FOOD20003 Lecture 5: LIPIDS 1

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: ken Ng

Document Summary

* difference between fats and oils is their physical state at room temperature. * triglycerides (fatty acids fatty acids rarely exist freely in foods) * long-chain fatty acids (12-24 carbon atoms, 18 is very important) are found primarily in meat, fish and vegetable oils. * medium (6-10 carbon atoms) and short-chain (<6 carbon atoms) are found in dairy products. * the chemistry of a fatty acid- whether it is short of long, saturated or unsaturated (saturated=double bond not present) and location of double bond influences the characteristics of foods and the health of the body. * fatty acids even number of carbons (because of biochemical origin - acetyl coa adds in two carbons at a time) * fatty acids saturated or unsaturated (presence of a double bond) * 18-carbon polyunsaturated fatty acids this is the shortest chain fatty acid (cid:894)a(cid:272)eti(cid:272) a(cid:272)id(cid:895). It is so sho(cid:396)t it does(cid:374)(cid:859)t behave like other fatty acids do.