HUMNNTR 2210 Lecture Notes - Lecture 10: Lard, Trans Fat, Olive Oil
20 Sep 2016
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Document Summary
Main lipid form sound in food is triglyceride. Food rich in lipids: nuts, egg yolk, lard, cream cheese, oils, butter. Role of lipids: food taste and texture, fuel storage (fat tissue, fuel for muscle, padding, insulation, cell membranes, raw materials- vitamins, hormones. Body fuel stores: glycogen is the primary storage form of carbohydrate in animals (2000 kcals, average person stores about 10,000 kcals as fat. Properties: doesn"t readily dissolve in water, fats are solid at room temperature, oils are liquid at room temperature, triglycerides are main from of lipids in the food and body (storage, energy dense (9kcal / gm) Saturated fat: no double bonds, solid at room temperature, animal fats (lard, some plant oils (coconut, palm) Unsaturated fatty acids: one or more double bonds, most plant oils, liquid at room temperature, likely to spoil. Monosaturated fat: one double bond, olive oil (77%, canola oil (62%) Unsaturated fatty acids can spoil: to prevent spoilage.
