NFS284H1 Lecture Notes - Lecture 13: Omega-3 Fatty Acid, Saturated Fat, Emulsion
14 Mar 2018
School
Department
Course
Professor
Document Summary
Why has fat has gone down as a % of energy: due to an increase in energy and cho consumption. What do they have in common: they don not dissolve in water. Does milk contain a variety of fas: yes. Who creates short chain fas in milk: bacteria in cow guts. What is hydrogenation: the addition of h atoms to unsaturated fas, turns liquid fat to sold, usually creates trans-fas. What does omega mean in terms of fas: closest double bond to the omega (non acidic end) end of the fa chain. What does beef fat composition depend on: what the cow is fed e. g. if you feed it grass it"ll have a higher % of omega 3 fas. Why is canola preferred over olive oil: less saturated fat and more pufa and omega 3. Are phospholipids required in our diets: no. Are sterols required in our diet: no.
