lipids 3
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melting point of lipids depend on:
• fatty acid chain length • fatty acid structure (number of double bonds) • triglyceride composition
hydrolysis of fat into glycerol and free fatty acids by:
• strong alkine or acidic conditions • enzymes (lipase)
what can happen when deep frying snacks?
water of snacks cause hydrolysis of ester bonds
what can happen when harvesting palm fruits?
enzymes (lipases) present in cells become active
when can autoxidation of fats happen?
takes place during presence of 02 and or radiation during storage and processing
what are the effects of autoxidation on fats
loss of flavour development of off-flavour decreased nutritional value
does the rate of oxydation depend on the oxygen pressure?
in case of unlimited oxygen, the extent of fat oxidation does not depend on the oxygen pressure, however at a very low oxygen supple it does depend on the pressure