Textbook Notes (368,122)
Canada (161,660)
FOOD 2500 (93)
Trust Beta (93)
Chapter 6

FOOD 2500 Chapter 6: Subject 62
Premium

2 Pages
72 Views
Unlock Document

Department
Food Science
Course
FOOD 2500
Professor
Trust Beta
Semester
Winter

Description
lOMoARcPSD| Degree of Saturation (double bonds, C=C) Saturated – no double bonds Tend to be solid at room temp. Butterfat, coconut & palm oils (Fig -) Monounsaturated – double bond Canola & olive oils Polyunsaturated – + double bonds Tend to be liquid (oils) at room temp. Plant & fish oils Effects of Processing on Unsaturated Fats Margarines: A. Hydrogenation: removing C=C double bonds by ad
More Less

Related notes for FOOD 2500

Log In


OR

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


OR

By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.


Submit