Lipids/fats
3 important questions on Lipids/fats
- What is a phospholipid and which relation do they have with our teeth?
Phospholipids look like triglycerides + phosphorus molecule attached (in place of a fatty acid)
Emulsify
- holds molecules of fat + water together
Lectihin
- egg yolks
- soy beans
--> Help with calcification + mineralization teeth
(enamel + bones)
Emulsify
- holds molecules of fat + water together
Lectihin
- egg yolks
- soy beans
--> Help with calcification + mineralization teeth
(enamel + bones)
- What does hydrogenation mean?
- Which type of lipid is attached to this?
- Give examples of the hydrogenation process.
Hydrogenation = process that infuses hydrogen --> into fatty acid chain
--> so that vacant double bounds become full
- adding hydrogen so oil becomes resistant to oxygenation
This type of lipid = trans fat
- has same affect on body as saturated fat
Examples
- corn-oil --> margarine
- peanut butter --> creamier
- deep-frying-oil --> more stable to reuse
--> so that vacant double bounds become full
- adding hydrogen so oil becomes resistant to oxygenation
This type of lipid = trans fat
- has same affect on body as saturated fat
Examples
- corn-oil --> margarine
- peanut butter --> creamier
- deep-frying-oil --> more stable to reuse
- What is transfat and what does it do?
- What is the EU regulation thats fully enforced by 2021?
Transfat is created when oils are partially hydrogenated
--> Turns liquid oil --> softer solid oil
--> Makes oil more stable (re-useable)
EU Regulation;
- max: 2 grams --> per 100gr fat
- other than naturally occurring transfat of animal
--> Turns liquid oil --> softer solid oil
--> Makes oil more stable (re-useable)
EU Regulation;
- max: 2 grams --> per 100gr fat
- other than naturally occurring transfat of animal
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