Lesson 2-fats-water-23-1

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Agenda FNH 200 news ◦ Quiz 1 ◦ Assignment groups ◦ Assignment 1 Recap Lesson 2- Fats and oils
Recap- Lesson 1 Food science definition ◦ Pioneers Food expenditure ◦ highest dollar value: the meat products. Food consumption ◦ Highest consumptions: Fruits and vegetables Canada Food System ◦ Apple processing ◦ Controlled Atmosphere ◦ Fruit leather Trends in food consumption
Recap-Carbohydrates ◦ Simple carbohydrates ◦ Functional Properties ➢ Sweetening power ➢ Reactants in non-enzymatic browning ➢ Caramelization ( toffee ), Maillard ➢ Crystallization ➢ Hard candies ➢ Viscosity/mouthfeel ➢ Fermented by microorganisms ➢ Antimicrobial agents ➢ Humectancy (water retention)- Hygroscopic ➢ Creamy centred chocolate
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Recap Polysaccharides ⚫ Pectins ⚫ Agar ⚫ Alginates ⚫ Gum arabic/acacia ⚫ Carrageenan ⚫ Xanthan gum ⚫ Starch ⚫ Cellulose, hemicellulose
Recap Starch ◦ Polymer of glucose with a -1,4 ◦ Made of amylose and amylopectin ◦ Gel formation vs Viscosity ◦ Gelatinization and Retrogradation ◦ Cellulose ◦ Polymer of glucose with b - 1,4 ◦ indigestible ◦ Part of dietary fiber
MAJOR COMPONENTS FATS AND OILS
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FATS AND OILS OPTIONAL READING Position of the American Dietetic Association and Dietitians of Canada: Dietary Fatty Acids. Journal of the American Dietetic Association
FATS AND OILS ❖ produce 9 Cal/g ❖ should contribute no more than 30% of our caloric intake ❖ dietary fats/oils and essential fatty acids are needed by the body to maintain proper health & functioning
WHAT ARE FATS? Chemically known as triacylglycerols or triglycerides Triglycerides (TG): Triesters of glycerol & fatty acids Fats and Oils : Chemical composition three carbon molecule containing 3 alcohol groups H 2 C H 2 C HC OH OH OH
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2. FATS AND OILS - CHEMICAL COMPOSITION • R Is Referring To The Rest Of The Molecule Which Is Quite Large • Carboxylic Acid With More Than 3 Carbons • CH 3 -COOH Acetic acid • CH 3 -CH 2 -COOH Propionic acid • CH 3 -CH 2 -CH 2 -COOH Butyric acid
WHAT ARE FATS? Chemically known as triacylglycerols or triglycerides Triglycerides (TG): Triesters of glycerol & fatty acids Fats and Oils : Chemical composition C R3 R2 H 2 C O C R1 O HC C O O H 2 C O O Triglyceride R1, R2, R3: fatty acids which are hydrocarbon chains, with carboxylic acid ( COOH ) at one end and a methyl group ( CH 3 ) at the other end
FATTY ACIDS • most common fatty acids in food has 16 and 18 carbon atoms (C-16, C-18) • some foods have shorter chain fatty acids (e.g. coconut oil has 12 carbon atoms ( C-12) • others also contain longer chain fatty acids (e.g. fish: C-20 and C-22) Fats and Oils : Chemical composition…
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FATTY ACIDS (SATURATED, UNSATURATED) • Some fatty acids are SATURATED Fats and Oils : Chemical composition… no double bonds in the carbon chain C - C H
FATTY ACIDS (SATURATED, UNSATURATED • Some fatty acids are UNSATURATED • If it has only one double bond called MUFA= mono unsaturated fatty acid • If it has two or more double bonds called PUFA= Poly unsaturated fatty acid Fats and Oils : Chemical composition… With double bonds in the carbon chain C = C
COMMON FORMULA OF FATTY ACIDS Y: X (n-Z) Y: number of carbon X: number of double bonds N: NUMBERING OF DOUBLE BONDS FROM METHYL (CH 3 ) end Z: location number of first double bond
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EXAMPLE:18 CARBON FATTY ACIDS CH3(CH2)16COOH Saturated (Stearic) CH3(CH2)7CH=CH(CH2)7COOH Monounsaturated (Oleic) CH3(CH2)4CH=CH-CH2- CH=CH(CH2)7COOH Polyunsaturated (Linoleic) Linoleic acid is an omega 6 fatty acid since its first double bound from the methyl end starts on Carbon number 6 Practice writing the formula in Y:X(n-z) format 18:2(n-6) 18:1(n-9) 18:0
FATS AND OILS: SATURATED • Usually Solid At Room Temp • Contain high amount of Saturated Fatty Acids “ linear” chains pack together more tightly, so SFAs have higher melting point H
• Unsaturated fatty acids (UFA) have two configurations Fats and Oils : UNSATURATED Cis : carbon chains are on the same side of the double bond trans : carbon chains are on either side of the double bond (“ across ”)
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FATS AND OILS: UNSATURATED • usually liquid at room temp • contain unsaturated fatty acids: MUFA, PUFA • cis configuration: bend toward each other …“ kink” in chain pack together less tightly - lower melting point
FATS AND OILS: UNSATURATED TRANS FATTY ACIDS • Have linear chain • Have higher melting point than cis • Created during hydrogenation process
FATS AND OILS STRUCTURE-MELTING POINT RELATION Three factors affecting the melting point: • The number of carbon in the chain • Saturation or unsaturation • The CIS or trans configuration saturated H
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FATS AND OILS- PROPERTIES OF SATURATED, UNSATURATED Vegetable oils • Also less stable! • Double bonds – easily oxidized ( oxidative rancidity) • PUFA more reactive than MUFA This Photo by Unknown Author is licensed under CC BY- SA This Photo by Unknown Author is licensed under CC BY-NC-ND
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FATS AND OILS- PROPERTIES RANCIDITY 1. Oxidative 2. Hydrolytic or Lipolytic
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FATS AND OILS- PROPERTIES 1. OXIDATIVE RANCIDITY Double bonds + oxygen → products … off -flavours, carcinogenic compounds UFA OR PUFAS + Heat, light, oxygen → hydroperoxides → OHs, Ketones, Aldehydes • HYDROLYTIC OR LIPOLYTIC RANCIDITY (CLEAVAGE OF BOND LINKING FATTY ACID CONSTITUENT TO GLYCEROL → RELEASING FREE FATTY ACIDS ) • CAUSED BY LIPASE ENZYMES H H
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2 . hydrolytic or lipolytic rancidity cleavage of the bond linking FAs to glycerol → releasing free FAs (odorous) • hydrolytic triglyceride + water → short-chain (free) fAs + glycerol • lipolytic triglyceride + lipase → short-chain (free) fAs + glycerol ( enzymes) FATS AND OILS- PROPERTIES
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❖ Reduce Rate Of Oxidative Rancidity : • Proper Storage & Packaging (Away From Light, Oxygen, Warm Temp) • Limiting Repeated Exposure To High Temp • Addition Of Antioxidants (Natural And Synthetic) • Hydrogenation FATS AND OILS- PROPERTIES
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Hydrogenation ❖ raises the fat melting point (MP) ❖ less prone to oxidize Hydrogenation Reaction between double bonds and hydrogen atoms to saturate the double bond (converting a double bond to a single bond) + H2 H FATS AND OILS- PROPERTIES HYDROGENATION
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Hydrogenation (partial): used by the food industry to “ harden ” liquid oils into semi-solid fats (e.g. Margarine) Trans FAs can be generated! FATS AND OILS- PROPERTIES HYDROGENATION
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➢ Trans fatty acids: lose “ kink ” originally present in the cis form • "pack closer together“ = the texture more semi -solid. • They taste buttery • But are they healthy? All cis Newer margarines use blending to achieve the desired solid-liquid ratio and melting properties. trans configuration cis -trans FATS AND OILS- PROPERTIES TRANS FA s
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FATS AND OILS: HYDROGENATION TRANS FATTY ACIDS • Behave like saturated fat • Raise LDL (bad) cholesterol and reduce HDL (good) cholesterol = Coronary Heart Disease (CHD)! • High health risks. For more information visit the websites below. • https://www.canada.ca/en/health-canada/programs/banning-partially-hydrogenated- oils-in-foods/consultation-document.html#b12 • https://www.canada.ca/en/health-canada/news/2018/09/canadian-ban-on-trans-fats- comes-into-force-today.html • Labelling required : amount of Trans-fat
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FATS AND OILS FUNCTIONAL PROPERTIES ▪ Mouthfeel- lubricant in food ▪ Shortening/tenderizing power ▪ Carrier of aroma & flavour ▪ High-temperature medium (deep fat frying) ▪ Gradual softening ▪ Emulsifiers
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❖ Emulsifiers • Lecithin ( phospholipid ) from egg yolk , soybean oil • 2 FAs + phosphoric acid + glycerol FATS AND OILS EMULSIONS & EMULSIFIERS This Photo by Unknown Author is licensed under CC BY
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❖ Amphiphilic /amphipathic molecules: ❖ hydrophilic: water-loving (i.e. glycerol linked to an organic acid) ❖ hydrophobic / lipophilic : water-hating or lipid- loving groups (i.e. fatty acid) ❖ Help reduce interfacial tension → form an emulsion FATS AND OILS EMULSIONS & EMULSIFIERS….
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Note: stabilizers (not the same as emulsifiers) Increase viscosity of the continuous phase keep the droplets suspended or dispersed E.g. Polysaccharides Emulsifiers Have Amphiphilic/ two sided structure, help reduce interfacial tension FATS AND OILS EMULSIONS & EMULSIFIERS
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Critical Thinking Can you imagine what a piece of pie would look and taste like without the presence of fat in the crust? What functional properties of fat are involved in the pie crust formation? Some people use oil in their pie crust recipe, and some use lard. Which contains more saturated fat?
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Guiding Questions What is the structure of fats and oils? What are Saturated, Unsaturated fats? What are hydrogenation and partial hydrogenation What are Trans Fats and how they are formed? What affects the melting point of the fats and oils? Understanding Y:X ( n-z) What are the functional properties of fats and oils?
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Major components Proteins This Photo by Unknown Author is licensed under CC BY-SA This Photo by Unknown Author is licensed under CC BY-SA
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R C 3. Proteins… ❖ Contribute to 4 Cal/g ◼ Require 0.8 g protein per kg body wt (adults) ◼ Excess → converted to energy (4 Cal/g) or stored as fat. ❖ Polymers or long chains of amino acids linked by peptide bonds amino group ( NH 2 ) and acidic (carboxylic COOH ) group on the same carbon atom R = side chain (hydrophobic, charged, polar, aromatic)
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3. Proteins – Amino acids ⚫ 20 different amino acids naturally occurring in the human body and in foods ⚫ 9 are essential (cannot be synthesized by humans). Must be obtained from food. 1. E.g. Leucine, Phenylalanine (used in aspartame…), Tryptophan…
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3. Proteins- Amino acids ❖ Amino acid sequence and 3-D structure of the protein determine ❖ the Functional Properties in food ❖ as well as the Nutritive value of the proteins This Photo by Unknown Author is licensed under CC BY-SA
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3. Proteins- Protein quality Protein quality of animal proteins is usually higher than plant proteins ◦ Plant proteins ◦ less digestible than animal proteins ◦ have a less favorable ratio & quantity of one or more essential amino acids
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3. Proteins- Protein quality Protein quality of foods can be improved by … mixing = “ complementation ” “30 g of breakfast cereal when consumed with 125 ml of milk represents a good source of protein” … mixing = “ supplementation”
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3. Proteins - Functional properties Emulsifiers ◦ amphiphilic molecules, ◦ reduce interfacial tension; ◦ e.g. egg yolk proteins in mayonnaise
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3. Proteins - Functional properties Foams ◦ Trap air bubbles & form rigid 3-D structure when heated or cooled → solid foams ◦ e.g. meringues, bread, ice cream Gels ◦ form 3-D structure that can trap water ◦ e.g. gelatin gels; yogurt; cheese; frankfurters
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3. Proteins - Functional properties Enzymes “All enzymes are proteins, but NOT all proteins are enzymes.” ◦ Proteins that function as biological catalysts ◦ Promote a chemical reaction that will not occur spontaneously ◦ Inherent in the foods or added in processing ◦ desirable or undesirable reactions in foods What are some examples of enzymes? some we have already discussed in this course…
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3. Proteins- Allergies unable to digest certain proteins → exhibit symptoms of allergic reactions ❖ The 12 most common food allergens/sensitivity promoters : ◦ Crustaceans and molluscs, (shrimp, crabs) eggs, fish, Gluten, Milk, Mustard, Peanuts, Sesame, soybeans, Tree nuts, Wheat and triticale, Sulphites ◦ Peanut and tree-nuts most common http://www.inspection.gc.ca/food/consumer-centre/food-safety-tips/labelling-food-packaging-and-storage/allergen/eng/1332442914456/1332442980290
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Guiding Questions ▪ What is the structure of Protein ▪ What are the functional properties of Proteins (with examples) ▪ What is the structure of an emulsifier and how emulsification happen ▪ Amphiphilic/amphipathic ▪ Hydrophilic and Hydrophobic
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67 MAJOR COMPONENTS WATER
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4. WATER Plays a key role in the quality of foods ❖ Free versus bound water • Free water • Properties typical of water • Found in tissue food systems & dispersions • Available for all chemical, enzymatic reactions & for microbial growth
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4. WATER • Bound water • Adsorbed on macromolecules • e.g. Proteins or polysaccharides, • Bound to smaller molecules • Sugars & salt • Not readily available for chemical, enzymatic or microbial activity
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4. WATER - WATER ACTIVITY WATER ACTIVITY (a W ) VAPOUR PRESSURE OF WATER IN FOOD AT X O C VAPOUR PRESSURE OF PURE WATER AT X O C a w can range from 0 to 1.0
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4. Water - water activity How is a w determined in foods? See animated figure in Lesson 2
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4. WATER - WATER ACTIVITY ❖ Water content – total (measured) ❖ Water activity – primarily free “Indicator of the water available for chemical reactions, microorganisms” a w and water content of various foods • The 2 values are not always related: • Salami a w = 0.90, 61% water content • Bread a w = 0.96, 35% water content
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4. WATER - WATER ACTIVITY Water activity (a w ) in foods can be controlled (adjusted) by: • Addition of solutes (sugars, salts) - bind free water • Physically removing free water from foods • Processing: freezing (lesson 7), • Concentration or dehydration (lesson 8)
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GUIDING QUESTIONS • Free water vs bound water • Significance of water activity ( a w )
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