FOOD 2400 Lecture Notes - Lecture 2: Singlet Oxygen, Food Science, Hydrolysis
10 Aug 2018
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Document Summary
Food*2400 (de) s17 introduction to food chemistry. Fats and oils are both lipid materials that are nutritionally important in a human diet and functionally important to foods. In terms of food science, lipids are a very diverse group of compounds, which are generally soluble in organic solvents, but only slightly soluble or insoluble in water. Lipid oxidation and rancidity refers to when fats and oils undergo changes, specifically reactions with oxygen that result in undesirable flavor and odor over time. Two types of rancidity include: lipolysis (hydrolysis) and oxidation (autoxidation). It is important for the food industry to study these reactions because they effect food quality and safety. Lipolysis or hydrolytic rancidity is caused by a breakdown of fat into glycerol and fatty acids. This is the type of rancidity that is responsible for giving rancid butter its off-flavor. Oxidative rancidity (or autoxidation) results from oxidation of unsaturated fatty acids.
