LIPIDS

in Food & Cooking

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Donut Hole Clean-Up

• Use funnel to discard oil into provided container�
• Wash saucepan �
• Complete checklist

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• Sit down as soon as your group is complete

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LIPIDS vs. CARBOHYDRATES

Fats

Oils

Shortening

Phospholipids

Sterols

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CARBON

BOTH: HYDROGEN

OXYGEN

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Only lipids:

Do not dissolve in water

Do not provide structure to food products

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LIPIDS

in Food & Cooking

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Physical States of Lipids

Fat

• Solid at room temperature
• Generally highly saturated

Oil

• Liquid at room temperature
• Generally mono or polyunsaturated

Hydrogenated Products

• Adding hydrogen to unsaturated lipid to increase saturation
• Makes liquid oil solid

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Melting vs Solidification Points

Melting Point:

• Temperature which changes a solid to a liquid

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• Dependent on amount of saturation

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• Changes cooking properties

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Solidification Point:

• Temp which all lipids in a mixture are in a solid state

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• Refrigerated olive oil may solidify

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• Causes cloudiness in refrigerated homemade dressings

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Role of Fats (lipids)

in Cooking

Six top reasons why fat is used in cooking

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The Role of Fats in Cooking

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Smoke Point

The temperature at which fatty acids break apart and produce smoke (every fat is different)

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Flash Point

Temperature at which product will flame

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Deep Frying is usually a combination of carbohydrate and fat items, with fat acting as the heat

1. Fats serve as a medium for heat transfer

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www.seriouseats.com

READ this Serious Eats article: �What’s a Smoke Point and Why Does it Matter?

SMOKE POINTS OF FAT

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The Role of Fats in Cooking

2. Tenderizer:

• Fat shortens the molecule strands caused by flour
• Results in a more tender product
• Reason behind “shortening” name

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The Role of Fats in Cooking

3. Aerator

• Fat allows tiny bubbles to form when batters are beaten�

4. Enhance Flavor

• Fat dissolves and disperses flavor compounds from other ingredients, such as vegetables

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The Role of Fats in Cooking

5. Lubricate food components

Makes meat easier to chew

Marbling:

• Specks or streaks of fat in muscle tissue
• More marbling, more tender

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Makes other foods seem to have more moisture

Ex. Mayo or butter on sandwiches

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6. Serve as liquids in emulsions

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Definition: Mixture that contains a � nonpolar lipid & a water-based liquid�

Water: Polar (unequal sharing of electrons)

Polar compounds will combine easily with each other

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Lipids: Non-polar (equal or balanced sharing of electrons)

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The Role of Fats in Cooking

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Examples of Emulsions:

Butter

Milk

Bottled salad dressings

Hollandaise sauce

Mayonnaise

Emulsions

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Example of Non-Emulsion:

Oil and Vinegar

Emulsions

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How does an emulsion happen?

Mixture will not stay mixed unless a compound that has a polar and non-polar end

Example:

• Egg yolks prevent oil and water from separating in mayo

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https://www.youtube.com/watch?v=7Qi2Kzru36Q

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Potential Problems with Fat in Food

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Problems with Fat in Food

Auto-oxidation:

• Complex chain reaction when lipids are exposed to oxygen; causes lipids to deteriorate
• More likely to occur in unsaturated oils

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Rancidity:

• Form of food spoilage; not necessarily �harmful to health, but has potential to be depending on product/time
• Unappetizing color and flavor changes

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Prevention of �Auto-oxidation & Rancidity

• Reduce oxygen exposure
• Adding antioxidants � (ex. Vitamins A, C, and E)

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