KIN 150 Lecture Notes - Lecture 10: Trans Fat, Coconut Oil, Rancidification
Document Summary
Rancidity: fats become rancid when exposed to oxygen, saturated fats are more chemically stable, do not become rancid as quickly, unsaturated fats are more vulnerable due to their double bonds, fish oil supplements. Hydrogenation: process used to protect fats from rancidity, process in which hydrogen atoms are added to the carbon-carbon double bond of unsaturated fatty acids to make them more saturated. Increases shelf-life of foods containing fats: trans fatty acids are created during this. Trans fatty acids and health effects: raise blood cholesterol levels (increase ldl and lower hdl) and increase risk of heart disease. Increase triglycerides: have pro-inflammatory effects, worsen insulin resistance. In some processed foods such as cookies, crackers, breakfast cereals, and potato chips to lengthen shelf life and increase stability against rancidity.