Fats and oils

3. source of saturated FA
4. the ___ the SA the larger the surface tension at emulsion interface
5. phospholipid from soybean; removed during degumming
11. oil __ consists of oilseed pre-treatment and oil extraction
14. removal of high-melting compounds; improve liquid properties; sharpen melting properties
15. __ oils are a source of polyunsaturated FA
17. __ extraction is more efficient than mechanical extraction
23. changing FA positions on the triglyceride molecule
24. fat that contains both solid and liquid triglycerides and is soft and pliable at room temp
25. kcal/g obtained from lipids
27. ___ solution is used to determine IV of fat
28. steroid alcohols; vit D; cholesterol
30. Synthetic Antioxidant
31. __ value measures mg KOH required to neutralise FFA

1. water-in-oil emulsion plasticised to make a spread
2. polar lipids; hydrophilic; eg lecithin
6. addition of hydrogen to unsaturate the double bonds
7. machine used to plasticise fats into plastic shortening
8. cis form with a kink in the chain; at least one double bond
9. Antioxidants work by blocking the __ process
10. addition of water to hydrate gums for removal
12. synthetic __ added to fats and oils after refining
13. ___ value is the potential of an oil to become oxidised; fresh oil limit is 10 milli-equivalent per kg oil
16. breakage of ester bonds between glycerol and FA's
18. can be enzymatic or auto
19. straight chain fatty acid; lack double bonds
20. to convert crude oil or fat into a more suitable product
21. microbial __ is used as a biochemical catalyst in interesterification
22. __ and linolenic are essential fatty acids
26. used to make soap; removed via neutralisation (addition of alkali)
29. a measure of the amount of solid fat in a fat at various temps using nuclear magnetic resonance