Animal Plant Food Lipids “Fats&Oils” ·Introduction Lipids Major lipid components Working definition: ·Minor components Organic compounds(CHO)that do ·Dietary fats ·Processing not mix with Water Chemical properties Lipid oxidation and antioxidants We will use the term lipids“mostly” ·Health effects Effect of Lipid Composition and Processing on Functionality of Foods Food Caloric Values MAJOR COMPONENTS EFFECTS/FUNCTIONS SPECIFICS QUALITY ATTRIBUTES Color,Flavor Texture Sensory properties .Nutritionists use the term Calorie(big C)to imply keal COPROCONO I Kilocalorie (kcal)=I Calorie=1000 calories FUNCTIONALITY .In Europe-joules(welcome to the metric system!) ESSENTIAL NUTRIENTS ·4.2 joules=I calorie NUTRITIVE VALUE or 4.2 Kilojoules (kj)=I kcal =1 Cal
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 Values Recommendations for Fat (fats and Carbohydrates 4 kcals/gram oils)Intake Proteins 4 kcals/gram Recommendations of the USDADietary Guidelines for Lipids 9 kcals/gram Americans"ref:fats So we can say that Lipids have twice the amount of Kcalories as Carbohydrates*or -Eat less than 30%of total Proteins. calories from fats and oils *digestible carbohydrates 2010 US Dietary Guidelines An example of 'low fat'hotdogs I+3%% ·3%fat(by weight) 进日 ·20%of calories 97%FAT free from fat Beef Frankfurters
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
Lipid Content of Some Foods With high water content. Foods g lipid per 100 g food Gampbelh Hearry Chicken Vegerable chicken 3.4 milk 3.5 Healthy Request. pizza 8.3 eggs 11.5 Hearty chicken vecetable hamburger 20.3 cheese(processed) potato chips 39.8 steak 42.2 mayonnaise 79.9 margarine/butter 81.0 USDA Agricultural Handbook No.8 Consumption of Fats History Approximately 80 to 140 grams per day made up of visible and invisible fats An vegetable oil is a triglyceride extracted from a plant.Such oils have been part of Visible fats (60+grams): human culture for millennia. frying fats,shortenings,vegetable salad oils butter,lard Although many plant parts may yield oil in commercial practice,edible oil is extracted Invisible fats(80 grams):lipid components of primarily from seeds. foods:meat,chicken,turkey,fish,bread,milk and dairy products,potato chips,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 production Oil Production Palm oil is the largest in .Mechanical extraction"crushing"or"pressing" quantity of all vegetable oils Older method used to produce the more traditional oils(e.g,olive and palm) Soybean oil is the largest in quantity ·Solvent extraction The most common solvent is petroleum-derived hexane. 4This technique is used for most of the "newer" MILD TECHNOLOGY, NATURALLY. Virgin The word“virgin”used by the legislation to Because a fruit is rich in water,its oil can be extracted describe olive oil means precisely this: by purely mechanical means. "That the oil has been extracted from the olives using purely mechanical means." After crushing of the fruit,water and oil can also be easily 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.
Oil Refining Animal Fats Animal fats and oils are lipid materials Today most food oils are derived from animals. "refined"that is separated fron Physically,oils are liquid at room organic solvents (Chemical Means). temperature,and fats are solid. The solvents are then boiled away leaving the oil and Chemically,both fats and oils are composed other plant compounds behind. of triglycerides. .The separation of fat from animal tissue is The solvents can be reused. scalled rendering. Functions of Fats CLASSES OF FATS OILS 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:“ful”or“stuffed”feeling
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.