| CATEGORY |
CUISINE |
TAG |
YIELD |
|
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Digest, Text file, Fatfree |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Glycerides: which include triglycerides (most common type of fat we think
of -- all oils: olive, corn, etc, are triglycerides) and mono and di
glycerides.
Phosopholipids: very similar to triglycerides, except that one of the three
glycerides (fatty acids) is replaced with a phosphate compond. Lecithin is
a phospholipid (and hence, a fat). BTW, phospholipids are not essential in
the diet since the body can manufacture its own.
Sterols: these are lipids that are ring-shaped. The most familiar one is
cholesterol.
Note that mono and di-glycerides and phospholipids share the basic
structure of the triglycerides but with one or more of the fatty acids
replaced with something that is hydrophilic (or water soluble). Thus,
these fats function primarily as emulsifiers in food products (bridging fat
and water).
From: Michelle Dick <artemis>
From the Fatfree Digest, Vol. 8, No. 43, June 4, 1994 Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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