BIO 111 Lecture Notes - Lecture 32: Palatability, Triglyceride, Trans Fat
24 Dec 2020
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Document Summary
Cholesterol sterol or fat related substance that cannot freely circulate in blood. Needed to manufacture things in the body. Health effects of fats differ from types of triglycerides, not amount of calories. Include fat free and low-fat milk products, fish, legumes, skinless poultry, and lean meats as sources of animal protein. Reduction of dietary fat to 30% of total calories. No more than 10% of calories saturated and trans fat. Fats with 2 grams or less of saturated fat/servings. Limits foods high in saturated and trans fat, and/or. Melting point temperature at which a solid fat becomes liquid (oil) Trans fatty acids have higher melting points. Fat will burn if melting point is exceeded. Hydrolysis process at which the ester bond breaks, through the splitting or decomposition of triglyceride into fatty acids and glycerol, as a result of overly high temperatures. Glycerol is further broken down with continued heating.
