CHEM 181 Lecture Notes - Lecture 4: Monounsaturated Fat, Unsaturated Fat, Canola
19 Jun 2018
School
Department
Course
Professor
Video 1
Fats
Carbon, hydrogen and oxygen
○
-
Stored energy
-
Insulation
-
Buoyancy
-
Padding
-
Hormone production
-
Video 2
Chemical structure of fat
3 carbons linked together and are attached to an
oxygen atom
○
-
Glycerol is important in the breakdown of fats
-
Chains can be different lengths and show which kind of
fat it is
-
Tristearin: a saturated solid fat with 18 carbons in each
chain
-
A saturated solid fat chains can very in length and
structure
Chains align well
○
-
If chains are double bonded then it is an unsaturated fat
-
Video 3
Unsaturated fat
Two bonds between two of the carbon atoms
○
Often liquids, when you remove the glycerol the
overall fat has two saturated chains and one
unsaturated fatty acid chain
○
If you have more than only double bond it is a
polyunsaturated fat
○
Fats have 9 cal/g
○
-
Canola oil has very little saturated fat, polyunsaturated
fat, a bit of monounsaturated fat
-
Coconut oil is almost all saturated fat
-
Sunflower is high in polyunsaturated fat, 65% of the
chains have more than one double bond in them
-
Video 4
Lard (beef tallow)
Used less these days
○
100% pig fat
○
40%:60% saturated: unsaturated fat ratio
○
Contain the same kinds of fats in them
○
-
Butter
Mostly saturated fat
○
-
Margarine
Can be a variety of fats
○
-
A lot of communities around the world use fat for cooking
and consuming in their diets
Cooking in Mongolia: stir fat in noodles or rice and
consume about twice a day
○
Real butter making in Mongolia comes from the Yak
○
Crisco mostly saturated fat and about 20% water
○
Margarine has 20-60% of plant fat
Invented in France in late 1860s
§
○
-
Video 5
Water is the first listed ingredient in margarine
-
Regular margarine
There is partially hydrogenated soya oil and liquid
soya oil
○
Water content is much lower
○
-
Video 6
Margarine is usually made by a blended process
-
Unsaturated fatty acid chain
Has a double bond - unsaturated linkage
○
There is a CIS double bond
○
Trans double bonds are needed to rotate
○
-
To prepare a margarine it is usually necessary to
hydrogenate many of the double bonds to single bonds
This causes a partial reorganization of the bonding
to give some trans double bonds
○
-
Catalyst is palladium or platinum (catalysts enhance the
speed that the reaction takes place)
-
Becomes a saturated fat and goes back into the mixture
and another saturated fat would sit on the chemical
surface
-
The entire process of making a margarine is
hydrogenation to the greatest extent
There is an opportunity for CIS double bonds to
become trans double bonds and become part of the
mixture of the margarine that is formed
○
-
Video 7
Trans fat free margarine shows 2g of fat in Smart Beat
-
There is partially hydrogenates soy oil in this product, but
water is the main ingredient
-
16% water and main ingredients are canola and sunflower
oil
-
Natural fats do not appear to increase cholesterol levels -
in contrast to trans fats that are generated by
hydrogenation
-
Activity 2
Margarines can be made by the hydrogenation of liquid,
unsaturated fats creating a product with a spreadable
consistency (true)
-
Carbon chains can rotate around a double bond (carbon =
carbon or C = C) (false)
-
Trans fats are an impurity of the hydrogenation process.
The momentary addition of one hydrogen atom to the
double bond followed by a rotation of the chain about the
temporary single bond linkage in the fat molecule and
loss of this hydrogen atom back to the catalyst permits
the reformation of a double bond in the trans
arrangement (true)
-
During the process of hydrogenation, hydrogen is added
to the unsaturated fat to convert some of the double
bonds into single bonds of saturated fat (true)
-
Trans fats do not occur naturally in food products (false)
-
Video 8
Meat
Filet mignon has less fat percentage
○
-
Eating too much saturated fat causes the arteries to build
up
-
Activity 3
Assume a 14oz (400g) steak contains 50% water, 30%
protein and 20% fat. What percentage of the total
calories comes from fat?
Step 1: determine the number of grams from fat
and protein
400g x 20% = 20% 80g fat
§
400g x 30% = 30% 120g protein
§
○
Step 2: determine the number of calories from fat
and protein
80g x 9 cal/g = 720 cal fat
§
120g x 4 cal/g = 480 cal protein
§
○
Step 3: divide the number of calories from fat by
the total number of calories
720cal + 480cal = 1200 cal
§
720/1200 = 0.6 60% calories from fat
§
○
-
Video 9
Foods have cholesterol already in them such as eggs
People tend to think that this contributes to the
body's cholesterol
○
Saturated fats contribute to the body's cholesterol
increasing
○
About 80% of the cholesterol in our bodies is made
by our bodies
○
-
Activity 4
During the 1980s researchers used computer models to
predict the effect of life expectancy of reducing fat in the
diet from 30% to do%. What did the research show in
terms of life expectancy?
Life expectancy was extended by 3 days to 3
months
○
-
Risk of CHD is reduced when saturated facts are replaced
with polyunsaturated fatty acids
-
No clear benefit of substitution carbohydrates for
saturated fatty acids
-
Video 10
Chicken and fish are going up, beef is going down
-
In order for chickens to be processed, more methionine is
needed - an amino acid in the food
Used a food supplement for poultry
○
-
Methyl mercaptan is a foul smelling material
Prepared using hydrogen cyanide, acrolein and
water and when those are combined in the right
way the amino acid methionine is constructed
○
-
Chicken feathers - 2.5 billion pounds that are mostly
protein (biproduct of chicken raising procedure)
Can be used as mulch for roofs, biodegradable
plates
○
-
Video 11
Fish are being reduced in many parts of the year due to
overfishing
-
Omega 5 oils are important for health and are found in
fish
Double bond in the carbon chain in the fatty acid
○
-
Fish protein is used for animal feed
-
Menhaden fish - sold more than other east coast fish for
oil and protein
Harvested in a region of North America
○
Feedstock for sea bass
○
-
Activity 5
Per 100g Total
Fat (g)
Saturated
Fat (g)
Polyunsatur
ated Fat (g)
Beef
Tenderloin
18 70.7
Chicken
Breast (with
skin)
92.7 2
Halibut 1.6 0.4 0.4
A portion of Atlantic salmon contains 68.5g of water, 20g,
protein and 6.3g of total fat
Of this 6.3g total fat: 1g is saturated fat, 2.1g is
monounsaturated fat and 2.5g is polyunsaturated
fat
○
For the 100g portion of Atlantic salmon, what
percentage of total fat is saturated and
polyunsaturated
Saturated: 16%
1g saturated fat / 6.3 g total fat x 100 □
§
Polyunsaturated: 40%
2.5 g polyunsaturated fat / 6.3g total fat
x 100
□
§
○
Compare the total fat in beef and chicken to salmon
by completing the following sentences.
Based on a 100g portion, beef tenderloin
contains 2.9 times the amount of total fat in
Atlantic salmon
18g of total fat in beef tenderloin / 6.3 g
of total fat in Atlantic salmon
□
§
Based on a 100g portion, chicken breast
contains 1.4 times the amount of total fat in
Atlantic salmon
9g of total fat in chicken breast / 6.3g of
total fat in Atlantic salmon
□
§
○
In terms of saturated fat levels, how does Atlantic
salmon compare to halibut? Complete the
sentence.
Atlantic salmon contains a lower percentage
of saturated fat compared to halibut
§
○
-
Video 12
Fat substitutes
Sucrose fats - connected with short carbon chains
(labelled as a fat free fat)
○
Fat free fat is not digested
○
-
Doritos is made with olean
Less fat and product contains olestra
Inhibits the absorption of some vitamins
§
Vitamins A, D, E, and K have been added
§
○
-
Pro
Non caloric, suitable for frying, acceptable taste
○
-
Con
Absorbs A, D, E and K
○
Loose stools
○
Anal leakage
○
-
Video 13
Fat substitutes
Carbohydrate based
Gums
Thickening agent used in some cheeses □
Used to thicken and replace some fats □
§
Seaweed
§
○
Cellulose derivatives
Ice cream
§
○
Protein based
Microparticulates (eggs and milk)
§
Caloric content of 4 calories per gram
§
○
Fat based
Modified fats - using liquid fats
§
Most saturated fat chains are added to
harden the vegetable oil so that it will not be
necessary to hydrogenate
§
○
-
Activity 6
½ the Fat Chocolate Ice
Cream
Skim Milk, Sugar, Corn
Syrup, Cream, Cocoa
(Processed With Alkali),
Whey, Mono And
Diglycerides, Carob Bean
Gum, Guar Gum,
Carrageenan, Vitamin A
Palmitate, Tara Gum,
Natural Flavor.
Reduced Fat
Mayonnaise Type
Dressing
Water, canola oil,
modified corn starch,
sugar, white vinegar,
frozen egg yolk, salt,
mustard powder, natural
flavour (contains
soybean oil), xanthan
gum, phosphoric acid,
potassium sorbate,
natural colour,
concentrated lemon
juice, calcium disodium
edta, citric acid.
Low Fat Herb & Roasted
Garlic Cream Cheese
Milk ingredients,
modified milk
ingredients, bacterial
culture, flax oil (contains
rosemary extract,
tocopherols, ascorbyl
palmitate, citric acid,
soybean oil), dehydrated
onions, herbs and spices,
roasted garlic powder,
salt, carrageenan, guar
gum, propylene glycol
alginate, carob bean
gum, xanthan gum, lactic
acid, natural flavour.
What category of fat substitutes do the foods shown
above have in common?
Carbohydrate based - gums, seaweed, cellulose
derivatives
○
-
What are the two main ingredients used to make protein
based fat substitutes such as Simplesse?
Eggs and milk
○
-
What is the calorie difference per gram between regular
fats, protein based fat substitutes and synthetic fat
substitutes?
Regular fat = 9 cal/gram
○
Protein based fat substitute = 4 cal/gram
○
Synthetic fat substitute = 0 calories/gram
○
-
The product Olestra, a synthetic fat inhibits the
absorption of which type of vitamins?
Olestra sequesters the absorption of vitamins A, D,
E, and K which are fat soluble vitamins
○
-
Lecture 4 -Topic 3
Tuesday, January 30, 2018
10:48 PM
Video 1
Fats
Carbon, hydrogen and oxygen
○
-
Stored energy
-
Insulation
-
Buoyancy
-
Padding
-
Hormone production
-
Video 2
Chemical structure of fat
3 carbons linked together and are attached to an
oxygen atom
○
-
Glycerol is important in the breakdown of fats
-
Chains can be different lengths and show which kind of
fat it is
-
Tristearin: a saturated solid fat with 18 carbons in each
chain
-
A saturated solid fat chains can very in length and
structure
Chains align well
○
-
If chains are double bonded then it is an unsaturated fat
-
Video 3
Unsaturated fat
Two bonds between two of the carbon atoms
○
Often liquids, when you remove the glycerol the
overall fat has two saturated chains and one
unsaturated fatty acid chain
○
If you have more than only double bond it is a
polyunsaturated fat
○
Fats have 9 cal/g
○
-
Canola oil has very little saturated fat, polyunsaturated
fat, a bit of monounsaturated fat
-
Coconut oil is almost all saturated fat
-
Sunflower is high in polyunsaturated fat, 65% of the
chains have more than one double bond in them
-
Video 4
Lard (beef tallow)
Used less these days
○
100% pig fat
○
40%:60% saturated: unsaturated fat ratio
○
Contain the same kinds of fats in them
○
-
Butter
Mostly saturated fat
○
-
Margarine
Can be a variety of fats
○
-
A lot of communities around the world use fat for cooking
and consuming in their diets
Cooking in Mongolia: stir fat in noodles or rice and
consume about twice a day
○
Real butter making in Mongolia comes from the Yak
○
Crisco mostly saturated fat and about 20% water
○
Margarine has 20-60% of plant fat
Invented in France in late 1860s
§
○
-
Video 5
Water is the first listed ingredient in margarine
-
Regular margarine
There is partially hydrogenated soya oil and liquid
soya oil
○
Water content is much lower
○
-
Video 6
Margarine is usually made by a blended process
-
Unsaturated fatty acid chain
Has a double bond - unsaturated linkage
○
There is a CIS double bond
○
Trans double bonds are needed to rotate
○
-
To prepare a margarine it is usually necessary to
hydrogenate many of the double bonds to single bonds
This causes a partial reorganization of the bonding
to give some trans double bonds
○
-
Catalyst is palladium or platinum (catalysts enhance the
speed that the reaction takes place)
-
Becomes a saturated fat and goes back into the mixture
and another saturated fat would sit on the chemical
surface
-
The entire process of making a margarine is
hydrogenation to the greatest extent
There is an opportunity for CIS double bonds to
become trans double bonds and become part of the
mixture of the margarine that is formed
○
-
Video 7
Trans fat free margarine shows 2g of fat in Smart Beat
-
There is partially hydrogenates soy oil in this product, but
water is the main ingredient
-
16% water and main ingredients are canola and sunflower
oil
-
Natural fats do not appear to increase cholesterol levels -
in contrast to trans fats that are generated by
hydrogenation
-
Activity 2
Margarines can be made by the hydrogenation of liquid,
unsaturated fats creating a product with a spreadable
consistency (true)
-
Carbon chains can rotate around a double bond (carbon =
carbon or C = C) (false)
-
Trans fats are an impurity of the hydrogenation process.
The momentary addition of one hydrogen atom to the
double bond followed by a rotation of the chain about the
temporary single bond linkage in the fat molecule and
loss of this hydrogen atom back to the catalyst permits
the reformation of a double bond in the trans
arrangement (true)
-
During the process of hydrogenation, hydrogen is added
to the unsaturated fat to convert some of the double
bonds into single bonds of saturated fat (true)
-
Trans fats do not occur naturally in food products (false)
-
Video 8
Meat
Filet mignon has less fat percentage
○
-
Eating too much saturated fat causes the arteries to build
up
-
Activity 3
Assume a 14oz (400g) steak contains 50% water, 30%
protein and 20% fat. What percentage of the total
calories comes from fat?
Step 1: determine the number of grams from fat
and protein
400g x 20% = 20% 80g fat
§
400g x 30% = 30% 120g protein
§
○
Step 2: determine the number of calories from fat
and protein
80g x 9 cal/g = 720 cal fat
§
120g x 4 cal/g = 480 cal protein
§
○
Step 3: divide the number of calories from fat by
the total number of calories
720cal + 480cal = 1200 cal
§
720/1200 = 0.6 60% calories from fat
§
○
-
Video 9
Foods have cholesterol already in them such as eggs
People tend to think that this contributes to the
body's cholesterol
○
Saturated fats contribute to the body's cholesterol
increasing
○
About 80% of the cholesterol in our bodies is made
by our bodies
○
-
Activity 4
During the 1980s researchers used computer models to
predict the effect of life expectancy of reducing fat in the
diet from 30% to do%. What did the research show in
terms of life expectancy?
Life expectancy was extended by 3 days to 3
months
○
-
Risk of CHD is reduced when saturated facts are replaced
with polyunsaturated fatty acids
-
No clear benefit of substitution carbohydrates for
saturated fatty acids
-
Video 10
Chicken and fish are going up, beef is going down
-
In order for chickens to be processed, more methionine is
needed - an amino acid in the food
Used a food supplement for poultry
○
-
Methyl mercaptan is a foul smelling material
Prepared using hydrogen cyanide, acrolein and
water and when those are combined in the right
way the amino acid methionine is constructed
○
-
Chicken feathers - 2.5 billion pounds that are mostly
protein (biproduct of chicken raising procedure)
Can be used as mulch for roofs, biodegradable
plates
○
-
Video 11
Fish are being reduced in many parts of the year due to
overfishing
-
Omega 5 oils are important for health and are found in
fish
Double bond in the carbon chain in the fatty acid
○
-
Fish protein is used for animal feed
-
Menhaden fish - sold more than other east coast fish for
oil and protein
Harvested in a region of North America
○
Feedstock for sea bass
○
-
Activity 5
Per 100g Total
Fat (g)
Saturated
Fat (g)
Polyunsatur
ated Fat (g)
Beef
Tenderloin
18 70.7
Chicken
Breast (with
skin)
92.7 2
Halibut 1.6 0.4 0.4
A portion of Atlantic salmon contains 68.5g of water, 20g,
protein and 6.3g of total fat
Of this 6.3g total fat: 1g is saturated fat, 2.1g is
monounsaturated fat and 2.5g is polyunsaturated
fat
○
For the 100g portion of Atlantic salmon, what
percentage of total fat is saturated and
polyunsaturated
Saturated: 16%
1g saturated fat / 6.3 g total fat x 100 □
§
Polyunsaturated: 40%
2.5 g polyunsaturated fat / 6.3g total fat
x 100
□
§
○
Compare the total fat in beef and chicken to salmon
by completing the following sentences.
Based on a 100g portion, beef tenderloin
contains 2.9 times the amount of total fat in
Atlantic salmon
18g of total fat in beef tenderloin / 6.3 g
of total fat in Atlantic salmon
□
§
Based on a 100g portion, chicken breast
contains 1.4 times the amount of total fat in
Atlantic salmon
9g of total fat in chicken breast / 6.3g of
total fat in Atlantic salmon
□
§
○
In terms of saturated fat levels, how does Atlantic
salmon compare to halibut? Complete the
sentence.
Atlantic salmon contains a lower percentage
of saturated fat compared to halibut
§
○
-
Video 12
Fat substitutes
Sucrose fats - connected with short carbon chains
(labelled as a fat free fat)
○
Fat free fat is not digested
○
-
Doritos is made with olean
Less fat and product contains olestra
Inhibits the absorption of some vitamins
§
Vitamins A, D, E, and K have been added
§
○
-
Pro
Non caloric, suitable for frying, acceptable taste
○
-
Con
Absorbs A, D, E and K
○
Loose stools
○
Anal leakage
○
-
Video 13
Fat substitutes
Carbohydrate based
Gums
Thickening agent used in some cheeses □
Used to thicken and replace some fats □
§
Seaweed
§
○
Cellulose derivatives
Ice cream
§
○
Protein based
Microparticulates (eggs and milk)
§
Caloric content of 4 calories per gram
§
○
Fat based
Modified fats - using liquid fats
§
Most saturated fat chains are added to
harden the vegetable oil so that it will not be
necessary to hydrogenate
§
○
-
Activity 6
½ the Fat Chocolate Ice
Cream
Skim Milk, Sugar, Corn
Syrup, Cream, Cocoa
(Processed With Alkali),
Whey, Mono And
Diglycerides, Carob Bean
Gum, Guar Gum,
Carrageenan, Vitamin A
Palmitate, Tara Gum,
Natural Flavor.
Reduced Fat
Mayonnaise Type
Dressing
Water, canola oil,
modified corn starch,
sugar, white vinegar,
frozen egg yolk, salt,
mustard powder, natural
flavour (contains
soybean oil), xanthan
gum, phosphoric acid,
potassium sorbate,
natural colour,
concentrated lemon
juice, calcium disodium
edta, citric acid.
Low Fat Herb & Roasted
Garlic Cream Cheese
Milk ingredients,
modified milk
ingredients, bacterial
culture, flax oil (contains
rosemary extract,
tocopherols, ascorbyl
palmitate, citric acid,
soybean oil), dehydrated
onions, herbs and spices,
roasted garlic powder,
salt, carrageenan, guar
gum, propylene glycol
alginate, carob bean
gum, xanthan gum, lactic
acid, natural flavour.
What category of fat substitutes do the foods shown
above have in common?
Carbohydrate based - gums, seaweed, cellulose
derivatives
○
-
What are the two main ingredients used to make protein
based fat substitutes such as Simplesse?
Eggs and milk
○
-
What is the calorie difference per gram between regular
fats, protein based fat substitutes and synthetic fat
substitutes?
Regular fat = 9 cal/gram
○
Protein based fat substitute = 4 cal/gram
○
Synthetic fat substitute = 0 calories/gram
○
-
The product Olestra, a synthetic fat inhibits the
absorption of which type of vitamins?
Olestra sequesters the absorption of vitamins A, D,
E, and K which are fat soluble vitamins
○
-
Lecture 4 -Topic 3
Tuesday, January 30, 2018 10:48 PM
Video 1
Fats
Carbon, hydrogen and oxygen
○
-
Stored energy
-
Insulation
-
Buoyancy
-
Padding
-
Hormone production
-
Video 2
Chemical structure of fat
3 carbons linked together and are attached to an
oxygen atom
○
-
Glycerol is important in the breakdown of fats
-
Chains can be different lengths and show which kind of
fat it is
-
Tristearin: a saturated solid fat with 18 carbons in each
chain
-
A saturated solid fat chains can very in length and
structure
Chains align well
○
-
If chains are double bonded then it is an unsaturated fat
-
Video 3
Unsaturated fat
Two bonds between two of the carbon atoms
○
Often liquids, when you remove the glycerol the
overall fat has two saturated chains and one
unsaturated fatty acid chain
○
If you have more than only double bond it is a
polyunsaturated fat
○
Fats have 9 cal/g
○
-
Canola oil has very little saturated fat, polyunsaturated
fat, a bit of monounsaturated fat
-
Coconut oil is almost all saturated fat
-
Sunflower is high in polyunsaturated fat, 65% of the
chains have more than one double bond in them
-
Video 4
Lard (beef tallow)
Used less these days
○
100% pig fat
○
40%:60% saturated: unsaturated fat ratio
○
Contain the same kinds of fats in them
○
-
Butter
Mostly saturated fat
○
-
Margarine
Can be a variety of fats
○
-
A lot of communities around the world use fat for cooking
and consuming in their diets
Cooking in Mongolia: stir fat in noodles or rice and
consume about twice a day
○
Real butter making in Mongolia comes from the Yak
○
Crisco mostly saturated fat and about 20% water
○
Margarine has 20-60% of plant fat
Invented in France in late 1860s
§
○
-
Video 5
Water is the first listed ingredient in margarine
-
Regular margarine
There is partially hydrogenated soya oil and liquid
soya oil
○
Water content is much lower
○
-
Video 6
Margarine is usually made by a blended process
-
Unsaturated fatty acid chain
Has a double bond - unsaturated linkage
○
There is a CIS double bond
○
Trans double bonds are needed to rotate
○
-
To prepare a margarine it is usually necessary to
hydrogenate many of the double bonds to single bonds
This causes a partial reorganization of the bonding
to give some trans double bonds
○
-
Catalyst is palladium or platinum (catalysts enhance the
speed that the reaction takes place)
-
Becomes a saturated fat and goes back into the mixture
and another saturated fat would sit on the chemical
surface
-
The entire process of making a margarine is
hydrogenation to the greatest extent
There is an opportunity for CIS double bonds to
become trans double bonds and become part of the
mixture of the margarine that is formed
○
-
Video 7
Trans fat free margarine shows 2g of fat in Smart Beat
-
There is partially hydrogenates soy oil in this product, but
water is the main ingredient
-
16% water and main ingredients are canola and sunflower
oil
-
Natural fats do not appear to increase cholesterol levels -
in contrast to trans fats that are generated by
hydrogenation
-
Activity 2
Margarines can be made by the hydrogenation of liquid,
unsaturated fats creating a product with a spreadable
consistency (true)
-
Carbon chains can rotate around a double bond (carbon =
carbon or C = C) (false)
-
Trans fats are an impurity of the hydrogenation process.
The momentary addition of one hydrogen atom to the
double bond followed by a rotation of the chain about the
temporary single bond linkage in the fat molecule and
loss of this hydrogen atom back to the catalyst permits
the reformation of a double bond in the trans
arrangement (true)
-
During the process of hydrogenation, hydrogen is added
to the unsaturated fat to convert some of the double
bonds into single bonds of saturated fat (true)
-
Trans fats do not occur naturally in food products (false)
-
Video 8
Meat
Filet mignon has less fat percentage
○
-
Eating too much saturated fat causes the arteries to build
up
-
Activity 3
Assume a 14oz (400g) steak contains 50% water, 30%
protein and 20% fat. What percentage of the total
calories comes from fat?
Step 1: determine the number of grams from fat
and protein
400g x 20% = 20% 80g fat
§
400g x 30% = 30% 120g protein
§
○
Step 2: determine the number of calories from fat
and protein
80g x 9 cal/g = 720 cal fat
§
120g x 4 cal/g = 480 cal protein
§
○
Step 3: divide the number of calories from fat by
the total number of calories
720cal + 480cal = 1200 cal
§
720/1200 = 0.6 60% calories from fat
§
○
-
Video 9
Foods have cholesterol already in them such as eggs
People tend to think that this contributes to the
body's cholesterol
○
Saturated fats contribute to the body's cholesterol
increasing
○
About 80% of the cholesterol in our bodies is made
by our bodies
○
-
Activity 4
During the 1980s researchers used computer models to
predict the effect of life expectancy of reducing fat in the
diet from 30% to do%. What did the research show in
terms of life expectancy?
Life expectancy was extended by 3 days to 3
months
○
-
Risk of CHD is reduced when saturated facts are replaced
with polyunsaturated fatty acids
-
No clear benefit of substitution carbohydrates for
saturated fatty acids
-
Video 10
Chicken and fish are going up, beef is going down
-
In order for chickens to be processed, more methionine is
needed - an amino acid in the food
Used a food supplement for poultry
○
-
Methyl mercaptan is a foul smelling material
Prepared using hydrogen cyanide, acrolein and
water and when those are combined in the right
way the amino acid methionine is constructed
○
-
Chicken feathers - 2.5 billion pounds that are mostly
protein (biproduct of chicken raising procedure)
Can be used as mulch for roofs, biodegradable
plates
○
-
Video 11
Fish are being reduced in many parts of the year due to
overfishing
-
Omega 5 oils are important for health and are found in
fish
Double bond in the carbon chain in the fatty acid
○
-
Fish protein is used for animal feed
-
Menhaden fish - sold more than other east coast fish for
oil and protein
Harvested in a region of North America
○
Feedstock for sea bass
○
-
Activity 5
Per 100g Total
Fat (g)
Saturated
Fat (g)
Polyunsatur
ated Fat (g)
Beef
Tenderloin
18 70.7
Chicken
Breast (with
skin)
92.7 2
Halibut 1.6 0.4 0.4
A portion of Atlantic salmon contains 68.5g of water, 20g,
protein and 6.3g of total fat
Of this 6.3g total fat: 1g is saturated fat, 2.1g is
monounsaturated fat and 2.5g is polyunsaturated
fat
○
For the 100g portion of Atlantic salmon, what
percentage of total fat is saturated and
polyunsaturated
Saturated: 16%
1g saturated fat / 6.3 g total fat x 100 □
§
Polyunsaturated: 40%
2.5 g polyunsaturated fat / 6.3g total fat
x 100
□
§
○
Compare the total fat in beef and chicken to salmon
by completing the following sentences.
Based on a 100g portion, beef tenderloin
contains 2.9 times the amount of total fat in
Atlantic salmon
18g of total fat in beef tenderloin / 6.3 g
of total fat in Atlantic salmon
□
§
Based on a 100g portion, chicken breast
contains 1.4 times the amount of total fat in
Atlantic salmon
9g of total fat in chicken breast / 6.3g of
total fat in Atlantic salmon
□
§
○
In terms of saturated fat levels, how does Atlantic
salmon compare to halibut? Complete the
sentence.
Atlantic salmon contains a lower percentage
of saturated fat compared to halibut
§
○
-
Video 12
Fat substitutes
Sucrose fats - connected with short carbon chains
(labelled as a fat free fat)
○
Fat free fat is not digested
○
-
Doritos is made with olean
Less fat and product contains olestra
Inhibits the absorption of some vitamins
§
Vitamins A, D, E, and K have been added
§
○
-
Pro
Non caloric, suitable for frying, acceptable taste
○
-
Con
Absorbs A, D, E and K
○
Loose stools
○
Anal leakage
○
-
Video 13
Fat substitutes
Carbohydrate based
Gums
Thickening agent used in some cheeses □
Used to thicken and replace some fats □
§
Seaweed
§
○
Cellulose derivatives
Ice cream
§
○
Protein based
Microparticulates (eggs and milk)
§
Caloric content of 4 calories per gram
§
○
Fat based
Modified fats - using liquid fats
§
Most saturated fat chains are added to
harden the vegetable oil so that it will not be
necessary to hydrogenate
§
○
-
Activity 6
½ the Fat Chocolate Ice
Cream
Skim Milk, Sugar, Corn
Syrup, Cream, Cocoa
(Processed With Alkali),
Whey, Mono And
Diglycerides, Carob Bean
Gum, Guar Gum,
Carrageenan, Vitamin A
Palmitate, Tara Gum,
Natural Flavor.
Reduced Fat
Mayonnaise Type
Dressing
Water, canola oil,
modified corn starch,
sugar, white vinegar,
frozen egg yolk, salt,
mustard powder, natural
flavour (contains
soybean oil), xanthan
gum, phosphoric acid,
potassium sorbate,
natural colour,
concentrated lemon
juice, calcium disodium
edta, citric acid.
Low Fat Herb & Roasted
Garlic Cream Cheese
Milk ingredients,
modified milk
ingredients, bacterial
culture, flax oil (contains
rosemary extract,
tocopherols, ascorbyl
palmitate, citric acid,
soybean oil), dehydrated
onions, herbs and spices,
roasted garlic powder,
salt, carrageenan, guar
gum, propylene glycol
alginate, carob bean
gum, xanthan gum, lactic
acid, natural flavour.
What category of fat substitutes do the foods shown
above have in common?
Carbohydrate based - gums, seaweed, cellulose
derivatives
○
-
What are the two main ingredients used to make protein
based fat substitutes such as Simplesse?
Eggs and milk
○
-
What is the calorie difference per gram between regular
fats, protein based fat substitutes and synthetic fat
substitutes?
Regular fat = 9 cal/gram
○
Protein based fat substitute = 4 cal/gram
○
Synthetic fat substitute = 0 calories/gram
○
-
The product Olestra, a synthetic fat inhibits the
absorption of which type of vitamins?
Olestra sequesters the absorption of vitamins A, D,
E, and K which are fat soluble vitamins
○
-
Lecture 4 -Topic 3
Tuesday, January 30, 2018 10:48 PM
11
CHEM 181 Full Course Notes
Verified Note
11 documents
Document Summary
3 carbons linked together and are attached to an oxygen atom. Glycerol is important in the breakdown of fats. Chains can be different lengths and show which kind of fat it is. Tristearin: a saturated solid fat with 18 carbons in each chain. A saturated solid fat chains can very in length and structure. If chains are double bonded then it is an unsaturated fat. Two bonds between two of the carbon atoms. Often liquids, when you remove the glycerol the overall fat has two saturated chains and one unsaturated fatty acid chain. If you have more than only double bond it is a polyunsaturated fat. Canola oil has very little saturated fat, polyunsaturated fat, a bit of monounsaturated fat. Sunflower is high in polyunsaturated fat, 65% of the chains have more than one double bond in them. Contain the same kinds of fats in them.
