L6 Lipids 1
Omega 3 fatty acids are highly unsaturated, conjugated fatty acids commonly found in ___
Fish oils and vegetable sources (Linolenic)
This is how salt affects gluten formation
Salt acts as an ionic shield, neutralizing proteins and allowing for closer protein association (more elastic network). Also slows fermentation
Nirosamines (potentially toxic) are formed when
nitrites react with protein breakdown products
Name 2 extrinsic factors
• Temperature
• Level of Oxygen
• Relative Humidity
A hurdle is
A stress placed on microorganism that it must
overcome to survive, grow, and reproduce in
food
Hurdle technology is the combination of hurdles to ensure safety/extend shelf life
Name the 4 fat soluble viatmins
A,D,E, K
This is the emulsifier in homogenized milk
Milk Proteins
A food additive is this
Any substance used in the production, treatment,
packaging, transportation or storage of food
or
A chemical or other substance that becomes a
part of a food product either added
intentionally or accidentally
Name 2 Naturally Occuring inhibitors
Spices and herbs
• Allicin (garlic/onions), thymol (sage), eugenol
(cloves), sulfur compounds (mustard), cinnamic
acid (cinnamon)…
• Essential oils
• Orange oil
• Organic acids
• Benzoic acid (cranberries), lactic acid
(fermented dairy products), free fatty acids
Lysozyme – degrades bacterial cell walls
• Avidin – binds biotin, an essential nutrient for growth
• Ovotransferrin – chelates iron
• Lactoferrin – chelates iron
Name 2 Causes of food spoilage
Chemical reactions (browning, lipid oxidation,
nutrient losses, etc.)
• Endogenous enzymes (lipases, proteinases,
lipoxygenases, PPO, pectinases)
• Decompartmentalization due to handling or normal decay
processes
• Microbial activity
Oxidative Rancidity leads to the formation of these in unsaturated fats
Peroxides, hydroperoxides, off flavors/odors
Name 2 textural functional properties of lipids
Aeration
– Crystallization
– Frying
– Shortening power (tenderness)
A processing aid is this
A substance added to a food:
1) during processing but removed before it is packaged in its finished form
2) during processing and converted into constituents
normally present in the food (do not significantly
increase the amount of the constituents naturally found)
3) for their technical or functional effect in the processing and are present in the finished food at insignificant levels.
Name 3 intrinsic factors
Those that are integral to the food
• Acidity (pH or TA)
• Water Activity (aw)
• Oxidative State (Eh)
• Nutrient Content
• Naturally-occurring Inhibitors
• Biological Structure
Pectinase leads to what in foods
Softening (splitting of pectin)
Hydrolytic Rancidity is ___
Hydrolysis of triglycerides to free fatty acids and glycerol
Results in rancid, goat flavor, or soapy productsBVO is used as a stabilizer in energy drinks to prevent separation of these
Less dense flavoring agents
Adulteration is this
(illegal) is the deliberate addition of cheap ingredients to a food to make it appear to be high quality
Name 2 foodbourne parasitic protazoan
Cryptosporidium
• Toxoplasma
• Giardia
Name 1 mold
Aspergillus, Penicillium, Fusarium, Mucor, Rhizopus
Name 2 derived lipids
Fat Soluble vitamins, Cartenoids (Yellow and orange), Sterols (Cholesterol in animals, phytosterols in plants)
Both Cartenoids and Sterols and be vitamin precursors (converted to vitamins)
Large crystals form in chocolate with a high content of this
This is the difference between enrichment and fortification in nutritional additives
Enrichment: addition of nutrients loss during processing
Fortification: addition of nutrients, either absent or present in insignificant amounts
Name 1 beneficial product from mold and one harmful one
antibiotics/mycotoxins
Name a gram negative rod shaped bacteria
Pseudomonas (grows in refridgerated, neutral ph,aerobically stored, high water)
Shigella