Cahpter 3 & 22- Fats and Oils

Cahpter 3 & 22- Fats and Oils - NTR 307 Fats & Oils...

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9/22/10 Lipids o 3 groups of lipids (TAGs, Phospholipids, Sterols) o Triglycerides Most common lipid in both foods and the body Make up about 95% of lipids found in foods Consist of 3 fatty acids attached toa glycerol molecule o Commonly called “fats” Different in two ways o Fats are solid at room temperature, oils are liquid o Fats are usually from animal sources, oils come from plants o Exceptions Fish oils Look at tree charts on PP Functions of Fats in Food o Taste/Flavor The flavor developed in certain foods by fats is very difficult to duplicate o Melting Point Fats melt at different temperatures Dependent upon fatty acid characteristics o Deg of sat, Length, Cis/Trans, Crystalline o Satiety Fats induce a sense of fullness, or satiety 1
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9/22/10 Fats take longer to digest than carbohydrates and proteins
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Cahpter 3 & 22- Fats and Oils - NTR 307 Fats & Oils...

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