Podcast
Questions and Answers
Although food comes from biological sources, it is important to recognize that food is '______' in nature.
Although food comes from biological sources, it is important to recognize that food is '______' in nature.
chemical
The chemical basis of food/life was discovered to involve 3 major classes of molecules defined by their solubility: lipids, proteins and ______.
The chemical basis of food/life was discovered to involve 3 major classes of molecules defined by their solubility: lipids, proteins and ______.
carbohydrates
During the course of the 20th century, technological advances and lifestyle changes in the industrialized world resulted in strong consumer demand for convenience and ______ foods.
During the course of the 20th century, technological advances and lifestyle changes in the industrialized world resulted in strong consumer demand for convenience and ______ foods.
processed
Food preservation technology is dependent on a sound understanding of the fundamental physical and ______ properties of the major food constituents.
Food preservation technology is dependent on a sound understanding of the fundamental physical and ______ properties of the major food constituents.
In the context of food preservation, technology attempts to control 'bad' reactions and promote '______' reactions.
In the context of food preservation, technology attempts to control 'bad' reactions and promote '______' reactions.
Food chemistry provides a basic understanding of the ______ of major food constituents.
Food chemistry provides a basic understanding of the ______ of major food constituents.
Ms. Hamilton Bennett's team at Moderna enabled the biotech company's coronavirus vaccine to gain emergency use approval from the ______ in record time.
Ms. Hamilton Bennett's team at Moderna enabled the biotech company's coronavirus vaccine to gain emergency use approval from the ______ in record time.
Before her work at Moderna to combat COVID-19, Ms. Hamilton Bennett received her B.Sc. in ______ from McGill University.
Before her work at Moderna to combat COVID-19, Ms. Hamilton Bennett received her B.Sc. in ______ from McGill University.
Understanding the structural and chemical changes food constituents undergo during heating, drying, or freezing is crucial for ensuring food ______ and stability.
Understanding the structural and chemical changes food constituents undergo during heating, drying, or freezing is crucial for ensuring food ______ and stability.
The stability of proteins in various environments and how processes affect their ______ are critical aspects of understanding food systems.
The stability of proteins in various environments and how processes affect their ______ are critical aspects of understanding food systems.
The reactions of ______ in food are significant in relation to the development of color and flavor during cooking and storage.
The reactions of ______ in food are significant in relation to the development of color and flavor during cooking and storage.
[Blank] is a key intermediary in food stability due to the various reactions it mediates at different ______ activities, affecting texture and spoilage rates.
[Blank] is a key intermediary in food stability due to the various reactions it mediates at different ______ activities, affecting texture and spoilage rates.
[Blank] bonds involve the sharing of one or more pairs of electrons between atoms, such as in C-H, C-C, or C=C bonds.
[Blank] bonds involve the sharing of one or more pairs of electrons between atoms, such as in C-H, C-C, or C=C bonds.
In polar covalent bonds, the unequal sharing of electrons is due to one of the bonded atoms being more ______ than the other, leading to a partial charge separation.
In polar covalent bonds, the unequal sharing of electrons is due to one of the bonded atoms being more ______ than the other, leading to a partial charge separation.
[Blank] bonding is an electrostatic interaction between an electronegative atom in a polar covalent bond and a ______ atom in another polar covalent bond.
[Blank] bonding is an electrostatic interaction between an electronegative atom in a polar covalent bond and a ______ atom in another polar covalent bond.
The ______ group, with the formula COOH, donates protons and forms anions, thus behaving as an acid.
The ______ group, with the formula COOH, donates protons and forms anions, thus behaving as an acid.
[Blank] browning can result in both desired and undesired effects on food, influencing color, smell, taste, and nutritional value.
[Blank] browning can result in both desired and undesired effects on food, influencing color, smell, taste, and nutritional value.
[Blank] reactions in foods can lead to changes in texture, color, flavor, and nutritional value through the breakdown of lipids, proteins, and carbohydrates.
[Blank] reactions in foods can lead to changes in texture, color, flavor, and nutritional value through the breakdown of lipids, proteins, and carbohydrates.
[Blank] of egg whites leading to coagulation is an application of protein denaturation that improves nutritional value but also affects the functionality of degradative enzymes.
[Blank] of egg whites leading to coagulation is an application of protein denaturation that improves nutritional value but also affects the functionality of degradative enzymes.
The ______ of lipids, vitamins, and phenols can cause color changes, desired or off-flavors, and potentially produce toxicants in food.
The ______ of lipids, vitamins, and phenols can cause color changes, desired or off-flavors, and potentially produce toxicants in food.
The formation of foam and insoluble brown precipitate during frying is an example of ______, which can lead to discoloration and off-flavor development.
The formation of foam and insoluble brown precipitate during frying is an example of ______, which can lead to discoloration and off-flavor development.
[Blank] of major food constituents allows for modification and mimicking of functionalities, enhancing food preservation and quality through chemical understanding.
[Blank] of major food constituents allows for modification and mimicking of functionalities, enhancing food preservation and quality through chemical understanding.
[Blank] like Olestra and Simplesse are developed by food chemists to reduce fat content in foods while maintaining desirable sensory qualities.
[Blank] like Olestra and Simplesse are developed by food chemists to reduce fat content in foods while maintaining desirable sensory qualities.
[Blank] such as Aspartame and Sucralose are examples of ingredients developed to provide sweetness without the caloric contribution of sugar.
[Blank] such as Aspartame and Sucralose are examples of ingredients developed to provide sweetness without the caloric contribution of sugar.
Lipids play a crucial role as fuel molecules, providing approximately ______ kJ/g, which is equivalent to 9 kcal/g.
Lipids play a crucial role as fuel molecules, providing approximately ______ kJ/g, which is equivalent to 9 kcal/g.
Besides energy, lipids contribute to food's sensory qualities, such as a creamy mouthfeel, and aid in dissolving taste, aroma compounds, and hydrophobic ______.
Besides energy, lipids contribute to food's sensory qualities, such as a creamy mouthfeel, and aid in dissolving taste, aroma compounds, and hydrophobic ______.
In food systems, the primary lipid components of interest are fats from the Simple Lipid class and ______ from the Compound Lipid class.
In food systems, the primary lipid components of interest are fats from the Simple Lipid class and ______ from the Compound Lipid class.
Although other lipophilic materials like essential oils and carotenoids exist, the most significant functional lipid in food systems, comprising most of the bulk, is ______.
Although other lipophilic materials like essential oils and carotenoids exist, the most significant functional lipid in food systems, comprising most of the bulk, is ______.
Fatty acids are typically found combined in the form of triglycerides, and their makeup and distribution on the glycerol backbone significantly influence the properties of fats and ______.
Fatty acids are typically found combined in the form of triglycerides, and their makeup and distribution on the glycerol backbone significantly influence the properties of fats and ______.
A triacylglycerol molecule is assembled from three fatty acids and a ______ molecule.
A triacylglycerol molecule is assembled from three fatty acids and a ______ molecule.
Fatty acids found in nature tend to be ______-numbered because of their biochemical synthesis.
Fatty acids found in nature tend to be ______-numbered because of their biochemical synthesis.
The physical state of saturated fatty acids at room temperature depends on their chain length; shorter-chain fatty acids (C4 - C12) are ______, while longer-chain fatty acids (>C12) are solids.
The physical state of saturated fatty acids at room temperature depends on their chain length; shorter-chain fatty acids (C4 - C12) are ______, while longer-chain fatty acids (>C12) are solids.
In the shorthand notation for fatty acids, C18:2(9c,12t) represents a fatty acid with 18 carbons, 2 double bonds at positions 9 and 12, where the bond at position 9 is in the ________ configuration and the one at position 12 is in the trans configuration.
In the shorthand notation for fatty acids, C18:2(9c,12t) represents a fatty acid with 18 carbons, 2 double bonds at positions 9 and 12, where the bond at position 9 is in the ________ configuration and the one at position 12 is in the trans configuration.
A ________ fatty acid is often kinked into a 'U' shape, making it harder to pack into a lattice structure compared to its trans counterpart.
A ________ fatty acid is often kinked into a 'U' shape, making it harder to pack into a lattice structure compared to its trans counterpart.
The conversion of cis double bonds to ________ double bonds during hydrogenation significantly affects the melting point of a fat, a phenomenon of practical importance in food processing.
The conversion of cis double bonds to ________ double bonds during hydrogenation significantly affects the melting point of a fat, a phenomenon of practical importance in food processing.
Elaidic acid is the ________ form of octadecenoic acid, which means the hydrogens next to the double bond are on opposite sides of the carbon chain.
Elaidic acid is the ________ form of octadecenoic acid, which means the hydrogens next to the double bond are on opposite sides of the carbon chain.
In polyunsaturated fatty acids like linoleic acid, the ________ systems are highly reactive during hydrogenation, leading to the formation of saturated, cis, and trans unsaturated fatty acids.
In polyunsaturated fatty acids like linoleic acid, the ________ systems are highly reactive during hydrogenation, leading to the formation of saturated, cis, and trans unsaturated fatty acids.
During hydrogenation, cis to trans conversion often becomes the primary process which leads to oils transforming into plastic fats, rather than the anticipated decline in the level of ______.
During hydrogenation, cis to trans conversion often becomes the primary process which leads to oils transforming into plastic fats, rather than the anticipated decline in the level of ______.
Although butter naturally contains substantial levels of trans fatty acids due to hydrogenation of cis fatty acids to trans by rumen microorganisms, trans fatty acids are often considered to be "______ fatty acids".
Although butter naturally contains substantial levels of trans fatty acids due to hydrogenation of cis fatty acids to trans by rumen microorganisms, trans fatty acids are often considered to be "______ fatty acids".
A significant variable in fatty acid structure is ______ isomerism, which refers to the specific location of the double bond along the fatty acid chain.
A significant variable in fatty acid structure is ______ isomerism, which refers to the specific location of the double bond along the fatty acid chain.
While ______ isomerism can influence the physical attributes of monounsaturated fats, it is considered a less critical factor compared to the cis/trans configuration of the double bond.
While ______ isomerism can influence the physical attributes of monounsaturated fats, it is considered a less critical factor compared to the cis/trans configuration of the double bond.
In fatty acids, ______ double bonds, where double bonds are adjacent without a methylene group interruption, are typically formed during standard oil processing and, though thermodynamically more stable, are more prone to autoxidation.
In fatty acids, ______ double bonds, where double bonds are adjacent without a methylene group interruption, are typically formed during standard oil processing and, though thermodynamically more stable, are more prone to autoxidation.
Flashcards
Hamilton Bennett
Hamilton Bennett
Executive who spearheaded efforts to make Moderna's COVID-19 vaccine widely available. She holds a B.Sc. in Food Science.
Moderna Vaccine
Moderna Vaccine
Moderna's was the second mRNA-based vaccine to receive the US FDA's approval.
Food's Chemical Nature
Food's Chemical Nature
Food is chemical in nature, comprising major classes of molecules.
Major Food Molecules
Major Food Molecules
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Consumer Demand (20th Century)
Consumer Demand (20th Century)
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Emergence of Food Science
Emergence of Food Science
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Food Preservation Technology
Food Preservation Technology
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Goals of Food Preservation
Goals of Food Preservation
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Nonenzymatic browning
Nonenzymatic browning
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Oxidation in foods
Oxidation in foods
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Hydrolysis in foods
Hydrolysis in foods
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Protein denaturation
Protein denaturation
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Polymerization in foods
Polymerization in foods
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Fat substitutes
Fat substitutes
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Artificial Sweeteners
Artificial Sweeteners
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Artificial Flavors
Artificial Flavors
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Fatty acid notation
Fatty acid notation
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Cis Fatty Acid
Cis Fatty Acid
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Trans Fatty Acid
Trans Fatty Acid
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Cis to Trans Conversion
Cis to Trans Conversion
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Pentadiene Systems
Pentadiene Systems
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Lipid Content in Storage Tissues
Lipid Content in Storage Tissues
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Nutritive Role of Lipids
Nutritive Role of Lipids
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Lipids in Food Handling
Lipids in Food Handling
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Main Lipid Classes in Food
Main Lipid Classes in Food
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Triglycerides Importance
Triglycerides Importance
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Function of Fatty acids
Function of Fatty acids
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Saturated Fatty Acids
Saturated Fatty Acids
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Carbon Number in Fatty Acids
Carbon Number in Fatty Acids
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Covalent Bond
Covalent Bond
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Ionic Bond
Ionic Bond
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Hydrogen Bond
Hydrogen Bond
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Carboxylic Acid Group
Carboxylic Acid Group
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Anion
Anion
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Cation
Cation
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Amino Group
Amino Group
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Hydroxyl (Alcohol) Group
Hydroxyl (Alcohol) Group
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Elaidic Acid
Elaidic Acid
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Positional Isomerism
Positional Isomerism
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Unconjugated Double Bonds
Unconjugated Double Bonds
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Conjugated Double Bonds
Conjugated Double Bonds
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Study Notes
- FDSC 251 is the course number of Food Chemistry 1.
- Drs. Ashraf A. Ismail and Idaresit Ekaette are the instructors.
- [email protected]; is Dr. Ashraf A. Ismail's contact
- His office is MS3-068
- [email protected]; is Dr. Idaresit Ekaette's contact.
- Her office is MS1-093
- Lectures are on Wednesday and Friday from 11:35 AM to 12:55 PM in CC1-163.
- There are 4 lab sessions for the course.
- Appointments can be arranged after class or through email.
- Must use your McGill e-mail account when contacting with the instructor or TAs.
Course Components
- Lectures are aided by PowerPoint presentations posted on myCourses after each lecture.
- Four laboratory sessions accompanied by a formal lab report submitted online one week after the session.
Required Materials
- A non-programmable, non-graphing calculator.
- A lab notebook, lab coat, and safety glasses.
Course Description
- Covering the chemistry of lipids, proteins, carbohydrates, and water.
- Focus is on the relationship of those components to food stability focusing on degradation and food processing
- Textbook is "Fennema's Food Chemistry" by Srinivasan Damodaran and Kirk L. Parkin, 5th edition 2017.
- https://www.taylorfrancis.com/books/fennema-food-chemistry-srinivasan- damodaran-kirk- parkin/e/10.1201/9781315372914
Grading
- Lab mark is 20% of the final grade.
- In-term Test 1 is 35% of the final grade
- It will cover lipids and is scheduled for a lab period on February 17th at 10:30 - 12:30
- In-term Test 2 is 35% of the final grade
- It will cover proteins and carbohydrates, scheduled for a lab period on March 24th at 10:30-12:30
- In-term Test 3 is 10% of the final grade
- It will cover material from outside test 2, tentatively scheduled for the last class (April 11th)
Course Content
- Major components of food: lipids, proteins,carbohydrates, and water.
- Minor components present in Food Chemistry 2
Lipids
- Lipid composition, sources, classification, crystallization behavior, emulsifiers, chemistry, etc.
- Chemistry to include autoxidation and retardation via antioxidants
Proteins
- Protein structure, sensitivity to environmental factors, major food proteins, etc.
- Chemistry to include functional properties, role of enzymes (deteriorative and processing)
Carbohydrates
- Structures of simple sugars and reactions, like Maillard/caramelization
- Chemistry to include structure and functionality of polysaccharides
Water
- Importance of water in deteriorative reactions in foods and reaction mediums
- Properties of free and bound water, concept of water activity, freezing behavior, etc.
Food Chemistry Elements
- Food Science is an interdisciplinary field of study, including biology, microbiology, chemistry, nutrition, engineering and physics
- The Moderna COVID-19 vaccine was possible thanks to the work of Hamilton Bennett's team
- Hamilton Bennett received a B.Sc. in Food Science from McGill University in 2005.
Basics of food chemistry
- Organic chemistry
- Initially, food chemistry focused on the chemical makeup of food and living systems
- The chemical basis of food/life was discovered to involve 3 major classes of molecules defined by solubility:
- Lipids (fats)
- proteins
- carbohydrates
- Water is an important mediating constituent
- Food science developed as a field of expertise in the 1970s
- Chemical/biochemical knowledge about food constituents could be exploited to improve food preservation and processing.
Food Preservation
- Dependent on understanding the physical/chemical properties of major food constituents, control "bad" reactions while promoting "good ones"
Important food reactions
- Nonenzymatic browning - Desired or undesired color, smell or taste, loss of nutritional value
- Example: Color development in baked foods
- Oxidation - Color changes; desired flavors or off-flavors; production of toxicants
- Example: Oxidation of lipids, vitamins and phenols
- Hydrolysis - Changes in texture, color, flavor, and nutritional value
- Example: Hydrolysis of lipids, proteins, and carbohydrates
- Protein denaturation - Improved nutritional value; changes in texture or functionality
- Example: Egg white coagulation; enzyme inactivation
- Polymerization - Discoloration; loss of nutritional value; off-flavor development
- Example: Formation of foam and insoluble brown precipitate during frying
- Modification of major constituents (other than water) and mimicking their functionalities is possible based on chemical knowledge
Designed ingredients
- Fat substitutes: Olestra (AKA "fat-free" fat)
- Simplesse: Protein-based fat substitute
- Artificial sweeteners: Aspartame, Sucralose
- Artificial flavors: blends of character impact compounds providing basic flavor notes, like coffee
Course Overview
- Focus on the major constituents of foods; lipids, proteins, carbohydrates and water and the transformations of these components
- We need to understand structural change when a food is heated, dried, frozen, and/or concentrated
- Study of reactions of protein, sugar, and water
Elements
- Know the elements of in the periodic table
Bonds
- Covalent bonds
- Sharing of electrons
- Can be polar if sharing is unequal between atoms
- Ionic bonds
- Ions held together by electrostatic forces forming salts
- Example Na+ + Cl-
- Hydrogen bonds
- Electrostatic interaction between electronegative atoms in polar covalent bonds
Bonds
- Ester bonds in lipids
- Peptide bonds in proteins
- Glycosidic bonds in carbohydrates
Chemical Reactions
- Occur due to enzymatic or non-enzymatic components to fats, proteins and carbohydrates
Carbohydrates
- Enzymatic or Non-enzymatic browning
- Hydrolysis
- Fermentation
- Oxidation/reduction
- Starch gelatinization
Protein
- Buffering
- Non-enzymatic browning
- Hydrolysis
- Condensation
- Oxidation
- Denaturation
- Coagulation
Lipid
- Oxidation
- Hydrolysis
- Hydrogenation
###Learning Objectives
- Understand the chemistry of major food components, how they interact, how processing influences them, and their phyiscal properties
Specific Outcomes
- Understand Lipids
- Classification/nomenclature in foods
- Drawing structures of common fatty acids and compare their physical properties
- Understand relationship fats/oils and their physical traits
- Outline mechanisms deteriorative reactions (autoxidation, lipolysis, reversion) and prevention
- Understand Proteins
- Draw the structures of amino acids and understand their pH-dependent changes
- Understand interactions that govern protein structure
- Understand protein classification and major food proteins
- Outline structural changes and reactions during food processing
- Understand the functional properties of food proteins and explain the processing effects
- Understand Carbohydrates
- Draw the structures of mono- and disaccharides and discuss sweetness
- Understand behavior of reducing sugars
- Outline the mechanisms for caramelization and Maillard reaction
- Understand polysaccharide role in food
- Understand Water
- Understand water forms found in food
- Understand significance of water activity
- Discuss the freezing of water in foods
- Understand the physicochemical aspects of food solutions (suspensions, gels, etc.)
- Analyze, interpret, and report data from lab experiments ###Assessment
- Mid-term exam includes multiple-choice and short-answer questions covering all topics
- Lab Reports
- Consist of write-up of experimental procedures and results
- Basic statistical analysis of whole-class data
- Possible sources of uncertainty
- Answering the questions that test ability to apply lab concepts
- In-term Test 1: Covering lectures on Lipids.
- Scheduled February 17th, 10:30-12:30
- In-term Test 2: Covering lectures on Proteins + Carbohydrates
- Scheduled March 24th, 10:30-12:30
- In-term Test 3: Material not encompassed in Test 2, tentatively scheduled for last class (April 11th)
Lipids Overview
- Key food and living systems
- Characterized by fatty sensation and lubricanting propeties when isolated
Chemical Properties
- Insoluble in water, soluble in non-polar solvents, and synonymously hydrophobic
- For food chemistry divided into 3 major classes
BROAD LIPID CLASSIFICATION SYSTEM
- All systems are:
- Simple lipids
- Compound lipids
- Derived lipids
- Sub-categories
Simple Lipids
General definition and categories
- Esters of fatty acids connected to an alcohol.
- Fats
- Waxes
Fats
- Esters of fatty acids connect to to to glycerol.
- Termed triacylglycerides.
- Triglycerides usually account for >90% of the extractable lipid material present in biological systems and are also the majority of the lipid material that we consume.
Oils
- Term referring to fats that have low melting point, liquid at room temperature.
Solids
- Fats that are at room temperature are solid.
Comparison of pure tag and edible fats
- The edible fat melts over a much wider range of temperatures because it consists of a mixture of many different pure triacylglycerol molecules, each with different melting points.
Waxes
- Esters of fatty acids esterified with an alcohol, and also SIMPLE fatty alcohol.
- Not glycerol
- Found in jojoba oil (liquid wax), beeswax(solid wax)
- Simple lipids because they vary in fatty acid makeup.
Aliphatic alcohol + fatty acid
- Results in wax.
Waxes are important for:
- sealing agents (cheese)
- polishing agents (apples)
- linear esters of mono and linear saturated long chain fatty acids estherified to fatty acids
- low calorie food ingredient
- gives sensation of fatty food but not digested readily.
The waxy category incldues:
-
fatty acids esterified to a complex aloch such as cholesterol
-
fatty acids esterified to a complex alcohol such as vitamin A
-
They are biologically active but present in small quantites in food.
Compound Lipids
- Simple lipids that have conjugated with no lipid molecule
Phospholipids
- Triglycerides have one fatty acid replaced with one lipid moiety-phosphoric acids IN TURN is conjugated to some other non lipid molecule
Common Classes of Phospholipids:
- Lecithins
- Cephalins
- Phosphatidyl inositols
- Phospholipids are important but less than 5 % OF LIPID MATERIAL AND IS IMPORTant and both hydro phobic and hydrophilic.
Phospholipids are
- Excellent emulsifers (soy bean oil) ####### Glycerol phospholipids contains
- Phosphatidylethanolamine 13.3
- Phosphaitdylchonine 6.6
- Phospaitidylnosital 15.2
Glycolipids/sphingolipids
- Associated with lipids in both plants and combination of glycerol like back bone, fatty acids, carbohydrate and nitrogenous group are very complex structures.
- This class lipids is low and therefore not that important.
Lipoprotiens
- Protiens -lipid complexes with a range of known structures
- Transport lipids to the brain and or storage and they can be simple or compound form.
- (e.g., high density lipoproteins (HDL) and low density lipoproteins (LDL) and level are also important in relation to disease.
######HDL
- High-density lipoprotein, good chloresterol
- helps prevent heart disease, stroke. Is a protective mechanism
- Can remove chloresterol
######LDL
- Low-density lipoprotein
- bad chloresterol
- builds up in blodd vessels and plaques and causes ruptures
- related to heart attack
Derived lipids
######Are derived from simple/ compound classes
- fatty fattey acids.
- derived alchols high in flavour
- and are synthisised by the body.
#######Fatty Acids
- A long chain hydrocarbonwith one atom as carboxyl
######Fatty Alcohols
- Shorter chains and also flavour contribuators
Hydrocarbons and oxygen derivatives are:
- carotenoid
- terpenes.
- the last is what gives flavour.
Lipid Summary
- in solvents but soluble in water. Due to hydrophobic material
- Amphipillies surface
- triglycerides are primary (they do not dissolve)
- These can help the ability to help achieve a consistent texture
- functional lipids in food
fatty acid importance
- the free form are not biologicaly sound and help lipids 95% of material extractiable
Functional group in food Molecules table
- Includes information about functional groups in food molecules
Lipids
- C=C bonds in fatty acids and their chemistry
Saturated Fats
- Simple and reactive
- Formula is CH3(CH2)ㄇ-COOH
- Even number
- C4-C12 are liquids
- above this # solids
###Unsaturated Fats
- Double Bond Present
- Can be mono(one) or poly(many).
- Most common are oleic or linloeic acid
###fat Nomenclature is
- two system
- trivial with -ic
- systematic where it's -annoic
- with C carbon# with # position as base.
Omega
- count from carbon
Cis or Trans in nomenclature
Double bonds are generally cis or trans If trans, it's more easy to pack the hydrocarbon so it's more solid.
Unsaturated isomers
Two types in short or sidechaines
- if un cojugated
- separated by methylane ( natural state)
- conjugated is a common oil operation
- and more stable due tomorsceotable oxidation.
Terpenes
- Have flavor based on isoprene units (5 carbons)
TRIGLYCERIDES
(1) the simplest form - a triglyceride has only one type of fatty acid attached to the three positions on the glycerol molecule and known as a simple glycerides with examples of tristearin and triolein, etc. (2) there are mixed glycerides - more than one type of fatty acid and for naming they are run together ie., stearodilinolein, dipalmitolinolenin, palmit0stearolinolein Position has each fatty acid
- A system is 1
- Glycery/palmate
Fats
- a triaceylglycerol molecules which extracted from the the acids are not gnerally found in their free form in living systems but are largely combined in the form of triglycerides.
Simple lipids (a) – Fats
The molecular weight makes fats not solulable so the firsts thing in fat producrtion is
• SAPONIFY • METHYLATION to volatile gasses • Identify to quanitfyanayalsis. • Silver Ion colongrography
Fats classifications or groups
-
milk
- High content in palmitic and stearic acid, more flavour
-
lowric
- palm kernel
-
Olenic
- peanut oil
-
linoleic acid sun fluers.
-
Animal
-
marine
-
e-uric acid
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Description
Explore the chemical nature of food and the major molecular classes. Discusses the impact of technology on food demand and the principles behind food preservation. Learn about controlling reactions and the role of food chemistry in understanding food constituents.
