Oils and Fats: Properties and Uses

Development of unpleasant flavors in oils/fats due to chemical reactions.

Light-induced oxidation of oils/fats, involving singlet oxygen.

Highly reactive form of oxygen, produced by light activation.

A compound that facilitates light-induced oxidative reactions in fats.

A sensitizer that directly reacts with the substrate causing oxidation.

A sensitizer that activates oxygen to a reactive form (singlet).

Products formed when unsaturated fatty acids react with oxygen (light or not).

Common oxidative rancidity (or autooxidation), Photooxidation, Flavour reversion, and Enzymatic oxidation

A highly reactive form of oxygen that directly attacks unsaturated fatty acids (FAs).

The time before noticeable oxygen uptake and flavour changes occur in oils/fats during oxidation.

Fats that contain double bonds in their chemical structure.

Substances that can prevent photooxidation by quenching singlet oxygen.

The development of undesirable flavours in oils with linolenic acid (18:3) at relatively low levels of oxidation.

Products formed when singlet oxygen reacts with unsaturated fats.

Unpleasant flavors that develop in soybean oil due to the breakdown of hydroperoxides (HPs) during storage. These flavors include grassy, beany, buttery, melony, tallowy, painty, and fishy.

A volatile aldehyde compound produced during reversion of soybean oil. It is known for its strong green bean odor, making it the first noticeable flavor change.

An enzyme that catalyzes the oxidation of unsaturated fats in legumes, soybeans, and other beans. It is responsible for the development of unpleasant flavors in these foods.

A specific type of lipoxygenase that attacks cis-cis-1,4-pentadiene groups in fatty acids, leading to the formation of oxidative products affecting flavor.

Non-triglyceride components of oils that are formed as a result of oxidation. This includes aldehydes, ketones, and other by-products.

Surfactants that are formed from the oxidative reaction in the oil by combining fatty acids with metal ions. They are a byproduct of oil degradation.

Lipoxygenase primarily works on free fatty acids (FFAs) in food. These FFAs are released from triglycerides (fats) by enzymes like lipases, and then Lipoxygenase starts its oxidation process.

Reversion refers to the development of unpleasant off-flavors in soybean oil. This happens when hydroperoxides (HPs) break down during storage, producing volatile compounds like aldehydes and ketones.

Substances used instead of fats to reduce calorie intake in food.

A fat replacer made from sucrose that doesn't provide calories. It's used in frying foods.

Modified starches, dextrins, and maltodextrins used to replace fat. They act as thickeners and create a creamy texture.

Gums, gels, and fibers that mimic fat's functions, providing thickness and structure to food.

Sugar alcohols that add bulk and sweetness to food without too many calories.

Oils with altered fatty acid composition created through plant breeding or genetic engineering. These modifications aim to improve nutritional properties, oxidative stability, and physical/technological characteristics.

A modified canola oil with reduced linolenic acid content, resulting in improved oxidative stability.

A type of fat replacer that is a sucrose polyester, meaning it's a sugar molecule with fatty acids attached. It's not absorbed by the body, resulting in zero calories.

Sugars or related compounds chemically or enzymatically combined with fatty acids.

Sugar esters with a low degree of substitution, meaning fewer fatty acids are attached. These are hydrophilic, easily digested, and absorbable, commonly used as surfactants or emulsifiers.

Sugar esters with a high degree of substitution, meaning many fatty acids are attached. These are lipophilic (fat-loving), not easily digested, and not absorbed.

A specific type of sugar ester where the sugar stachyose is combined with fatty acids, resulting in a fat replacer similar to Olestra.