The Basic Chemical Structure of Fats and Oils
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.
KeywordsCarbon Atom Unsaturated Fatty Acid Saturated Fatty Acid Cocoa Butter Glycerol Molecule
Unable to display preview. Download preview PDF.