Food Science 3: lipids

Triglycerides

1 glycerol and 3 fatty acids

hydrophobic

doesnt mix with water, fats

properties of triglycerides

liquid or solid at room temp, doesnt dissolve in water, good at dissolving other hydrophobic substances, can be heated above waters boiling point

rancid

when fats decompose and smell bad because of exposure to outside elements

smoke point

temperature where fats and oils decompose into unpleasant aroma molecules due to interactions with oxygen in the air

Saturated fatty acids

all single bonds between carbon molecules, the maximum amount of hydrogens possible, solid at room temp

Unsaturated fatty acids

contain 1 or more double bonds between carbon atoms, which reduces the number of possible hydrogen atoms in the molecule, liquid at room temp

Monounsaturated fatty acids

only one double bond between carbons

Polyunsaturated fatty acids

two or more double bonds between carbons

trans fats

created by hydrogenation, less likely to go rancid than unsaturated fats, cheaper than saturated fats, unhealthy and risk of heart disease or stroke

oleogustus

the suspected sixth taste