On Food and Cooking

Chapter 15

The Four Basic

Food Molecules

Water
Water Clings Strongly to Itself
Water Is Good at Dissolving Other
Substances
Water and Heat: From Ice to Steam
Water and Acidity: The pH Scale
Fats, Oils, and Relatives: Lipids
Lipids Don’t Mix with Water
The Structure of Fats
Saturated and Unsaturated Fats,
Hydrogenation, and Trans Fatty Acids
Fats and Heat
Emulsifiers: Phospholipids, Lecithin,
Monoglycerides
Carbohydrates
Sugars