LIPID DALAM SISTEM

PANGAN
Outline:

- Lipid dan struktur lemak/minyak

- Asam lemak
- Ekstraksi dan pemurnian minyak
- Reaksi minyak
- Antioksidan
- Emulsi
- Modifikasi minyak/lemak
- Prinsip analisis
LIPID DAN STRUKTUR
LEMAK/MINYAK
 TRIGLYCERIDES
Triglycerides Fats & Oils
1. Predominate form of fat in foods
and major storage form of fat in
the body
2. Structure composed of 3 fatty
acids + glycerol
 Fatty Acids
Organic acid (chain of carbons with
hydrogens attached) that has an
acid group at one end & a methyl
group at the other end

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 Fatty Acids & Triglycerides
glycerol + 3 fatty acids
triglyceride + H2O

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 FATTY ACIDS

Fatty Acids carbon

chains, vary in:
1. Length affects
absorption
2. Saturation chemical
structure; affects
cooking & storage
properties and health
 Length of carbon chain

Stearic acid 18-carbon, saturated

Simplified structure
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 FATTY ACIDS
Saturation
Saturated fatty acid carbon chains
filled with hydrogen atoms (no C=C
double bonds)
1. Saturated fat triglyceride
containing 3 saturated fatty
acids, such as animal fats
(butter, lard) & tropical oils
(palm, coconut)
2. Appear solid at room temperature
 FATTY ACIDS

Unsaturated fatty acid carbon

chains lack some hydrogens (>1 C=C
double bond)
1. Monounsaturated fat triglyceride
containing fatty acids with 1
double
bond; i.e. canola & olive oil
2. Polyunsaturated fat- triglycerides
containing a high % of fatty acids
with
>2 double bonds; i.e. corn,
Oleic acid 18-carbon, monounsaturated

Linoleic acid 18-carbon, polyunsaturated

Copyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
ASAM LEMAK
 Fatty Acids
Location of double bonds
Omega number refers to the
position of the double bond nearest
the methyl (CH3) end of the
carbon chain
Omega-3 fatty acid
Omega-6 fatty acid

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Omega3andOmega6FattyAcidsCompared

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 FATTY ACIDS
Hydrogenated addition of
hydrogen to unsaturated fat
1. Makes it more solid or firm
2. Effects stability and protects
against oxidation; more shelf-
stable
3. Widely used by food industry in
margarine, shortening, peanut
butter, baked goods & snack food
Hydrogenation

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 Hydrogenation
Cis vs. trans-fatty acids
In nature, most double bonds are
cis meaning that the hydrogens next
to the double bonds are on the same
side of the carbon chain
When a fat is partially hydrogenated,
some of the double bonds change
from cis to trans
Cis- and Trans-Fatty Acids Compared

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 PHOSPHOLIPIDS
Phospholipids similar to
triglycerides in structure except
only 2 fatty acids + choline
Phospholipids in foods: Lecithin,
egg yolks, soybeans, wheat
germ, peanuts
Lecithin

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 Phospholipids
1. Functions: part of cell
membranes and acts as
an emulsifier (helps keep
fats in solution)
2. Not a dietary essential;
made by the liver
Phospholipids

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 Sterols

Structure
consists of
carbon rings

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Thomson 2005 Wadsworth Group, a division of
Learning
 Important part of:
STEROLS
1. Sex hormones testosterone
2. Vitamin D
3. Bile (aids fat digestion)
4. Adrenal hormones - cortisol
5. Cholesterol in foods and
made by the liver; dietary
sources include egg yolks,
liver, meats, dairy products
EKSTRAKSI DAN
PEMURNIAN MINYAK
 Kondensasi asam lemak dengan
gliserol
Pada tahap pembentukan molekul
lemak ini terjadi proses esterifikasi
gliserol dengan asam lemak yang
dikatalisis oleh enzim lipase
Minyak pangan dalam bahan pangan
biasanya diekstraksi dalam keadaan
tidak murni dan bercampur dengan
komponen-komponen lain yang
disebut fraksi lipida.
 Fraksi lipida terdiri dari minyak/lemak
(edible fat/oil), malam (wax), fosfolipida,
sterol, hidrokarbon, dan pigmen.
Dengan cara ekstraksi yang menggunakan
pelarut lemak seperti petroleum eter, etil
eter, benzena, dan kloroform komponen-
komponen fraksi lipida dapat dipisahkan.
Lemak kasar (crude fat) tersebut disebut
fraksi larut eter.
REAKSI PADA MINYAK

(Silahkan baca di
Winarno.)
Lipolisis
Oksidasi
Dekomposisi Termal
Chemistry of Frying
Efek radiasi ionisasi
Refining
Hidrogenasi
Interesterifikasi
ANTIOKSIDAN

(dibahas setelah
UTS..)
EMULSI
MODIFIKASI
LEMAK/MINYAK
Heart-Healthy Choices

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Copyright 2005 Wadsworth Group, a division of Thomson Learning
Comparing
Comparing Butter
Butter &
& Margarine
Margarine Labels
Labels
 Fat Substitutes
Types:
1. Carbohydrate based i.e. Oatrim &
Z-Trim; made from plant fibers
2. Protein based i.e. Simplesse; made
from egg white or milk protein
3. Fat based i.e. Olestra; made from
sucrose & fatty acids; passes
through
body undigested
 Fat Substitutes
B. Do they work?
1. Potential health benefits promote
weight loss and lower blood lipids
2. But like sugar substitutes, many
people
just eat more instead of replacing fat
3. Side effects possible with Olestra
4. Use in moderation
You are what you
eat!
PRINSIP ANALISIS
LEMAK/MINYAK