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Fats and Related Ingredients

  • R. Lees
  • E. B. Jackson

Abstract

Fats and oils are constituted from the glycerol molecule in which the various hydroxyl endings have been substituted with different fatty acids. Both the type and substitution position of the fatty acids will influence the properties of the fat. The various endings of the glycerol molecule are not necessarily occupied by the same type of fatty acids in a particular fat. Some of the fatty acids have linkages which are chemically satisfied, i.e. saturated, while others are still capable of further linkage, i.e. unsaturated. Generally the fats which contain higher proportions of unsaturated acids are more likely to deteriorate on store.

Keywords

Cocoa Butter Glycerol Molecule Oxidative Rancidity Sorbitan Monostearate Glyceryl Monostearate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© R. Lees and E. B. Jackson 1973

Authors and Affiliations

  • R. Lees
  • E. B. Jackson

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