Chapter 4: Lipids Check Access

This chapter considers the fat content of food raw materials and manufactured products. It includes the structural variety of fatty acids (cis and trans double bonds, conjugated fatty acids) and their distribution among foods, the chemical reactions of fatty acids, hydrogenation, saturated and unsaturated fats, and their physical characteristics. Essential fatty acids, health implications and fish oils are covered. Important discussions around rancidity, free radicals, natural and synthetic antioxidants as food additives, and triglycerides, are included. The role of fat crystal types in relation to melting properties, polymorphism, cocoa butter and chocolate are also covered, together with the fractionation and interesterification of natural fats and oils. The final sections of the chapter cover polar lipids: phospholipids and cholesterol, emulsification in foods and intestinal digestion, proteins as emulsifiers in egg yolk and food products, e.g. milk, cream and butter.