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Fats and Oils (Cholesterol (Cholesterol is a type of fat that does not…
Fats and Oils
Cholesterol
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It has an essential role in the structure of cell membranes and the production of bile for the absorption of fats, and is an essential component of many hormones.
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LDL cholesterols are associated with coronary heart disease as they form the plaque on artery walls.
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Blood cholesterol is linked to the amount of saturated fat in the diet as this raises the level of blood cholesterol.
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Hazing and Flash Points
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Excess heat- the glycerol and fatty acids split creating acrolein. This is seen as a blue haze-known as the haze point.
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Chemistry of fats
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Fatty acids
Essential for regulating body processes, including blood clotting and control of inflammation.
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Sources
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Animals - Meat, lard milk, tuna, butter
Plants - advocado, peanuts, sesame seeds
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Rancidity
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Oxidative Rancidity
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Rancidity is the process where unsaturated double bonds in fats and oils are exposed to air and become ‘oxidised’.
Can be initiated by the presence of high temperatures e.g. frying oil, UV light, some traces of metal e.g. copper. This creates ‘free radicles’ which start the process. E.g. Vitamin C (Ascorbic acid)
Examples: lard, cooking oils develop off odours and flavours. Can also be meat, fish, cheese.