not digested and pass intact into the colon,
where various bacteria do digest them,
producing large quantities of carbon dioxide
and other gases in the process (p. 486).
Phospholipid emulsifiers. Phospholipids are
diglycerides, and are excellent emulsifiers,
molecules that make possible a stable mixture
of oil and water. Unlike the triglycerides of
fat and oil, they have a polar, water-
compatible head. Such emulsifiers bury their
fatty-acid tails in oil droplets, while their
water-compatible, electrically charged heads
project from the surface and block the
droplets from contacting each other and
coalescing.
Polysaccharides: Starch, Pectins, Gums