ࡱ> O'( /WF/ 0|DTimes New Roman`bbv 0b( 0DWingdingsRoman`bbv 0b( 0 DArialngsRoman`bbv 0b( 0"0DGreekCgsRoman`bbv 0b( 0@DSymbolgsRoman`bbv 0b( 0 ` .  @n?" dd@  @@``_@,WHOOSH.WAV.WAV 30103RIFFWAVEfmt ++data~~~~~~~~~~~~~~~~~~~~~~~~~~~|||~~~~~zvtvxz|~zvrnlrv||vtrpptz~|xvtv|~~zxvvvz|~xrlhntzzvrrpprrx~|j[QU_|bICCYn[ICY~zlnh]_r|]SUSSjz|x__l~v_]drnUb|nfd_]d]5=rrnj]jz~lMldrx[[_f|YQfWK_xh[zx[CIjzxxdSQz|_fI9WӹM;QnvK;OUx~xj]]YS~ɵlM?plM;CGpٵ[)Kh|% %;xtKQS]ɖbGr|lSnvz~nfS[nëx;Az=+AYݻ|=/1r_ ?|潄W5/Czãf)/pvbMQr|O=OtjdhjlG?G_ɊK3לdQCMppW;1SŷAMz/#?bx͖SAM[hvhYp~~zrvt[]ptWOUtxxd]v~vvxzd_xzh_nrSQltbdp~_lrQ_l][tf]W]~hWfp|fWhnhbU[hzlSCWbYbnxpdhjvjM9Ot]GQ[dpp~hhhdpx~xh]Yntnrp]dlvjQMb|vdjpzxzztljr||_[r~~jb_j|z|xpp~~v]Wh||zx|x|zzndhpxr]Yfntzjl|z||~vppnrzphrxz|~|xtrjjtv~~vz|z||xrrv~xrprtz|||vzxvx|xtx~~~~~~~zxxxx|zxz~~~rrz~|xz~~|vtx|zxz|~~~||zx|||~~zz|zz~~~~|~~||~~||zz|~||z~~~~zxzz|~~~~|~~~|~||~~~~~~~~~~~~~|||~~~~~~~~~~~~~||~~||~||~~~~|||~~~~||||~~~~~~||||~~~~~~~~~~~|~~~~|zz~~~~~~~||||~~||~~~~~|||~~~~~|||~|~|~~~~|z|~~~~~~~|||~~~~~~~~||~~~~~~~~ |tq    : :  '' DHFH ''   0e0e     A5% 8c8c     ?1 d0u0@Ty2 NP'p<'pA)BCD|ES"0 @8]^g4HdHdv 0bNppp@ <4BdBd` 0bLb uʚ;2Nʚ;<4!d!d4b{ 0 bb<4dddd4b{ 0 bb:2___PPT9/ 0? %O =Lipids and Fats <66$ Functions of Fats in Foods 1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture Tn( YChemical Structure 1) Fatty Acids 2) Glycerides 3) Phospholipids 4) Glycolipids "ZX6) _8 Chemical Structure H H-C-O-C(CH2)16CH3 CH3(CH2)16-C-O-C-H H-C-O-C(CH2)16CH3 H Triglyceride)?((((((((((((-(((((((( 6  `9 Chemical Structure H H-C-OH H-C-OH H-C-OH H Glycerol Backbone <)(b( `7)f Physical Structure 1. Solid Crystals suspended in oil SFI (Solid Fat Index) Polymorphic lg<<P(Y  FPolymorphic - ability to to exist in more than one crystalline form. DG6$ ; ,b  Cottonseed Tristearin Rapeseed Palm Tallow Butter b - Lard Soybean Olive Corn Sunflower Cocoa Butter        ;  , _ $P  Z7 $P  vReactions with Double Bonds Oxidation 1. Starts with removal of H 2. Addition of O 3. Removal of H from another C w(00 ((K(((a;Factors Effecting Oxidation 1. Unsatration 2. Configuration 3. Degree of esterification 4. Catalysts 5. Chelating Agents 6. Available O2 7. Antioxidants 8. Storage Temperatureb(((((>  [b:`Reactions with Double Bonds Oxidation Reversion Hydrogenation Isomerization Halogenation a(00 ((5(((,D 0Fat Substitutes Olestra Splendid Simplesse 61$  Olestra A Sucrose polyester, is a calorie-free fat substitute made from sugar - Not metabolized - Approved by FDA - Can reduce the amount of fat soluble vitamins >66 Simplesse - Reduced -calorie fat substitute made from egg and milk proteins -Metabolized as protein -Can not be cooked -Found in Ice Cream N 00  ($/@ ` 33ff̙` 3f3f` ___>?" dd@,?nKd@ u< t@ " d`  n?" dd@   @@``PV    @ ` `p>> &&<(   T   "r  B2? N 0f  0ff  6?0Qf  6?0Bf  6?0qf  6?0bf   6?0f   6?0"f   6?0f   6?0Cf   6?03 f  6?0c f  6?0 S f  6?0 f  6?0 u f  6?0  f  6?04 f  6?0 $ f  6?0T f  6?0 Ef  6?0vf  6?0ff  6?0f  6?0%f  6?0ff  6?0Vf  6?0f  6?0vf  6?0f   6?07f ! 6?0' " Tdgֳgֳ ?"P  T Click to edit Master title style! ! # T(igֳgֳ ?"`  Z*  $ Tmgֳgֳ ?"`   \*  % TPrgֳgֳ ?"`@  \* $ & 04u "  RClick to edit Master text styles Second level Third level Fourth level Fifth level!     ST  <޽h? ? 33ff̙  Azure  `&&(   T   "r  B2? N 0g  0gf  6?0Qf  6?0Cf  6?0qf  6?0cf   6?0f   6?0"f   6?0f   6?0Df   6?03 f  6?0d f  6?0 S f  6?0 f  6?0 u f  6?0  f  6?04 f  6?0 $ f  6?0T f  6?0 Ff  6?0vf  6?0ff  6?0f  6?0&f  6?0gf  6?0Vf  6?0f  6?0vf  6?0f   6?07f ! 6?0' " Tx0gֳgֳ ?"p  T Click to edit Master title style! ! # N3gֳgֳ ?" @   W#Click to edit Master subtitle style$ $ $ T7gֳgֳ ?"`  ^*   % T;gֳgֳ ?"`   `*   & Tt?gֳgֳ ?"`@  `* T  <޽h? ? 33ff̙0 LDp(    ZI1 ?P    P*    ZJ1 ?    R*  d  c $ ?  @  Z41 ? @  RClick to edit Master text styles Second level Third level Fourth level Fifth level!     S   `T1 ?`P   P*     `(1 ?`   R*  H  0޽h ? ̙33 H(    Z$1 ?P    X*   Zۮ1 ?    Z*    `Hޮ1 ?`P   X*    `ԩ1 ?`   Z* H  0޽h ? ̙33   F>0( 3f̙   S $"` <$0   H  0޽h ? ̙33   XP@( w    0"<$ 0   H  0޽h ?    &P|( w |~ | s *"`    H | 0޽h ?    VN(  ~  s *"@0   B   ZD?? B   ZD??@ B  ZD?? B  TD?"p 0 H  0޽h ?    VN(  ~  s *"@@   B  ZD?? B  ZD??@ B  ZD?? B  TD?"p 0 H  0޽h ?   zr (    S ~|xaxa1 ?"@    H  0޽h ? 33̙33   TL@( w @ @ c $"<$D 0    @ Z1?@G ,$D 0 Bta  waxey b  fine grained b - coarsely crystaline |; 2        ." H @ 0޽h ?     D( w Dx D c $"6`   H D 0޽h ?    sk(    s *`N"`<$D 0      ZH1?|,$D 0 K  2     Z1?i,$D 0 K  2     Z1?V ,$D 0 K  2    Z1? C ,$D 0 ] . 2     Z1? @0 ,$D 0 ] . 2     Z01?0,$D 0 Physical Properties 1. Melting Point 2. Solidification 3. Solubility 4. Density 5. Refractive Index 6. Surfactant Properties > 26r( H  0޽h ? 8    `(    s *"`<$D 0      Z1?|,$D 0 K  2     Zh1?i,$D 0 K  2     Z`1?V ,$D 0 K  2    Z1? C ,$D 0 ] . 2     Zj1? @0 ,$D 0 ] . 2     Zm1?@,$D 0 ?uReactions with Ester Linkages Hydrolysis Saponification Interesterification Rearrangement Acetylation p(2W 2,(L$( 6+H  0޽h ?    &( Ow@ ~  s *w"    H  0޽h ?    & (  ~  s *p߲"    H  0޽h ?    & (  ~  s *|"@    H  0޽h ?    &0(  ~  s *t"P`p1    H  0޽h ?    ,$@( w    00"@   H  0޽h ?    &P( w ~  s *"    H  0޽h ?    &`(  ~  s *̍"0    H  0޽h ?  )0 o g  (  3O d  <1?    Zxaxa1?`  E4  d  <1?`Pd  <1?P    Z1 ?      3 rxaxa1 ? @   P  As mentioned earlier, food biotechnology has been evolving for 10,000 years. Beginning in 2,500 B.C., Egyptians were domesticating geese to make them bigger and better tasting when cooked. Microorganisms have been used to enhance food production since before the turn of the century. Foundations for food biotechnology including pasteurization, intergeneric crossbreeding and the science of genetics were all discovered in the 1800 s and early 1900 s. Food biotechnology as we know it today dates back to the 1970 s when researchers first began to explore improving food through genetic enhancements. In 1990 the first food products enhanced via biotechnology were introduced. These were an enzyme used in cheese production approved in the United States and a yeast used in baking approved in the United Kingdom. In 1994 the first whole food produced using modern biotechnology entered the U.S. marketplace. This was the FlavrSavr tomato. Since 1994, more than half of the milk we consume has been produced from cows given bovine somatatropin, which enhances milk production by replicating a natural protein found in all cow s milk.& H  0޽h ? ̙33r] Dlp p_8a@}q E/6R7Zj@ێWXZ{z]`W'C>bfQ b Oh+'0R pxl     |How Safe Are Your Fruits and Veggies- Even After You Wash Them? Jean Weese, Ph.D. R.D. Extension Food Safety SpecialistDr. Jean WeeseoPC:\Program Files\Microsoft office 2000\Templates\Presentation Designs\Azure.pot Jean WeeseF19nMicrosoft PowerPointoso@ ^`@ߝ\@@Bك@ 'dGPg  P('& &&#TNPP 2OMi & TNPP &&TNPP     'A x(xʦ """)))UUUMMMBBB999|PP3f3333f333ff3fffff3f3f̙f3333f3333333333f3333333f3f33ff3f3f3f3333f3333333f3̙33333f333ff3ffffff3f33f3ff3f3f3ffff3fffffffff3fffffff3f̙ffff3ff333f3ff33fff33f3ff̙3f3f3333f333ff3fffff̙̙3̙f̙̙̙3f̙3f3f3333f333ff3fffff3f3f̙3ffffffffff!___wwwȡȡȧȧȧȡȡȡȡȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȡȡȡȡȡȡȡȡȡȡȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȡȧȡȧȧȧȧȧȧȧȡȧȡȧȡȧȡȧȡȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȡȡȡȡȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȧȧȧȧȧȧȧȧȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȧȧȧȧȡȡȡȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȧȧȧȧȡȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȡȡȡȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȡȧȡȡȆȡȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȆȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȆȅȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȧȡȆȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧ_ȅ____ȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȆȅȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧ__________ȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȆ_________ȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧ_______________________ȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧ___________________ȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡȡ______________ȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧȧȧȡȧ_________________C__C___C___C___C__ȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧ___________________<_<_<_C_<_<_<_C_<_<ȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧ___<_<_<_<_<_<_<_C<_C<<_C<<_C<<_C<<ȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧȧ_<_<_<_<_<_<_<_<_<_<<<<<<<<<<<<<<<<<<<_<_<<<_<<<_<<<_<<<<?@ABCDEFGHIJKLMNPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxz{|}~Root EntrydO)Current UserSummaryInformation(ORPowerPoint Document(JDocumentSummaryInformation8y