Lipids and Fats
Lipids and Fats
Functions of Fats in Foods 1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture
Functions of Fats in Foods 1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture
Chemical Structure 1) Fatty Acids 2) Glycerides 3) Phospholipids 4) Glycolipids
Chemical Structure 1) Fatty Acids 2) Glycerides 3) Phospholipids 4) Glycolipids
Chemical Structure H H-C-O-C(CH2)16CH3 CH3(CH2)16-C-O-C-H H-C-O-C(CH2)16CH3 H Triglyceride
Chemical Structure H H-C-O-C(CH2)16CH3 CH3(CH2)16-C-O-C-H H-C-O-C(CH2)16CH3 H Triglyceride
Chemical Structure H H-C-OH H-C-OH H-C-OH H Glycerol Backbone
Chemical Structure H H-C-OH H-C-OH H-C-OH H Glycerol Backbone