![]() ![]() Triacylglycerols areĮsters of three fatty acids and a glycerol molecule. Even so, triacylglycercolsĪre the major component of most foods, typically making up more than 95 to 99% The lipid fraction of a fatty food therefore contains aĬomplex mixture of different types of molecule. This group of substances includes triacylglycercols,įree fatty acids, phospholipids, sterols, caretonoidsĪnd vitamins A and D. That are soluble in organic solvents (such as ether, hexane or chloroform), butĪre insoluble in water. Lipids are usually defined as those components ![]() Of lipids, e.g., crystallization, melting point, smoke point, Properties of concern to the food analyst are : Off-flavors and potentially harmful products. Many fats are prone to lipid oxidation, which leads to the formation of Removed some of the most important physical characteristics are lost. For this reason, it is difficult to develop low-fatĪlternatives of many foods, because once the fat is ![]() In many foods the lipid component plays a major role inĭetermining the overall physical characteristics, such as flavor, texture, Of certain lipid components can be detrimental to our health, e.g. Source of energy and provide essential lipid nutrients. Lipids are one of the major constituents ofįoods, and are important in our diet for a number of reasons. ![]()
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