On Food and Cooking

fearing” substances. The reason for this is that carbon and hydrogen atoms pull with a similar force on ...

water. Lipids share two other characteristics. One is their clingy, viscous, oily consistency, which results ...

moist, rich quality to many foods, and their high boiling point makes them an ideal cooking medium for the ...

bonds to the glycerol frame, the acidic end of the fatty acid is polar, like water, and so it gives ...

— with hydrogen atoms: there are no double bonds between carbon atoms, so each carbon within the chain ...

triglyceride, which is formed from one molecule of glycerol and three fatty acids. The acidic heads of ...

composed of straight-chain saturated fatty acids fall into an ordered solid structure — the process has been ...

Saturated and unsaturated fatty acids. An unsaturated fatty acid has one or more double bonds along i ...

unsaturated fat opens a space unprotected by hydrogen atoms on one side of the chain. This exposes the carbon ...

characteristic aroma of deep-fried foods comes in part from particular fatty-acid fragments created at high ...

Cocoa butter 60352 Vegetable shortening 315114 Cottonseed oil 261850 Stick margarine 195918 Tub margarine 174731 Peanut ...

both the desired texture and improved keeping qualities. There are several ways to do this, the simplest ...

— but they have been transformed from an acutely irregular cis geometry to a more regular trans ...

Fats and Heat Most fats do not have sharply defined melting points. Instead, they soften gradually over ...

molecules are capable of forming so many bonds along their lengthy hydrocarbon chains, the individually weak int ...

The Smoke Point Most fats begin to decompose at temperatures well below their boiling points, and may eve ...

animal fats around 375ºF/190ºC. Fats that contain other substances, such as emulsifiers, preservatives, and in ...

though fat and water don’t normally mix with each other. The most prominent natural emulsifiers are the diglyce ...

droplets, and the electrically charged heads project from the droplets and shield the droplets from each ot ...

make a supporting skeleton for its cells. Simple sugars and starch are energy stores, while pectins, cellulose ...