FDSC 300 Lecture Notes - Lecture 7: Globules Of Fat, Sulfuric Acid, Isoamyl Alcohol
Document Summary
Lipids: soluble organic solvents but insoluble or sparingly soluble in water. Fda definition: total fat is the sum of fatty acids from c4 to c24, calculated as triglycerides. 1-simple lipids: ester of fatty acids with alcohol. 2-compound lipids: compounds containing groups in addition to an ester of a fatty acid with an alcohol (ex phospholipids, cerebrosides and sphingolipids) 3- derived lipids: substances derived from neutral lipids or compound lipids (ex fatty acids, long chain alcohols, sterols, fat soluble vitamins and hydrocarbons). Nutritional value, health/diet restrictions, food quality (mouthfeel texture) economic consideration. common levels of fat content in food. The insolubility of lipids in water makes possible their separation from proteins and carbohydrates in foods. Lipids have a wide range of relative hydrophobicity depending on their molecular constituents. Lipids in foods: triglycerides, free fatty acids, phospholipids, monoglycerides, diglycerides, sterols, complex lipids and waxes. Crude fat represents mainly non polar lipids, triglycerides because using non polar solvent.