NUTR 214 Lecture Notes - Peanut Butter, Olive Oil, Fish Oil
19 Nov 2012
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Document Summary
Lecture 5 lipids (chapter 3 and 22) Fat important in food for: flavor, mouth feel, texture, viscosity, nutritive value (essential fa, fat-sol vit) Functions: heat transfer, shortening power, emulsions, varying mp, plasticity, solubility, satiety. 31% fats and oil 5% butter, 26% mayo, oils, margarine, shortening. 26% meat & alternatives 16% procesed meat, 10% fresh meat. 17% milk products 5% fluid milk, 12% cheese, icecream, yoghurt, cream. 13% grain products 2% cereal, 11% baked goods. 11% prepared foods chips, canned soup, frozen dinner, chocolate bars. Oils usually come from vegetable source: exception vegetable fats solid at room temp coconut and palm oil. Fa = chain of cs with carboxyl group @ one end and methyl group @ other. Monoglyceride and diglyceride = 1 and 2 fa attached to glycerol. Saturated: meat, poultry, milk/butter/cheese, egg yolk, lard, chocolate, coconut, palm oil, veg shortening. Monounsaturated: avocado, peanut butter, olives, olive oil. Polyunsaturated: fish oil, veg oils (corn, safflower, sunflower, soybean, canola), margarine, mayo.
