FNN 100 Chapter 3: Lipids
6 Dec 2015
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Document Summary
Family of compounds that includes triglycerides, phospholipids, and sterols. Contain c, h, o more c&h than o >> more energy from breakage of c- h bonds (great food supply) Fats triglycerides that are solid at room temp. Oils triglycerides that are liquid at room temp. Dietary fat- includes all lipids contained in food. Visible fat butter, margarine, oil, salad dressing. Mouth feel : tenderness of baked goods, carry flavor and aroma compounds. Mean total fat intake: men (18 to 74 years) = 87 g/day, women (18 to 74 years) = 56. 5 g/day. C=c double bonds (saturation: triglycerides, triglycerides. Glycerol c carbon chain and 3 hydroxyl groups. Fatty acids methyl end and carboxyl end. Types of fatty acids are determined by: length of carbon chain, and # C=c double bonds (saturation: formed by condensation broken down by hydrolysis, 2 fatty acids- diglyceride, 1 fatty acid- monoglyceride. Mufas, 100x more stable than pufas) Lower melting point than saturated fas.
