbon cantlet has one hydrogen atom on top and on the bottom, and the third carbon atom is bonded to one hydrogen atom on top. In the final grouping, the starting time carbon cantlet is bonded to one hydrogen atom on top. The adjacent 7 carbon atoms each accept a hydrogen atom on height and on the bottom. The ninth carbon cantlet is bonded to 1 hydrogen monoxide molecule and double bonded to one oxygen molecule. [Return to Figure 6]

Source: https://opentextbc.ca/ingredients/chapter/understanding-fats-and-oils/

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