《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Lipids and Fats

Lipids and Fats
Lipids and Fats

Functions of Fats in Foods 1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture
Functions of Fats in Foods 1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture

Chemical Structure 1) Fatty Acids 2) Glycerides 3) Phospholipids 4) Glycolipids
Chemical Structure 1) Fatty Acids 2) Glycerides 3) Phospholipids 4) Glycolipids

Chemical Structure H H-C-O-C(CH2)16CH3 CH3(CH2)16-C-O-C-H H-C-O-C(CH2)16CH3 H Triglyceride
Chemical Structure H H-C-O-C(CH2)16CH3 CH3(CH2)16-C-O-C-H H-C-O-C(CH2)16CH3 H Triglyceride

Chemical Structure H H-C-OH H-C-OH H-C-OH H Glycerol Backbone
Chemical Structure H H-C-OH H-C-OH H-C-OH H Glycerol Backbone

Physical Structure 1. Solid Crystals suspended in oil SFI (Solid Fat Index) Polymorphic
Physical Structure 1. Solid Crystals suspended in oil SFI (Solid Fat Index) Polymorphic

Polymorphic - ability to to exist in more than one crystalline form. •a – waxey •b’ – fine grained •b - coarsely crystaline
Polymorphic - ability to to exist in more than one crystalline form. •a – waxey •b’ – fine grained •b - coarsely crystaline

b’ – Cottonseed Tristearin Rapeseed Palm Tallow Butter b - Lard Soybean Olive Corn Sunflower Cocoa Butter
b’ – Cottonseed Tristearin Rapeseed Palm Tallow Butter b - Lard Soybean Olive Corn Sunflower Cocoa Butter

Physical Properties 1. Melting Point 2. Solidification 3. Solubility 4. Density 5. Refractive Index 6. Surfactant Properties
Physical Properties 1. Melting Point 2. Solidification 3. Solubility 4. Density 5. Refractive Index 6. Surfactant Properties

Reactions with Ester Linkages Hydrolysis Saponification Interesterification Rearrangement Acetylation
Reactions with Ester Linkages Hydrolysis Saponification Interesterification Rearrangement Acetylation
按次数下载不扣除下载券;
注册用户24小时内重复下载只扣除一次;
顺序:VIP每日次数-->可用次数-->下载券;
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Minerals.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Carbohydrate.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Spectroscopy.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Water.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Gas Liquid Chromatography.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Liquid Chromatography.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Protein.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Physical State of Ingredients in Food Systems.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Introduction.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Lipid.ppt
- 《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件(英文版)Vitamin.ppt
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Enzyme Kinetics.pdf
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Primary sequence.pdf
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Protein Denaturation.pdf
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Modifications of Food Proteins.pdf
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Protein Functionality.pdf
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Proteins.pdf
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Chemical Kinetics.pdf
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Water activity and toxins.pdf
- 《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Introduction.pdf
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Water.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Experimental Foods.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Top Ten Food Companies Public and Private Companies.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Objective Evaluation of Food.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)General Food Safety.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Carbohydrates:Starch and Sugars.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Food Preservation.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Meat.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Milk and Milk Products.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Eggs.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Flour.ppt
- 《Food Safety and Home Food Preservation》课程教学课件(PPT讲稿)Food Enzymes.ppt
- 华东理工大学:《物理化学》课程教学资源(课件讲稿)绪论 Physical Chemistry.pdf
- 华东理工大学:《物理化学》课程教学课件(讲稿,英文版)00 Chapter 0 Introduction.pdf
- 华东理工大学:《物理化学》课程教学课件(讲稿,英文版)01 Chapter 1 The properties of gases.pdf
- 华东理工大学:《物理化学》课程教学课件(讲稿,英文版)02 Chapter 2 The First Law the concepts.pdf
- 华东理工大学:《物理化学》课程教学课件(讲稿,英文版)03 Chapter 3 The First Law the machinery.pdf
- 华东理工大学:《物理化学》课程教学课件(讲稿,英文版)04 br Chapter 4 The Second Law the concepts.pdf
- 华东理工大学:《物理化学》课程教学课件(讲稿,英文版)05 Chapter 5 The Second Law the machinery.pdf
- 华东理工大学:《物理化学》课程教学课件(讲稿,英文版)06 Chapter 6 Physical transformation of pure substances.pdf