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LIPID (Lipid component (Phospholopids (Soybean phospholipid (Lechitin,…
LIPID
Lipid component
Triglycerides
95% of lipids in food
Phospholopids
modification of triacylglycerols
can prevent crystallization at ambient temperature
lowest phospholipid in
pure animal fats
--
Lard & Beef Tallow
In vegetables -- cottonseed, corn
Phospholopids removed from soybean oil are used as emulsifier (
Chocolate)
Soybean phospholipid
Lechitin
Cephalin
Spingolipids
Commonly found in nervous system
Sterols
Derivatives of steroids
found in plant (
phytosterols
) & animal (
zoosterols
)
Animal lipid
major sterol ''
cholestrol
Plant lipid
B-sitosterol & stigmasterol
Dietary phytosterol used to reduce blood cholesterol level
Waxes
Classified according origin
found on surface of plant & animals tissue
Function: to inhibit water loss & repel water
added to surface of fruits
to slow dehydration process during storage
ACYLGLYCEROLS
Ester of Glycerol + Fatty Acids
Common Names
diglycerides
glycerol + 2 fatty acid
triglycerides
glycerol + 3 fatty acids
Monoglycerides
glycerol + 1 fatty acid
99% fatty acid i plant & animals esterified to glycerol
MONOACYLGLYCEROL & DIACYLGLYCEROL
used food additives (
Emulsifier)
What is LIPID??
referred to as Fats (solid) & oil (liquid)
Major component:
FATTY ACID
has aliphatic chain with C=O group
C 14- 24
classified into
SATURATED FATTY ACID
&
UNSATURATED FATTY ACID
chemically soluble in organic solvents
Function Fat in Food
Carrier for fat soluble vitamins
A,D,E,K
important source of energy
9Kcal/g vs 4 Kcal/g carbs or protein
Source of Fatty acid
Linoleic & linolenic