FDSC 1049 Lecture : Lipid Chemistry Student Notes 2014
Document Summary
_________________ are components of fats and oils. Some fatty acids are considered to be essential (linoleic and alpha-linolenic) Known as triglycerides triesters of glycerol and fatty acids. Natural fatty acids are carbon chains with even numbers of carbon atoms ranging from 4- Fats and oils are mixtures of fatty acids differing in chain length and degree of saturation. In general, the longer the fatty acid chain and the more saturation, the higher the melting point. Important to the taste and texture of foods. Depends on the fatty acid chain length and the degree of unsaturation. Short chain fatty acids have lower melting points. Cis configuration has lower melting point than trans. Mixed fats melt over a range of temperatures and times rather than one measurable value. Full fat vs. low fat foods when fat is removed from a food product, much of the flavor is removed also. Fats serve as a carrier of flavor compounds.
