HNSC 1200 Unit 5: The Chemistry of Foods: Lipids, Proteins,
Vitamins and Minerals
Discuss the role of fats in food and how fat becomes part of foods
Discuss the three major groups of fats
Describe how fatty acids are classified
Are the low fat products on your grocery stores shelves really better options? How
do they reduce the fat in foods – what do they replace it with? Is some fat
actually good for us? Why do fats sometimes develop an “off” taste?
Although we often hear that we need to reduce the amount of fat we are
consuming in our diet, fats do play an important role in health, such as
providing us with energy stores, and insulating our bodies from
Fat also plays a role in food such as providing texture and taste properties.
This unit explores the different types of fats found in foods, the role they play n
our foods, and the potential health benefits of some fats.
Lipids are organic compounds soluble in organic solvents but not in water.
They are composed of carbon, hydrogen and oxygen. The term fat is more
familiar than lipids, so we will use this term in the course.
The Role of Fats in Foods
Provide essential nutrients (e.g., essential fatty acids, fat soluble vitamins)
Provide concentrated source of energy and raw materials for making needed
Provide taste, smell and texture to foods
Stimulate appetite and contribute to feelings of fullness
Can be used for heat transfer without burning food during heat transfer
How Fat Becomes Part of Our Food
Added during food processing
Added during food preparation
Added at the table
Food naturally in foods
Classification of lipids:
- There are 3 major groups of fats and oils: o
Triacylglycerol’s (triglycerides) o
o Sterols OSDP
Triglycerides are the major for