Lipids

What are Lipids?

Lipids are fatty, waxy, or oily compounds that

are soluble in organic solvents and insoluble in
polar solvents such as water.
Examples:
fats, oils, waxes, certain vitamins (such as A, D, E and K), hormones
and most of the cell membrane that is not made up of protein
 THE EFFECT OF HEAT ON LIPIDS
When lipids or foods containing lipids are heated in the presence of oxygen,
they undergo oxidation, which causes degradation of the fatty acids. The free
radicals produced in these oxidation reactions may react with proteins,
vitamins, or other food constituents and reduce the nutritive quality of the
food.
 SMOKE POINT

The smoke point is also referred to as the burning point. Refers to the
temperature at which oil or fat begins to break down into free fatty acids and
begins to produce a continuous bluish smoke. Maintaining this temperature
can become unsafe and possibly start a fire if you reach the flashpoint of the
oil
How do we test for fats?

Test 1

➢ Take a small quantity of the food item to be tested.

➢ Wrap the food item in a piece of paper and crush it.
➢ Straighten the paper.
➢ Dry the paper by keeping it in sunlight for a while.
➢ Observe the paper.
➢ An oily patch on the paper indicates the presence of fats in the tested food item.
 Test 2
➢ Add the food sample to 2 cm3 of ethanol, shake well.
➢ Allow to settle in a test tube rack for 2 minutes for food to dissolve in ethanol.
➢ Empty any clear liquid into a test tube containing 2 cm3 of distilled H2O.
➢ A MILKY-WHITE EMULSION is a positive result: lipid is present.
➢ If the mixture remains clear, there are no fats present in the sample
 WHAT IS A FLASHPOINT ?

The flash point is the point at which little flames start dancing on the surface of
the oil. This occurs around 600°F.

➢ https://youtu.be/W7qORSS5PLE
➢ https://youtu.be/pU_66lonseU?t=49