FSN 210 Lecture Notes - Lecture 6: Yolk, Red Meat, Starch
12 Oct 2016
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Document Summary
A triglyceride that has lost a fatty acid. Two fatty acids. Process of reattaching a fatty acid to glycerol. Long chains of carbon atoms linked together surrounded by hydrogen atoms. Saturated and trans fatty acids have straight chains. Trans have hydrogen on opposing sides of the carbon chains. Hydrogen found on the same side of carbon. Because the hydrogen are on the same side the chain kinks. Animal fat and vegetable fat are primarily triglycerides. Fat-free milk and yogurt, breakfast cereal and yeast breads. Coconut and avocados, fruit and vegetables are low in fat. Lowers fat in food y replacing fat with: Excess calories from carbohydrates, fat, protein and alcohol can be converted to triglycerides. 1 fatty acid is replaced with a phosphate. Forms a shell around fat droplets and suspends them in watery solutions. Most common sterol in the body is cholesterol. Cholesterol is found in foods of animal origin.
