1. Functions of Lipids in Food

2. B-3.02 -- Functions of Lipids in Food
Transfer Heat
Excellent heat medium -- allows foods to brown unlike water
Prolonged heating
Lipids break apart -- produce smoke, which is called smoke point.
Undesirable color and flavor changes then occur in food
At this “point, discard oil
Flash Point -- oil hot enough to flame.
B Functions of Lipids in Food

3. B-3.02 -- Functions of Lipids in Food
Smoke Point
Point at which oil begins to smoke:
510oF -- Safflower
495oF -- Soybean
475oF -- Corn
440oF -- Peanut
375oF – Olive oil
375oF -- Shortening
B Functions of Lipids in Food

4. B-3.02 -- Functions of Lipids in Food
Tenderize
Tenderizes baked product
Liquid vs. solid fat
Solid fats shortens gluten strands better than liquid fats so more tender product
Fats with high melting point
Can be worked longer without melting
Provides a more tender baked product
B Functions of Lipids in Food

5. B-3.02 -- Functions of Lipids in Food
Aeration
Addition of air into a batter
Saturated fats trap air, increases volume
Oils do not trap air
Produces grainy texture in baked goods
Creaming fat and sugar
decreases viscosity
Batter is more viscous
B Functions of Lipids in Food

6. B-3.0 -- Functions of Lipids in Food
Enhance Flavor
Desirable flavors:
Olive oil
Butter
Flavorless:
Wanted for frying
Cottonseed oil
B Functions of Lipids in Food

7. B-3.02 -- Functions of Lipids in Food
Lubricate
Lubricates food components
Easier to chew
Pleasant mouth feel
Makes foods seem moister
B Functions of Lipids in Food

8. B-3.02 -- Functions of Lipids in Food
Liquid in Emulsions
Emulsion:
A mixture that contains a lipid and a water-based liquid
Lipids are usually one of the 2 liquids
May not be permanent
Examples:
Mayonnaise
Butter
Milk
B Functions of Lipids in Food