HNSC 1200 Lecture Notes - Lecture 25: Polydextrose, Hexanoic Acid, Fat Substitute

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Describe the process of fat preservation and deterioration . Define fat replacer and discuss options for fat replacement in foods . The oil is then filtered to remove the crystals and the remaining oil has a lower melting point and does not crystallize. Foods that easily go rancid are nuts, wheat germ and whole wheat flour. Fats that have become rancid should be discarded, as they will transfer their off-flavors to the foods they are used in/with. There are two types of rancidity: oxidative rancidity. Occurs primarily with the unsaturated fatty acid portions of triglycerides. Reaction begins with the addition of oxygen to carbon atoms next to a double bond in a fatty acid. The reaction results in formation of hydrogen peroxide. Hydrogen peroxide molecules readily breakdown into volatile products that have off occurs and flavors characteristic of rancid fat (e. g. , ketones, alcohols and aldehydes).