LIPIDS

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LIPIDS
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Our plan for the day

• Good things about fat
• Bad things about fat
• Lipid Chemistry (ugh)
• Carbon chains can be saturated or unsaturated,
  cis or trans
• Problems with saturated and trans fatty acids

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Good Things About Fats

• Concentrated energy source
• Stores energy for long term use (fat cells)
• Flavor carrier
• Heat Transfer - frying
• Imparts texture plasticity, flakiness
• Mouthfeel creamy, smooth
• Essential fatty acids (linoleic, linolenic)
• Phase transition (solid liquid)
• Carries fat solubles (A,D,E,K) vitamins
• Satiety- gastric inhibitory protein
• Major component of membranes

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Bad Things About Fat

• Makes you fat!
• Heart disease, high blood pressure, cancer
• Unsaturated fats are reactive free radicals

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Fat Structure
Fatty acids are either saturated, monounsaturated
(contain one CC double bond) or polyunsaturated
(contain two or more CC double bonds)
Saturated fatty acids stack closely and are more
solid. Unsaturated fatty acids are more fluid.
Hydrogenating unsaturated fatty acids makes
them more rigid.
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Fat Structure
Monounsaturated Fat
Sources avocado, peanuts, peanut butter,
olive/olive oil
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Fat Structure
Saturated Fat Primarily animal sources meat,
poultry, milk, butter, cheese, egg yolk,
lard Plant Sources chocolate, coconut, coconut
oil, palm oil, vegetable shortening
Polyunsaturated Fat - Primarily plant sources
vegetable oils (corn, safflower, soybean,
sunflower, canola, etc.), margarine (most),
mayonnaise, certain nuts (almonds, filberts,
pecans, walnuts) Animal Sources fish
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Linolenic Acids
Alpha linolenic acid (omega 3)
Structure of omega-3 fatty acids and omega-6
fatty acids. These fatty acids are defined by the
location of the first double bond.
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Trans Fat

• Mens Health Article The Hidden Killer
• Its a fat thats difficult to digest so it
  increases the amount of bad cholesterol in your
  blood and can dramatically boost your risk of
  heart disease. If saturated animal fats are
  unhealthy, trans fats are far worse.
• Youre almost better off eating butter and
  bacon.
• Harvard scientists estimate that trans fats may
  contribute to more than 30,000 premature deaths
  per year.

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Trans Fats

• Time Article Fessing Up to Fats

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Nutritional Overview of Lipids

• Classification
• Triglycerides 95 of dietary fat
• 1 glycerol 3 fatty acids
• Fatty acids
• Short, medium, or long chains
• Saturated (no double bonds)
• Monounsaturated (one double bond)
• Polyunsaturated ( one double bond)
• Omega 3
• Omega 6
• Cholesterol
• Phospholipids
• Energy value 9kcal/g

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Nutritional Overview

• Functions
• Provide energy
• Serve as energy reserve
• Assist in transport and adsorption of fat-soluble
  vitamins
• Serve as source of essential fatty acids
• Insulate and protect organs
• Maintain cell walls and play role in making
  Vitamin D

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Nutritional Overview

• Food Sources
• Oils, sauces, spreads, butter
• Meat, poultry, fish, eggs, nuts (fish oil for
  omega 3s)
• Milk, cheese, dairy
• Breads cereals and grains with added fats
• Recommended Intake
• Less than or equal to 30 of calories from total
  fat
• Less than or equal to 10 of calories from
  saturated fat
• No more than 300 mg cholesterol

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Fats In Food

• Milk (8 oz. serving)
• Whole 3-4 (legal 3.2) 150Kcal
• 2 120 Kcal
• 1 100 Kcal
• Skim
• Cream
• Heavy (Whipping) 36
• Light 18
• ½ ½ 10.5
• Others
• Mayo 65 oil, vinegar, sugar, salt, egg yolk
• Salad Dressing 40 oil

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Fat Substitutes

• Simplex
• Egg white and milk protein
• very small 0.1 0.3uM
• microencapsulated
• Oatrium from oat bran or flour
• Avicel microcrystalline cellulose (from wood)
  (0 calories)
• Olestra (Olean) polyester sucrose

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Fat Substitutes

• Olestra
• Indigestible
• Lack of ADEK
• Digestive issues
• Anal leakage

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http//www.zug.com/pranks/olestra


Day 1 Day 3 Day 5 Day 7
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Take Home Fats, Oils, Lipids

• Good things about fats
• Concentrated source of energy 9 cal/g
• Flavor carrier
• Impart texture
• Imparts mouthfeel, phase transiition
• Caries fat solubel vitamins, ADEK
• Major component of membranes
• Satiety

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Take Home Fats, Oils, Lipids

• Bad things about fats
• Saturated solid, animal, leads to cholesterol
• Unsaturated, polyester sucrose,
• non-digestible, leakage loss of ADEK
• Makes you fat
• Coronary disease
• Heart disease
• Cancer

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Take Home Points

• Know the good and bad characteristics
• of fats and oils
• Saturated vs. unsaturated
• where found, why used
• cis vs. trans
• Fat in Food
• How much?
• What foods?
• Different types of oil (general)
• Fat free does not equal calorie free
• Fat Substitutes