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-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-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
Physical Structure 1。So|id Crystals suspended in oil SFI Solid Fat Index) Polymorphic
Physical Structure 1. Solid Crystals suspended in oil SFI (Solid Fat Index) Polymorphic
Polymorphic ability toto exist in more than one crystalline form °a- waxey b'- fine grained ob- coarsely crystaline
Polymorphic - ability to to exist in more than one crystalline form. •a – waxey •b’ – fine grained •b - coarsely crystaline
b'-Cottonseed Tristearin Rapeseed Palm Tallow Butter b- Lard Soybean Olive Corn Sunflower Cocoa Butter
b’ – Cottonseed Tristearin Rapeseed Palm Tallow Butter b - Lard Soybean Olive Corn Sunflower Cocoa Butter
Physical Properties 1. Melting point 2 Solidification 3. Solubility 4. Density 5. Refractive Index 6. Surfactant Properties
Physical Properties 1. Melting Point 2. Solidification 3. Solubility 4. Density 5. Refractive Index 6. Surfactant Properties
Reactions with Ester Linkages Hydrolysis Saponification Interesterification Rearrangement Acetylation
Reactions with Ester Linkages Hydrolysis Saponification Interesterification Rearrangement Acetylation
