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Common Chemical Reactions

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

Abstract

Knowledge of the important chemical changes that fats and oils undergo is necessary to understand how the various products are manufactured as well as to cope with the possible problems that can occur in storage, transportation, and use. The most important chemical reactions occur at (1) the points of unsatura-tion on the fatty acid chain and (2) the point where the fatty acids are attached to the glycerol molecule (the ester linkage). This knowledge will be especially helpful in understanding the changes that take place in fats used in deep frying.

Keywords

Propyl Gallate Butylate Hydroxyanisole Methyl Silicone Common Chemical Reaction 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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