FDSC 200 Lecture Notes - Lecture 10: Short-Chain Fatty Acid, Cottonseed Oil, Saturated Fat

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

Chemical structure of lipids: lipids are organic compounds that are insoluble in water and have a greasy feel. They differ from carbohydrates in chemical structure and function in food products. They are not polymers, they do not stabilize food structures and they do not dissolve in water: the 3 types of lipids found in food and in the human body are. The glycerides: glycerides have 2 basic parts. The base is a glycerol molecule with 3 hydroxyl groups that easily react with other compounds. Fatty acids are carbon chains with a carboxyl group (cooh) at one end. The carboxyl group of a fatty acid will readily react with a hydroxyl group of a glycerol producing a lipid and water. Common fatty acid chains found in food vary in length from 4 to 24 carbon atoms. There are 10 fatty acids in plants and 20 fatty acids in animal tissue that can combine with glycerol to form lipids.