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Fats described
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Digestion, Hints & Help, Reference & Text |
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Ingredients:
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Procedures:
| 1 | Glycerides: which include triglycerides (most common type of fat we think of -- all oils: olive, corn, etc, are triglycerides) and mono and di glycerides. | | 2 | Phosopholipids: very similar to triglycerides, except that one of the three glycerides (fatty acids) is replaced with a phosphate compond. | | 3 | Lecithin is a phospholipid (and hence, a fat). | | 4 | Btw, phospholipids are not essential in the diet since the body can manufacture its own. | | 5 | Sterols: these are lipids that are ring-shaped. | | 6 | The most familiar one is cholesterol. | | 7 | Note that mono and di-glycerides and phospholipids share the basic structure of the triglycerides but with one or more of the fatty acids replaced with something that is hydrophilic (or water soluble). | | 8 | Thus, these fats function primarily as emulsifiers in food products (bridging fat and water) |
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