Lipids 2009A 2 per - Principles of Food Chemistry Lipids C...

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1 Principles of Food Chemistry Lipids C 6,7 Hui Table 6-2. important functions of food lipids 21 . ( Reprinted with permission ) Food Quality Color – carotenoids Texture, structure – cocoa butter Flavor, aroma – carbonyl compounds Lubricity – mouthfeel Satiety Hui
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2 Table 6-2. important functions of food lipids 21 . ( Reprinted with permission ) Nutritional Source of energy via β -oxidation Carriers of fat-soluble vitamins Source of essential fatty acids Physical functions – micelle formation/bile; facilitate absorption of fa soluble vitamins facilitate absorption of fat-soluble vitamins Hui Table 6-2. important functions of food lipids 21 . ( Reprinted with permission ) Bi l i Vit i A D E d K Biological Vitamins A, D, E, and K – Cholesterol – precursor of vitamin D 3 , corticosteroids, bile acids Linoleic acid – component of skin acylglucoceramides Inositol phospholipids – receptor signaling, signal transduction Arachidonic acid – eicosanoids and lipoxins Docosahexanoic acid – specific membrane functions n-3 Polyunsaturated fatty acids – modulators of eicosanoid synthesis Acetyl ether phospholipids 0 platelet-aggregating factor; antitumor agent Hui
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3 Fat Content of Some Foods Product Fat (%) Asparagus 0.25 Oats 4.4 Barley 1.9 Rice 1.4 Walnut 58 Butter 80 Cheese 34 Hamburger 30 Beef cuts 10-30 Chicken 7 Ham 31 Cod 0.4 Coconut 34 Peanut 49 Soybean 17 Sunflower 28 Milk 3.5 Haddock 0.1 Herring 12.5 deMan, J.M., Principles of Food Chemistry, 3 rd ed. 1999. New York: Springer Science+Business Media. See Table 6.1, p 6-2 Lipids ± Visible => lard, butter, margarine, shortening, and cooking oils ² Make up 40% of total fat intake in U.S. ± Invisible => contained in dairy products (excluding butter), eggs, meat, poultry, fish fruits vegetables and grain products fish, fruits, vegetables, and grain products ² Makes up 60% of total fat and oil consumed in U.S.
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

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Lipids 2009A 2 per - Principles of Food Chemistry Lipids C...

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