Animal&PlantFood Lipids"Fats & Oils".IntroductionLipids.Majorlipid componentsMinorcomponentsWorking definition.DietaryfatsOrganic compounds (CHO) that do·Processingnot mix with Water·ChemicalpropertiesLipid oxidationandantioxidants.HealtheffectsWe will use the term lipids"mostlyEffectofLipidCompositionandProcessingon FunctionalityofFoodsFood CaloricValuesMAJORCOMPONENTSEFFECTS/FUNCTIONSSPECIFICScolor,FlavorTextureQUALITYATTRIBUTESNutritionists use the term Calorie (big C) to imply kcalSensory propertiesAffectAPPLICATIONS1Kilocalorie (kcal)=1Calorie=1000caloriesShortenings, MargarineCOMPOSITIONANDSpreads, EmulsionsPROCESSINGFUNCTIONALITYStructured lipidsConfectionryproductsAffect.In Europe -joules (welcometothemetric system!)Chemical and physicalpropertiesESSENTIALNUTRIENTSLinoleic acid,.4.2 joules=1 calorieLinolenic acid,NUTRITIVEVALUELong -chain PUFAorVitamins: A, D, E, K4.2 Kilojoules (ki) = 1 kcal = 1 CalAntioxidants
1 Animal & Plant Fats & Oils Lipids Working definition: Organic compounds (CHO) that do not mix with Water We will use the term lipids mostly Food Lipids • Introduction • Major lipid components • Minor components • Dietary fats • Processing • Chemical properties • Lipid oxidation and antioxidants • Health effects Effect of Lipid Composition and Processing on Functionality of Foods MAJOR COMPONENTS EFFECTS/FUNCTIONS SPECIFICS Color, Flavor Texture QUALITY ATTRIBUTES FUNCTIONALITY APPLICATIONS Shortenings, Margarine Spreads, Emulsions Structured lipids Confectionary products NUTRITIVE VALUE ESSENTIAL NUTRIENTS Linoleic acid, Linolenic acid, Long –chain PUFA Vitamins: A, D, E, K Antioxidants COMPOSITION AND PROCESSING Affect Affect Chemical and physical properties Sensory properties Food Caloric Values • Nutritionists use the term Calorie (big C) to imply kcal • 1 Kilocalorie (kcal) = 1 Calorie = 1000 calories • In Europe - joules ( welcome to the metric system!) • 4.2 joules = 1 calorie or 4.2 Kilojoules (kj) = 1 kcal = 1 Cal
Caloric ValuesRecommendationsforFat(fatsandoils)IntakeCarbohydrates4kcals/gram.Recommendations oftheProteins4kcals/gramUSDA"Dietary Guidelines forLipids9kcals/gramAmericans"ref: fatsChoose a diet low in fat,SowecansaythatLipidshavetwicethesaturatedfat, and cholesterolamountofKcaloriesasCarbohydrates*or-Eat lessthan30%of totaProteinscalories from fats and oils*digestiblecarbohydrates2010USDietaryGuidelinesAnexampleof‘lowfat'hotdogs·3%fat (byweight)Besti.20%ofcaloriesKOS97%FAT FREEfrom fatBeef Frankfurters10D
2 Carbohydrates 4 kcals/gram Proteins 4 kcals/gram Lipids 9 kcals/gram So we can say that Lipids have twice the amount of Kcalories as Carbohydrates* or Proteins. *digestible carbohydrates Caloric Values Recommendations for Fat (fats and oils) Intake • Recommendations of the USDADietary Guidelines for Americans ref: fats –Choose a diet low in fat, saturated fat, and cholesterol –Eat less than 30% of total calories from fats and oils 2010 US Dietary Guidelines Limit your intake of Empty Calories. Empty Calories are from food components such as added sugars and solid fats that provide little nutritional value. Empty Calories are part of Total Calories. An example of low fat hotdogs • 3% fat (by weight) • 20% of calories from fat
LipidContentofSomeFoodsWith highwater contentFoodsg lipid per100gfood0.0beer3.2breadHeart3.4chickencambba3.5milk8.3pizzaHealthyRequest.11.5eggsHeartyChicken Vegetable20.3hamburger30.0cheese(processed)39.8potatochipssteak42.279.9mayonnaise81.0margarine/butterUSDA Agricultural Handbook No, 8HistoryConsumptionofFatsApproximately80to140gramsperday:An vegetable oil is a triglyceride extractedmadeupofvisibleandinvisiblefatsfrom a plant.Such oils have been part ofhumancultureformillenniaVisiblefats(60+grams):fryingfats,shortenings,vegetablesalad oilsbutter,lard?Although many plantparts mayyield oil incommercialpractice,edibleoil is extractedInvisiblefats(80 grams):lipid components ofprimarilyfrom seedsfoods:meat,chicken,turkey,fish,bread,milkanddairyproducts,potatochips,donuts
3 With high water content . Foods g lipid per 100 g food beer 0.0 bread 3.2 chicken 3.4 milk 3.5 pizza 8.3 eggs 11.5 hamburger 20.3 cheese (processed) 30.0 potato chips 39.8 steak 42.2 mayonnaise 79.9 margarine/butter 81.0 USDA Agricultural Handbook No. 8 Lipid Content of Some Foods Consumption of Fats • Approximately 80 to 140 grams per day made up of visible and invisible fats • Visible fats (60+ grams): frying fats, shortenings, vegetable salad oils, butter, lard • Invisible fats (80 grams): lipid components of foods: meat, chicken, turkey, fish, bread, milk and dairy products, potato chips, donuts History • An vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia. • Although many plant parts may yield oil in commercial practice, edible oil is extracted primarily from seeds
World productionOil Production.Palm oil is the largest in.Mechanical extraction"crushing"or"pressing”quantity of all vegetable oils.Oldermethod used toproducethemoretraditional oils (e.g.,oliveand palm).Soybean oil isthe largest inquantity.SolventextractionThemostcommon solventispetroleum-derivedhexane" This technique is used formost of the"newer"MILDTECHNOLOGYNATURALLY...VirginThe word"virgin" used by the legislation todescribeolive oilmeanspreciselythisBecause a fruit is rich in water, its oil can be extractedby purely mechanical means."That the oil has been extracted from the olivesusingpurelymechanicalmeans."Aftercrushing of thefruit,waterandoil canalsobeeasily separated by centrifugation
4 World production • Palm oil is the largest in quantity of all vegetable oils. • Soybean oil is the largest in quantity of all edible vegetable oils. 13 Oil Production • Mechanical extraction "crushing" or "pressing” Older method used to produce the more traditional oils (e.g., olive and palm) • Solvent extraction The most common solvent is petroleum-derived hexane. This technique is used for most of the "newer" industrial oils such as soybean and corn oils. 14 MILD TECHNOLOGY, NATURALLY. Because a fruit is rich in water, its oil can be extracted by purely mechanical means. After crushing of the fruit, water and oil can also be easily separated by centrifugation. Virgin The word virgin used by the legislation to describe olive oil means precisely this: That the oil has been extracted from the olives using purely mechanical means.
Animal FatsOilRefining:Animal fats and oils are lipid materialsderived from animals.:Today most food oils are"refined"that is separated from?Physically,oils are liquid at roomorganic solvents (Chemical Means)temperature,and fats aresolid.:Chemically,bothfats and oils are composed. The solvents are then boiled away leaving the oil andof triglyceridesother plant compounds behind..The separationof fat from animal tissue is.The solvents can be reused.18called renderingFunctions of FatsHealthaspects:CLASSESOFFATS&OILSConcentratedsourcesofcalories (9Kcal/g)Provide30to40%ofcaloriesofU.S.dietDILNCHANTATIYACIOELONG-OWNFATTYACOSThereisgreatinterest inmodificationoflipidOccontentandcomposition.However,fatsdomoreSTthanprovidecaloriesPhysical and chemical functions:Impactontasteandtexture.Thesepropertiesoemustbesimulatedinlow-fatfoodsSatiety:“full"or"stuffed"feelingWITAYCROCDTCN
5 17 Oil Refining • Today most food oils are refined” that is separated from the plant seeds with organic solvents (Chemical Means). • The solvents are then boiled away leaving the oil and other plant compounds behind. • The solvents can be reused. Animal Fats • Animal fats and oils are lipid materials derived from animals. • Physically, oils are liquid at room temperature, and fats are solid. • Chemically, both fats and oils are composed of triglycerides. • The separation of fat from animal tissue is 18 called rendering. Functions of Fats • Health aspects: Concentrated sources of calories (9 Kcal/g). Provide 30 to 40 % of calories of U.S. diet. There is great interest in modification of lipid content and composition. However, fats do more than provide calories. • Physical and chemical functions: Impact on taste and texture. These properties must be simulated in low-fat foods. • Satiety: full or stuffed feeling.