Food Chemistry

2.8 References 157 Termote, F., Rombouts, F.M., Pilnik, W.: Stabilization of cloud in pectinesterase active orange juice by pec- ...

3 Lipids 3.1 Foreword Lipids are formed from structural units with a pronounced hydrophobicity. This solubility characteristic, ...

3.2 Fatty Acids 159 taste substances and numerous odor substances. On the whole, fats enrich the nutritional quality and are of ...

160 3 Lipids Table 3.3.Aroma threshold values (odor and/or taste) of free fatty acids in different food items Fatty acid Aroma t ...

3.2 Fatty Acids 161 Table 3.6. Saturated fatty acids Abbreviated Structure Systematic Common name Melting designation name point ...

162 3 Lipids 3.2.1.2 UnsaturatedFattyAcids.................................. The unsaturated fatty acids, which dominate lipids, ...

3.2 Fatty Acids 163 Table 3.7.Unsaturated fatty acids Abbreviated Structure Common name Melting designation point (◦C) A. Fatty ...

164 3 Lipids Table 3.9.Taste of unsaturated fatty acids emulsified in water Compound Threshold Quality (mmol/1) Oleic acid 9–12 ...

3.2 Fatty Acids 165 3.2.2 PhysicalProperties 3.2.2.1 Carboxyl Group......................................... Carboxylic acids ha ...

166 3 Lipids in Fig. 3.2. The dimer molecular arrangement is thereby retained. The principal reflections of the X-ray beam are f ...

3.2 Fatty Acids 167 3.2.2.4 Solubility Long-chain fatty acids are practically insoluble in water; instead, they form a floating ...

168 3 Lipids proceeds under mild conditions without for- mation of by-products. Further possibilities for methylation include: e ...

3.3 Acylglycerols 169 3.2.3.2.4 Hydrogenation.......................................... In the presence of a suitable catalyst, ...

170 3 Lipids Fig. 3.5.Biosynthesis of unsaturated fatty acids. Synthesis pathways: a, c, g in higher plants; a, c, g and a, c, d ...

3.3 Acylglycerols 171 This assertion is only possible when a stereo- specific analysis (cf. 3.3.1.4) provides informa- tion on t ...

172 3 Lipids Table 3.13.Crystallization patterns of edible fats or oils β-Type β′-Type β-Type β′-Type Coconut Cottonseed Peanut ...

3.3 Acylglycerols 173 a) A single-phase interesterification where the acyl residues are randomly distributed: (3.22) b) A direct ...

174 3 Lipids Fig. 3.7.Composition of triacylglycerols present in edible fats or oils as determined by HPLC.aOlive oil, bsoybean ...

3.3 Acylglycerols 175 Table 3.15.Triacylglycerol composition (mole-%) of a sunflower oil. A comparison of experimental values wi ...

176 3 Lipids Alternatively, the stereo-specific analysis can be carried out chemically. The TGs are partially hydrolyzed in the ...