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
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

 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
 Fats and Oils : Chemical composition

WHAT ARE FATS?

Chemically known as triacylglycerols or triglycerides
Triglycerides (TG): Triesters of glycerol & fatty acids

H2C OH

HC OH

H2C OH
three carbon molecule
containing 3 alcohol groups
 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

• CH3-COOH Acetic acid
• CH3-CH2-COOH Propionic acid
• CH3-CH2-CH2-COOH Butyric acid
 Fats and Oils : Chemical composition

WHAT ARE FATS?

Chemically known as triacylglycerols or triglycerides
Triglycerides (TG): Triesters of glycerol & fatty acids

Triglyceride
R1, R2, R3: fatty acids
O
H 2C O C R1 which are hydrocarbon

O chains, with carboxylic

HC O C R2
acid (COOH) at one end
O
H 2C O C R3 and a methyl group (CH3)
at the other end
 Fats and Oils: Chemical composition…

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…

FATTY ACIDS (SATURATED, UNSATURATED)

• Some fatty acids are SATURATED

no double bonds in
the carbon chain
C-C

H
 Fats and Oils: Chemical composition…

FATTY ACIDS (SATURATED, UNSATURATED

• Some fatty acids are UNSATURATED With double bonds in the

carbon chain C=C

• 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
 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
(CH3) end
Z: location number of first double bond
EXAMPLE:18 CARBON FATTY ACIDS

CH3(CH2)16COOH 18:0 Saturated (Stearic)

CH3(CH2)7CH=CH(CH2)7COOH Monounsaturated (Oleic)
18:1(n-9)
CH3(CH2)4CH=CH-CH2- Polyunsaturated (Linoleic)
CH=CH(CH2)7COOH 18:2(n-6)

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
 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
 Fats and Oils: UNSATURATED

• Unsaturated fatty acids (UFA) have two configurations

Cis: carbon chains are on the trans: carbon chains are on either
same side of the double bond side of the double bond (“across”)
 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:
saturated

• The number of carbon in the

chain
• Saturation or unsaturation
H
• The CIS or trans configuration
 FATS AND OILS-PROPERTIES OF
SATURATED, UNSATURATED

Vegetable oils
• Also less stable!
• Double bonds – easily
oxidized (oxidative This Photo by Unknown Author is licensed under CC BY-
SA

rancidity)
• PUFA more reactive than
MUFA

This Photo by Unknown Author is licensed under CC BY-NC-ND

 FATS AND OILS- PROPERTIES

RANCIDITY
1. Oxidative
2. Hydrolytic or Lipolytic
 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

H H
• HYDROLYTIC OR LIPOLYTIC RANCIDITY (CLEAVAGE OF BOND LINKING FATTY ACID CONSTITUENT
TO GLYCEROL → RELEASING FREE FATTY ACIDS)
• CAUSED BY LIPASE ENZYMES
 FATS AND OILS- PROPERTIES

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

❖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
HYDROGENATION
Hydrogenation

+ H2

❖ 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)
 FATS AND OILS- PROPERTIES
HYDROGENATION

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
TRANS FAs

Newer margarines use

blending to achieve the
desired solid-liquid ratio and
melting properties.

All cis cis -trans

trans configuration

➢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?
 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

 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
 FATS AND OILS
EMULSIONS & EMULSIFIERS

❖Emulsifiers
• Lecithin (phospholipid)
from egg yolk, soybean oil
• 2 FAs + phosphoric acid +
glycerol

This Photo by Unknown Author is licensed under CC BY

 FATS AND OILS
EMULSIONS & EMULSIFIERS….

❖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

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
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?
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?
 Major components
This Photo by Unknown Author is licensed under CC BY-SA

Proteins

This Photo by Unknown Author is licensed under CC BY-SA

 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 (NH2) and
C
acidic (carboxylic COOH)
R group on the same carbon
atom

R= side chain (hydrophobic, charged, polar, aromatic)

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…
 3. Proteins- Amino acids

❖Amino acid sequence and 3-D structure of the

protein determine

❖the Functional Properties in food This Photo by Unknown Author is licensed under CC BY-SA

❖as well as the Nutritive value of the proteins

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
 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”
3. Proteins- Functional properties

Emulsifiers
◦ amphiphilic molecules,

◦ reduce interfacial tension;

◦ e.g. egg yolk proteins in

mayonnaise
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
 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…
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
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
MAJOR COMPONENTS

WATER

67
 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
 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
 4. WATER- WATER ACTIVITY

WATER ACTIVITY (aW)

VAPOUR PRESSURE OF WATER IN FOOD AT XOC

VAPOUR PRESSURE OF PURE WATER AT XOC

aw can range from 0 to 1.0

4. Water- water activity

How is aw determined in foods?

See animated figure in Lesson 2
 4. WATER- WATER ACTIVITY
❖Water content – total (measured)

❖Water activity – primarily free

“Indicator of the water available for chemical reactions,

microorganisms”

aw and water content of various foods

• The 2 values are not always related:

• Salami aw= 0.90, 61% water content

• Bread aw= 0.96, 35% water content

 4. WATER- WATER ACTIVITY

Water activity (aw ) 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)

 GUIDING QUESTIONS

• Free water vs bound water

• Significance of water activity ( aw)