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The Basic Chemical Structure of Fats and Oils

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)

Abstract

The carbon atom is the basic element in food chemistry, including fats and oils. Carbon atoms, with a valence of four, tend to bond together with other carbon atoms to form molecules with long chains. Furthermore, carbon’s ability to form bonds or react with other elements such as hydrogen, oxygen, iodine, nitrogen, and phosphorus is fundamental to understanding the chemistry of fats and oils.

Keywords

Carbon Atom Unsaturated Fatty Acid Saturated Fatty Acid Cocoa Butter Glycerol Molecule 
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

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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