FatsSim2010

FatsSim2010 - FatsandOils FatsandOilsinFood

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    Fats and Oils Fats and Oils in Food Brown , A.  Understanding Food, Thomson/Wadsworth
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    Triglyceride Structure
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    Functions of Fats in Food Plasticity -  spreadability; ability to hold its shape but still be  molded or shaped under light pressure.  Shortening -  tenderizes, or shortens the texture of baked  products by impeding gluten development, making them softer  and easier to chew.  Flavor -  fats not only contribute their own flavor to foods, but  also absorb fat-soluble flavor compounds from other foods. Texture -  The tenderizing effect of fats on foods makes them  easier to chew Appearance -  Fat coats food with a sheen of oil that improves  the appeal of foods. Satiety or Feeling Full -  Fats induce a sense of fullness, or  satiety;  take longer to digest than carbohydrates and proteins;  delay the emptying of the stomach contents, which makes a  person feel full longer.
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FatsSim2010 - FatsandOils FatsandOilsinFood

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