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The Basic Chemistry of Oils and Fats

  • Harry Lawson

Abstract

The carbon atom is the basic element in food chemistry, including oils and fats. Carbon atoms, with a valence of 4, may 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 oils and fats.

Keywords

Double Bond Unsaturated Fatty Acid Cocoa Butter Basic Chemistry 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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References

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    Swern, D. 1979. Bailey’s Industrial Oil and Fat Products, Vol. 1, 4th ed. New York: Wiley Interscience, p. 16.Google Scholar
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General References

  1. Hui, Y. 1992. Encyclopedia of Food Science and Technology, Vol. 2, New York: John Wiley and Sons.Google Scholar
  2. Fieser, L. 1961. Advanced Organic Chemistry. New York: Reinhold.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

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