Post on 29-Dec-2015
transcript
LIPIDSNATURE’S FLAVOR ENHANCER
LIPIDS VS CARBOHYDRATES - CONTAIN CARBON, HYDROGEN, AND OXYGEN
LIPIDS:
•DO NOT DISSOLVE IN WATER
•DO NOT PROVIDE STRUCTURE TO FOOD PRODUCTS
• FATS, OILS, SHORTENING, PHOSPHOLIPIDS, STEROLS, AND CHOLESTEROL
STRUCTURE OF LIPIDS2 BASIC PARTS:
1. GLYCERIDE: MOLECULES THAT HAVE A GLYCEROL BASE
• CONTAIN 3 HYDROXYL GROUPS
• MONOGLYCERIDE: ONE FATTY ACID ATTACHED AT THE SIDE OF THE HYDROXYL GROUP
• DIGLYCERIDE: TWO FATTY ACIDS ATTACHED
• TRIGLYCERIDE: FATTY ACID JOINED AT EACH OF THE THREE HYDROXYL SITES
2. FATTY ACID: ORGANIC MOLECULES THAT CONSIST OF A CARBON CHAIN WITH A CARBOXYL GROUP
• CARBOXYL GROUP: 1 CARBON ATOM + 2 OXYGEN ATOMS + 1 HYDROGEN ATOM
• 20 FATTY ACIDS = MANY COMBINATIONS OF TRIGLYCERIDES
3 GENERAL TYPES OF LIPIDS1.TRIGLYCERI
DES• MAJOR TYPE OF
FAT FOUND IN FOOD AND IN BODIES
2. PHOSPHOLIP
IDS• 2 FATTY ACIDS AND
PHOSPHORUS CONTAINING ACID ATTACHED
• SOLUBLE IN WATER
• IN BODY: CARRIES FOOD BACK AND FORTH ACROSS CELL MEMBRANES
• IN FOOD: HELPS FATS STAY IN WATER-BASED SOLUTIONS
• EX: MAYONNAISE
3. STEROLS • MOLECULES
DERIVED OR MADE FROM LIPIDS
• CHOLESTEROL
CATEGORIES OF LIPIDS1.MOLECULAR STRUCTURE
2.PHYSICAL STATE
1. MOLECULAR STRUCTURE•SATURATED FATTY ACIDS
•MAX NUMBER OF HYDROGEN ATOMS
•DO NOT CONTAIN DOUBLE BONDS
• EX: BUTTER & COCONUT OIL
1. MOLECULAR STRUCTURE•UNSATURATED FATTY ACIDS – SOME DOUBLE BONDS
BETWEEN CARBON ATOMS IN THIS MOLECULE
•MONOUNSATURATED FATTY ACIDS – ONLY 1 DOUBLE BOND BETWEEN 2 CARBON ATOMS
• EX: OLIVE OIL, ALMONDS, WALNUTS, AND CANOLA OIL
• POLYUNSATURATED FATTY ACIDS – 2 OR MORE DOUBLE BONDS IN THE
CARBON CHAIN
• EX: SAFFLOWER, SUNFLOWER, AND CORN OILS
2. PHYSICAL STATES OF LIPIDS
FAT• SOLID AT ROOM
TEMPERATURE
• GENERALLY SATURATED FATTY ACIDS
• MORE HYDROGEN ATOMS
OIL• LIQUID AT ROOM
TEMPERATURE
• GENERALLY MONO OR POLYUNSATURATED
HYDROGENATED PRODUCTS•ADDING HYDROGEN ATOMS TO AN UNSATURATED LIPID TO INCREASE SATURATION
•MAKES LIQUID OIL SOLID
•EX: VEGETABLE SHORTENING
COOKING WITH LIPIDS
ROLE OF LIPIDS IN COOKING1.FATS SERVE AS A MEDIUM FOR
HEAT TRANSFER
2.TENDERIZE
3.AERATE
4.ENHANCE FLAVOR
5.LUBRICATE FOOD COMPONENTS
6.SERVES AS LIQUIDS IN EMULSIONS
ROLE OF LIPIDS IN COOKING1.FATS SERVE AS A MEDIUM FOR HEAT TRANSFER
•TEMPERATURE CONTINUES TO INCREASE AS HEAT IS ADDED, UNTIL IT REACHES THE SMOKE POINT
•SMOKE POINT: THE TEMPERATURE AT WHICH FATTY ACIDS
BREAK APART AND PRODUCE SMOKE
• EXAMPLE: DEEP FRYING FRENCH FRIES EXPERIMENT!
ROLE OF FATS IN COOKING2.TENDERIZE
•FAT SHORTENS THE MOLECULE STRANDS CAUSED BY FLOUR
•RESULTS IN A MORE TENDER PRODUCT
•REASON BEHIND “SHORTENING” NAME
•EXAMPLE: PIE CRUSTS & BISCUITS
ROLE OF FATS IN COOKING3.AERATE
• FAT ALLOWS TINY BUBBLES TO FORM WHEN BATTERS ARE
BEATEN (CREAM FAT AND SUGAR)
• EXAMPLE: COOKIES & CAKE
4.ENHANCE FLAVOR
• FAT DISSOLVES AND DISPERSES FLAVOR COMPOUNDS FROM OTHER INGREDIENTS, SUCH AS VEGETABLES
ROLE OF FATS IN COOKING5.LUBRICATE FOOD COMPONENTS
•MAKES MEAT EASIER TO CHEW
•MARBLING:
• SPECKS OR STREAKS OF FAT IN MUSCLE TISSUE
• MORE MARBLING = MORE TENDER
•MAKES OTHER FOODS SEEM TO HAVE MORE MOISTURE
• EX: MAYO OR BUTTER ON SANDWICHES
ROLE OF FATS IN COOKING6.SERVES AS LIQUIDS IN EMULSIONS
•MIXTURE THAT CONTAINS A NON-POLAR LIPID AND A WATER-BASED LIQUID
•WATER: POLAR (UNEQUAL SHARING OF ELECTRONS)
• POLAR COMPOUNDS WILL COMBINE EASILY WITH EACH OTHER
• LIPIDS: NON-POLAR (EQUAL OR BALANCED SHARING OF ELECTRONS)
• EXAMPLE OF NON-EMULSION: OIL AND VINEGAR
LIPIDS & YOUR BODY
FUNCTIONS OF LIPIDS IN THE BODY1.HELP SUPPLY ENERGY BETWEEN MEALS
•TAKES LONGER TO DIGEST THAN CARBOHYDRATES AND GIVES A LONGER FEELING OF FULLNESS
•9 CALORIES PER GRAM
•TWICE THE ENERGY PROVIDED BY A GRAM OF STARCH OR SUGAR
FUNCTIONS OF LIPIDS IN THE BODY2.MAINTAINS BODY TEMPERATURE
• ADIPOSE TISSUE: TISSUE THE BODY STORES LIPIDS FOR FUTURE NEEDS
• UNDER SKIN & ACTS AS AN INSULATOR HOLDING IN BODY WARMTH
FUNCTIONS OF LIPIDS IN THE BODY3.CUSHION FOR VITAL ORGANS
4.CELL WALL PRODUCTION
•ALL CELL WALLS MADE OF LIPIDS AND PROTEIN
•DIETS 100% FAT FREE FOR EXTENDED PERIODS ARE DANGEROUS AND SHOULD BE AVOIDED
FUNCTIONS OF LIPIDS IN THE BODY5.VITAMIN TRANSPORTATION
•VITAMINS A, D, E, & K ARE FAT SOLUBLE, SO THEY MUST COMBINE WITH FAT TO BE TRANSPORTED THROUGH THE BODY
6.PRODUCTION OF HORMONES & VITAMINS
FUNCTIONS OF LIPIDS IN THE BODY7.PROVIDE THE BODY WITH ESSENTIAL FATTY
ACIDS
•CANNOT BE PRODUCED BY THE BODY AND MUST COME FROM FOOD
• LINOLEIC ACID (AN OMEGA-6 FATTY ACID): CORN, COTTONSEED, AND SOYBEAN OILS; CHICKEN
• LINOLENIC ACID (AN OMEGA-3 FATTY ACID): CANOLA OIL, SOYBEAN OIL, WALNUTS, FISH
OMEGA-3 FATTY ACIDS• POSSIBLE CONNECTION TO REDUCTION OF HEART DISEASE
•RESEARCH INDICATES THESE FATTY ACIDS
• HELP LOWER TRIGLYCERIDE LEVELS IN THE BLOOD
• SLOW GROWTH OF PLAQUE IN THE ARTERIES
• FISH THAT HAVE PINK OR RED FLESH ARE HIGHER IN OMEGA-3 FATTY ACIDS
• ALBACORE TUNA, SALMON, LAKE TROUT, & SARDINES
•CANOLA OIL, FLAXSEED, & WALNUTS BECOME OMEGA-3 FATTY ACID IN THE BODY
CHOLESTEROL• TRANSPORTED THROUGHOUT BODY BY LIPOPROTEINS
HDL – CARRIES CHOLESTEROL FROM BLOOD BACK TO LIVER, WHICH PROCESSES THE CHOLESTEROL FOR ELIMINATION FROM THE BODY
• “GOOD” (UNSATURATED) – OLIVE OIL, CORN OIL, SOYBEAN OIL
LDL – CARRIES CHOLESTEROL FROM LIVER TO REST OF BODY
• “BAD” (SATURATED) – COCONUT & PALM OIL, BUTTER, BACON, EGGS, SOUR CREAM, AGED CHEESES, WHOLE MILK
• CAUSES PLAQUE DEPOSITS INSIDE ARTERIES
DIETARY RECOMMENDATIONS•20-35% OF CALORIES SHOULD COME FROM FAT
•8OZ OR MORE PER WEEK OF VARIOUS FISH AND SEAFOOD
• FAT-FREE DIET DOES NOT
• PROVIDE ESSENTIAL FATTY ACIDS
• TRANSPORT FAT-SOLUBLE NUTRIENTS
• PROTECT VITAL ORGANS
• PRODUCE HORMONES & VITAMINS
CONSCIOUS ABOUT CHOLESTEROLUSE THE IPADS OR BYOT, TO READ THROUGH THE FOLLOWING WEBSITES TO HELP YOU COMPLETE THE ACCOMPANYING WORKSHEET
PART 1: HTTP://WWW.MEDICINET.COM/CHOLESTEROL_LEVELS_PICTURES_SLIDESHOW/ARTICLE.HTM
PART 2: HTTP://WWW.MAYOCLINIC.ORG/DISEASES-CONDITIONS/HIGH-BLOOD-CHOLESTEROL/IN-DEPTH/CHOLESTEROL/ART-20045192
PART 3: HTTP://WWW.MEDICINENET.COM/HIGH_CHOLESTEROL_HYPERLIPIDEMIA_QUIZ.HTM
PART 4: HTTP://WWW.MEDICINENET.COM/FAT_AND_FATS_QUIZ/QUIZ.HTM
**ALL LINKS ARE ON MY WEBSITE