NATS 1575 Lecture Notes - Lecture 9: Cocoa Butter, Tallow, Lard
18 May 2018
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LECTURE 9: PLANTS AS FOOD ec
1. Fatty acids, and composition: coconut, palm kerne, butter, table cream, cocoa butter, beef
tallow, palm, lard, sunflower, olive, almond, canola, peanut, walnut;
2. Most trigly. From plants are known as oils. Oils also more saturated fats!
3. Process of trans fats is called hydrogenation. Linked to cardiovascular (heart) disease.
4. Phospholipids are quite similar to triglycerieds, except it has a phosphate group.
5. Lots of cellular membranes Is made of phosphate group.
6. Micronutrients need to be ingested, e.g. vitamins are made of organic compounds. Minerals
are inorganic!
7. E.g. vitamin a is fatsoluble, made from yellow pigments from plant foods
8. A, D, E, K are fatsoluble vitamins!
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Document Summary
Lecture 9: plants as food ec: fatty acids, and composition: coconut, palm kerne, butter, table cream, cocoa butter, beef tallow, palm, lard, sunflower, olive, almond, canola, peanut, walnut, most trigly. Oils also more saturated fats: process of trans fats is called hydrogenation. Linked to cardiovascular (heart) disease: phospholipids are quite similar to triglycerieds, except it has a phosphate group, lots of cellular membranes is made of phosphate group, micronutrients need to be ingested, e. g. vitamins are made of organic compounds.
