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FOOD 3030 (1)

Food Chem 1 Lab: Lipids 1

7 Pages

Food Science
Course Code
FOOD 3030
Robert Lenki

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Food Chemistry Lab 3 Lipids 1 Michaela Kliever 0709139 rdSubmission date October 22 2012 Introduction1 Saponification is a process by which a strong base cleaves the ester bonds in a lipid resulting in long chain fatty acids and glycerol Battimelli 2010 This process can be used to make soap The best oils to use for soap making are ones that contain long chain fatty acids or fatty acids that are saturated because they are more hydrophobic making them more soluble in oil which creates stable soap Patterson 2009 Some examples of saturated long chain fatty acid oils include Lacceroic melissic and montanic acid Co 20126Free fatty acids FFA can be formed in deep frying oils if moisture is present They are formed during hydrolysis and endproduct oxidation Moisture can be introduced to deep frying oil when foods with high water content are submerged Erickson 2007 This is because water can act as a base and aid the cleavage of the ester bonds between FFA and the glycerol back bone Co 2012 The accumulation of FFA can be prevented by ensuring that the frying kettle sufficiently removes moisture from the oil Erickson 2007 7FFA are removed from oil by neutralization This is done by adding caustic soda such as NaOH to hot oil and mixing it Then the mixture is left standing until the oil separates from the aqueous phase which now contains the FFA since they are water soluble The FFA are removed by removing the aqueous phase and residual FFA that remain in the oil are washed out with hot water followed by centrifugation Fennema 19968 Highly unsaturated fatty acids are more susceptible to lipid oxidation than are saturated fatty acids This is because the more double bonds a fatty acid has the higher the number of resonance forms it can take on because the lone pairs of electrons can shift from carbon to carbon This makes the hydrogens at the methylbridged carbons more likely to jump off and get oxidized Co 2012
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