HTM 2700 Lecture Notes - Lecture 36: Safflower, Unsaturated Fat, Canola

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Canola oil, olive oil, corn oil, safflower oil, peanut oil) Pure fats (butter, margarine, shortening, veggie oils, etc. ) Oxidative rancidity-occurs to vegetable oils (ps it is the double bond between unsaturated fat gets broken by adding o atoms) Hydrolytic rancidity-occurs in animal fats such as butter and lard ( it is hydrolysis of saturated triglyceride into glycerol and three fatty acids. Occurs in unsaturated fats which have double bonds (e. g. vegetable oils) Results in the production of aldehydes and ketones. Keep away from heat sources, including oven and refrigerator. Citric acid & edta-tie up metal ions (fe and cu) Occurs in saturated fats (all single bonds) from animal sources. Fatty acids spit away from the glycerol backbone. Some fatty acids have unpleasant odours and flavours. Eg) butter and lard contain butyric acid which smells and tastes like rotten eggs. Butter is more susceptible to rancidity in summer when left at room temperature. Functions of fats and oils in baked products.