On food and cooking the science and lore of the kitchen ( PDFDrive ) 1502

moist, rich quality to many foods, and their high boiling point makes them an ideal cooking medium for the production of intense browning-reaction flavors (p 778) Glycerol and Fatty Acids Though they contain traces of other lipids, natural fats and oils are triglycerides, a combination of three fatty acid molecules with one molecule of glycerol Glycerol is a short 3-carbon chain that acts as a common frame to which three fatty acids can attach themselves The fatty acids are so named because they consist of a long hydrocarbon chain with one end that has an oxygen-hydrogen group and that can release the hydrogen as a proton It’s the acidic group of the fatty acid that binds to the glycerol frame to construct a glyceride: glycerol plus one fatty acid makes a monoglyceride, glycerol plus two fatty acids makes a diglyceride, and glycerol plus three fatty acids makes a triglyceride Before it bonds to the glycerol frame, the acidic end of the fatty acid is polar, like water, and so it gives the free fatty acid a partial ability to form hydrogen bonds with water Fatty acid chains can be from 4 to about 35 carbons long, though the most common in foods are from 14 to 20 The properties of a given triglyceride molecule depend on the structure of its three fatty acids and their relative positions on the glycerol frame And the properties of a fat depend on the particular mixture of triglycerides it contains Saturated And Unsaturated Fats, Hydrogenation, and Trans Fatty Acids The Meaning of Saturation The terms “saturated” and “unsaturated” fats are familiar from nutrition labels and ongoing discussions of diet and health, but their meaning is seldom explained A saturated lipid is one whose carbon chain is saturated — filled to capacity ... carbons long, though the most common in foods are from 14 to 20 The properties of a given triglyceride molecule depend on the structure of its three fatty acids and their relative positions on the glycerol frame... relative positions on the glycerol frame And the properties of a fat depend on the particular mixture of triglycerides it contains Saturated And Unsaturated Fats, Hydrogenation, and Trans Fatty Acids The Meaning of Saturation The. .. “saturated” and “unsaturated” fats are familiar from nutrition labels and ongoing discussions of diet and health, but their meaning is seldom explained A saturated lipid is one whose carbon chain is saturated — filled to capacity