lipids enhance the flavor and palatability of food.
they supply over twice the amount of energy as carbohydrates, which can be useful if a large amount of energy need to be consumed in a small mass of food. it also means a large amount of energy can be stored in a small mass, e.g. seeds.
lipids are organic molecules founds in every type of cell. and are insoluble in water , but soluble in organic solvents like ethanol.
the most common lipids that we eat are called triglycerides, used as energy stores in plants and animals.
triglycerides are made of 3 fatty acids and 1 glycerol molecule linked by condensation reactions.
the bonds that form between each fatty acid and the glycerol is called an ester bond.
3 ester bonds are formed in a triglyceride.
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