Food Science 3: lipids

Triglycerides: 1 glycerol and 3 fatty acids

hydrophobic: doesn’t mix with water, fats

properties of triglycerides: liquid or solid at room temp, doesn’t dissolve in water, good at dissolving other hydrophobic substances, can be heated above water’s 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

emulsifier: keeps two fluids that don’t normally mix from separating, ex: oil and water → egg

oleogustus: the suspected sixth taste