NUTR 125 Lecture Notes - Lecture 14: Margarine, Olestra, Lecithin
Document Summary
Means how many double bonds are present in the fatty acid chain: no c-c double bonds: saturated, one c-c double bond: monosaturated, 2 or more double bonds: polysaturated. Saturated fatty acids: solid form (butter, lard) Unsaturated fatty acids (mono and poly: liquid form (oils-olive and sunflower) Most common form of fats and oils. Monoglyceride: 1 fatty acid + glycerol (form absorbed by small intestine) 2 fatty acids + glycerol + phosphorous group. Functions of phospholipids: component of cell membrane, emulsifier ( detergent , bile acids, lecithin, improves food products (salad dressing, found in wheat germ, peanuts, egg yolks, soy beans, organ meat. Produced by the liver and secreted into bloodstream. Form important hormones and vitamin d: estrogen, testosterone. Low fat( less than or equal to 3gfat/serving) Fat free ( less than or equal to 0. 5 g fat/serving. Sugar is commonly added in place of fat.
