Week 6 Lipids (aka fats and oils) PDF
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This document discusses lipids, including food sources, chemical makeup, and types of fats such as triglycerides, phospholipids, and sterols. It touches on the differences between fats and oils, and their characteristics such as length and saturation.
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Week 6 Lipids (aka fats and oils) What food sources are high in fat? Animal sources Meat Poultry Dairy products Plant Sources Nuts Seeds Avocado Olives Coconut *Visible fat, shows as white marbling...
Week 6 Lipids (aka fats and oils) What food sources are high in fat? Animal sources Meat Poultry Dairy products Plant Sources Nuts Seeds Avocado Olives Coconut *Visible fat, shows as white marbling (think bacon) *Invisible fat, not easily seen What chemical elements make up fats + oils? Carbon, Hydrogen, Nitrogen Also is non-water soluble Three kinds of edible fats: Triglycerides (fats and oils) Phospholipids Sterols What are the differences between fats and oils? Fats: Solid at room temperature, animal sources *Fish oil is liquid at room temperature Oils: Liquid at room temperature, plant sources *Coconut and palm oils are solid at room temperature Triglycerides (Oils) Sourced from seeds, fruits and nuts Oils differ in taste color and texture Most common use is in food preparation Vegetables: Soybeans, rapeseed (canola oil), corn, sunflower, cottonseed, safflower seed Fruits: Coconut, palm kernel, palm, olive Triglycerides Comprise 95% all lipids Structure: 3 fatty acids and a glycerol backbone Characteristics: -Length (Fatty Acid chains) Hydrocarbons with CHO and even number of carbons Typically, 12-24 carbons Medium chain: 6-10 Short chain:
