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Unformatted text preview: fat. Simplesse is not heat stable, and cannot substitute for fats in frying or baking. Phospholipids Phospholipids are structural molecules forming the major component of all membranes of cells. Phospholipids are composed of a glycerol molecule with two fatty acids attached by ester bonds and a polar phosphate-containing compound attached to the third carbon. The benefit of the phospholipid structure is that the phosphate region makes the molecule highly amphipathic, ideal for the cell membrane structure Hydrophilic portion in the phosphate region Hydrophobic portion in the fatty acid tails The most common phospholipid is lecithin Phospholipids also make excellent emulsifiers and are used in a number of food and household products....
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This note was uploaded on 12/29/2011 for the course BIO 151 taught by Professor Edwards during the Spring '10 term at SUNY Stony Brook.
- Spring '10