Lipids_F09_Student - The Lipids Chapter 5 Lipids •...

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Unformatted text preview: The Lipids Chapter 5 Lipids • Triglycerides – Fats – Oils – What’s the difference between fats & oils? • Phospholipids • Sterols Acetic acid Length of carbon chain • 4-24 carbons long (even numbers) • _18_-carbon chains common – Ex: stearic acid (in animal fats) Chain length**** • Long-chain FA – _12-24_carbons – Meat, fish, & vegetable oils • Medium-chain FA – _6-10_carbons – Mostly in dairy products • Short-chain FA – _<6_ carbons – Mostly in dairy products Degree of unsaturation • Saturated FA – _all carbons_“saturated” with hydrogen atoms – Ex: Stearic acid • Monounsaturated FA – _2_carbons lack hydrogen double bond – Ex: Oleic acid • Polyunsaturated FA – Lacks _4 or more hydrogens_ 2 or more double bonds – Ex: Linoleic acid Oleic acid In olive oil and canola oil Linoleic acid In sunflower, safflower, corn, and soybean oils Location of double bonds • Position of double bond counted starting at _methyl end_of chain (omega number) – Omega-3 FA – Omega-6 FA Omega-3 vs. Omega-6 Triglycerides (TG) • Fatty acids rarely found free in nature • Typically as part of TG – _Glycerol + 3_fatty acids__ glycerol Condensation reaction Firmness • More saturated firmer_ – Often solid fats have _animal_origin – Cocoa butter, palm oil, palm kernel oil, and coconut oil are _saturated_ firmer than other vegetable oils • Shorter FA chains are typically _softer_ Stacking of SFAs Stability...
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This note was uploaded on 01/26/2012 for the course NTDT 200 taught by Professor Aljadir during the Fall '08 term at University of Delaware.

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Lipids_F09_Student - The Lipids Chapter 5 Lipids •...

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