Fat

 Is the most concentrated source of food

energy
 There are 9 calories in every gram of
fat
 Fats that are liquid at room temperature
are called oils.
 Fats that are firm at room temperature
are called solids.
 Fat as fuel
* storage form of concentrated fuel for
the human energy system.
*Food fats include materials such as solid
fats& liquid oils.
Fats are not soluble in water & greasy.
Classes of fats:
1- Lipids :
*The overall chemical group name for all fats
&fat-related compounds is lipids.
2- Triglycerides:
*Fat have three fatty acids attached to
glycerol base, their chemical name is
triglyceride.
3- Fatty acids :
*The main building blocks of fats are fatty
acids. They have two significant
characteristics one relating to the concept of
saturation & the other to essential fatty acids.
A- Saturated fatty acids :
Fatty acids are called saturated or unsaturated
according to whether or not they are filled
with hydrogen.
 saturated fatty acid one whose structure is
completely filled with all the hydrogen -it
more dense& more solid saturated such as
animal origin.
B-Unsaturated fatty acids :
*A fatty acid that is not completely filled with
all the hydrogen can cold as unsaturated.
It is less heavy, less dense, such as a liquid oils
4- Lipoproteins
-The lipoproteins are combination of fat ( lipid) with
protein, can not travel freely in the blood . It need
a water soluble carrier.
-(LDLs) & ( HDLs)
5- Cholesterol :
A fat related compound (sterol… synthesized only in
animal tissues)
 The groups of low- density lipoproteins
(LDLs)carry fats & cholesterol to cells.
 The high density lipoprotein (HDLs) carry free
cholesterol from body tissue to the liver for
breakdown and excretion.
5- Cholesterol :
A fat related compound (sterol… synthesized only
in animal tissues)
 What is Cholesterol?
 It is a “fat-like” substance present in all body
cells that is needed for many essential body
processes.
 It contributes to the digestion of fat and the
skin’s production of vitamin D.
 Adults manufacture all the cholesterol they
need, mostly in the liver.
 All animals also have the ability to
manufacture cholesterol.
 Cholesterol In Foods
 Because all animals make cholesterol, if you
eat any animal product, including meat, and
fish, you will be consuming some “extra”
cholesterol.
 Other foods high in cholesterol are:
– Egg Yolks
– Liver / Organ Meats
– Some Shellfish
LDL’s and HDL’s
 A certain amount of cholesterol circulates
in the blood. It does not float through the
bloodstream on its own, but in chemical
“packages” called lipoproteins. There are
two major kinds of lipoproteins:
1. LDL’s (Low-Density Lipoprotein)
2. HDL’s (High-Density Lipoprotein)
Low-Density Lipoproteins
 Takes cholesterol from the liver to where
ever it is needed in the body.
 If too much LDL cholesterol is circulating,
the excess amounts of cholesterol can build
up in artery walls.
 This buildup increases the risk of heart
disease or stroke.
 Thus, LDL cholesterol has come to be
known as “bad cholesterol.”
High-Density Lipoproteins
 Picks up excess cholesterol and takes
it back to the liver, keeping it from
causing harm.
 Thus, HDL cholesterol has come to be
known as “good cholesterol.”
 As the surface of a food containing fatty
acids reacts with oxygen, a chemical
chain reaction occurs that changes the
flavor and eventually causes the food to
spoil. This is called oxidation.
 Unsaturated fats are more prone to
oxidation than saturated fats.
How does
 Heat and light speed the rate of knowledge
oxidation.
about the
 Cooling, even freezing, slows it but does oxidation of fats
not stop it. influence
 Water inhibits oxidation, because the product
water interferes with contact between packaging?
the air and the fatty acids.
 ‘Rancid’ is a term that describes the
unpleasant flavor that develops as fats
 Cracking is a term that refers to the
deterioration of a fat, resembling
oxidation.
It is caused by repeated exposure to
intense heat, plus the addition of fats,
liquids, and other substances on or in the
food that is being fried.
Cracking can discolor the oil, and
produce off flavors and odors.
Smoke point is the temperature that a fat
begins to break down, releases smoke, and
burns.
When oil is hot enough for simmering, but
has not yet reached its smoke point, it
‘shimmers’ and separates into tines. Oils
with higher smoke points are best for
frying: Sunflower oil - 440F, Canola oil -
400F, Butter - 350F, and Extra virgin olive
oil - 320F.
 It is possible to take a bottle of oil, which is
polyunsaturated and in liquid form at room temperature,
and turn it into a solid fat.
You would do that by the process called hydrogenation,
and involves replacing the double bonds on the carbon
molecules of the polyunsaturated fat with single bonds and
extra hydrogen molecules. This is accomplished with heat,
pressurized hydrogen gas, and using nickel as a catalyst.

Hydrogenation increases stability and shelf-life. Hydrogenated fats don’t soak

into foods or ooze out before the food is eaten. Like animal fats, they usually
have a fuller flavor

If the manufacturer replaces all the double bonds

with single bonds and hydrogen, it is called ‘fully
hydrogenated’, and the product is very hard (too
hard to use for cooking). If only some of the double
bonds are replaced, it is called partially
Margarine is hydrogenated oil. It was hydrogenated, and the product is semi-solid like
originally called oleomargarine.
vegetable shortening and margarine.
Omega 3 fatty acids, found in fish oil and some nut oils, is a
group of polyunsaturated fats. Omega 3 fatty acids has
also been linked to decrease risk of heart disease,
relief from the inflammation of arthritis and
gastrointestinal disorders, and infant brain and eye
development. There are many other implications for
omega 3 fatty acids, but no solid evidence at this time.

Excellent sources of omega 3 fatty

acids are the fatty fish such as
salmon, albacore tuna, mackerel,
sardines, herring, and lake trout;
cod liver oil, and some nut oils such
as that from pecans, hazelnuts, and
walnuts.
Linolenic acid is the only ‘essential’
omega 3 fatty acid.
 Linoleic acid is the only ‘essential’ omega 6 fatty
acid. The body can make all other omega 3 and
omega 6 fatty acids, so they are not required in the
diet.

Linoleic acid is necessary for

normal growth and
development, and is found in
vegetables, grains, nuts, seeds, A healthy diet should contain 1, omega 3 fatty
canola, flaxseed, olive, and acid for every 4, omega 6 fatty acids… a ratio of
corn oil, garlic, and 1:4
soybeans.
 Trans Fats

Functions  Food Sources

•Is hydrogenated  Shortening
•Turn vegetable oil into  Margarines
solids  Salad dressings
•Allow for longer shelf life  Crackers
•Extra flavor  Snack foods
•Increase LDL cholesterol  Baked goods
 Fast foods
 Convenience foods

19
 Butter or margarine product that is
“spreadable” at refrigerator temperatures,
but without the health risks of
hydrogenation.
This has been accomplished by blending
the margarine or butter with water or oil
as an additive. These products may not be
suitable for baking.
Some spreadable
margarines are
over 50% water.
Some spreadable
butters are
blended with
canola, soy, or
corn oils.
 Fat replacers can help reduce a food's fat and calorie
levels while maintaining some of the desirable qualities fat
brings to food, such as "mouth feel," texture and flavor.
Names of common fat replacers include cellulose gel,
dextrins, modified food starch, guar gum, and gum arabic.
Examples of food additives that are used as fat replacers
are polydextrose, carrageenan and olestra

Some people see the low-fat label as a license

to overeat. It is important to remember that
‘light’ or ‘fat-free’ doesn't mean ‘calorie-
free’, and in fact, some low-fat and fat-free
foods are high in calories.
Products labeled ‘reduced fat’ may still be
high in fat…just lower than the original
product. Some fat replacers may be calorie
free because the fat in the product is
indigestible
Visible Fat
 Fat that is easily seen
 Examples: Butter on a baked
potato, layer of fat around a
pork chop, etc.
Invisible Fat
 Fat that cannot be
detected by the eye
 Examples: whole milk, some
cheese, egg yolks, nuts,
avocados, etc.
Digestion of fats:

Fat digestion occurs primary in the

small intestine these specific digestive
agents come from three major sources
a preparation agent from the
gallbladder and specific enzymes from
the pancreas & small intestine itself.
Functions of Fat
 Supplies Energy
 Carries Vitamins A, D, E and K
through the body
 Provides a reserve store of energy
 Promotes healthy skin
 Promotes normal cell growth
 It helps you feel full longer
 Adds flavor to food
Fat coats the flour particles in
baked goods such as pie Fat adds flavor. Each type of fat or oil
crusts. This creates has its own distinctive flavor. The small
tenderness; a flaky, delicate, flecks of intra-muscular fat in beef
lighter texture. (called marbling) affects flavor and
juiciness, and may contribute to
tenderness.
Creaming (beating) fats prior to baking adds
aeration… dispersing gas or air bubbles in the
batter or dough, causing a batter to flow more
easily and causing the food to rise when baked.
 An emulsion is a dispersion of
an insoluble liquid in another liquid,
such as oil in water. If you pour some
oil in a container with water, it will
float it and keeps separate from the
water.
If you vigorously shake the
container, you will obtain a dispersion
of small drops of oil in water, however
these drops quickly join together, so
that in a short time nearly all the oil
Oil and water emulsion will return as before.
To make the emulsion more
Fats play two roles in stable, before shaking the container,
creating emulsions: as an add a stabilizer.
ingredient in making the Lecithin, a phospholipid found in
emulsion OR as a egg yolks, is the stabilizer added to the
stabilizer after one is oil and lemon juice mixture found in
mayonnnaise.
formed.
High fat diets are linked to…

 Heart Disease

 Obesity

 Cardiovascular Related Problems

Lowering Fat and Cholesterol in the
Diet
 Exercise
 Replace saturated fats with
unsaturated fats in the diet
 Choose lean cuts of meat
 Steam, boil or bake foods instead
of cooking them in oil or fat
 Synonyms for "Free": "Zero", "No",
"Without", "Trivial Source of",
"Negligible Source of", "Dietarily
Synonyms for "Low“: "Little",Insignificant Source of" … Less than
("Few" for Calories), "Contains a 0.5 g fat and/or 5 cal per reference
Small Amount of", "Low Source amount and per labeled serving
of“… 3 g fat and/or 40 cal or less
per reference amount
Fat free?
Synonyms for
"Reduced/Less“: "Lower"
("Fewer" for Calories),
“Modified”…At least 25%
fewer calories or grams of
fat per reference amount
than an appropriate
reference food

"Light" or "Lite": fat must be

reduced by at least 50% per
reference amount FDA: U.S. Food & Drug Administration