Topic 5: Part A Flashcards
Fats, oils and fat substitutes includes a..
broad group of substances that have similar properties such as insolubility in water
Oils (unsaturated fats) are..
liquid at room temp
Fats (saturated fats) are..
solid at room temp
3 major groups of fats and oils
- Triglycerides (triacylglycerides)
- Phospholipids
- Sterols
The fatty acids are classified by ..
- chain length
- degree of saturation
Chain length of FA
- short: 2-4 carbon
- medium: 6-10 carbon
- long: 12+
Degree of saturation of FA
- saturated
- monounsaturated
- polyunsaturated
- cholesterol
Triglycerides are approx. ..
95% of the fatty substances in foods fall into this group
Triglycerides composed of ..
3 fatty acids combine w one molecule of an alcohol glycerol
Glycerol has ..
3 carbon atoms and 3 hydroxyl (OH) groups
Fatty acids are commonly composed of ..
chains of carbon atoms and an organic acid (COOH)
The 3 fatty acids are joined to the glycerol molecule bu an ..
ester linkage
Most fatty acids in food don’t ..
exist in a free form but are combined in tryglycerides
Many triglycerides have ..
different FA attached to the glycerol molecule
The FA have carbon chains as ..
short at 4 carbon and long as 24 carbon
Generally most of the FA in food have an..
even number of carbon atoms
The number of hydrogen atoms attached to the carbon in the chain can vary and ..
Some have all the H atoms that the carbon can bond to- this results in no double bonds between carbon atoms (saturated fats)
Other FA contain double bonds between some of the carbon atoms and do not have ..
all the H atoms that the carbon atom could bond, these are called unsaturated
