LIFESCI 2N03 Chapter Notes - Chapter 5: Adiponectin, Lipoprotein, Hydrogenation
10 Jan 2015
School
Department
Course
Professor
Document Summary
Unsaturated fatty acids may have one or more points of unsaturation (that is, they may be monounsaturated or polyunsaturated: of special importance in nutrition are the polyunsaturated fatty acids whose first point of unsaturation is next to the third carbon (known as omega 3 fatty acids) or next to the sixth carbon (omega 6 fatty acids, the 18 carbon fatty acids that fit this description are linolenic acid (omega 3) and linoleic acid (omega 6). Manufacturers can protect fat containing products against rancidity in three ways: products may be sealed in air tight, non metallic containers, protected from light, and refrigerated, may add antioxidants to compete for the oxygen and thus protect the oil, products may undergo a process known as hydrogenation. Two advantages saturated more solid: trans fatty acids, protects against oxidation by making polyunsaturated fats more, alters the texture of foods by making liquid vegetable oils.
