Facts about Fats
Vitamins A, D, E and K
What are fat soluble vitamins?
I am essential for metabolic processes and am found in food and blood. There are two types of me - HDL and LDL
What is cholesterol?
Can be linked to increased risk of heat disease, obesity and high blood pressure
What is the over-consumption of fat?
incapable of being mixed
What is immiscible?
My smoke point is 242 degrees Celsius
What is canola oil?
a function of fat is: Fat provides h.... and e....
What is heat and energy?
Occurs when liquid vegetable oils are partially hydrogenated or solidified during processing
What are trans fats?
Being deficient in vitamin A, D, E or K
What is under-consumption of fat?
Strain produced by blending or mixing to influence the absorption of the emulsifier
What is shear power?
What is Extra Virgin Olive Oil?
Sources include seed oils, oily fish, legumes
What are monounsaturated fats?
What are unsaturated fats?
the action of oxygen on fat which results in rancidity
What is oxidation?
I have a hydrophilic and a hydrophobic end
What is an emulsifying agent?
My smoke point is 177 degrees Celsius
What is butter?
sources include: red meat, butter, cream, coconut oil
What are saturated fats?
When there are many carbon-carbon double bonds present, the fat is known as ...
what is polyunsaturated?
Deterioration of fat in food which results in unpleasant flavours and odours
What is rancidity?
Frying food at a high temperature causes the water from food to react with the fat, causing partial...
What is Hydrolysis?
I act as a heat transfer medium, I add flavour to the food, I assist food to brown and create a crisp outer texture
What is the function of fat in frying?
Sources include: olive oil, canola oil and peanut oil
What are polyunsaturated fats?
when fat has double bonds between the carbon atoms. which can react with hydrogen. When there is only one carbon-carbon bond the fat is known as...
What is monounsaturated?
the conversion of liquid fat to semi-solid fat by controlling double bonds that are hydrogenated in the presence of nickel
What is hydrogenation?
the thickness of a liquid or the resistance it gives when flowing or moving
What is viscosity?
Egg, soy lecithin, mustard and honey
What are emulsifying agents?