Nutrition chp. 9 and 10

a broad group of fatlike substances with similar properties

glycerol combined with three fatty acids; most food fats are triglycerides

A chemical molecule consisting of carbon and hydrogen atoms bonded in a chainlike structure; combined through its acid group (-COOH) with the alcohol glycerol to form triglycerides

Has three carbon atoms and three hydroxyl groups

no double bonds between carbons, which may be broken to allow bonding of more hydrogens

Contain double bonds between some atoms have less hydrogen atoms

a fatty acid with one double bond between carbon atoms; capable of bonding more hydrogen

Fatty acids with more than one double bond

The hydrogen bonds are on the same side of the double bond

The hydrogen atoms are on the opposite side of the double bond

a substance that allows an emulsion to form because it has some characteristics of each of the two immiscible liquids and forms a bridge between them

A molecule with a nitrogen-containing chemical group that makes the molecule alkaline

An essential component in the cells of the body, but to much can be associated with coronary heart disease; found in animal foods

plant oils, not well absorbed by the human digestive tract and interfere with the absorption of cholesterol

fat that occurs naturally in food products such as meats, dairy products, nuts, and seeds

Refined fats and oils used in food preparation, including edible oils, margarine, butter, lard, and shortening

a polyunsaturated fatty acid with 18 carbon atoms and two double bonds

The hydrolysis of the ester bond between glycerol and the fatty acid.  The ester bond is reformed among the mixed free fatty acids and glycerol

The temperature at which a solid fat becomes a liquid oil

The ratio of polyunsaturated to saturated fatty acids in a food, also sometimes calculated for a total diet

The ability to be molded or shaped; in plastic fats, both solid crystals and liquid oil are present

The deterioration of fats, usually by an oxidation process, resulting in objectionable flavors and odors

Used in oils for making salad dressings, temperature of the oil is lowered to a point at which the higher-melting triglycerides crystallize.

Changes liquid oils into more solid plastic shortenings

A substance that retards or stops the development of oxidative rancidity; added to fatty foods in very small amounts

the temperature at which smoke comes continuously from the surface of a fat heated under standardized conditions

Involves a change in edible fats characterized by the development of an objectionable flavor prior to the onset of true rancidity

A substance that encourages the development of oxidative rancidity

Emulsified semisolid food prepared from edible vegetable oil, an acidifying ingredient, egg yolk or whole egg, and a cooked or partly cooked starchy paste

An emulsified semisolid food prepared with edible vegetable oil, vinegar, and/or lemon juice or citric acid, and egg yolk, oil is dispersed in vinegar or lemon juice