ABSTRACT
Lipids are described in this chapter with emphasis on their role as food ingredients. The sources of commodity oils are reviewed in Section 5.1.2. Processing methods are discussed in Section 5.2. The organic chemistry of fats and oils is described in Sections 5.3 and 5.4. The functional group chemistry outlined in Section 5.4 is key to understanding many aspects of fats and oils technology. For example, oxidation is the main route for fat and oil deterioration. Iodine binding provides a simple method for assessing the degree of unsaturation. Hydrogenation is the basis for manufacturing hardened vegetable oils for use as shortening and margarine. Sections 5.5 to 5.7 consider the physical chemistry of fats and the relationship between crystallization, melting, and mechanical properties of confectionary foods and desserts, including chocolate and ice cream.
