FD SC 2140 Chapter Notes - Chapter 3: Unpaired Electron, Detergent, Organic Compound
12 Jul 2018
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If oil is poured over ice (rapid cooling) alpha ( ) crystals will form and have a waxy texture. Lipid oxidation: a chemical reaction between oxygen and an organic compound. Most often auto-oxidation is the problem with food. fatty acids will oxidize or breakdown and this is the cause for the loss of quality in fats and oils: flavor, odor, viscosity, appearance, nutrition. Oxidation steps: initiation hydrogen abstraction, creation of a radical (unpaired electron). Lipid functionality in food systems: most prevalent component in foods is water, water + oil shake = emulsion. Roo* + rh rooh + r: termination formation of nonvolatile end products. Surface tension: oil + vinegar = oil in water o/w, margarine = water in oil w/o. If an emulsifier is present: the droplets formed are smaller the droplets take longer to cream (coalesce: emulsifiers are surfactants. Not all surfactants are good emulsifiers: oil, water, emulsifiers and energy.
