CHAPTER 15 - FATS AND THEIR LIPID CONSTITUENTS

Abstract

Fats are mixtures of lipids. Lipids are chemical compounds present naturally in many foods. Lipid mixtures in the form of shortenings, frying fats, and salad oils are used in food preparation and are referred to as fats. The major functions of a fat in food preparation include (1) to tenderize, (2) to contribute to batter or dough aeration, (3) to serve as a heating medium, (4) to serve as a phase in an emulsion, (5) to contribute to flavor, and (6) to enhance smoothness, body, or other textural properties. The chemical structure of lipids determines both the physical properties and the chemical reactions that may occur. The relationship between the chemical properties of lipids and the physical properties of lipids and fats underlies the processing methods used for fats. The relationship between chemical and physical properties of lipids also underlies the functional properties of the fats used in food preparation. This chapter discusses the chemical structure of lipids. The chemical structure of lipids is basic to the study of all other aspects of lipids and the fats that contain them.