Food Science 4 - Lecture 1: Chemistry of Food Lipids Lesson...

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Lecture 1: Chemistry of Food Lipids Lesson 4 1. Lipids: Description and Biological Function a. Lipids are orgainic, fat-soluble molecules not soluble in water (fats, oils, and cholesterol). b. Human consume lipids from plants and animals c. Biological function for lipids i. Energy storage (9 cal/gram) ii. Structural components of cell membranes iii. Storage and transport of nutrients iv. Insulation and cushioning of vital organs 2. Triglyceride structure (fats) a. Composed of one glycerol molecule and three fatty acids 3. Features of Fatty Acids a. Chain of carbon atoms (ch2) with a carboxylic acid group b. Length of CH2 chain ranges from 4 to 28 carbons c. Degree of saturation varies How does saturation relate to melting point? More double bonds the lower the melting point What does it have to do with geometry? a. the double bonds make the fatty acids misshaped which makes it hard to stack 4. Configuration of the Double Bond a. The location of H atoms relative to the double bond is important i. Cis- same side ii. Trans- across b. trans fats can pack more tightly together, behaving more like saturated (solid) fats
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This note was uploaded on 03/31/2008 for the course FOOD SCI 120 taught by Professor Ingraham during the Spring '08 term at University of Wisconsin.

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Food Science 4 - Lecture 1: Chemistry of Food Lipids Lesson...

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