NUTR 1010 Lecture Notes - Lecture 10: Methyl Group, Monounsaturated Fat, Canola
Document Summary
Includes: fatty acids, triglycerides, phospholipids, & sterols. Lipids contribute to texture, taste, flavor, and aroma of foods. 1 g of lipid yield 9 kcal of energy. A large group of molecules that are not soluble in water. What makes things soluble in water: polarity, whether they have a charge or not. Phospholipids: triglycerides 95% of dietary lipid. Usually what we"re talking about when we say fat : make up cell membranes. Steroles: cholesterol is the main one. We eat triglycerides and store our body fat as triglycerides. Made of: 1 glycerol molecule back bone , with 3 fatty acids. Long hydrophobic chains of carbon and hydrogen. Different fatty acids give triglycerides different physical properties. Fatty acids can be different: lengths, saturation, shapes. Medium chain fatty acids: 8-12 carbons. Long chain fatty acids: 12 or more carbons. How it is digested and metabolized in the body.
