2. • Fat is the substance in food that provides a rich
texture and flavor.
• Animal products such as meat, dairy, and eggs
contain the most fat.
• Nuts and seeds are also high in fat.
• Cooking fats include olive oil, lard, canola oil,
walnut oil, butter, margarine and shortening.
• Shortenings and margarines are tailored fat
systems whose nutritional and functional
properties have been manipulated in order to
deliver specific consumer needs.
3. • In fats such as margarine and shortening,the
functional characteristics of natural fat systems
have been modified to provide desirable
consistency and keeping quality in the end
product.
• These modified fats offer special functional
utility to baking, confectionery, and cooking
applications.
• Being one of the most flexible basic food
ingredients, it is expected that the use of
shortening and margarine will continue to grow
4. • Fat has a bad reputation in the diet world,
although only a little bit of that reputation is
deserved.
• While bad fats can contribute to poor health,
some of them are needed for good health.
• which fats are good and which ones are bad.
5. • Fats and oils are made up of individual molecules called
fatty acids.
• They're chains of carbon and hydrogen atoms that have
a carboxyl group at one end and a methyl group at the
other.
• Carboxyl groups contain one carbon atom, one hydrogen
atoms and two oxygen atoms, and methyl groups include
one carbon atom and three hydrogen atoms.
• The carbon atoms in the fatty acid molecules are linked
by single or double bonds.
• Fatty acids vary in length.
• Short chain fatty acids have two to four carbon atoms,
medium chain fatty acids have six to 12 carbons atoms,
long fatty acids have 14 to 18 carbon atoms.
• A have more than 20 carbon atoms chains.
6. • Fatty acids are either saturated or unsaturated.
• Saturated fatty acids have no double bonds
between any of the carbon atoms in the chain.
• Unsaturated fatty acids have one or more
double bonds in the carbon chain.
• Monounsaturated fatty acids have one double
bond and polyunsaturated fatty acids have two
or more double bonds.
• Unsaturated fatty acids are sometimes named
by the position of the double bonds in the
carbon chain.
• The names omega-3,-6 or -9 refer to the
locations of the first double bond in the three
different fatty acid molecules.
7. • Omega 3
• A group of unsaturated fatty acids found in some fish oils and
linseed oil.
• Omega-3 fatty acids may change the chemistry of blood, reducing
the risk of heart disease.
• Consumption of foods with high levels of these fatty acids may
be ‘cardio protective’ because they help to lower blood
cholesterol and prevent arteries from being clogged with
cholesterol rich plaques.
• It has been suggested that one oily-fish meal a week provides the
same protection as three or more.
• Fish oil capsules containing omega-3 fatty acids are now on the
market, but according to the American Medical Association, the
capsules may not be as effective as eating fish and other oily
seafood.
• It is possible that the fatty acids only work effectively with other
components in fish that are absent from the capsules.
8. • Unsaturated fatty acids
can have two different
configurations of the
hydrogen atoms on either
side of the double bonds.
• These are referred to as
"cis" or "trans"
configurations.
9. • Cis configurations have those
hydrogen atoms both on the same
side of the molecule.
• This causes the molecule to look
like it is bent.
• Trans configurations have those
hydrogen atoms on opposite sides
of the double bond.
• This gives the molecule a more
linear appearance, like saturated
fats.
• Interestingly, it turns out that both
saturated fats and trans-fats are
bad for health.
10. • Most of the fats in the food you eat
are called triglycerides.
• A triglyceride is made up of three fatty
acid molecules attached to a glycerol
molecule.
• Your body will use triglycerides as a
source of energy or store them as
adipose tissue, better known as body
fat.
• The types of fatty acids in the
triglycerides have an important impact
on the physical state of the fats you
eat.
• Fats that are composed of triglycerides
with saturated fatty acids, like meat,
are solid at room temperature.
• Fats that are composed of
triglycerides with unsaturated fatty
acids, like vegetable oils, are liquid at
room temperature.
11. • Fats may be either solids or liquid at room temperatures ,
depending on their structure and composition.
Solid fat
liquid
12. • The foods you eat may also
include cholesterol.
• Cholesterol does not produce any energy
like triglycerides, but it is important for
many biochemical processes and
hormone production.
• Elevated cholesterol levels in the body
have been associated with an increased
risk of cardiovascular disease.
13. • The cholesterol in the
body is mostly made
in your liver and there
are three different
types:
• High Density
Lipoproteins,
• Low Density
Lipoproteins and Very
Low Density
Lipoproteins.
14. • High-density lipoproteins (HDL) are composed mainly
of proteins, with only small amounts of cholesterol.
• HDLs are often referred to as "good cholesterol"
because they help remove cholesterol from artery
walls and transport it to the liver for elimination from
the body.
• Higher HDL levels actually protect against coronary
heart disease.
• Low-density lipoproteins (LDL) are composed mainly
of cholesterol and have very little protein.
• They are often referred to as "bad cholesterol"
because they are primarily responsible for depositing
cholesterol within arteries.
• High levels of LDLs are associated with an increased
risk for coronary heart disease
15. • Fats and cholesterol have a number of
important functions, which include:
1. Lubrication of body surfaces
2. Components of cell membrane structures
3. Formation of steroid hormones
4. Energy storage
5. Insulation from cold
6. Carrying fat soluble vitamins A, D, E, K
16. • Saturated fats are made up of triglycerides that
have saturated fatty acids.
• These fats are solid at room temperature.
• They come mostly from animal sources,
although saturated fats are in coconut oil, palm
oil and palm kernel oil.
• Saturated fats found in red meat, butter, milk,
cheese and eggs will increase cholesterol levels
in the body.
• In fact, saturated fat will raise your cholesterol
much more than dietary cholesterol does.
17. • Eating a diet rich in red meat has been linked to an
increased risk of cardiovascular disease and some cancers.
• Since red meat has the highest concentration of saturated
fats, many experts suggest that you limit your consumption
of red meat to only two or three small servings per week.
• monounsaturated fats are made up of triglycerides that
have monounsaturated fatty acids.
• They are liquid at room temperature but solid when
refrigerated.
• Olive oil contains a well-known monounsaturated fatty acid
call oleic acid.
• Canola oil, peanuts and avocados also contain some
monounsaturated fats.
• Consumption of monounsaturated fatty acids has been
shown to help keep LDL cholesterol levels low and HDL
cholesterol high.
18. • Polyunsaturated fats come mostly from plant sources
like nuts, seeds and vegetable oils.
• Two well known polyunsaturated fats are the omega-
3 and omega-6 fats.
• These fats are liquid at room temperature and often
stay liquid when refrigerated.
• Fish is also good source of polyunsaturated omega-3
fats, especially cold water, oily ocean fish.
• This is why you should eat fish at least three times
per week.
• While most red meat is low in polyunsaturated fats,
animals raised on grass instead of corn-based feeds
have meat that has more polyunsaturated fats and
lower in fat in general.
19. • The essential fatty acids are so named because you
need to get them from your diet.
• Body can make many of the fats it needs from other
types of fatty acids, but the omega-6 and omega-3
polyunsaturated fatty acids must come from the diet.
• Omega-6 fatty acids come from vegetable oils, nuts and
seed oils.
• Most people get plenty of these fats from their diets --
usually more than enough.
• While the omega-6 fatty acids are common in a typical
Western diet, the omega-3 fatty acidsare often
deficient.
• Many experts believe that eating a diet with too many
omega-6 fats and too few omega-3 fats increases your
risk for inflammation and chronic disease.
20. • Getting enough omega-3 fatty acids from
your diet or as dietary supplements will help
to reduce inflammation, regulate heart
rhythm and keep your cholesterol levels
normal.
• When you don't get enough of the essential
fatty acids in your diet, you may have dry
skin, dry hair and increased inflammation.
21. Trans Fat
• Hydrogenation is a chemical process in which hydrogen gas is
bubbled through a liquid oil in the presence of cataysit often a
reactive metal such as platinum or nickel. The resulting reaction
forces unsaturated fatty acids to accept additional hydrogen
atoms and become at least partially saturated.
• In practical cooking terms, hydrogenation would convert an
unsaturated vegetable oil, the kind often used for deep frying,
into a partially solid form like margarine.
• A fully hydrogenated vegetable oil would be as thick as animal fat
, but most food manufacturers do not take the hydrogenation
process that far.
• Hydrogenating vegetable-based oils is generally less expensive
than using saturated animal fats, and partial hydrogenation gives
processed foods a longer shelf life.
22. • Trans-fats
• Most trans-fats are created artificially by a process
called hydrogenation.
• It involves heating regular vegetable oil and forcing
hydrogen atoms onto the polyunsaturated fatty acid
molecules.
• This process turns the oil into a solid substance and
improves the shelf life of the fat.
23. • Fully hydrogenating a vegetable oil will make it
firm and not create trans-fats.
• However, the firmness of the fat makes it difficult
to use in cooking.
• Partially hydrogenating an oil makes for a softer
product and is still widely used in baking and
processing foods.
• Examples include stick margarine and partially
hydrogenated frying oils.
• Trans-fats are commonly found in donuts, snack
cakes, cookies and processed foods.
24. • Artificially created trans-fats are the
unhealthiest of fats, even worse than
saturated fat.
• Eating too many trans-fats has been linked to
increasing your risk of cardiovascular disease.
• Not all trans-fats are created in the lab.
• Small amounts of natural trans-fats occur in
milk and beef.
• Conjugated linoleic acid is a well-known
natural trans-fat.
• The natural trans-fats do not appear to be as
unhealthy as the artificial trans-fats.
