FOOD20003 Lecture Notes - Lecture 6: Palm Oil, Saturated Fat, Lipid Bilayer
21 Jul 2018
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Document Summary
Refers to fats and oils (only difference is melting point) There are many types of lipids - complex chemical classification system based on their molecular structure. The main dietary lipids are triglycerides (~95%), phospholipids (~4%) and sterols (~1%) Whether they are a fat or an oil, triglycerides are still digested and absorbed the same way, only the palatability and texture is different. Most fats come from animal sources, and most oils come from vegetable sources. Most saturated lipids were thought to come from animal foods in our diet, however with lowering of fat in meat and use of tropical oils by the food industry. Most saturated fat in our diet is now coming from palm oil. Palm oil and coconut oil are highly saturated, and are semi-solid at room temperature. Saturated fatty acids have no double bonds, and have higher melting points than mufa or. Monounsaturated fatty acids (mufa) have one double bond.
