Lecture 4 – Lipids

Lecture 4 – Lipids - Mouthfeel – creamy,...

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Lipids Definitions Good things about “fat” Bad things about “fat” Lipid Chemistry (ugh) Carbon chains can be  saturated or unsaturated;  cis or trans Problems with saturated and trans fatty acids . Cholesterol, HDL, LDL
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Good things about fats J Concentrated energy source J Stores energy for long term use (fat cells) J Flavor carrier J Heat Transfer- frying J Imparts texture- plasticity, flakiness J
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Unformatted text preview: Mouthfeel – creamy, smooth J Essential fatty acids (linoeic, linolenic) J Phase transition (s/l) J Carries fat soluble vitamins J Satiety – gastric inhibitory protein Major component of membrane Bad things about fat • Makes you fat! • Heart disease, high blood pressure, cancer • Unsaturated fats are reactive – free radicals FATS Saturated Unsaturated Single bond (straight) Double bonds (kinked) Solid Liquid Animals (cholesterol) Plants ( cholesterol free) Flaky Tenderization “Unhealthy” Essential Fatty acids, ϖ-3 FAs Chemically stable D.B.’s reactive, Free radicals Cooling liq ⇒ solid...
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This note was uploaded on 10/01/2009 for the course 400 103 taught by Professor Montville during the Fall '08 term at Rutgers.

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Lecture 4 – Lipids - Mouthfeel – creamy,...

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