HTM 2700 Lecture Notes - Lecture 33: Safflower, Canola, Rancidification

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

Document Summary

Week 12 lecture 33 monday, april 4, 2016. Ex canola oil, olive oil, corn oil, safflower oil, peanut oil. Made from hydrogenated vegetable oils (plant based: shortening. Fat rancidity: unpleasant odours and flavours which develop in: pure fats (butter, margarine, shortening, vegetable oils, etc. , foods which contain fat (ex. meats, nuts, cake mixed, snack foods, cookies) Two types: oxidative rancidity occurs to vegetable oils, hydrolytic rancidity occurs in animal fats such as butter and lard. Occurs in unsaturated fats which have double bonds (ex. veg oils) Higher degree of unsaturation (ex. more double bonds) = increased susceptibility to oxidative rancidity. Catalyzed by: heat, light, iron (fe) or copper (cu) Results in the production of aldehydes and ketones = unpleasant odours and flavours. Add citric acid and edta tie up metal ions (fe and cu) Occurs in saturated fats (all single bonds) from animal sources. Fatty acids split away from glycerol backbone. Some fatty acids have unpleasant odours and flavours.