FSN 125 Lecture Notes - Lecture 6: Crystallization, Mouthfeel, Hydrophile
9 Nov 2017
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Document Summary
Fats & oils a slick approach to food textures. Basic structure glycerol backbone, ester bond (removes water), and 3 fatty acids: can have 1, 2, or 3 fatty acids, and can be the same or different. Difference between fat and oil: fat solid at room temp. , oil liquid at room temp. Fatty acids that have high melting point tend to be firmer. Low melting point tend to be softer. Unsaturated at least 1 double bond (between 2 c"s) Trans form = hydrogens attach to carbon atoms on both sides of double bond. Cis form = hydrogens attach to carbon atoms on same side of double bond. Because linear shape (like saturated fat), they can stack. Trans fat created when making oil solid (hydrogenation: better determination of texture in a product. Omega # - how close the double bond is to the end of the fatty acid (count carbons) Mp of saturated fats is higher than for unsaturated fats.
