Fcs 401 Lipids 1

Front 1

Definition of Lipids

Back 1

Naturally non-polar or slightly polar, hydrophobic, and dissolves in organic solvents.

Front 2

Functions of Lipids

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- Provide essential fatty acids
- Digestion and absorption and transpiration
- decreases gastric secretion, slows gastric emptying, stimulates biliary and pancreatic flow.

Front 3

Lipid Function in Food

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- Carriers of most flavors
- Color
- Texture
- Lubricate

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Food sources of Lipids

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Animal, fish, plant, oils, nuts/seeds hydrogenated

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Simple Lipids

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Non-cyclic compounds, contains C,H,O
- i.e. fats, oils and fatty acids

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Compound Lipids

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Contains C,H,O and other elements such as N and P

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Steroids

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Cyclic, compounds characteristics by a four-ring core structure.

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Miscellaneous Lipids

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Substances that do not fit into classifications. Substances like fat soluble vitamins.

Front 9

Fatty Acid structure

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- Generally unbranched
- nearly all contain even number of C's
- Natural unsaturated fatty acids are almost always cis

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Pertains to the last C in chain

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Omega

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Fatty acid Classification

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- Number of double bounds.
- Position of double bonds
- geometry

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Has hydrogen bonds on the same side of the double bonds

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Cis

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Has hydrogen bonds on opposite sides of the double bonds

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Trans

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Major sources of Trans Fat

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- Products that include up to 50% of trans-fat
- Hydrogenated butter, shortening, commercial frying fats, salty snacks
- Butter and other animal fats can be trans-fat by bacterial fermentation.

Front 15

Triglycerides characteristics

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- Highly concentrated form of energy.
- account for 95% of dietary fats.
- main component of fat and oils.
- composed of a glycerol backbone and 3 fatty acids.

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Definition of Fats

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Long chain fatty acids with a high proportion of saturated fatty acids. Has a high melting point and is solid at room temperature.

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Definition of Oils

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Liquid at room temperature. High proportion of short chain fatty acids or unsaturated

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Function of waxes

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- plant: protects from dehydration and harmful organisms
- animal: keeps surfaces water resistant.
- mixture of esters formed from long-chain monohydroxy alcohols

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Phospholipids classification

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Contains phosphates that make it more polar than TG and tends to attract polar water molecules.

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Triglyceride Characteristics

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- Highly concentrated form of energy.
- Accounts for 95% of dietary intake
- Main component of fat and oils.
- Composed of a glycerol backbone and 3 FA

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Fats

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Long chain fatty acids with a heigh proportion of saturated fatty acids. Have high melting and solid at room temp

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Oils

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Liquid at room temp. High proportion of short chain fatty acids or unsaturated.

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Functions of Waxes

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- animal: Keeps surfaces of water repellent
- Plant: protects from dehydration and harmful organisms
- Mixture of esters formed from long-chain monohydroxy alcohols.

Front 24

Compound lipid classification

Back 24

-Phospholipids
- Sphingolipids
-Glycolipids