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Lipids

Lipids. Main functions of lipids in foodsEnergy and maintain human healthInfluence on food flavorFatty acids impart flavorLipids carry flavors/nutrientsInfluence on food textureSolids or liquids at room temperatureChange with changing temperatureParticipation in emulsions. Lipids. Lipids are

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Lipids

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    1. Lipids

    2. Lipids Main functions of lipids in foods Energy and maintain human health Influence on food flavor Fatty acids impart flavor Lipids carry flavors/nutrients Influence on food texture Solids or liquids at room temperature Change with changing temperature Participation in emulsions

    3. Lipids Lipids are soluble in many organic solvents Ethers (n-alkanes) Alcohols Benzene DMSO (dimethyl sulfoxide) They are generally NOT soluble in water C, H, O and sometimes P, N, S

    4. Lipids Neutral Lipids Triacylglycerols Waxes Long-chain alcohols (20+ carbons in length) Cholesterol esters Vitamin A esters Vitamin D esters Conjugated Lipids Phospholipids, glycolipids, sulfolipids “Derived” Lipids Fatty acids, fatty alcohols/aldehydes, hydrocarbons Fat-soluble vitamins

    5. Lipids Structure Triglycerides or triacylglycerols Glycerol + 3 fatty acids >20 different fatty acids

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