LIPIDS NATURE’S FLAVOR ENHANCER. LIPIDS VS CARBOHYDRATES - CONTAIN CARBON, HYDROGEN, AND OXYGEN LIPIDS: DO NOT DISSOLVE IN WATER DO NOT PROVIDE STRUCTURE.

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