NFS386H1 Lecture Notes - Lecture 6: Chain Propagation, Alkoxy Group, Ester
5 Jan 2019
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Initiation, chain propagation, chain branching, termination: oleic acid has c=c btw 9 and 10, The free radicals that are generated by the scission reactions produce low molecular weight alkanes and alkenes that contribute to off flavors. Photosensitization: light catalyzed reaction of molecular o with lipids. Nfs386 lecture 06: hydrolytic: hydrolysis of tags to form fatty acids off-flavors, evaluate rancidity. Peroxide value: rooh + 2ki i2 +k2o +roh (o2/kg fat), more i, higher value. Thiobarbituric acid reactive substances (tbars): tba _ malondialdehyde = yellow pigment: viscosity (see termination slide above, prevention antioxidants. Tocopherols (vitamin e) react with free radicals and peroxyl radicals to become free-radical itself, and gets deactivated by oxidation to quinones. Emulsions stabilized by emulsifiers: definitions - refer to lecture 01. Nfs386 lecture 06: hlb (hydrophilic-lipophilic balance): relative size of the hydrophilic and lipophilic section of an emulsifier molecule determines its behavior, a more lipophilic emulsifier will form a w/o emulsion, hydrophilic emulsifier will form o/w emulsion, common emulsifiers.
