Characteristics of Lipids
Characteristics
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Characteristics include:
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Melting point
Solidification point
Non-polar molecular
Rapid deterioration
B-3.02 -- Characteristics of Lipids
Melting Point

Lipids do not have a
specific melting point.


Mixture of fatty acids
Saturated vs.
unsaturated fatty acids
in lipids

Different melting points
B-3.02 -- Characteristics of Lipids
Solidification Point


Lipids in a mixture solidify at different
temperatures.
Solidification point:


Temperature at which all lipids in a mixture are in
a solid state.
Lipids solidify rather than freeze.
B-3.02 -- Characteristics of Lipids
Solidification vs. Melting Point


If an oil is 60% monounsaturated fat, 25%
polyunsaturated fat, and 15% saturated fat,
different lipid molecules will solidify at
different temperatures.
Example:


Saturated fats will start to solidify first.
Polyunsaturated molecules will not completely
solidify until the temperature drops 3 or 4 more
degrees.
B-3.02 -- Characteristics of Lipids
Nonpolar Molecules

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Lipids molecules are
nonpolar.
Water molecules are polar.
Polar and nonpolar molecules

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Do not attract dissimilar
molecules
Which is why oil (nonpolar) and
water (polar) do not mix.
B-3.02 -- Characteristics of Lipids
Rapid Deteriorate

Autooxidation


Lipids exposed to oxygen
 Causes lipids to deteriorate
 Unsaturated oils more susceptible
 High-fat foods become rancid
Rancidity



Form of food spoilage, no health risks
Unpleasant odor and flavors
Minimizing autooxidation


Vacuum-seal – remove oxygen
Antioxidants – preservative that binds with oxygen
B-3.02 -- Characteristics Affecting Lipids