Characteristics of Lipids Characteristics n Characteristics include n

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Characteristics of Lipids

Characteristics of Lipids

Characteristics n Characteristics include: n n Melting point Solidification point Non-polar molecular Rapid deterioration

Characteristics n Characteristics include: n n Melting point Solidification point Non-polar molecular Rapid deterioration B-3. 02 -- Characteristics of Lipids

Melting Point n Lipids do not have a specific melting point. n n Mixture

Melting Point n Lipids do not have a specific melting point. n n Mixture of fatty acids Saturated vs. unsaturated fatty acids in lipids n Different melting points B-3. 02 -- Characteristics of Lipids

Solidification Point n n Lipids in a mixture solidify at different temperatures. Solidification point:

Solidification Point n n Lipids in a mixture solidify at different temperatures. Solidification point: n n Temperature at which all lipids in a mixture are in a solid state. Lipids solidify rather than freeze. B-3. 02 -- Characteristics of Lipids

Solidification vs. Melting Point n n If an oil is 60% monounsaturated fat, 25%

Solidification vs. Melting Point n n If an oil is 60% monounsaturated fat, 25% polyunsaturated fat, and 15% saturated fat, different lipid molecules will solidify at different temperatures. Example: n n Saturated fats will start to solidify first. Polyunsaturated molecules will not completely solidify until the temperature drops 3 or 4 more degrees. B-3. 02 -- Characteristics of Lipids

Nonpolar Molecules n n n Lipids molecules are nonpolar. Water molecules are polar. Polar

Nonpolar Molecules n n n Lipids molecules are nonpolar. Water molecules are polar. Polar and nonpolar molecules n n Do not attract dissimilar molecules Which is why oil (nonpolar) and water (polar) do not mix. B-3. 02 -- Characteristics of Lipids

Rapid Deteriorate n Autooxidation n n Lipids exposed to oxygen n Causes lipids to

Rapid Deteriorate n Autooxidation n n Lipids exposed to oxygen n Causes lipids to deteriorate n Unsaturated oils more susceptible n High-fat foods become rancid Rancidity n n n Form of food spoilage, no health risks Unpleasant odor and flavors Minimizing autooxidation n n Vacuum-seal – remove oxygen Antioxidants – preservative that binds with oxygen B-3. 02 -- Characteristics Affecting Lipids

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