NUSCTX 10 Lecture Notes - Lecture 7: Coconut Oil, Rancidification, Emulsion
2 Oct 2016
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Document Summary
Typical american diet contains 34% of its energy from fat. Major form of lipid in food and in the body. Consist of three fatty acids attached to a glycerol molecule. If only one fatty acid is attached to the glycerol = monoglyceride. If two fatty acids are attached to the glycerol = diglyceride. Carbon chains of fatty acids can vary in length from a few to 20+ carbons. Short-chain fatty acids range from 4-7 carbon atoms long. Medium-chain fatty acids range from 8-12 carbons. Solidify when chilled but liquid at room temp (coconut oil) Long-chain fatty acids are greater than 12 carbons. Contain carbons in a chain that are bound to 2 hydrogens. Most animal fats and tropical oils contain saturated fatty acids. Oxygen damage is rancidity - not susceptible. Contain some carbons that are not saturated with hydrogen. Important for growth, skin integrity, fertility, and the structure and function of cell membranes. Made from omega-3 and omega-6 fatty acids.
