Chapter 8. Determination of lipids
Chapter 8. Determination of lipids
Section 1. General
Section 1. General
1. Lipids in foods • Lipids are usually defined as food components that are insoluble in water and that are soluble in organic fat solvents. lipids fats Fatlike substances
1. Lipids in foods • Lipids are usually defined as food components that are insoluble in water and that are soluble in organic fat solvents. lipids fats Fatlike substances
Lipids amounts in foods • Corn foods • Dairy foods • Plant or animal lipid • Vegetables and fruits • legume • Meat, fish, egg
Lipids amounts in foods • Corn foods • Dairy foods • Plant or animal lipid • Vegetables and fruits • legume • Meat, fish, egg
2. Significance of determining lipids • Lipids have at least three important functions in foods: culinary, physiological, and nutritional. ➢ Carrying odors and flavors and their contribution to the palatability of meats, to the tenderness of baked products, and to the richness and texture of ice cream. ➢ Affording energy. ➢ Providing essential fatty acids, and fatsoluble vitamins
2. Significance of determining lipids • Lipids have at least three important functions in foods: culinary, physiological, and nutritional. ➢ Carrying odors and flavors and their contribution to the palatability of meats, to the tenderness of baked products, and to the richness and texture of ice cream. ➢ Affording energy. ➢ Providing essential fatty acids, and fatsoluble vitamins