Fats and oils make up 95% of food lipids and phospholipids, and
sterols make up the other 5%. Traditionally, fats were considered to be
solid at room temperature, and oils were considered to be liquid.
However, this designation is often used to distinguish between fats and
oils from animals and plants, respectively. Animal fats are found in
meats (beef, chicken, lamb, pork, and veal), milk products, eggs, and
seafood (fish oil). Plant (vegetable) oils come from nuts (peanuts),
olives, and seeds (soybean, canola, safflower, and corn). We use lipids
for flavor (butter and olive oil), to cook foods (oils and shortening),
to increase the palatability of foods by improving the texture or
“mouthfeel” (cakes, creamy ice cream), and in food processing
(emulsifiers).
Fatty acids are generally long, straight chains of carbon atoms with hydrogen atoms attached (hydrocarbons) with a carboxylic acid group (COOH) at one end and a methyl group (CH3) at the other end. These long, straight chains combine with the glycerol molecule to form lipids (glycerol lipids).
Fatty acids are generally long, straight chains of carbon atoms with hydrogen atoms attached (hydrocarbons) with a carboxylic acid group (COOH) at one end and a methyl group (CH3) at the other end. These long, straight chains combine with the glycerol molecule to form lipids (glycerol lipids).
let us know about thE chemistry of protein..
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